Author: spigroup

Here at SPI Group, we love when it when our partner suppliers launch new products! That’s why we are excited to tell you about the new PRODRY® NGP ACETUM® Powder of Balsamic Vinegar of Modena from Ohly. We have been enjoying flaky Italian cheese bites seasoned with authentic PRODRY® NGP ACETUM® Powder of Balsamic Vinegar of Modena! Cheese and Balsamic vinegar are…
Read more

How would you like simplicity, versatility and functionality in producing plant-based meat analogs?

Veggie “Beef” Strips with SuproMax One important solution is provided by SUPROR MAX from Solae. The SUPROR MAX line of structured plant proteins, provide the texture and fibrous nature seen in meats while being based on soy and wheat proteins. It is a 2-in-1 solution. Soy protein provides a complete protein amino acid profile, while…
Read more

Fun Vegan Marshmallow Tasting Event!

The SPI Group team recently participated in a virtual tasting event, featuring new product demos from the fantastic IFF team!  With growing interest in plant-based snacking and sugar reduction, we know that consumers are looking for innovative new snacks that meet both requirements.   We have seen the trends of Keto and vegan diets as growing…
Read more

The Demand for Clean-Label Continues – Antioxidants: Prevent Food Spoilage with Guardian

In our last blog post, we covered how synthetic anti-microbial (see previous blog post) were widely accepted in the past but are no longer label friendly.  Anti-oxidants are following the same trend!     GUARDIAN® Natural Extracts & Flavorants are a range of plant extracts with flavoring and antioxidant properties.  These natural ingredients can prevent rancid off-flavor development,…
Read more

The Demand for Clean-Label Continues – PART I: Antimicrobials

MicroGARD TM   Times have changed and synthetic antimicrobials, widely accepted in the past, are no longer label friendly today.  Fortunately, food processors have solutions available that are clean-label and used in food or beverage matrixes with ease. MicroGARD TM is a line of clean-label, natural antimicrobials produced through fermentation. They are produced through the inoculation of GRAS starter cultures, with…
Read more

Truly Uncured Celery-Free Meats

Recently the FSIS announced that they will consider changes to labeling of foods that use celery as a curing agent.  If in response to this you are considering the removal of celery powder from your processed meats, Prosur has a solution – NatPre T- 10. The NatPre T-10 line of products uses a blend of…
Read more

Prosur PRS PHR

Prosur PHR is a very effective clean-label phosphate alternative made from yeast extract and citrus extract. PHR acts like a phosphate by replenishing natural ATP and chelating divalent cations enabling the muscle to relax and hydrate. It is not a binder, it is allergen free and Non GMO. There are four grades of Prosur PRS…
Read more

Prebiotic Fiber Maintains the Health of Gut Bacteria

Scientists have found bacteria that call the colon home is incredibly important to wellness. The healthy microflora that live in the colon help digest food, strengthen the bowel wall, improve mineral absorption, boost immunity to viruses and aid in regulation of hormone production.  The Institute of Medicine recommends female adults 50 years and younger consume…
Read more

Meat Replacement by Ohly

Exciting new application research from Ohly demonstrates how yeast extract can make your plant-based meat analog products better.  Improving texture and fat perception are additional benefits beyond the flavor enhancement we all know yeast can provide. Minutes 0:00 – 3:20 are an intro to Ohly Minutes 3:20 to 6:50 are about what yeast is and…
Read more