ATCHISON, Kan., June 9, 2015—MGP provides food manufacturers with ingredient innovations that deliver nutritional benefits, along with outstanding functional and sensory qualities, for a whole host of applications. These include a variety of specialty wheat proteins, as well as specialty starches, that are at the center of the company’s focus on adding more goodness to food.

Increased protein content of foods is a principal benefit that is attracting the interest of more and more consumers. According to the NPD Group/Dieting Monitor, roughly 78 percent of U.S. consumers agree that protein contributes to a healthy diet and more than half of adults say they want more of it in their diets. Additionally, nearly 40 percent of meals consumed in the U.S. include a protein category.

So what is driving growing interest in protein consumption? According to Michael Buttshaw, MGP’s vice president of ingredient sales and marketing, the answer is “increased awareness about health- and wellness-related benefits that protein can provide.” He described these benefits as being tied to “consumers’ desire for more energy, improved weight management, and increased muscle mass and strength,” adding that “MGP is capable of helping food manufacturers address aspects of each of these with our portfolio of specialty proteins.”

Additionally, based on the fact that there is no commercially available genetically modified wheat, food manufacturers can be assured that all of the wheat proteins produced by MGP are non-GMO. Furthermore, because they possess a neutral flavor profile, MGP’s wheat proteins require less flavoring in formulations compared to various other proteins, providing taste advantages for consumers and potential cost savings for food producers.

With protein enrichment being a key focus, the protein content of MGP’s Arise® 5000, 6000 and 8000 wheat protein isolates, which ranges from a minimum 85 percent to over 90 percent (N x 6.25, dry basis), stands out. Combined with this attribute, the Arise isolates are low in cholesterol and offer numerous functional and processing benefits. They additionally serve as partial egg white replacers in a wide range of bakery goods, pasta and noodles, and breadings and pre-dusting agents.

“A key consideration for formulators of wheat flour-based products, in particular, is the natural compatibility that exists between such products and MGP’s Arise and our other wheat-based proteins,” Buttshaw said.

David Whitmer, corporate director of quality, R&D and innovation, added: “This synergistic advantage can provide formulation and blending ease for food manufacturers, reduce the need for processing adjustments during the food production phase, and help deliver the desired taste and textural qualities of the finished product.”

MGP’s Optein® is a lightly hydrolyzed wheat protein developed for use in products that can aid in muscle recovery after exercise. Among the more unique attributes of Optein compared to soy and whey proteins are its non-bitter flavor profile and higher glutamine content. The latter has been reported to be effective in the prevention of fatigue and over-training syndrome among active athletes, and replenishment of the body’s glycogen.

“Other special features and qualities include Optein’s neutral pH content, its ability to increase protein levels in finished products and the fact that it is soluble in water and other liquids,” Whitmer said.

The company’s TruTex® textured protein is a highly versatile ingredient that is especially ideal for use in vegetarian products, as well as meat, poultry and seafood enhancement applications. Additionally, TruTex has excellent properties for producing crispy snack foods and breakfast cereals.

“TruTex possesses a unique fibrous structure that, when hydrated, replicates the look and texture of meat,” Whitmer said. “Also, because it has a neutral flavor profile, TruTex doesn’t leave an unpleasant aftertaste. Therefore, the requirement for flavor-masking agents and resulting costs is reduced.”

Buttshaw further emphasized the “highly pleasing taste and textural qualities of TruTex,” along with its value as “an outstanding source of protein. In regard to functional benefits, “TruTex has excellent water- and fat-binding capacity for increased yields and lower formulation costs, along with textural integrity that holds up exceptionally well during processing,” he said.

TruTex is available in a variety of sizes and shapes that include shreds, flakes and small particles. Depending on type, it is offered in up to three different colors: light tan, caramel and dark caramel.

Additional details regarding MGP’s lines of specialty wheat proteins and starches can be obtained by accessing the company’s website, mgpingredients.com, or by contacting a member of the ingredients sales team at 866-547-2122. Information will also be available at MGP’s booth, #2563, at the IFT Annual Meeting and Food Expo on July 11-14 in Chicago.

About MGP Ingredients

MGP processes wheat-based proteins and starches into nutritional and highly functional ingredients for the branded consumer packaged goods industry. The company is also a leading independent supplier of premium spirits, as well as grain-based food grade industrial alcohol. The Company is headquartered in Atchison, Kansas, where it also has facilities for the production of distilled spirits and food ingredients. Distilled spirits are additionally produced at the Company’s facility in Lawrenceburg, Indiana.