15 Apr 2016 --- Food with increased protein content is attracting many health-conscious consumers. MGP’s portfolio of specialty proteins helps food manufacturers address consumers’ desire for protein-enriched diets, more energy, improved weight management and increased muscle mass, along with a variety of functional benefits.
Additionally, MGP’s proteins possess a neutral flavor profile, allowing formulators to use less flavoring compared to other proteins such as soy. This provides taste advantages for consumers and cost-savings potential for food producers.
“Wheat proteins have evolved from their traditional role of giving volume to bread and providing spongy texture with a soft mouthfeel,” said Ody Maningat, Ph.D., vice president of research and development and chief science officer. “While unique, these properties of wheat proteins can be enhanced to deliver multi-functional benefits for a wide array of food applications, not only in flour-based products, but also in vegetarian/vegan, sports nutrition and other applications. Our specialty proteins, all made from non-GMO wheat, offer customers exceptional formulation solutions to their product development needs.”
Standing out when it comes to protein enrichment are MGP’s Arise 5000, 6000 and 8000 wheat protein isolates. They range in protein content from a minimum 85 percent to over 90 percent (N x 6.25, dry basis). Arise isolates are also low in cholesterol and offer numerous functional and processing advantages. They additionally are effective partial egg white replacers in bakery goods, pasta, coatings and pre-dusting agents.
“We continue to experience excellent interest in our Arise protein isolates, as well other lines in our specialty protein portfolio,” stated Mike Buttshaw, vice president of ingredients sales and marketing. “The momentum from 2015 has certainly carried over into 2016, and our customer project work remains robust. The functional benefits are numerous, and in every case, our specialty wheat proteins can enhance label declarations around this important attribute. Over 70 percent of consumers are now reviewing and referencing protein content on new food products introduced at retail.”
MGP’s Optein, a lightly hydrolyzed wheat protein, can also be used in bakery products and as a partial egg white replacer. Optein, compared to soy and whey proteins, has higher glutamine content, which can be beneficial to muscle recovery after exercise.
Another of today’s consumer trends involves vegetarian and “flexitarian” eating. MGP’s TruTex textured protein, when hydrated, replicates the look of meat. This, coupled with its high protein content, makes it an ideal ingredient for meat replacement, as well as meat enhancement.
TruTex does not have an unpleasant aftertaste so it cuts down on the need for flavor-masking agents, providing opportunities to lower costs for producers. Its water- and fat-binding capacity can also increase yields and lower formulation costs while providing unique textural integrity that holds up exceptionally well during the processing of finished products.
