Protein

Bread is Back

And we are excited!

Oprah gave us permission to love bread a couple of years ago when she declared she loved bread, and we ran with it! Bread 2.0 is now listed as one of three top trends in the Food & Drink section of The 2019 Topics and Trends report from Facebook IQ.

Though we have seen a shift in preference here, a change in opinion there, bread has remained a great wholesome, healthful food. One reason is that bread, and other wheat-based foods, cover the gamut from daily food staples to a celebratory indulgence. (And how cool is the hype around the BreadBot recently debuted at the Consumer Electronics Show?)

As we dig in to the expected trends of 2019, we see that consumers are interested in artisan-style, more transparency and clean label, and plant-based proteins.

Wheat proteins are a great option to start with as you begin to check the boxes of what modern consumers are looking for in baked goods.

Bread is so much more than sliced bread – though we do love sliced bread! As consumers embrace artisan-style breads bakers have accepted the challenge – creating variety in taste, nutrition, and appearance. Wheat proteins allow you to dial in on that unique rheology and texture to create your one of kind artisan loaf or roll.  

The industry thinks “clean label,” the consumer thinks “transparency.” Same concept, different lingo.  From dough conditioner to egg replacement, GemPro wheat proteins allows you to meet these formulations with a clean and clear label – wheat protein. Proving either strength or relaxation, wheat proteins can be used to replace “less label friendly” ingredients. All GemPro wheat proteins are non-GMO and most are available as organic.

Protein. Protein. Protein. The desire for high protein does not seem to be waning. With 90% protein GemPro protein are suitable to meet your protein needs. If you prefer to use a blend of proteins, wheat proteins function as an excellent texturizer. They work well in conjunction with other proteins to optimize texture, and maintain that texture throughout shelf life. Try thishigh protein bread to kick off your bake tests in 2019!

The opportunities are endless and the team at Manildra is excited to help you meet your goals for 2019. Get creative with bakery, and let wheat proteins help!


Explore the pasta-bilities

Pasta isn’t just for Italians!  Linguine, capellini, fusilli, and good ol’ macaroni elbows.  While Italians may consume about three times more pasta than Americans, Justin Demitri estimates that folks in this country eat about 20 pounds per person each year (Food and Wine, October 6, 2019).  That’s quite a mountain of spaghetti.  And it needs the right ingredients to support it.

Capable of impressing any seasoned pasta connoisseur, Manildra wheat proteins should be part of your pasta formula.  GemPro 4400 offers a gluten matrix characterized by strength while maintaining tenderness, resulting the perfect firm al dente texture for any type of pasta or noodle.    

Extrapolating home-made pasta from Mama’s kitchen to large scale production of billions of pounds per year requires careful consideration and optimal ingredients.  GemPro 4400 wheat protein achieves a balanced, machinable dough that is perfectly suited to meeting those high production goals. 

Creating pastas that stand up to retort can be a challenge too. Canned pastas in soups and other foods need to have a substantial amount of resilience so that it maintains the optimal texture and eating qualities after these harsh process conditions. The structure provided by GemPro wheat proteins can deliver the right amount of bite.

In today’s “busy” culture, consumers are looking for convenient foods to match their busy lifestyle. Delis, fast casuals, and other on the go markets can provide a warm and filling meal with pasta (mac and cheese anyone??). Often times this means subjecting the pasta to steam tables which have a tendency to degrade the structure and texture of the pasta over time. GemPro proteins maintain the pasta texture throughout the serving time on a steam table, making the pasta more enjoyable to all.

Let Manildra wheat proteins expand your pasta-bilities! 


IFT 19 is around the corner. Make sure Booth 4333 is on your list!

At IFT 2019 in New Orleans, Manildra Group USA looks forward to the opportunity to reconnect with current customers and friends, and reach out to new. The FEED YOUR FUTURE theme of IFT is this year's perfect inspiration as we all face a market of exponential change. The future is changing at an incredible rate, and the future is now.

The Manildra Group USA team is confident in our ability to support our customers in today’s market. We are here to stay with the highest quality gluten on the market, the most innovative wheat proteins, and a team devoted to the best customer service.

Stop by Booth #4333 to chat about plant-based foods, quality in gluten, clean label dough conditioners, and more.

  Clean Label Dough Conditioner  

  Added Protein  

  Organic Protein and Starch  


Manildra Group USA Launches GemPro Ultra

Manildra Group USA Launches Newly Reformulated Wheat Protein

Opportunities with GemPro Ultra range from Organic Dough Conditioner to High Protein Beverages

Leawood, Kansas:Manildra Group USA has launched a newly reformulated GemPro®Ultra to answer the call of today’s trend toward cleaner, simpler ingredients in­­­­ food manufacturing. While GemPro Ultra was originally developed a few years ago, the Manildra team has recently made advancements in process to improve flavor and solubility. In addition, the applications team has identified key functional benefits for both the high protein and organic markets. GemPro Ultra and Organic GemPro Ultra are identical in functionality, allowing you to choose which option best fits your market needs.

The unique characteristics of GemPro Ultra give it the ability to act as a reducing agent in dough products: shortening mix times, increasing extensibility, and assisting with pan flow. “This clean label and organic option for a reducing dough conditioner is a huge advantage for this market,” said Brook Carson, vice president of product development and marketing. “Improvements in process, dough rheology, and texture are observed in applications from bread to snacks.”

With 90% protein, GemPro Ultra helps boosts protein levels, either when used as the sole protein source or in conjunction with others. Wheat proteins, such as GemPro Ultra, are excellent protein options to manage texture as the protein content increases. As consumers continue to seek high protein food sources, formulators must strive to meet that demand with protein sources that provide appealing taste, texture, and nutrition.  The expertise of the Manildra team has fine-tuned the process and enhanced GemPro Ultra making it perfect for use in a multitude of high protein applications.

While many people think of wheat protein for bakery and snack, GemPro Ultra capabilities go beyond the traditional applications and offer alternatives for beverages and nutrition bars. High in glutamine peptides, GemPro Ultra is an optimal choice for nutritional beverages to aid in quicker muscle recovery following intense exercise.

Contact Brook Carson (bcarson@manildrausa.com) to get a full report on the functional benefits of GemPro Ultra.

About Your Company:Since 1952, Manildra Group has earned a worldwide reputation as the leader in vital wheat gluten, wheat starches, and specialty wheat proteins. Our GemPro line of wheat proteins provides the widest range of functionality available on the market. Through strength, extensibility, or solubility, GemPro proteins contribute a unique and differentiated texture and processing solution in bakery, snacks, beverages, and more. Our new innovation center is a comprehensive resource to customers from ingredient to finished product. Visit www.manildrausa.com for more information.

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Strength and Stretch with a Clean Label Protein

Some of the best foods are the ones that are designed to carry and elevate other ingredients, while still being the star of the show. From a delicious pizza topped with a tasty tomato sauce and cheese, or a burrito holding in a nice spicy mixture of beans and meat, to a pita filled with slow cooked lamb and tangy tzatziki sauce, the best foods are brought or held together by bread products - making an entire meal possible. Between the ease to eat, endless ingredient possibilities, and overall texture and flavor they provide, flat breads are an increasing way to help deliver the best tasting product.

When making flat bread products to a certain size (say to fill a pizza pan to the edge), the dough stretching but then shrinking back to its original size, or “snap-back,” becomes an issue that can frustrate any baker. Luckily, Manildra has a solution to this exact problem. GemPro Prime-E is a natural wheat protein isolate that dramatically improves the extensibility of a dough, allowing for better dough relaxation and pan flow. The even better part is that the Prime-E does this without sacrificing strength. Your dough will still be able to form a great gluten network, helping to form a great tasting product that consumers will love.

With an addition of as little as 2%, you will see a more relaxed product, enabling the dough to be more easily stretched by either man or machine. Increased amounts can help with extensibility even further. It helps make sure that your dough handles well and will fill your pan every time, helping deliver consistent products to your consumers.

Our GemPro Prime-E is declared on an ingredient label as “Wheat Protein” making it an ideal clean label option as customer demand for clean label increases. It has a neutral flavor profile meaning it won’t produce any off flavors, allowing you to still deliver the great tasting products that your consumers desire. Plus, GemPro Prime-E is 90% protein so you can create and deliver a healthier nutritional profile to attract consumers across a wide array of different lifestyles and habits.
 

If you are looking for a great product that can help you provide better dough rheology, improved machinability, and increased protein content, then look no further our GemPro Prime-E for your solution.

 


The code has been cracked.

Wheat proteins unlock the secret to egg replacement in the baking and food industry.

 

But aren’t eggs a necessity in baking?  Historically, yes, but not anymore.  Thanks to new developments at Manildra, our wheat protein ingredients can seamlessly replace eggs in a variety of food applications.  Food allergies are increasing and preferences are changing which requires a response from the food industry with viable, appealing alternatives.  There are also practical reasons to replace eggs in baking – prices can be volatile and high (consumer awareness drives demand in the direction of cage free and sustainably raised animals) and cold storage is required (corporations are looking to “go green”).  Eliminating the need for egg ingredients lowers both procurement costs and operational costs allowing you to produce affordable, safe, and delicious alternatives.

Recognizing these emerging challenges, Manildra explored and developed solutions that are now ready for action on your production line!   Eliminating eggs with wheat ingredients keeps your label clean, nutritious, and allergen-free.  In our Innovation Lab, we have successfully made these substitutions in pancakes, cake, pasta, brioche breads, muffins, cookies, and more. 

The best place to start is a one to one replacement based on solids. That is, if you are using 10% dry whole eggs, replace it with 10% GemPro Plus. In some applications the absorption may need to be increased, and in others the usage might need a slight boost. We have tested 25%, 50%, and 100% replacement levels. Send us a noteto get a starting formula.

Secret’s out… give us a call so we can help you crack the code on your next egg project. 


Top 5 Reasons Wheat Proteins are the Best Proteins

After weeks and weeks of stay at home orders I have seen lists and quizzes for everything from Top Pranks Jim Pulls on Dwight on The Office to Which Disney Character Are You? to 37 Best Easy Recipes to try. There is truly a list or quiz for everyone. Not one to be content to miss out on the action, I present to you The Top 5 Reasons Wheat Protein is the Best Protein

1. Clean Label 

Vital wheat gluten is the original plant protein. One reason this plant protein has had staying power, being used for decades in a range of food products, is becasue of the clean, straightforward method of obtaining vital wheat gluten. No additives are required. No precipitation or pH adjustments. No chemicals for modification. Vital wheat gluten is made through physical separation, a simple washing process to remove starch from a dough.… Make a dough, wash out the starch, press out the water, and dry.

Wheat proteins that have been modified are available, and produce interesting functional benefits - but if clean and simple is your jam vital wheat gluten is your protein. Manildra's GemPro range of wheat proteins includes modified, clean label proteins with these interesting functional benefits. They contribute to reasons two thru five of why wheat proteins are the best. 

 

2. Texture. Texture. Texture.

Wheat protein has a unique viscoelastic quality, contributing to the ability to give strength and a nice, chewy bite to bakery and snacks.  However, when we take full advantage of this unique quality, we can enhance texture in more ways than ever before. The range of GemPro wheat proteins provides textural benefits from crispy to crunchy, from tender to resilient, and from soft to chewy. Where vital wheat gluten has traditionally been considered primarily for bread, wheat proteins can be used to optimize texture in cookies, cakes, crackers, and more. For example, GemPro Prime-W is a whipping protein that can contribute to aeration and tenderness, while boosting the protein content.

 

 

3. Process Tolerance 

Wheat proteins can be used improve efficiency, dough rheology and rework stability. Wheat proteins were first used to relax doughs in the low carb days of early 2000s. As protein and fiber contents increase, wheat proteins help to hold the dough together without contributing too much strength. Wheat proteins are also an effective clean label dough relaxer for sheeted products, such as pizzas or crackers. The protein helps to improve sheeting without having a negative impact on the integrity of the dough. Some dough relaxers shorten mix time and continue to work until the oven. This can become problematic when doughs are delayed and the relaxing agent causes the dough to continually become weaker. Wheat proteins such as GemPro 3300 also be used to reduce mix times and relax the dough, but it will maintain network strength as it moves through the process. GemPro Plus has been shown to improve tolerance in doughs with high amounts of rework. The ability to use rework is an important tool for production efficiency. Adding a protein like GemPro Plus provides stability so that the dough, the processing and the finished product, remain consistent when rework is used.

 

4. Add-Ins

Bakery systems can be delicate. When you add-in other components, such as whole grains, nuts, seeds, or other proteins, the gluten network can become disrupted and you lose the preferred bakery texture. Adding non-wheat proteins to bakery can result in dense textures and difficult processing. Wheat protein will fortify the gluten network to aid in overcoming these additions which can contribute import nutritional benefits.

5. Replace Eggs 

Eggs are a necessary component for many bakery items; however, they can be a source of storage, allergen, and cost concerns. Eggs provide structure, aeration, emulsification, and resilience in cakes, cookies, and other sweet goods. Wheat proteins can be used to replace about 50% of the eggs, based on solids, in many layer cakes and up to 100% in cookies, muffins, and donuts. Often times it can be a direct replacement based on solids, however there are cases when increased absorption can be beneficial.

 

Are you working to reformulate an existing product, improve process efficiency, or reduce cost by replacing eggs? Consider the range of benefits you find from GemPro Wheat Proteins. Manildra’s R&D and applications team has been studying the many ways wheat proteins can enhance foods and is available to support your development. Reach out for project support, formula suggestions, or troubleshooting.

 


Wheat Protein for Today's Clean Label Trends

What does clean label mean? How can you be certain your newly developed product is clean label while consumers' demands continue to evolve? Today, clean label means looking at a wider picture and a more flexible definition.

Consumers are exceedingly interested in understanding more about the foods they choose. A recent recap of IFT19 in Food Business News,  “Mixed signals creating clean clean confusion," highlights key points from Rachel Cheatham at Foodscape Group, LLC. She describes how each consumer is willing to take different "tradeoffs" depending on their individual understanding and experience, showing that there is no single definition of clean label.

In the food industry we typically used the term clean label to talk about ingredients. Innova Market Insights "Top 10 Trends 2019" discuss trends one step beyond clean label ingredients, indicating clean label is a point of entry for many trends.  From "The Plant Kingdom", "Alternatives To All", to "Connected To The Plate", clean label is an underlying component for many new product opportunities.

We have talked about clean label before: Here. Here. and Here. Even as it relates to organic here.

So has the conversation changed? Yes and no. Today developers must dig deeper into the clean label ingredients and identify new solutions to processing challenges. 

Consumers crave transparency. With wheat proteins you can be confident in the truly "clean label" nature of the protein. The physical washing and extraction process means no chemical additives are needed to produce the protein. As Manildra innovates we take the benefits of this natural processing seriously, developing proteins with natural plant extracts to enhance functionality. 

Protein Rules!

The diversity of functionality in the GemPro range of wheat proteins is great. GemPro clean label wheat proteins can be used to boost protein content in breads, cakes, vegetarian meats, beverages, and more. For example, using GemPro Plus, a clean label wheat protein with 85% protein, you can boost the protein content in your sub roll while enhancing processing and texture. Or check out this formula using GemPro Prime-W to boost the protein content in a muffin, while maintaining a rich, chocolate flavor and a tender bite. 

Wheat protein is a great collaborator. It works well to boost structure or maintain product integrity when using along side other proteins, seeds, grains, or other inclusions. Using a blend of proteins can help to create nutritional benefits and add variety to the diet. However, not all protein bring functional benefits. When using wheat protein alongside those other proteins you can achieve both the nutritional benefits and the need functional benefits for product quality. 

Finally, wheat protein can serve as your clean label efficiency solution. Whether you are looking to soften your dough and increase flow or build structure to reduce breakage in your finished product wheat protein can help you to dial in on that perfect balance of processing efficient

The innovation team at Manildra Group USA continues to study wheat and wheat protein to better understand how we can mee the needs of our customers and the ever changing preferences of today's consumer. Let us help you with your next clean label project. 

 


Wheat Proteins: Your solution for texture, nutrition, and rheology.

Manildra Group USA is known for our expertise in wheat protein. Wheat gluten and how it works is something we get excited about!

Our GemPro range of proteins demonstrates all of the fascinating things wheat protein can do. As you create new products, consider wheat proteins as a tool to address :

This video, and the ones in following posts, will help paint a picture of how to use wheat to hone in on the desired texture, nutrition, and rheolgy. Hopefully it will provide ideas of how you too can take advantage of the many benefits of wheat proteins.

GemPro HPG        GemPro Extend        GemPro DVG        GemPro 4400        GemPro Plus

GemPro 3300        GemPro Prime-E        GemPro Prime-W    GemPro Ultra    GemPro Tack