Blog

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…
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Acacia Gum as a functional ingredient for Food and Beverage applications

Acacia Gum also known as Gum Arabic is an all-natural gum made of the hardened sap from two species of the acacia tree, Senegal and Seyal. It is a complex mixture of glycoproteins and polysaccharides predominantly consisting of arabinose and galactose. Although acacia gum is not an actual emulsifier, the protein faction allows surface behavior…
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Tools for Sugar Reduction

Recent surveys reveal that consumers are concerned with the amount of added sugars in their diets. This combined with new guidelines for calling out sugars on food nutrition labels, has manufacturers considering how to reduce sugar in new and existing product lines. When sugar is removed or lowered it can take away important functional attributes…
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Why Chose a Plant Based Diet?

There are so many articles about plant-based foods and in the ingredient world – how to formulate them. This month we’re trying address the human health aspects of why people might want to choose a plant-based diet, or why just a few plant-based meals a week will help your mind and body. According to the…
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Do you know what is Chlorella Powder?…..Don’t feel bad, many people don’t know either.

It is not uncommon for consumers to ask what is Chlorella powder.  As of now, Chlorella powder is use mostly as a nutraceutical dietary supplement in the U.S.  It might one day become a superfood since it carries a punch of nutrients including 60% algal protein plus lipids, fiber, chlorophyll, vitamins, minerals and micronutrients. It…
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Salt

Reduced sodium Sea Salt for topical applications – Microfine Saltwell

The USDA and the HHS are currently in the public comment period for the new 2020 Dietary Guidelines. The public comment period will close on June 1, 2020. The goal is to have the new Dietary Guidelines released by the end of 2020. Until then, the current Dietary Guidelines have the following daily goals for…
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Food Tech Talks: Virtual Edition

SPI Group has a strong history of providing local technical seminars for our customers, delivering valuable information on functional ingredients to food professionals.  Although we are all currently under the COVID-19 restrictions, I am so proud to announce that we converted our Food Tech Talks into a virtual edition!  We recently hosted a 3-part series…
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Dr. Eric Decker on the Role of Processed Foods in a Healthy Diet

If you attended the Southern California IFT Industry Conference, you may have heard Dr. Eric Decker from University of Massachusetts, Amherst speak about the role of processed foods in a healthy and sustainable diet.  In 1887 half of US household labor was spent preparing food. In 2015 food preparation accounted for less than 25 minutes…
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Why consider Essentia proteins? They make your meat products better!

SPI Group has partnered with Essentia Protein Solutions to provide a full product line of functional animal protein ingredients including beef, chicken, pork and turkey. Whether you are working on a clean label formula, want to add meaty notes or reduce formula costs, Essentia has a number of platforms that can support your development efforts.…
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Functional & Versatile PEA FIBER!

Swelite C is a functional pea fiber manufactured by Cosucra, the makers of Pisane pea protein. Swelite C is a plant-based, clean-label, non-gmo, and sustainably sourced technical solution for savory applications. Made from the cell wall of yellow peas, Swelite C is an insoluble fiber with superior water and fat binding capabilities. Water retention in…
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