I think “Response” is a very appropriate name for a functional ingredient, ideal for ground meat or vegetarian applications.
Response® Textured soy protein concentrate is very effective in:
- Reducing cost
- Increasing yields
- Providing the desired texture
- Providing the desired appearance
- Binding water
- Helping reduce fat in a formulation
The Response textured soy protein concentrate line provides a minimum protein level range of 64.8 to 70%, dry basis. This means you could have an approximate water:Response ratio of 2.60 to 2.85, to resemble the protein content of meats. This makes possible part of the cost savings you can achieve from the use of Response.
Response soy protein concentrate is also approved in Child Nutrition meat or vegetarian based products. DuPont Nutrition & Health / Solae manufactures a variety of Response products that vary in size, color, shape and density. Our experience has shown that the different Response SKUs provide the needed flexibility, which can adapt to your process. Let us know what is your application and we will be happy to respond with the best “Response”!
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 snacks at home, I try to make smarter, but delicious choices and it’s pretty easy. I substitute ingredients with Low-fat or fat free versions, use leaner cuts of meat or substitute ground meat or sausage for chicken or turkey versions. Again, this time of year it all adds up and if you can keep that calorie count down a little why not, you’ll feel better and the foods usually taste the same if not better! Below is an example of a Sausage stuffed mushroom recipe that has been transformed into a healthier version, Enjoy!
Happy Holidays from your friends at SPI Group!
Chicken or Turkey Sausage Stuffed Mushrooms
- 1 tablespoon of Olive oil
- 24 large stuffing mushroom caps, stems removed and reserved brushed with damp towel
- Salt and pepper
- 1 1/2 teaspoons olive oil
- 3/4 pound of Chicken or Turkey Sausage
- 4 cloves of Garlic, chopped
- 20 stems mushrooms, finely chopped
- 1 rib of celery and green, leafy top chopped
- 1/2 small onion, chopped
- 1/2 small red bell pepper seeded and chopped
- 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
- 3 slices gluten free bread, toasted and then chopped into small dice
- 1/3 cup grated Parmesan cheese
Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3-4 minutes. In a food processor pulse and chop the garlic, add mushroom stems and chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and sauté veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp the edges of stuffing and set stuffing in mushrooms. Transfer to a serving plate.
The whole SPI Group sales team was in town for the 2014 NCIFT Holiday dinner! We joined 75 NCIFT members for dinner at the Crow Canyon Country Club, followed by the speaker, Mr. Marc Haperin, Founder, Principal, and COO, CCD Innovation, discussing “The Anatomy of a Trend.”
He started off by asking us to try the most unique beverage – Lychee Wasabi !
Mr. Haperin discussed the trends related to this beverage, such as “extreme heat,” “fusion,” and “Ayurvedic properties.” Marc explained how trends progress, giving us the example of Acai. Before the end of his talk, we all tasted some unique flavors in a monkfruit sweetener and another product that contained crickets!
The NCIFT was happy to have their annual raffle to support Food Science students, and we learned about the UC Davis Food Tech Club’s recent activities and met the club officers. Thank you to everyone who attended, everyone who donated a raffle prize, and everyone who bought raffle tickets and sponsored a student!
The NCIFT New Professionals found the perfect place to host our Thanksgiving event: Del Monte Foods! Del Monte hosted our most recent New Professionals meeting, featuring Del Monte fruits and vegetables in holiday- themed dishes.
After Michelle Moy told us all about Del Monte foods, we were honored to hear Jaime Reeves, PhD teach us how to incorporate Design Thinking principles to help better understand consumer needs and translate that knowledge into creative new experiences and innovative products.
Groups of creative New Professionals came up with new and innovative “forks of the future” as we did hands-on exercises to practice our design thinking.
For dessert, we enjoyed a soft-serve sundae bar with plenty of Del Monte Fruit products as toppings.
In the season of Giving Thanks for all that we have and providing help to those less fortunate, we collected cans and non-perishable food items that we donated to the Food Bank of Contra Costa & Solano.
We couldn’t have asked for a more perfect Thanksgiving themed event! Stay tune for the next one!