Yeast Extracts and Autolyzed Yeast Extracts can all be used very effectively in dips to enhance both savory flavors and mouth feel. It’s also an easy way to reduce sodium and replace MSG in your product. Yeast Extract is an all-natural product, produced from yeast that is grown in a growth medium. The cell wall…
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Today, there is an increasing focus on health and well-being. The natural, organic and non-gmo markets are some of the fastest growing segments around. Part of that focus is on the inclusion of probiotics, which are specific strains of friendly bacteria that enhance several physiological functions, particularly the body’s natural defense system and intestinal well-being.…
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This was another successful Southern California IFT Suppliers’ Night. Over 500 exhibitors showcased their products/services and it gave attendees the opportunity to learn about them. The show floor was vibrant with activity and it made the 4 ½ hours seem short. Suppliers’ Night was preceded by the 28th Annual Southern California Food Industry Conference titled…
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As the number of hours available each day seem to be less and less, more snacks are being consumed in place of traditional meals by consumers ranging from millennials to baby boomers. Snacking and eating more frequently has become more socially acceptable. According to Nutraceuticals World, “three quarters of global respondents (76%) eat snacks often…
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The National Academies’ Food and Nutrition Board defines an adequate intake of potassium as 4.7 grams per day. The average American consumes about 3 to 2.5 grams coming primarily from fresh fruits and vegetables,fish and most meats. In fact, most Americans consume too much sodium and not enough potassium leading to higher incidences of high…
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As a technical sales person at SPI Group, I send a lot of ingredient samples to customers! One of the most popular ingredients that I sample is vinegar powder. My favorite thing about Ohly ProDry vinegar powder is the plethora of options that we offer: White Distilled Vinegar Powder, Apple Cider Vinegar powder, Rice Vinegar…
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The National School Lunch Program is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946. President Lyndon…
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The benefits of using textured protein to make a meat or meat-like product are that it can improve costs, change or improve texture and appearance, change or improve protein quality, lower fat, and meet the heart health claim or child nutrition requirements. It will also improve the eating experience by binding more water, flavor and…
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Today, meat processors and food formulators are often confronted with choices of saving money by replacing using less expensive ground beef,pork or poultry and thereby sacrificing quality,flavor or texture. Our experience with assisting formulators is that you can have both cost savings and better quality by picking the proper ingredient! Historically, ground meat users for…
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Selecting the proper phosphate for your cooked meat or poultry product is key because meat phosphates are not all the same. Meat technologists and production management understand that getting your phosphate completely soluble in your brine tank before the addition of salt and any other ingredient is fundamental. And that the phosphate level in the…
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