The SPI Group crew just got back from Las Vegas, where we were thrilled to see a bigger Supply Side West show- more people, more booths! We love this show that brings together the suppliers and buyers from across the dietary supplement, food, beverage, and animal nutrition markets. Walking through the aisles, we saw…
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There are many types of yeast products produced for use in the food industry. Brewers and Baker’s yeasts are the best known. There are also yeasts grown and used to enhance savory flavors and add smoothness and texture to foods as well. Whole cell is used primarily to provide mouthfeel and texture and adds some…
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SPI Group recently hosted the second seminar in our “Food Tech Talks” series, Savvy Savory Systems. Savory Systems are complex; with texture, fat, water and flavor being in fine balance. SPI Group presented multiple new tools for a formulator’s tool box, in the form of a technical discussion and demonstrations. One of the highlights was…
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Cancer rates in the USA The World Cancer Research Fund estimates that about one-quarter to one-third of the new cancer cases expected to occur in the US in 2013 will be related to overweight or obesity, physical inactivity, and poor nutrition, and thus could also be prevented. About 77% of all cancers are diagnosed in…
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The monthly SCIFTs dinner was held on October 16, which coincided with World Food Day. We heard from two keynote speakers, E.N. Anderson, Ph.D., Professor of Anthropology, Emeritus at University of California, Riverside and Mark A. Lowry, Director, Orange County Food Bank. Dr. Anderson spoke about global hunger issues and his work with families in…
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One of the functional ingredient tools in the SPI Group tool box is a functional whey protein called Bravo, manufactured by Grande Custom Ingredients. Bravo has unique cold water binding properties that can improve texture and creaminess in a wide range of applications. For example, we have helped customer use Bravo to: • Improve the…
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We had a tremendous turnout for the joint NCIFT and CVIFT event at the new Hilmar Innovation Center! We were honored to be one of the first groups to tour the brand new Hilmar Innovation Center. The tour was well received and showed the local food industry’s interest and appreciation for Hilmar’s contributions. The new…
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The New Professionals turned out in record numbers to attend DELICIOUS DISASTERS: A “DISH” SESSION WITH MATTSON in September! Mattson generously hosted the group, and put out new and innovative snacks, food, and beverage products that they had worked on for us to taste. After a tour of the Mattson facility, we had so much…
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SPI Group’s roving report Kathy hits the street to ask: What’s your favorite thing about Solec F?” Tim: Handling – have you ever scooped a powder then tried to scoop molasses? Or mess around with a drum cradle and bung? Claudio: Ease of use – Measuring and incorporating is so much easier Russ: Versatility –…
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Sometimes I am asked what is the highest protein level nugget we can offer. I am always happy to say it is a 90% soy protein nugget. On the other hand, I am also asked what is the lowest protein level nugget we have, and I am happy to answer it is 30%. We also…
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