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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Glutamic acid and glutamate are the chemical names for two very similar substances. You consume glutamate when you eat proteins, or eat foods that have monosodium glutamate (MSG) added to them. Glutamic acid is the formal name for one of the 20 amino acids, which are the building blocks of protein. Each amino acid has…
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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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Thanks to the National Food Lab for hosting a large group of NCIFT New Professionals! We liked learning about the NFL’s business as a consulting and testing firm that works with food and beverage companies in the areas of food safety, quality, and product and process development. We were thrilled to tour and see the…
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Aging adults often experience changes in body composition resulting in weight loss due to a condition called sarcopenia. Sarcopenia is characterized by a decrease in lean muscle mass and a gain in fat mass. The exact mechanisms involved in development of sarcopenia have not been defined but it is clear that there is an age-related…
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In the food industry, it’s well known that salt =flavor. Unfortunately we’ve been told that there is too much of a good thing. The average consumer is consuming 3,400 mg of sodium daily while the guidelines set by the Institute of Medicine recommend less than 2,300 mg for the average consumer. For those older than…
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The SPI Group just got back from New Orleans, attending the IFT Annual Meeting and Food Expo! You may have seen us at the Grande Custom Ingredients Booth, sampling the Alligator Cheesecake featuring Bravo functional whey protein concentrate. But you also could have caught us at the Wenda Ingredients booth, talking about natural meat solutions,…
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If you attended our Savvy Savory Systems seminar, you tried Ohly’s famous sour cream and onion dip. We compared the same spice blend with 3 yeast extracts for improved umami and flavor impact. The above formula is then blended with a 16oz container of sour cream and held overnight to hydrate. Ingredients: –Soy sauce powder…
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SPI Group hosted our 4th Food Tech Talk this morning, “A Toast to Healthy Beverages.” We love hosting these local educational opportunities at our San Leandro office! The presentation included new research by DuPont Nutrition and Health on market trends and category performance of healthy beverages. We showed demonstrations of ingredients such as soy protein…
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