Trade show season has arrived for SPI Group! February and March are busy months for us, as we travel around the Western United States, attending industry trade shows and showing off our functional ingredients. Look for this booth coming to a show near you soon! Catch us at these upcoming events: Oregon Food Ingredient Expo,…
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Research presented at The Obesity Society’s annual scientific meeting in Atlanta shows that eating high protein sausage and egg-based breakfasts curbed hunger throughout the morning, compared with a low-protein breakfast (pancakes and syrup) or skipping breakfast, in 18-55-year-old women. “Eating a breakfast rich in protein significantly improves appetite control and may help women to avoid…
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It’s that time of year again when all those great smells and goodies tempt us everywhere we go. Unfortunately, if we are not careful these temptations can catch up with us very quickly. I often find myself not making the best choices during the holiday season, but everything is so good! When making dinner and…
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There are many types of yeast products produced for use in the food industry. Brewers and Baker’s yeasts are the best known. There are also yeasts grown and used to enhance savory flavors and add smoothness and texture to foods as well. Whole cell is used primarily to provide mouthfeel and texture and adds some…
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SPI Group recently hosted the second seminar in our “Food Tech Talks” series, Savvy Savory Systems. Savory Systems are complex; with texture, fat, water and flavor being in fine balance. SPI Group presented multiple new tools for a formulator’s tool box, in the form of a technical discussion and demonstrations. One of the highlights was…
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Cancer rates in the USA The World Cancer Research Fund estimates that about one-quarter to one-third of the new cancer cases expected to occur in the US in 2013 will be related to overweight or obesity, physical inactivity, and poor nutrition, and thus could also be prevented. About 77% of all cancers are diagnosed in…
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The 2013-14 school year marks the beginning of USDA’s “Smart Snacks in School” program. This means foods and beverages outside of the National School Lunch Program which are offered for sale in public schools. The new standards aim to align for sale foods or “a la carte” foods with the new NSLP which require less…
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SMA is a trade organization called the Southwest Meat Association – what a great organization! I particularly appreciate the sense of community for the meat industry in Texas and surrounding states. SMA and their industry members work hard to continue to add value to their businesses and the industry through this informative conference. All the…
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Supro brand soy proteins have a broad range of functional characteristics for applications in meats – including whole muscle, emulsified, ground, and vegetarian formulas. Soy protein has the unique property of being very similar to lean meat proteins. The wide range of available soy protein technology can provide economical and functional benefits for your meat…
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It’s that time of the year when we all spend more time outdoors and in the sunshine. I thought it a good time to discuss the importance of getting out doors and into the natural sunlight. So I’m going to talk about the “Sunshine Vitamin” or Vitamin D. It has been suggested that people need…
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