{"id":1943,"date":"2020-01-29T15:51:21","date_gmt":"2020-01-29T20:51:21","guid":{"rendered":"https:\/\/maltproducts.com\/?p=1943"},"modified":"2021-09-20T20:11:28","modified_gmt":"2021-09-20T20:11:28","slug":"how-one-jersey-company-is-feeding-the-plant-based-craze-with-malt","status":"publish","type":"post","link":"https:\/\/maltproducts.com\/maltproducts\/2020\/01\/29\/how-one-jersey-company-is-feeding-the-plant-based-craze-with-malt\/","title":{"rendered":"How One Jersey Company Is Feeding the Plant-Based Craze With Malt"},"content":{"rendered":"

Is malt having a moment? Malt Products Corporation, headquartered in Saddle Brook, says yes.<\/h2>\n

\"\"<\/p>\n

\n
Ron and Amy Targan. Photo courtesy of Angelo Santaniello<\/div>\n<\/div>\n

You might already have learned that\u00a0there\u2019s more in plant-based proteins<\/a>\u00a0than the Power of Nature. What you might not know is that one of the essential ingredients of plant-based proteins is an ingredient produced by a local family business. Amy Targan is now at the helm of\u00a0Malt Products Corporation<\/a>\u00a0in Saddle Brook, but it was her now 93 year-old father Ron Targan who bought the company in 1957. (In case you\u2019re unfamiliar with malting, here\u2019s\u00a0a video<\/a>\u00a0of how it works.) And while operations were small in the beginning\u2014her father malted himself and sold to local bakeries\u201463 years and at least one plant-based protein movement later, its marquee MaltRite\u2122 line is distributed to businesses all over the country, even internationally. We caught up with Ms. Targan herself to ask how our plant-based meat cravings have impacted her bottom line and what we can expect from malt in our food and beverage lives in the year(s) to come.<\/p>\n

Table Hopping:<\/strong>\u00a0Your father started the company in 1957. Can you tell us a bit about him?
\nAmy Targan:<\/strong>\u00a0My father was born and bred in Atlantic City. His father owned a small bodega-type store, and my father always had a little bit of that entrepreneurial blood in him. He actually trained as a lawyer. When he got back after WWII, he used the G.I. Bill to get a law degree from Rutgers. But there was still always that entrepreneurial blood from the Atlantic City upbringing. He was out on the Boardwalk hawking things at five years old!<\/p>\n

TH:<\/strong>\u00a0How did he go from law to malting?
\nAT:<\/strong>\u00a0He\u2019d actually done work for the owner of this business as a lawyer and saw its potential, so he offered to buy it from them. If you knew my father, it was the kind of thing where people said, \u201cWhat are you, crazy?\u201d But he was all in! He would buy barley from local farmers and would literally make little beds behind the factory to malt it.<\/p>\n

TH:<\/strong>\u00a0For those of us un-malt-savvy, can you explain what malting is?
\nAT:<\/strong>\u00a0It\u2019s the same thing you do for beer\u2014you take the germinated barley, add hot water, and mash it up so you break down the starch into simpler sugars, mostly maltose. For beer you would take that and ferment it. My grandfather would sell the malt syrup to little local bagel shops, Italian bakery shops.<\/p>\n

TH:<\/strong>\u00a0You guys moved to a big factory in Dayton, Ohio, so I have to assume there\u2019s no more malting being done behind the factory in Maywood?
\nAT:\u00a0<\/strong>Yes, our executive offices are still in New Jersey. Marketing, accounting, a lot of important things are still happening in New Jersey. But actual production has moved to Dayton.<\/p>\n

TH:<\/strong>\u00a0It\u2019s not often you think of a big factory business as being a family business. When did you step in as president?
\nAT:<\/strong>\u00a0I was actually also a lawyer. I worked in a law firm and raised a family. But I always had a little finger in the business. When my father turned 75, I had to start thinking about the future. We just needed the next generation to come on.<\/p>\n

TH:<\/strong>\u00a0Does your father still come into the offices every day? What does he like to do?
\nAT:<\/strong>\u00a0Yes! And next week is my father\u2019s 93rd birthday! He\u2019s really just advising. He\u2019s here bouncing off ideas. He\u2019s a special guy, an unusual guy. He\u2019s not just business, he\u2019s creative. I have to give a lot of credit to Atlantic City on that one. He was hustling out on the Boardwalk at that little age\u2014I think it helped shape him!<\/p>\n

TH:<\/strong>\u00a0Why is malt extract at all necessary for a plant-based protein?
\nAT:<\/strong>\u00a0When you go into plant-based proteins, things like soybean isolates, they need some flavor masking. Malt works very well for that. And because of the proteins themselves in the malt, along with maltose, there is a Maillard reaction, where you get that reddish-brown color when the protein hits a heat source.<\/p>\n

TH:<\/strong>\u00a0When did you notice a rise in demand?
\nAT:<\/strong>\u00a0We really started seeing it in research and development two years ago. Plant-based protein businesses were sampling our malt products left and right. Of course, they don\u2019t like to tell you what they\u2019re doing with it.<\/p>\n

TH:<\/strong>\u00a0Businesses come to you guys, so you must have some insight into certain food trends. Anything on the rise?
\nAT:<\/strong>\u00a0One big thing we\u2019re seeing is sugar reduction. It\u2019s everywhere these days. We\u2019re still a sugar\u2014maltose. We can\u2019t say we\u2019re not! But we\u2019re a sugar that provides more. The sugar part of it is less than half of what\u2019s in there. There\u2019s protein, amino acids, and more antioxidants than broccoli and blueberries. In fact, sports recovery is definitely a big growing area with malt-based drinks. We\u2019re seeing people developing smaller drink brands, similar to the kombucha market. There\u2019s been research showing malt [does] help in sports recovery.<\/p>\n

TH:<\/strong>\u00a0Is malt having a \u201cmoment,\u201d then?
\nAT:<\/strong>\u00a0It\u2019s really coming\u00a0back<\/em>\u00a0as a health food. If you Google \u201cmalt extract,\u201d at the turn of the century, you\u2019ll see they used to sell it as a tonic to pregnant women. I\u2019m not saying it should have been sold that way! In Europe they used to give a tablespoon to every child. It has a long history as a health food. If you went really way back, Hippocrates and Pliny, they talk about barley and malt as health food. Also way back to the gladiators\u2014their name was \u201cBarley Men.\u201d<\/p>\n

TH:<\/strong>\u00a0Do you still sell to bakeries, like your father did?
\nAT:<\/strong>\u00a0Absolutely. Not only can you use malt extract in bread, it was always considered the best food for the yeast. They prefer it! And it\u2019s all about what the yeast like! Bugs and yeast and people\u2014we all like things with nutrients in it.<\/p>\n

In fact, we\u2019re actually seeing a lot of bakeries\u2014not very, very big ones, but more artisan bakeries\u2014they\u2019re more interested in going back to a natural process. We\u2019re seeing them looking at malt extract again. It\u2019s like way back to when my dad started the business, making malt extract for the bakeries. What\u2019s old is new again!<\/p>\n

Malt Products Corporation<\/strong><\/a>\u00a0sells its MaltRite\u2122 line to a variety of businesses, including plant-based proteins. They also sell oat extract, which Ms. Targan says surged heavily last year. The company is still proudly Jersey-based, though they also sell internationally.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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