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Health Canada Approves MGP's Resistant Starches as Dietary Fiber Sources

Health Canada Approves MGP's Resistant Starches as Dietary Fiber Sources

ATCHISON, Kan., March 7, 2013 (GLOBE NEWSWIRE) -- Health Canada recently
issued a letter of approval to MGP Ingredients, Inc. (Nasdaq:MGPI) regarding
the classification of the company's Fibersym^® RW and FiberRite^® RW resistant
wheat starches as dietary fiber sources in unstandardized foods.

The letter states in part: "After assessing the evidence submitted, we have
concluded that the in vitro, animal and human studies provided support that
your modified wheat starch products are non-digestible carbohydrates which
produce energy-yielding metabolites through colonic fermentation. The
demonstration of this effect is sufficient to accept your products as fiber
sources."

Tim Newkirk, president and chief executive officer of MGP, commented on the
significance of Health Canada's decision. "This accomplishment paves the way
for Canadian food manufacturers and consumers alike to benefit from the
nutritional, as well as functional, advantages that our Fibersym RW and
FiberRite RW resistant starches provide," he said. "We are deeply grateful to
Health Canada for recognizing the special attributes that qualify these
ingredients as being sources of dietary fiber."

Mike Lasater, vice president of ingredient sales and marketing, added that MGP
is, "especially pleased that our role in providing ingredient innovations to
support healthier lifestyles can now be further extended to a broader segment
of our global society."

The initiative to obtain Health Canada's approval was led by Ody Maningat,
Ph.D., vice president of applications technology and technical services at
MGP, who expressed considerable excitement and gratitude for the favorable
response MGP received from Health Canada following their evaluation of the
materials and data submitted. The process involved compiling and supplying
results of extensive studies substantiating the fiber-related physiological
benefits of both ingredients.

In recent years, the demand for fiber-enhanced foods has increased
substantially. "This primarily is the result of heightened consumer interest
in the specific benefits of fiber, which include digestive health, gut health,
satiety, weight management, blood glucose and insulin control, reducing the
risk of type 2 diabetes, cholesterol reduction, heart and bone health,
boosting calcium absorption, strengthening immunity and helping reduce cancer
risk," Dr. Maningat said.

Tests show Fibersym RW delivers a minimum 85 percent total dietary fiber while
also lowering caloric content. It provides formulation convenience,
particularly in commercial flour-based foods such as bread, buns, muffins,
bagels, breakfast cereals, pasta and noodles, cookies, pastries, pizza crust
and flour tortillas. Additionally, it has a low water-holding capacity that
allows for enhanced crispness and ease in formulating higher levels of
inclusion to achieve dietary fiber labeling benefits.

FiberRite RW performs as a partial fat replacer and also lowers caloric
content in addition to increasing fiber levels. It can be used in food
products as wide-ranging as yogurt, salad dressings, sandwich spreads, baked
goods, sauces, crème and fruit fillings, confections and frozen desserts.

Both resistant starches possess a neutral flavor, exceptionally smooth texture
and white color. "Because they are essentially flavor-free and invisible
relative to traditional fiber sources such as cereal brans, they can be
incorporated into any number of food systems without affecting the desired
taste and appearance of the finished product," Dr. Maningat said.

According to Health Canada, the common name to be used for Fibersym RW and
FiberRite RW on food labels is "Modified Wheat Starch." Categorized as RS4
resistant starches, these ingredients are produced using technology developed
and patented by Kansas State University, Manhattan, Kan., (Patent No.
5,855,946). MGP holds exclusive rights to use the technology under a licensing
arrangement with the Kansas State University Research Foundation.

About MGP

MGP processes grain-based starches and proteins into nutritional and highly
functional ingredients for the branded consumer packaged goods industry. The
company is also a leading independent supplier of premium spirits, offering
flavor innovations and custom distillery blends to the beverage alcohol
industry, as well as high quality food grade industrial alcohol for a wide
range of product applications. The company is headquartered in Atchison,
Kansas, where a variety of food ingredients and distilled alcohol products are
manufactured. Distilled spirits are also produced at company facilities in the
adjoined towns of Lawrenceburg and Greendale, Indiana. For more information,
visit mgpingredients.com.

CONTACT: Shanae Randolph, 913.367.1480
         shanae.randolph@mgpingredients.com

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