Blog

DATEM Replacement in baked goods

Our friends at MGP Ingredients were recently featured by Bakerpedia! The featured ingredient in this article is Arise® 8100:  a functional wheat protein isolate.  It affects the rheology or machinability of doughs and exhibits enhanced extensibility properties that decreases mixing time and improves loaf volume of bread and other yeast-leavened products. As an added bonus; …
Read more

Plant-based 90% Protein Nuggets

SPI Group just returned from the Supply Side West show, where we were excited to introduce our customers to some exciting new ingredients: plant-based 90% Protein Nuggets from DuPont Nutrition and Health.  The new SUPRO® 90 percent protein nuggets are unique not only for their high level of protein, but also because they are label friendly. We…
Read more

Meticulous Process Ensures Integrity

2017 marks the 20th anniversary since establishment of DuPont Solae’s Protein Solutions’ IP Non-GM Program.  Our IP Non-GM Soy Proteins were the first soy proteins to be Non GMO Project Verified due to our detailed farm-to-customer program in place to manage our supply of IP Non-GM Soy Proteins and assure its integrity.   Through a complex…
Read more

Asian Noodle Technology Course held at the Wheat Marketing Center, Portland

The Wheat Marketing Center together with the Food Innovations Center held another excellent advanced course on the manufacturing of dried Asian style noodles. Asian style noodles are popular all over the world for their convenience, low price and the long shelf life they provide the end use consumer. Asian noodles are packed in plastic cups…
Read more

The Positive Economic Value of Soy Protein in Prepared and Nutritional Foods

Many times we are asked, “Why should we use soy proteins in their processed food products and blended protein beverage and bar solutions?”  One of the very best reason is price stability over the long term. In recent years, we have seen the prices of WPC/WPI and Caseinates/MPCs soar above their  historical average prices by…
Read more

Soy Allergen Concern

Most formulators and nutritionists realize that soy protein provides many functional and nutritional benefits in foods. These benefits include providing better yields and moist texture in processed meats and protein-based satiety when added to beverages or nutrition bars. However, in all cases, when added to prepared foods or nutritional products, soy is considered a definite…
Read more

SCFIC & SCIFTs Suppliers’ Night – March 8, 2017

We hope you had the opportunity to attend at least one of the premier events SCIFTs put on in Anaheim, CA this March. This was the 30th anniversary of these events and it was one of the best. The Conference held the first half of the day was a wealth of information on topics of…
Read more

The Great Protein Quality Opportunity

When I first started selling soy protein in 1996, I had to learn what protein quality was.  In the old days we used PER – a measure of the effectiveness for protein to maintain health in rats.  I am sure mothers around the world would have been comforted in knowing that the nutrition of their…
Read more

SPI Group enjoys food safety music

Yes, we really listened to food safety music!  Every year we support the Northern California IFT section’s joint event with the UC Davis Food Science Department.   We love sponsoring food science students and having the opportunity to talk with them over dinner. This year’s event was one of the most entertaining IFT events we have…
Read more

SPI Group visits NASA food labs

At SPI Group, we are strong supporters of local IFT events – and we may have just been to our favorite events with the Alamo IFT section! We loved going to Johnson Space Center in Houston, TX to hear Dr. Shannon Walker discuss her experience with long duration space flight. Dr. Walker described how she…
Read more