ABOUT PRODUCTS NEWS TECH-TALK CONTACT US SAMPLE REQUEST SIGN UP FOR UPDATES TECH-talk WRITTEN ON 30 NOVEMBER 2021. Add Them Up – Reasons to Use GemPro Plus This isn’t the first time you’ve heard about the versatility of the GemPro line of proteins. From highly elastic to highly functional, our GemPro protein... WRITTEN ON 17 NOVEMBER 2021. Catch the Holiday Spirit with Scones Bite-sized, buttery, and bursting with flavor– what more could you possibly want from your baked goods? Luckily the scones category is as fundamentally... WRITTEN ON 03 NOVEMBER 2021. Wheat: The Original Plant Based Protein! According to Innova Market Reports, 40% of consumers consider plant-based alternatives to be healthier food options, and 20% of consumers consider them... WRITTEN ON 20 OCTOBER 2021. Trick-or-Treat, Manildra's Got Good Things To Eat Fall is officially here for the year, and with Halloween just around the corner companies are looking to score wins with consumers by offering specialty... WRITTEN ON 06 OCTOBER 2021. FiberGem: The Dietary Fiber You've Been Waiting For It is undeniable that fiber is a nutrient needed for overall health and wellness. However, even with growing whole grain consumption in bakery and... WRITTEN ON 22 SEPTEMBER 2021. Big Bars, Big Business Have you ever known anything more versatile than the snack bar? It can be breakfast, it can be an afternoon snack, or it can even be your post-gym refuel.... WRITTEN ON 08 SEPTEMBER 2021. Let’s cut the carbs Consumers and manufacturers alike have taken their own stab at the low carb and keto trend recently, with new products ranging from traditional... WRITTEN ON 25 AUGUST 2021. Hip Hip Hooray, It's National Cookie Day! You would not be surprised to learn that America’s favorite baked good has its own holiday. National Chocolate Chip Cookie Day was recently celebrated... WRITTEN ON 10 AUGUST 2021. GemGel 100: Your Go-to Starch Frustrated with your batter system because it’s not holding its viscosity? Or are you looking to create a more stable filling that doesn’t weep water?... WRITTEN ON 28 JULY 2021. Drop The Fork, It's Hand Pies! In today’s world of ready-to-eat, convenient snacks there are more options available than ever. What once was a story of domination by granola bars... WRITTEN ON 14 JULY 2021. Growth in High Protein Bakery Move over snack bars, the high protein trend has officially expanded across the grocery store. When it comes to high protein trends, most of us think... WRITTEN ON 25 JUNE 2021. Low Carb is back and better than ever Manildra has everything you need to build your perfect low carb ingredient blend. Manildra’s GemPro proteins, FiberGem resistant starch, and technical... WRITTEN ON 16 JUNE 2021. Eat More (W)Hole Foods Yeast or cake? Glazed or filled? Fritters or holes? The possibilities of the famous one-handed breakfast cake are countless. The perfect doughnut has... WRITTEN ON 02 JUNE 2021. Reasons to Love GemPro 3300 You may think that all wheat proteins are created equal, but the varying functionality of the GemPro Protein portfolio proves otherwise. Within the... WRITTEN ON 17 MAY 2021. Level Up Your English Muffin English muffin or crumpet? Regardless of the name you know these round, yeast leavened breads by, you are sure to associate them with the first meal... WRITTEN ON 05 MAY 2021. Organic: Grains see Gains Gone are the days of consumers needing to travel to a specialized grocery store to purchase organic versions of their favorite food items. With 52%... WRITTEN ON 21 APRIL 2021. Find Your "Gem" It is clear from the brand names that our ingredients are just the right “gems” to take your products to the next level – Gem of the West®, GemStar®,... WRITTEN ON 30 MARCH 2021. A Series On Wheat Protein Benefits: Part III - Nutrition We have reached the final topic in our three-part series – Rheology. Texture. Nutrition. This topic is the primary driver in many new product formulations... WRITTEN ON 15 MARCH 2021. A Series On Wheat Protein Benefits: Part II - Texture We continue our three-part blog series on – Rheology. Texture. Nutrition. This week we focus on texture. Wheat proteins contribute to rheology, texture... WRITTEN ON 02 MARCH 2021. A Series On Wheat Protein Benefits: Part I - Rheology Rheology. Texture. Nutrition. Proteins are used in foods for many purposes – nutrition, shelf life, flavor, etc. Each protein type has unique attributes... WRITTEN ON 04 FEBRUARY 2021. The Truth About Gluten The truth about gluten: Wheat gluten has had a challenging reputation over the last several years due to confusion among consumers. From... WRITTEN ON 18 JANUARY 2021. Are You The Chosen Bun? When it comes to diet trends, 2020 was arguably the year of Keto (Grande Custom Ingredients Group). Influencers and authors are abundant on social media,... WRITTEN ON 04 JANUARY 2021. TOAST to the New Year According to Innova Market Insights, the top ten trends for 2021 have been identified. Manildra, like many other companies, has “upped their... WRITTEN ON 02 DECEMBER 2020. Protein Packed Cookies Recent data has indicated that consumers have been increasing their snacking occasions. On average, U.S. consumers eat three snacks a day, with 42%... WRITTEN ON 11 NOVEMBER 2020. Have No Fear, GemPro Tack Is Here! Did you know that almost all granola, bars, and clusters are held together by sugar? Well, not for long! The research team at Manildra has developed... WRITTEN ON 26 OCTOBER 2020. CRUST Us, It's Low Carb Pizza! When you think about your favorite pizza, what separates it from others? That's right, the crust! For many people, the crust gets in the way of indulgence... WRITTEN ON 12 OCTOBER 2020. Simple and Creative At-Home Meals Due to COVID-19, stay-at-home orders have forced billions of people to find themselves making more meals and even snacks from home. In episode 59 of... WRITTEN ON 16 SEPTEMBER 2020. How wheat proteins support the Plant-based Revolution As featured in the top trends for 2020 by Innova Market Insights, the plant-based revolution trend cannot be overlooked. Even as 2020 has brought unexpected... WRITTEN ON 27 AUGUST 2020. Indulge in Sweet Baked Goods Market Trends An indulgent milk chocolate chip cookie, a vegan birthday cake, or an individually packaged lunchbox treat, sweet baked goods connect with consumers... WRITTEN ON 21 JULY 2020. We have you covered Gem of the West Vital Wheat Gluten - We have you covered when others don't As you consider your 2021 vital wheat gluten needs,... WRITTEN ON 25 JUNE 2020. Protein Power for Flatbreads Flatbreads are the ultimate food delivery vehicle. They can carry anything from tomato sauce and cheese to an arugula and prosciutto deli creation.... WRITTEN ON 23 JUNE 2020. More Than Protein From Premiumization to Personalization Years of premiumization have led consumers to experience foods in new and different ways. Consumers see food... WRITTEN ON 21 MAY 2020. 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... WRITTEN ON 28 FEBRUARY 2020. How Low can the Carbs go? Zero. The net carbs can go to zero! The Hartman Group’s Health + Wellness 2019 report ­finds that one in two (50%) consumers have experimented with... WRITTEN ON 12 NOVEMBER 2019. 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... WRITTEN ON 21 OCTOBER 2019. 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,... WRITTEN ON 07 OCTOBER 2019. Super protein to the rescue! A robust gluten network isn’t the only way wheat proteins can bolster your bread to a nutritious, high-protein staple. The Manildra GemPro series... WRITTEN ON 23 SEPTEMBER 2019. Brownie Points: let’s add them up! Brownies aren’t just for kids anymore. Need a healthy breakfast on the go? Grab a brownie. That deliciously soft, chocolatey bar... WRITTEN ON 09 JULY 2019. 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... WRITTEN ON 09 APRIL 2019. 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... WRITTEN ON 27 MARCH 2019. Snack All Day! Keeping up with the latest trends can be a challenge, but the increase in snacking is no longer a trend. Snacking continues to grow and no slowdown... WRITTEN ON 20 FEBRUARY 2019. National Muffin Day! Happy National Muffin Day! I noticed several posts online today about it being National Muffin Day. A quick googling confirmed that “National Today”... WRITTEN ON 09 JANUARY 2019. 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... WRITTEN ON 16 OCTOBER 2018. Pizza is Definitely a Food Group Pizza. Seems simple enough. A food that can be piled high with mountains of toppings and sauces, or kept simple with only a few ingredients. Toppings... WRITTEN ON 26 SEPTEMBER 2018. Pancakes + Protein = A Better Breakfast Pancakes come in all shapes and sizes. They could be sweet or savory; healthy or indulgent; bite-sized or plate-sized. They are a perfect... WRITTEN ON 04 SEPTEMBER 2018. Boost Breakfast with Wheat Protein Study after study continue to show us that breakfast is the most important meal of the day and that consuming protein earlier in the day helps to keep... WRITTEN ON 20 AUGUST 2018. Finding Success in Organic Baking with Wheat Proteins The consumer participation in the organic market has increased significantly in the last ten years. In 2008, 27% of U.S. consumers used organic products... WRITTEN ON 26 JULY 2018. Now Playing: GemPro Ultra Our countdown of GemPro proteins has finally come to the end as we highlight, GemPro Ultra. With its high degree of solubility, GemPro Ultra can... WRITTEN ON 12 JULY 2018. Now Playing: GemPro Prime-E and GemPro Prime-W GemPro Plus, and now it’s time to talk about our two other clean label proteins, GemPro Prime-E and GemPro Prime-W. Our all-natural production... WRITTEN ON 03 JULY 2018. Now Playing: GemPro 3300 Watch me whip, whip…. GemPro 3300 is a fun protein to work with because of its ability to perform in numerous applications. It can act as an egg... WRITTEN ON 22 JUNE 2018. Now Playing: GemPro Plus You asked for a clean-label alternative to our current GemPro 4400 and we listened. We present to you, GemPro Plus. Our development... WRITTEN ON 12 JUNE 2018. Now Playing: GemPro 4400 A versatile and diverse protein, GemPro4400, is up next on our weekly countdown to IFT. The evolution of the baking industry is something that... WRITTEN ON 12 JUNE 2018. Now Playing: GemPro Extend The countdown continues this week with, GemPro Extend. Lovingly referred to as, an extensible Vital Wheat Gluten, GemPro Extend is the... WRITTEN ON 12 JUNE 2018. Now Playing: Gem of the West The countdown continues! Seven weeks remain until IFT and we are just getting started on unfolding the versatile benefits of this range of wheat proteins.... WRITTEN ON 11 JUNE 2018. Now Playing: GemPro HPG The countdown is on! 8 weeks until IFT! Each week we will bring you details about one of our eight proteins in the GemPro line of proteins. That’s right... WRITTEN ON 11 JUNE 2018. 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... WRITTEN ON 01 MAY 2018. (Cinnamon) Roll-ing along with Wheat Proteins Deciding which ingredient to choose when formulating a new product or optimizing an existing one can be overwhelming. We understand that it can be difficult... WRITTEN ON 18 APRIL 2018. Bars and clusters without the sugar? You bet! “More meals are being eaten in the car versus around the dinner table.” “Generations keep getting busier and busier.” “Millennials don’t cook.” Marketers... WRITTEN ON 03 APRIL 2018. Proteins that whip for cakes and muffins Blueberry muffins, banana walnut muffins, chocolate chip muffins. Muffins are such a terrific, healthy, on-the-go breakfast solution with endless flavor... WRITTEN ON 05 MARCH 2018. Bread with Seeds+Wheat Protein=Better Volume and Texture Deciding which ingredient to choose when formulating a new product or optimizing an existing one can be overwhelming. We understand that it can be difficult... WRITTEN ON 19 FEBRUARY 2018. The Simplicity of Gluten The beauty of gluten is in its simplicity. Vital wheat gluten is a simple, clean protein produced by physical separation. The same network... WRITTEN ON 22 JANUARY 2018. Wheat Proteins for Texture Texture. Nutrition. Rheology. No two baked products are the same, and similarly neither are two wheat protein isolates. Each one unique... WRITTEN ON 10 JANUARY 2018. Improving Tortilla Quality with Wheat Protein Tortillas: A portable lunch option. A nutritious “edible food packaging” that also opens doors to unique texture, flavor, and color enhancements. ... WRITTEN ON 20 SEPTEMBER 2017. Optimized Gluten for Flatbread Extensible Gluten, Optimized for Flatbreads and other Sheeted Products Mature and consistent categories such as flatbreads, pizza crusts, and crackers... WRITTEN ON 16 AUGUST 2017. Boost Protein with GemPro® Ultra According to an article from Snack Food & Wholesale Bakery magazine1, busy lifestyles are pushing consumers to choose snacks over a traditional... WRITTEN ON 02 AUGUST 2017. Addressing Clean Label with Wheat Proteins It seems that everywhere we go in the food industry today we see or hear something about clean label. Whether it is clean label bakery or clean... WRITTEN ON 13 APRIL 2016. Wheat Proteins to Boost Nutrition GemPro® wheat protein isolates can be used to add protein, improve mouthfeel, and add unique nutritional benefits GemPro wheat protein isolates are... WRITTEN ON 12 APRIL 2016. Egg Yolk Replacement in Sweet Dough Wheat protein isolates were evaluated as a replacement for eggs at a 50% and 100% replacement level in a Danish type formula. The results indicate... WRITTEN ON 12 APRIL 2016. Egg Yolk Replacement in Cake Donuts Wheat protein isolates can be used as an effective replacement of eggs in cake donuts. Tests with complete replacement of egg yolks resulted in no differences... ABOUT PRODUCTS NEWS TECH TALK CONTACT SAMPLE E-Mail: info@manildrausa.com Phone: 800-323-8435