ATCHISON, Kan., October 3, 2013—Nutritious starch and protein innovations attracted numerous attendees to MGP’s exhibit at the American Association of Cereal Chemists International (AACCI) Annual Meeting, which ran from Sept. 29 to Oct. 2 at the Albuquerque Convention Center, Albuquerque, N.M.
Select ingredients featured by MGP included Optein™, the company’s new lightly hydrolyzed wheat protein, which is ideal for use in products that aid in muscle recovery following exercise, and Fibersym® RW, a unique resistant wheat starch that performs as an effective, easy-to-formulate source of dietary fiber. The company’s Arise® wheat protein isolate, which increases protein levels in bakery and other food applications compared to other more traditional, or basic proteins, was also highlighted.
Optein is easily soluble in water and other liquids, possesses a non-bitter flavor profile and neutral pH, reduces mix time and provides a variety of other functional benefits in finished products. It also increases extensibility in dough systems and, because it’s plant-based, serves as a logical replacement for dairy, or whey, protein in foods developed for consumers who want to adhere to very strict vegetarian diets. Independent tests conducted in a university setting have shown that Optein performs as well as soy and whey proteins in such applications as nutritional snack bars and beverages. Additionally, it provides approximately double the glutamine content of soy and whey proteins.
Fibersym RW provides a convenient, high-performance solution to boost dietary fiber for nutritional products targeting controlled glucose release. In flour-based applications, products include bread, rolls, bagels, tortillas, cookies, crackers, pasta, breakfast cereals and bakery mixes. It also offers opportunities to increase the nutritional value of other foods, as well as beverages. In addition to delivering a high level of total dietary fiber, this ingredient has a low water-holding capacity that allows for enhanced crispness, plus ease in formulating increased levels of inclusion to provide food labeling benefits for branded packaged foods. Fibersym RW possesses an exceptionally smooth texture, neutral flavor profile and white color, all of which add up to a highly satisfying, nearly invisible source of fiber.
In addition to raising protein content in finished products, Arise also provides processing benefits that translate to improved cost efficiencies for producers of dough systems for a variety of breads, rolls, buns, flour tortillas and bagels. It is also used effectively in pasta and noodle applications, where it has shown to reduce stickiness, increase firmness and improve tolerance to over-cooking.
This year’s AACCI program focused on the shifting paradigm of knowledge in grain science, while also addressing industry challenges. Meeting attendees largely consisted of research scientists, formulation experts and marketing personnel representing food and beverage manufacturers from across the United States and other parts of the world. The event included more than 30 scientific sessions, 200-plus scientific posters and numerous table top exhibits highlighting the latest advancements in grain science.
“This year’s meeting enabled MGP to prominently feature a selection of high performing, value-added products as attendees searched for timely and effective innovations in wheat-based ingredients,” said Ody Maningat, Ph.D., vice president of applications technology and technical services. “In addition, this event provided great opportunities for MGP’s staff to connect with current and prospective customers and exchange information related to product developments and benefits, technical services and market dynamics.”
Immediately preceding the AACCI Annual Meeting, a Starch Round Table (SRT) was held. The primary purpose of the SRT, at which Dr. Maningat was a key participant, was to discuss cutting-edge research concerning starch science and technology.
“As a leading producer of specialty wheat starches, as well as specialty wheat proteins, MGP’s involvement in these types of round table discussions is beneficial to staying at the forefront of new developments and techniques that can enable us to consistently create more value for our customers,” Dr. Maningat said. Similarly, MGP is very grateful to be a longtime member of the AACCI and fortunate to be in a position to support the objectives of this esteemed organization through our grain and food science research initiatives.”
About MGP
In business since 1941, MGP is a recognized pioneer in the development and production of value-added, grain-based starches, proteins and food-grade alcohol products for the branded packaged goods industry. The Company’s facilities in Atchison, Kan., and the adjoined towns of Lawrenceburg and Greendale, Ind., are dedicated to utilizing the latest technologies and innovations to assure high quality products and to maintain efficient production and service capabilities.