New Product News
Releases for October
New BBQ Sauce
A study published in the August issue of the Journal of Food Science shows that supplementing hen feed with prebiotics and probiotics may improve the health properties of eggs. The researchers conducted a 16-week feeding experiment to investigate the effects of a prebiotic, a probiotic, and their combination as a synbiotic on the chemical compositions of egg yolks and the egg quality of laying hens. They found that prebiotic, probiotic, or synbiotic supplementation not only significantly decreased the egg yolk cholesterol and total saturated fatty acids, but also significantly increased total unsaturated fatty acids, total omega 6, and polyunsaturated fatty acids, including linoleic and alpha-linolenic acid levels in the eggs.
Popcorn is Poppin'
Armed with her MS in grain science and carbohydrate polymers from Kansas State University, Sarah Gutkowski was recently hired by MGP as baking application scientist. In this role, she develops formulations with MGP’s protein and starches and conducts lab experiments on new ingredients. Find out what Gutkowski has learned thus far in her life as a new professional by reading her Face-to-Face interview.
Holiday Frosting, What??
Find the recipes featured in the Culinary Point of View column, including the recipe for Chef Sarah Simmons’ Carolina Coleslaw, which is a perfect farewell to a summer side dish.
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Owl’s Brew debuted its version of a radler, combining beer the company brews itself with a fruity tea base for a refreshing and low-alcohol beverage.
Garden Lites’ new waffles contain 23% vegetables, including carrots and butternut squash.