The Grande Whey Blog

How to Extend the Shelf-Life of Ready-Made Foods

Posted by Darian Fuselier on Tue, Aug 15, 2017 @ 08:12 AM

There are very few grocery stores that don’t have a hot bar or ready-made food section these days. In fact, some grocery stores have even added “grocerants”, where they offer restaurant-quality food in a part grocery store, part restaurant setting. According to a recent consumer survey, more than half of the respondents said they had purchased food at the fresh prepared-food counter of the grocery store before, with prepared foods becoming a $29 billion-a-year business—growing twice as fast as overall grocery store sales.

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Categories: Grande Bravo, All Natural

 

5 Best Practices for Reformulating Foods

Posted by Brad Nielsen on Tue, Aug 08, 2017 @ 08:16 AM

Food manufacturers, raise your hands if you’ve reformulated one of your applications within the last year. Is your hand raised? If so, you’re in the majority. According to a recent survey by Deloitte and the Consumer Goods Forum (CGF), 66% of companies reformulated one or more of their products in 2016, with 180,000 of those reformulations designed to support the growing trend towards healthier diets and lifestyles. As consumers continue to look for healthier choices, the pressure is on to meet their desires with the foods and beverages they’ve come to know and love.

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Categories: Ingredient Replacement, Reformulation

 

How to Add Protein to Nut & Seed Butters

Posted by Darian Fuselier on Tue, Aug 01, 2017 @ 08:07 AM

If you haven’t noticed the growing variety of nut and seed butters on the market, you haven’t been paying close enough attention. Protein is the hottest trend in the food and beverage industry, and today’s health-conscious, on-the-go consumers are looking at new peanut butter alternatives to give them the same protein-rich spread, and they’re finding it in almond, sunflower and cashew butters, to name just a few.

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Categories: Enhancing Protein, Crunchy & Snacks, Creamy

 

Why Protein Crisps Are the Perfect Answer for Sweet, Healthy Snacks

Posted by Darian Fuselier on Tue, Jul 25, 2017 @ 08:39 AM

With today’s busy consumers on the lookout for healthy grab-and-go snacks, protein-packed bars, cookies, and other snack options have exploded in popularity over the past few years. Whether it’s a crunchy peanut butter protein bar or nutty trail mix with yogurt-covered raisins, consumers are concerned about the healthiness of the snacks they’re eating, with 30% of Americans claiming to only snack on healthy foods.

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Categories: Improving Nutrition, Improving Texture, All Natural

 

How to Bring Yogurt's Authentic Flavor to Packaged Foods

Posted by Brad Nielsen on Tue, Jul 18, 2017 @ 08:05 AM

Yogurt is the “food of the decade” according to The NPD Group, a marketing research company, with a number of organizations reporting impressive statistics to back up that claim. According to Frozen & Refrigerated Buyer (2016):

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Categories: Ingredient Replacement

 

Top Takeaways from IFT 2017

Posted by Brad Nielsen on Tue, Jul 11, 2017 @ 08:12 AM

Attendees took away many valuable insights from the 2017 Institute of Food Technologists (IFT) event this year in Las Vegas, all of which make it even more important for manufacturers to find the right ingredient solutions to align with today’s hot food and beverage trends.

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Categories: Consumer Trends, IFT

 

Why Food & Beverage Manufacturers Must Address Consumer Demand for Ingredient Transparency

Posted by Brad Nielsen on Tue, Jun 27, 2017 @ 08:05 AM

Today’s consumers are demanding to know more about the ingredients in the food and beverages they consume; they want to know what those ingredients are, how they might affect one’s health, the ways in which they’re sourced and produced, and how any animals that might be involved in the process are treated.

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Categories: Consumer Trends

 

The 5 Hot Food Trends to Look for at IFT 2017

Posted by Brad Nielsen on Tue, Jun 20, 2017 @ 08:14 AM

So, you’re headed to IFT 2017…what’s your “show goal?” Most attendees are focused on finding vendors with the expertise to help solve their formulation challenges, identifying new product ideas and approaches, or learning more about ingredients that can help establish a competitive advantage. Another focus could be getting a glimpse of the most promising food and beverage trends on the horizon, and this year the IFT experts have outlined five:

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Categories: Consumer Trends, IFT

 

How One Manufacturer Used Yogurt Powder to Boost Protein in a Beverage

Posted by Brad Nielsen on Tue, Jun 13, 2017 @ 08:06 AM

Are you developing a formulation that requires the uniquely tart flavor and creamy texture of yogurt…but working with fresh yogurt is becoming too costly to justify its use? This was the situation one of our customers was in a few months ago when they reached out to ask us to help with a smoothie reformulation project.

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Categories: Ingredient Replacement, Consumer Trends, Grande Primo, Beverages

 

Responding to Food Trends — Innovative Ways to Improve Labels and Reduce Ingredient Costs

Posted by Brad Nielsen on Tue, Jun 06, 2017 @ 08:04 AM

Each year, experts announce the top food trends, and manufacturers respond with new formulations and product offerings. Clean labeling has been declared as the number one food trend for 2017, and research shows that 91% of consumers believe that a product is healthier if it has recognizable ingredients. Furthermore, 37% want labels to feature ingredients they can easily pronounce and understand. Trends of the past have not gone by the wayside, however; calories, fat and nutritional values are still important considerations.

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Categories: Whey Protein Ingredients, Reducing Costs

 

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