Food Blog
Get to Know Us
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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