2017 marks the 20th anniversary since establishment of DuPont Solae’s Protein Solutions’ IP Non-GM Program. Our IP Non-GM Soy Proteins were the first soy proteins to be Non GMO Project Verified due to our detailed farm-to-customer program in place to manage our supply of IP Non-GM Soy Proteins and assure its integrity. Through a complex system of segregation and testing we can say our IP Non-GM is a model for others to follow.
To commemorate this occasion we have this video to help demonstrate our long time commitment to delivering what customers seek: honest transparency in where our products come from and how we make sure to deliver at and above your expectations.
The Wheat Marketing Center together with the Food Innovations Center held another excellent advanced course on the manufacturing of dried Asian style noodles. Asian style noodles are popular all over the world for their convenience, low price and the long shelf life they provide the end use consumer. Asian noodles are packed in plastic cups or formed in a square and wrapped in plastic. Many countries lack refrigeration for foods that need to be used in a few days or weeks. Asian noodles are perfect for all climate conditions and easy to prepare and serve.
This class has taught many hundreds of people from all over the world on the science in making a good quality dried noodle. The course was held in the Old Alber’s Mill along the Willamette river waterfront near downtown Portland and ran the entire week of August 7th. This time the course was held for a group of food industry people from Nigeria which included people from the milling and baking industry.
The Wheat Marketing Center holds other short courses on many other products that also use the NW soft wheat that is grown exclusively in the NW region of the US. Soft winter wheat is lower in protein than the hard winter wheat variety that is used in bread type doughs. Higher gluten is desired for good cell structure and strength, lower gluten level is desirable for making flat breads, cakes, cookies and Asian style noodles.
The course includes in depth sessions on using phosphates, wheat protein isolates, resistant starches and hydrocolloid as ingredients in making high quality dried Asian style noodles. They included a session on making the seasoning that goes into the individual serving packets for each package. The seasoning blend in the packets is key in making the product taste and smell desirable in every country that produces them. No matter the flavors they choose they have to decide on how to enhance those flavors.
In the seasoning session we told the students how their flavor enhancing chemist tool belt included Salt, Glutamic acid in the form of MSG or Yeast Extracts as well as Nucleotides and Peptides. The proof of the performance of the yeast extracts, was when we showed the students the three demo’s I’d prepared. I used the Provesta 349, poultry enhancing yeast extract in a chicken broth, the Provesta 347 extract in a beef broth and the Provesta 512 extract in a vegetable broth.
At .025% we showed them how much a little bit of the yeast extracts can affect the seasonings flavor and have an overall umami effect on the broth. All agreed the broth was much fuller and flavorful using the yeast extracts. They finished the week making their own dried Asian Noodle product and all were going to use the samples of Ohly yeast extracts that I left for them.
The Ohly yeast extracts and other products work in all varieties of food products. If you’re working on a food product that needs some extra flavor enhancement or to bring out certain flavor notes.
Please get in touch with your local SPI Group representative and ask for an Ohly product list and demonstration on how they would work in your product.
Many times we are asked, “Why should we use soy proteins in their processed food products and blended protein beverage and bar solutions?” One of the very best reason is price stability over the long term.
In recent years, we have seen the prices of WPC/WPI and Caseinates/MPCs soar
above their historical average prices by 50 to 60% . All these milk based proteins are subject to global and domestic effects on the producing country’s supply and demand for fluid milk for retail dairy products including fluid milk and cheese as well as conversion into butter and skim milk powder or caseinates/milk protein concentrate powders. In addition, strong demand for Whey proteins have resulted in long leadtimes and short supply while dairy companies try to balance out their cheese production against this demand. Although present prices appear stable, milk-based proteins remain volatile to any supply versus demand imbalance.
In contrast, isolated soy protein (90% protein) and soy protein concentrates (65% protein) are very price stable. The prices for isolated soy proteins has remained stable only increasing due to subtle soy crop-related changes, capital improvement,energy,labor and transportation and inflation while at the same time improving in flavor, quality and improved functionality. (Over the past three decades, the average cost of domestically produced soy isolates has increased only 2.5% per year.)
A primary reason for this price stability is that 85% of world’s soybean production is crushed into soybean oil and meal. Of the meal,98% is converted into animal feed and only 2% is further processed into soy flour and proteins. With a bountiful supply of raw material, soy protein shortages and price spikes are rare.
As we develop the nutritious foods of the future and consider the positive nutritional and physiological value of blended proteins, let us recall the most price stable of all: Soy protein.
When I first started selling soy protein in 1996, I had to learn what protein quality was. In the old days we used PER – a measure of the effectiveness for protein to maintain health in rats. I am sure mothers around the world would have been comforted in knowing that the nutrition of their infant formula was based on what a baby rat needs – not a baby human. In the 80’s & 90’s a new protein quality measure was emerging, this one called PDCAAS – it measures the amino acids needed by humans and is based on the needs of preschool aged children. It remains the standard measure for protein quality today.
Amino acids are the building blocks of protein, protein is the building block of the human body, there is a minimum amount of specific, what we call “essential,” amino acids required for our bodies to function and remain healthy.
PDCAAS measures the essential amino acids present in protein sources to indicate protein quality. Egg is a perfect protein. Milk based products like whey protein and casein are perfect proteins.
Soy is a perfect protein.
Please remember, proteins are groups of amino acids and most foods contain protein. It’s just that not all proteins have all the essential amino acids.
Below are some common PDCASS values:
Whey Protein 1.00
Whole Egg 1.00
Soy Protein 1.00
Beef Protein 0.92
Pea Protein 0.88
Psyllium is a soluble fiber made from the seed husks of the Plantago ovata plant. It’s considered a soluble fiber and helps move food through the digestive system so that your body can break it down and convert it into essential nutrients. Without enough fiber in a person’s diet to help move food though the gut will adversely affect gut bacteria, making it harder to metabolize and absorb the nutrients.
The fibers purely mechanical function is absorbing water. It does this in a person’s large intestines when used as a laxative and is the bulk forming fiber in laxative products like Metamucil. 60% of psyllium is used for applications dealing with digestive health.
Psyllium not only alleviates many digestive conditions but also aids in supporting lower cholesterol by decreasing lipid levels and lowering blood sugar levels. Psyllium promotes a healthy heart by lowering blood pressure and strengthening heart muscles. When the fiber forms a gel, it slows down the uptake of fats and sugars from the food, causing blood sugar and cholesterol to rise more slowly after a meal.
One study shows that at least 6 weeks of daily psyllium intake is an effective way for people who are obese or overweight to control their cholesterol and blood sugar levels with very few side effects.
In the food industry psyllium fiber is used as a thickener in ice cream and frozen desserts. A 1.5% volume by weight ratio of psyllium mucilage exhibits binding properties that are superior to a 10% volume by weight ratio of starch mucilage.
The viscosity of psyllium mucilage dispersions is relatively unaffected between temperatures of 68 and 122 degrees Fahrenheit, by pH between 2 and 10 and by salt concentrations of up to .15 ppm.
These functional properties of Psyllium make it an excellent source of natural dietary fiber and may lead to and increased use the food industry. If you have any questions about psyllium or any dietary fibers please contact your SPI Group sales rep for more information on psyllium and the other fibers SPI Group distributes.
Most meat processors are dealing with cleaning up their labels while battling with pathogen and spoilage control in their RTE deli products. Because of the need for additional hurdles to protect against pathogens, proven antimicrobials like lactates and diacetates are used in combination with high pressure pasteurization. (HPP). These hurdles have their side effects. High levels of lactates and diacetates can produce an off-flavors and HPP is very costly.
Microbial fermentations have been used for centuries in the preservation of foods with beneficial organisms. Cheese(milk),salami(meat) and sauerkraut(cabbage) are example of microorganisms helping to preserve these foods by acidification,competitive exclusion of unwanted organisms, or the production of metabolites which are detrimental to growth of pathogenic and spoilage organisms. By using the technologies resulting from the development of friendly organisms for foods, manufacturers like Dupont were able to make and to gently collect and concentrate the valuable metabolites,peptides and organic acids needed to preserve products at very low and affordable usage levels. The primary family of products based on cultured dextrose from Dupont is called MicroGARD and are widely used in many culinary and bakery applications like soups and sauces and refrigerated entrees.
However the greater challenge in RTE cooked meats was the need for both pathogen control(primarily Listeria montogenes (Lm) control) and protection in shelf life against a myriad of spoilage organisms. In order to meet this challenge, the Dupont Food Protection scientists came up with a unique solution combining several technologies. First, they designed a fermentate which was broad spectrum in its spoilage organism protection with a special emphasis against lactic acid formers like Leuconostoc. Secondly, they assured an additional hurdle of Lm protection with the addition of a buffered vinegar powder. Challenge studies and commercial use of this combined product named BioVia CL600 have shown it to be highly effective when used at 0.75 to 1.5% without flavor or textural problems.
For specific information about BioVia CL600 or other Dupont Food Protection ingredients, contact SPI Group and we will address your specific need.
Saccharomyces boulardii from Ohly is a yeast based probiotic that balances the naturally occurring bacteria located in the intestines. It strengthens the intestinal immune system and restores normal bowel functions.
Saccharomyces boulardii both treats and prevents diarrhea. In cases of viral or bacterial types of acute diarrhea Saccharomyces boulardii acts to effectively treat the condition along with oral rehydration solutions.
During antibiotic therapy Saccharomyces boulardii also prevents diarrhea. Saccharomyces boulardii is the only probiotic with natural resistance to most antibiotics.
S.boulardii is one of the most studied probiotics available. It is a non-pathogenic yeast that maintains distinct taxonomic and physiological difference from Saccharomyces cerevisiae or brewer’s yeast.
Where Did Saccharomyces boulardii Come From?
Henri Boulard, a French microbiologist isolated a microorganism from the skins of lychee fruit in Indochina 1923. It was identified as a yeast and classified under the genus Saccharomyces and species Saccharomyces boulardii because of its physiological characteristics.
Key Benefits of Saccharomyces boulardii
Helps treat all kinds of diarrhea including antibiotic associated diarrhea
- Helps treat Irritable Bowel Syndrome
- Supports gut function against allergies, Crohn’s disease and Salmonella
- Reduces bloating and gas
- Lactose Free
- Gluten Free
- Suitable for vegetarian and vegan
- Helps improve digestion
How is Saccharomyces boulardii produced?
Saccharomyces boulardii production is based on the following manufacturing processes:
- Yeast fermentation
- Separation of yeast from spent nutrients
Fluid bed drying process that removes extra and intracellular water from the yeast. The drying process allows for storage at room temperature and guarantees an optimal level of living cells when yeasts are rehydrated.
Saccharomyces boulardii from Ohly is manufactured to exacting and certified pharmaceutical standards. Manufacturing standards meet GMP requirements. It is freeze dried and strain verified through genetic typing to ensure maximum efficacy.
Applications for S. Boulardii include dietary supplements (formulated in capsules or sachets), branded pharmaceuticals, pediatric health and animal feed/pet food. Contact us for more information!
SPI Group has been the home of many protein products over the years (whey, wheat, rice, pea, beef). But our favorite has always been soy. Why? First it is sophisticated, we can use soy protein for nutritional or functional improvement in almost every food product. Second, soy is a complete protein, with a PDCASS of 0.99 it contains all of the essential amino acids required for growth in infants and at risk populations. Soy is an equivalent protein to animal protein for school food service and it costs less in-use. Third, it is available. Soybean use for food is 2-5% of the US crop meaning we can always expand how much humans consume. This also means soy protein production is dependent on nothing, it is not a waste stream or intermediate product. Soy protein comes from soybeans. Straight up.
The last and most important reason that soy protein is important today is that we can grow more soy protein with fewer resources than any other complete protein source:
One acre of farmland can produce:
- 20 pounds of beef
- 78 pounds of eggs
- 82 pounds of milk protein products
- 356 pounds of soy protein
Have you ever visited my favorite soy video? Something about the music and the way the data jumps off the screen is compelling. Click here for the DuPont video.
Results of an independent study recently conducted at South Dakota State University (SDSU) show that MGP’s Fibersym® RW resistant wheat starch, a patented, non-GMO dietary fiber source, reduces risk factors associated with metabolic syndrome. Such factors include high blood pressure, abdominal obesity, elevated fasting blood sugar, and high blood cholesterol and triglyceride levels that increase the chance of developing heart disease, stroke and type-2 diabetes. The American Heart Association estimates that 34% of Americans have metabolic syndrome.
For additional details about Fibersym RW, visit mgpingredients.com/fibersym and contact SPI Group today!
There are many different types of starches that a formulator can use when developing a new product. Today’s blog is going to feature one of our favorite starches: rice starch! Here are a few things we like about rice starch:
Smallest granule size – rice starch has the smallest starch granule size (2-8 μm)., compared to other commercially available starches, such as corn starch.
Because of it’s small granule size, rice starch is excellent as a whitening agent and smoothening agent. The small granule size also has an impact on oil binding characteristics. Rice starch is also a good structuring agent in cream fillings and spreads.
Rice amylose is a branched (not linear) polymer – giving you a more soft, creamy gel texture compared to other food starches. Also, rice amylopectin has a unique molecular structure which leads to a reduced tendency for retrogradation – which means that it has excellent freeze thaw and shelf life stability.
One of the most important characteristics of rice starch is it’s neutral flavor – allowing it to be used in many different applications including meats, sauces, soups, bakery products, frozen desserts, and more! Contact us today for how rice starch can benefit your current project.