Control Texture With Grande Bravo®

Grande Bravo functional whey proteins are ideal in multiple product types, including meats, sauces, baked goods, dressings, soups, dips, and spreads.

Unlike commodity whey proteins, Grande Bravo improves your product's mouthfeel and texture - attributes important for consumer satisfaction. Grande Bravo improves creaminess and texture, in healthier lower fat versions of sauces, dips, dressings and spreads - by replacing other higher-fat ingredients. In meat applications, Bravo helps to improve yield and retain moistness while still providing natural meat like texture.

To read more about Grande Bravo and what it can do for your formulation, click here.

The photo above illustrates the incredible cold water binding property of Grande Bravo 550 versus non-fat dry milk and commodity whey protein. Similar performance advantages are found in a variety of functional properties and can be demonstrated in your specific application.

Unique functionality:  Grande Bravo®
in Meat.
When used in meat products, Grande Bravo performs a variety of functions. It binds water, decreases purge, improves flavor and texture, increases yield and enhances the freeze/thaw stability of the product. Grande Bravo has been used successfully to improve the quality of many different meat products, including coarse ground, chopped and formed, and whole muscle deli-style (stuffed & formed). Read more...