Category: Ingredients

In the food industry, it’s well known that salt =flavor. Unfortunately we’ve been told that there is too much of a good thing. The average consumer is consuming 3,400 mg of sodium daily while the guidelines set by the Institute of Medicine recommend less than 2,300 mg for the average consumer. For those older than…
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If you attended our Savvy Savory Systems seminar, you tried Ohly’s famous sour cream and onion dip.  We compared the same spice blend with 3 yeast extracts for improved umami and flavor impact. The above formula is then blended with a 16oz container of sour cream and held overnight to hydrate. Ingredients: –Soy sauce powder…
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MGP has a line of wheat protein isolates called Arise that improves the quality, appearance and shelf life of breads and other flour based food products. The unique film-forming properties of their specialty proteins increases the moisture retention capabilities in batters and coatings. Enhances dough strength, elasticity and increases volume in bakery products and increase…
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Do you know how an osmolyte helps you? An osmolyte is a substance that contributes to the regulation of water movement in and out of cells and tissues and controlling cell volume. Cells have developed different mechanisms to regulate their water balance. Water movement follows osmosis – the net movement of water across a partially…
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Our supplier Grande Custom Ingredients recently posted a blog about protein and the new proposed nutrition facts label. Grande manufactures specialty dairy-based ingredients that can enhance nutrition and improve quality in food and beverage products. Contact us today to talk more about protein!

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…
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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…
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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…
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One of the functional ingredient tools in the SPI Group tool box is a functional whey protein called Bravo, manufactured by Grande Custom Ingredients. Bravo has unique cold water binding properties that can improve texture and creaminess in a wide range of applications. For example, we have helped customer use Bravo to: • Improve the…
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