The company's wheat protein isolates and wheat protein concentrates can be formulated in breads and other bakery products such as rolls, bagels, buns, pizza dough and flour tortillas to reduce available carbohydrate levels while raising the protein content. These include MGPI's Arise® 5000, Arise® 6000, FP™ 600 and HWG™ 2009.
In addition to increasing protein performance, the company's specialty proteins can also enhance the extensibility of dough and improve the shelf stability of breads, including fresh, par-baked, refrigerated and frozen. Increased fiber content as well as reduced carbohydrate levels can be achieved using MGPI's resistant wheat starch, FiberStar 70™, which delivers a minimum 70 percent of total dietary fiber. Compared to a traditional fiber like bran, FiberStar™ 70 possesses a clean flavor, imparts a smooth texture and maintains a nearly invisible presence in finished products.
"Our company's expertise in wheat protein and starch technology has led to the development of these fascinating ingredients," said Mike Trautschold, executive vice president of marketing and sales. "Our ability to bring them to the marketplace is very timely in view of the rapidly growing demand being generated by consumers for low-carbohydrate products, most noticeably in the bakery area."
Because they are wheat derivatives, the company's specialty proteins and resistant starch provide a natural fit with bread and other flour-based products. As a result, desired taste and texture are maintained.
"Demand for low-carb foods is no longer just a trend or fad among a small segment of our society. It's definitely mainstream and spreading farther and wider all the time. As a result, more and more consumers are wanting to incorporate lower-carb foods into their diets, but not at the expense of flavor or texture. That's where MGP Ingredients stands out. By providing low-carb, high-protein ingredient solutions that meet taste and textural requirements, we are helping our customers deliver the results consumers want."