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What Is Saccharomyces boulardii?

Saccharomyces boulardii from Ohly is a yeast based probiotic that balances the naturally occurring bacteria located in the intestines. It strengthens the intestinal immune system and restores normal bowel functions. Saccharomyces boulardii both treats and prevents diarrhea. In cases of viral or bacterial types of acute diarrhea Saccharomyces boulardii acts to effectively treat the condition…
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6th annual Puget Sound IFT Brew Night on October 18th

Strike up another successful night of brewing and BBQ for the Puget Sound IFT group. That’s held each year at Gallagher’s Where-U-Brew in Edmond’s Washington. The brewing event was sponsored by 8 Ingredient companies and included an award winning BBQ ribs and pulled pork meal, with all the sides and various hot sauces you’d hope…
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Feed the Minds: Run for Food Science

SPI Group is proud to support Bruce Ferree in his run for Food Science Scholarships!  Bruce is raising money for Feeding Tomorrow by committing to complete a 250 kilometer run across the Atacama Desert in northern Chile called the Atacama Crossing.  We are happy to that our supplier partner Saltwell is joining us in the sponsorship. SPI…
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How sustainable is soy?

SPI Group has been the home of many protein products over the years (whey, wheat, rice, pea, beef).  But our favorite has always been soy.  Why?  First it is sophisticated, we can use soy protein for nutritional or functional improvement in almost every food product.  Second, soy is a complete protein, with a PDCASS of…
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MGP’s Fibersym® RW Reduces Risk Factors Associated with Metabolic Syndrome

Results of an independent study recently conducted at South Dakota State University (SDSU) show that MGP’s Fibersym® RW resistant wheat starch, a patented, non-GMO dietary fiber source, reduces risk factors associated with metabolic syndrome.  Such factors include high blood pressure, abdominal obesity, elevated fasting blood sugar, and high blood cholesterol and triglyceride levels that increase…
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Why use rice starch?

  There are many different types of starches that a formulator can use when developing a new product.  Today’s blog is going to feature one of our favorite starches:  rice starch! Here are a few things we like about rice starch: Smallest granule size – rice starch has the smallest starch granule size (2-8 μm).,…
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Changes to the FDA definition of fiber

Have you heard about the FDA’s changes to the definition of fiber? First:  The formal interpretation of the ruling is below: FDA’s new definition of a dietary fiber is a fiber that has a “physiological effect that is beneficial to human health.” The definition is limited to fibers that are 1) non-digestible carbohydrates (with 3 or more…
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Salt is hot in the media right now!

The FDA calls for sharp reduction in salt added to foods FDA Guidelines target the sodium hiding in our diets  All because of Draft Guidance published in the CFR for proposed sodium reductions in the “Processed Food” category.  Some of the proposed reductions include the following (values are milligrams per serving): Dry Soup Mix from…
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Panodan 150 – The Problem Solver

While many consumers are looking for cleaner labels, there are those that demand products with convenience and value. For manufacturers  of these items, there are often emulsification challenges that are not easily overcome. That’s where DATEM can help. Technically Di-acetylated tartaric acid ester of monoglyceride blended with mono-diglcerides, and sold as Panodan 150. First a…
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Lecithin for better machinability of various doughs

Lecithin is used in bakery products for many very good reasons, including emulsification, volume, symmetry, crumb structure and tenderness, product shelf life and batter viscosity. But there is also another specific reason it’s being used in a large variety of bakery products. It’s for the excellent dough conditioning and machinability qualities that lecithin imparts to…
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