Where else could we see the newest Jelly Belly Flavor? The Winter Fancy Foods Show in San Francisco, of course!
A beer flavored Jelly Belly! So impressive with it’s iridescent look (and alcohol free). SPI Group loves going to this trade show because it gives us a chance to see and sample new products and network with everyone involved with the specialty food industry! We are always interested in seeing flavor trends, like Sriracha, show up in across product categories (chocolate, snacks, dips, jams).
We look forward every year to spending a day among the specialty foods aisles filled with chocolates, olive oils, cheese, coffee, tea, snacks, spices and more! Every year newer items are added such as kombucha, chia, raw foods and gluten free foods. We’d love to talk to you about the new products and trends that we saw, please give us a call to discuss!
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
As technical sales people, the SPI Group was excited to learn about WBS alginate binding systems as the next evolution of cost savings for meat processors. These alginate-based blends offer critical, cost savings for value-added, re-structured, portion controlled meats.
One application that we find especially promising is the use of alginate binding systems for bonded meat products.
Bonded Steak using WBS
In this photo, the beef chuck meat, stew type trim, was bonded together to make a steak. By adding water and WBS, the stew meat pieces can be formed into a bonded meat product and sliced into steaks.
The cold meat bonding does not create a processed or rubbery texture. The process physically binds the meat together and incorporating more water. This provides the texture, yield, and potential for sodium reduction.
For more about this unique ingredient and how it can help you save money and improve texture and yield, contact your SPI Group sales person.