It was my first time attending the Research Chef’s conference!! I was thrilled to be among the industry’s chefs, research chefs, students, Culinologists, and product developers in Portland, OR. In the education sessions, I heard speakers talk about diverse topics such as “all about sauces,” “Antimicrobial natural products,” and “Clean Labeling”. In another session I…
Read more
Many thanks to Clorox for hosting the most recent NCIFT New Professionals event! We were thrilled to have a tour of the Consumer Learning Center, where Clorox has their focus groups and evaluations for a variety of food and household products. We enjoyed hearing the Clorox employees speak about their business, and we especially liked…
Read more
Formulate a beverage with great flavor and smooth mouthfeel, 10 grams of protein from a soy – whey – milk combination for clinically proven best muscle building, all while making your consumers feel fuller longer and accomplishing their personal goals. Ingredient % Notes Proteins:Supro 219D Whey Protein Isolate Milk Protein Concentrate 80 3.5 2.8 2.8…
Read more
Trade show season has arrived for SPI Group! February and March are busy months for us, as we travel around the Western United States, attending industry trade shows and showing off our functional ingredients. Look for this booth coming to a show near you soon! Catch us at these upcoming events: Oregon Food Ingredient Expo,…
Read more
Where else could we see the newest Jelly Belly Flavor? The Winter Fancy Foods Show in San Francisco, of course! A beer flavored Jelly Belly! So impressive with it’s iridescent look (and alcohol free). SPI Group loves going to this trade show because it gives us a chance to see and sample new products and…
Read more
As technical sales people, the SPI Group was excited to learn about WBS alginate binding systems as the next evolution of cost savings for meat processors. These alginate-based blends offer critical, cost savings for value-added, re-structured, portion controlled meats. One application that we find especially promising is the use of alginate binding systems for bonded…
Read more
I think “Response” is a very appropriate name for a functional ingredient, ideal for ground meat or vegetarian applications. Response® Textured soy protein concentrate is very effective in: Reducing cost Increasing yields Providing the desired texture Providing the desired appearance Binding water Helping reduce fat in a formulation The Response textured soy protein concentrate line…
Read more
It’s that time of year again when all those great smells and goodies tempt us everywhere we go. Unfortunately, if we are not careful these temptations can catch up with us very quickly. I often find myself not making the best choices during the holiday season, but everything is so good! When making dinner and…
Read more
The whole SPI Group sales team was in town for the 2014 NCIFT Holiday dinner! We joined 75 NCIFT members for dinner at the Crow Canyon Country Club, followed by the speaker, Mr. Marc Haperin, Founder, Principal, and COO, CCD Innovation, discussing “The Anatomy of a Trend.” He started off by asking us to try…
Read more
The NCIFT New Professionals found the perfect place to host our Thanksgiving event: Del Monte Foods! Del Monte hosted our most recent New Professionals meeting, featuring Del Monte fruits and vegetables in holiday- themed dishes. After Michelle Moy told us all about Del Monte foods, we were honored to hear Jaime Reeves, PhD teach us…
Read more
Recent Comments