Getting creative to pack in the protein and turn up the fiber!

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Straight talk with our customers. The questions we field and problems we help solve as food scientists. 

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The science of keeping things together! Today we're talking binders. What's in them and how to make them better. Plus, a secret recipe?!

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A topic near and dear to our hearts. We're chewing on the question: Is cereal still what's for breakfast?

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We're diving into sustainability and its complexities with our first guest in the pod!

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Lessons in chemistry. Protein chemistry to be exact. 
Choosing the right protein for different extrusion applications, processing conditions, and how it all comes together. Plus, our new capabilities and what it's doing for MGP customers. 

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A deep dive into gluten. What it is, who shouldn't have it, and why that's a sticky subject.

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Today we're going veg with new protein sources, new attitudes towards plants, and fish-free tuna!

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Enjoy the second episode of "Straight Talk About Smart Food" and hear our Food Scientists dish on current trends.

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Our team takes a deep dive into Keto: a diet with what seemed like overnight popularity, that without context can seem pretty extreme. 

MGP Food Science Podcast: Straight Talk About Smart Food
Our chefs and food scientists are in the business of solving culinary challenges. But it's not just their job, it's their passion. Now they're sharing their knowledge, expertise, and hunger for innovative solutions in a new podcast: Straight Talk About Smart Food.

Learn more at www.mgpingredients.com!