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Home » Keywords » wheat

Items Tagged with 'wheat'

ARTICLES

MGP_logo_2020_900

MGP: Gut Friendly

MGP’s Arise wheat protein isolates earn low FODMAP certification from Monash University
February 16, 2022
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MGP Ingredients, Inc. announced that its Arise® wheat protein isolates have been certified as low FODMAP ingredients by Monash University. FODMAPs are a group of carbohydrates that are not completely digested or absorbed in the small intestine. 


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Corbion_Wheat21_900

Corbion: Clean Label Baking

Corbion solution delivers consumer-friendly dough conditioning
August 31, 2021
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Bakers have long been challenged by two seemingly contradictory priorities. The first is that they must deliver the consistent product quality that consumers expect in spite of fluctuating gluten levels in wheat flour and the demands of high-speed manufacturing. Secondly, bakers are encouraged to remove artificial-sounding ingredients, such as DATEM (diacetyl tartaric acid ester of monoglycerides), which many shoppers want to avoid. 


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MGP_logo_2020_900

MGP Ingredients: Food Safety Certified

MGP again earns highest BRCGS audit score for food and beverage safety
December 1, 2020
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MGP Ingredients, Inc., production facilities in Atchison, Kan., and Lawrenceburg, Ind., achieved the highest possible score of Grade AA from BRCGS in 2020. BRCGS conducted virtual and on-site safety audits at the food ingredients and distillery operations in Atchison and at the Lawrenceburg distillery.
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ADM_ProteinsBurger_900

ADM: Plant Proteins

ADM offers new pea, wheat proteins for meat alternatives
September 29, 2020
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ADM introduces new Arcon® T textured pea proteins, Prolite® MeatTEX textured wheat protein and Prolite® MeatXT non-textured wheat protein. These highly-functional protein solutions improve the texture and density of meat alternatives, and are particularly useful for achieving consumer-preferred, meat-like texture.
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Arcadia_GoodWheat_900

Arcadia Biosciences Expands Intellectual Property Portfolio with Four US Patents

The patented traits apply to two of the company's GoodWheat wheat varieties: extended shelf life and reduced gluten
May 7, 2020
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Arcadia Biosciences, Inc., a leader in science-based approaches to enhancing the quality and nutritional value of crops and food ingredients, announced the US Patent and Trademark Office has awarded the company two patents for extending the shelf life of whole wheat by minimizing hydrolytic and oxidative rancidity.
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MGP_SausageVeg_900

MGP Ingredients: Textured Proteins

MGP offers new gluten-free pea option joins proven textured wheat proteins
April 9, 2020
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MGP Ingredients (Nasdaq MGPI), a leading maker of plant-based proteins and starches, announces the ProTerra™ line of textured proteins. ProTerra expands MGP’s offerings with a new textured pea option that joins its proven textured wheat series (formerly known as TruTex®), giving food formulators a range of choices ideal for almost any application.
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MGP_Logo_900

MGP Ingredients: Low FODMAP Certified

Fibersym RW and FiberRite RW dietary fibers can be used in food formulations to support IBS diets
March 12, 2020
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MGP Ingredients, Inc., a leading provider of specialty proteins and starches, announced that its dietary fibers, Fibersym® RW and FiberRite® RW resistant wheat starches, have been certified as low FODMAP ingredients by Monash University, Melbourne, Australia. 
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MGP_logo_900

MGP: Food Safety Certified

MGP earns highest BRC Global Standards audit score for food, beverage safety
December 4, 2018
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BRC Global conducted safety audits at the food ingredients and distillery operations in Atchison and at the Lawrenceburg distillery.
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Dianna Fricke, Simplot food group
First Person

A corporate executive chef’s perspective on culinary trends and corporate product development.

Prepared Foods talks with Dianna Fricke, CRC, CWPC, director of culinary, National Accounts; and a corporate executive chef with Simplot Food Group, Boise, Idaho.
August 25, 2014
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Fricke earned her culinary credentials with honors from Western Culinary Institute, Portland, and has a bachelor’s with honors in Nutrition and Dietetics from Idaho State University, Pocatello
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bread, clean label

New Insights to Bread Wheat Genome

The International Wheat Genome Sequencing Consortium published a draft sequence of the bread wheat genome.
July 21, 2014
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The International Wheat Genome Sequencing Consortium (IWGSC), Bethesda, Md., published a draft sequence of the bread wheat genome in the international journal, Science.
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More Articles Tagged with 'wheat'
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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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