Confused about Weight Management?

Did you know that losing weight is the number one resolution – every year? The US government, CDC and NIH in particular, try to manage our weight via the Body Mass Index. The BMI was developed in Belgium in 1830 (That’s right! 1830 – Nearly 200 years ago). It has been tweaked a little of course, but the WHO adopted it for use in 1980 to quantify the global rising rate of obesity (not starvation which is what I thought). As a Lifetime Member of Weight Watchers, I know how the BMI works, and I tell you, it’s hard to stay in the healthy BMI range.
Then there was a report last week that being a little over BMI is OK. The CDC refused comment on the issue not wanting “to confuse the public.” Aren’t we already confused???
Perhaps there is a more realistic method to managing weight. Some ingredients can help with nutrient intake and how we want to eat food. Did you know that clinical studies have shown that consuming over 10 grams of protein in a meal helps you feel fuller longer, reducing the feeling that you want to eat. Certain components of food take longer to digest, like dietary fiber and protein, so your belly is busy and working for a longer time. And of course there is the insulin and blood sugar regulation issue. A very well researched area of food and medicine, if foods do not cause a quick spike in sugar or insulin, you feel better and aren’t hungry.

So what does this mean for the product developer? Well, we know that soy protein when blended with whey and casein has a consistent energy release rate. We know that the production of lean mass reduces fat by increasing metabolism. Soy protein is clinically proven to increase lean mass when taken 2 hours or less after exercise. And we know for sure that over 10 grams of protein per meal = less frequent snacking.
Dietary fiber found in fruit and vegetables, or found in our Fibrim or Vitacel when added to your products, increases mobility time in the gut. This means you feel fuller longer too!

The New Grinds….breakthrough innovation for ground meats and sausage using WBS

Cost savings projects are common to the meat industry. It is typical to chase opportunities that save pennies per pound. Projects that save dimes or quarters per pound are rare, but real. With a combination of WBS alginates, innovative processing, and under-valued trim, new grind materials are possible.
The process of pre-blending meat has been utilized commercially for decades to maximize meat particle bind and to make value-added protein systems. Use of such meat pre-blends coupled with WBS alginates can provide the processor with an economical and high-yielding system for use in further-processed meat products. The use of WBS alginate systems in the preblend is a new application technology that provides real results.

    What’s The Value?

Pre-blended Beef 90’s [PB90] is a commercial raw product containing beef, binder and water. At the time of writing, Beef 90’s were ~$2.20/#. The price of PB90 was <$1.70/lb. Thus, replacing Beef 90’s by 20% provides blend cost savings of >$0.10/lb.

Although ingredients are being added, the ground meat appearance is virtually the same as Beef 90’s. It has the added benefit of no purge, which limits micro-organism growth.
Such blending technology also applies to pork and poultry trim. Even Mechanically Separated Chicken [MSC] can be pre-blended economically, and have grindable texture.

Can You Save $0.27/lb. in a Cooked Beef Patty?
The functionality of WBS alginate systems carries through to thermal processing. Cook yield increases of 2% -4% are common. This magnifies the blend cost savings to >$0.25/# for cooked beef patties.

    Remove Allergens

Removing allergens Vs cost savings may also be a critical objective. The WBS alginate blends contain no allergens and can economically replace allergenic ingredients.

    Lower Sodium without Lowering Yields

Lower sodium processed meats typically have reduced cook yields. When you add pre-blended meats that don’t contain salt, you have lowered the sodium content. As previously illustrated, one can expect a cook yield increase due to the strong functionality of the WBS alginate system.


Try WBS alginates systems in all types of ground meat or poultry products which allow functional ingredients. Cost savings, sodium reduction, and allergen removal are all achievable!

January is Resolution Month

January is resolution month. It’s likely your customers have a resolution to eat healthy, lose weight or feel better. This means our resolution should be for these consumers to be successful.
You can do that with wholesome ingredients with clinically proven benefits: Solae soy protein for satiety, J. Rettenmaier fiber for regularity, Omega-3 for cholesterol lowering. Add yeast extract to make your savory foods tasty, and what about Prosur to extend shelf-life and keep your product microbe-free? My current favorite is WBS, sodium alginate, make your foods lower in fat, great tasting, and save us all a few cents in the process.
My resolution is to do a better job of telling you how to use these unique tools so you and your company can be successful and profitable.
One way you can learn about our products is this blog. SPI Group is ushering in 2013 with a new blog schedule, partially guided by the “National ___ Month” Calendar. Some of these months are funny! See below for January:
• Bread Machine Baking Month – really? grocery stores sell fresh bread for 99 cents
• Dried Plum Breakfast Month – plums are good all day, why only breakfast?
• Fat-Free Living Month – that’s boring
• International Coffee Gourmet Month – everyday is gourmet coffee day at my house
• National Book Month – read a book or hold a book?
• National Diet Month – 50% of Americans are on a diet right now
• National Egg month – the #1 protein in town, after soy and pea of course
• National Eye Health Care – good for the ophthalmologists
• National Fiber Focus Month – WOO HOO!! SPI Group sells nearly 20 different types of fiber!
• National Hobby Month – like scrapbooking?
• National Hot Tea Month – do we need a month to enjoy it?
• National Mail Order Gardening Month –Gardening by mail? in California?
• National Retail Bakers Month – sorry Hostess
• National Soup Month – WOO HOO! SPI Group sells savory flavors to make good soup great!
• National Volunteer Blood Donor Month – save a life – give blood
• Oatmeal Month – yum, but add a little fiber
• Prune Breakfast Month – prune/dried plum – didn’t we see this at the top?
• Wheat Bread Month – WOO HOO! Our InstaGrains products are all whole grain and make great bread!

Scientific Literature Review: Protein-rich Breakfast Helps Curb Appetite Throughout the Morning

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 overeating later in the day,” said Kevin C. Maki, principal investigator of the study and a research scientist with Biofortis Clinical Research, a Mérieux NutriSciences company.

All of the breakfast meals contained approximately 300 calories and similar quantities of fat and fiber. The protein-rich breakfast bowls contained 30 to 39 grams of protein. Participants completed questionnaires to rate aspects of appetite – such as hunger, fullness, and desire to eat – before breakfast and at 30 minute intervals between breakfast and lunch. A standard lunch meal of tortellini and sauce was served and subjects were asked to eat until comfortably full. Study participants had improved appetite ratings (lower hunger, more fullness, less desire to eat) throughout the morning after eating each protein-rich breakfast, and also ate fewer calories at lunch, compared with the low-protein breakfast and breakfast skipping (water only).


“Acute Satiety Effects of Sausage & Egg-based Convenience Breakfast Meals in Premenopausal Women”  Biofortis Clinical Research, Chicago, a division of Mérieux NutriSciences

University of Missouri’s Department of Exercise Physiology and Nutrition, Columbia, MO

Funding provided by Hillshire Brands

Presented at the Obesity Society Annual Scientific Meeting November 14, 2013