Food Blog
Trending Up
Hormel, Tyson, White Castle, Burger King – that’s just the beginning of the list of companies introducing plant-based protein products. And their customers are eating it up, literally. Impossible Foods had to raise additional funds because they can’t keep up with retailers’ demand. Competitor Beyond Meat blew away many investors’ expectations in its Initial Public Offering and its plant-based burger recently was tested in McDonald’s Ontario, Canada, restaurants as the P.LT. (plant-lettuce and tomato).
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Science Inside
A new report by the McKinsey Global Institute predicts that by 2030, between 39 and 73 million jobs will be automated, just in the U.S. Long story short, automation is coming and it’s coming fast. But is it coming for the food science industry?
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Science Inside
Liming Cai, Ph.D. is a principal scientist at MGP. That means he has seen all the great ways our ingredients enhance products. In one experiment, he actually fried nearly 100 chicken drumsticks to test Fibersym®, and his conclusions were a crispy surprise.
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Products Squared
Fibersym® RW is a resistant wheat starch that acts like a dietary fiber and is FDA-approved as a dietary fiber source. Resistant starches like Fibersym have many health benefits beyond just digestive health. Long story short, Fibersym gives food a boost in fiber content with lower carbs and calories. It can also be produced to meet FDA guidelines on gluten-free foods of less than 20 parts per million gluten, making it a highly flexible ingredient.
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Food Matters
One of the hottest topics in food science right now is the clean label movement. Most of us know the consumer’s perspective of wanting foods with fewer unpronounceable ingredients, but what about the perspective of a food scientist? You’re in luck. We asked our food technology manager Sarah Gutkowski all about clean label.
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