Food Blog
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She’s serious about food safety, ensuring that every dish, every baked good she creates meets strict safety standards. And she’s also serious when it comes to throwing a great party, where amazing appetizers and signature cocktails meet.
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Trending Up
Plant-based “meat” alternatives have gone mainstream. Just look in the supermarket or check the menu at your favorite fast-food restaurant. Research from nutrition company Kerry (November 2021) found that 61% of consumers consider plants a preferred source of protein, over animal-based, according to The Beet, an online source devoted to plant-based information.
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Science Inside
MGP food scientists answer your questions about applications issues. Here, Food Technology Manager Sarah Fischer discusses working with sheeted dough.
Question: Help! My sheeted dough continues to spring back. Do you have a solution?
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Inside the Industry
She may stay away from the kitchen at home, but her passion for cereal chemistry and food science is part of a serious recipe for R&D at MGP.
Meet Tanya Jeradechachai.
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Products Squared
The pandemic found many Americans working from home, with easy access to the kitchen and baked goods and snacks. Snack sales increased by double-digits in some categories during 2020 as people treated themselves and ate to relieve stress. While sales since have slowed, food companies predict ample opportunity for snacks in the ‘better-for-you’ category.
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