The Grande Whey Blog

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 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

 

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

 

The State of Frozen Foods: Healthy Meals & Snacks Driving Growth

Posted by Brad Nielsen on Tue, May 16, 2017 @ 08:21 AM

Earlier this year, Packaged Facts released a report, Frozen Foods in the U.S.: Hot Meals, Sides and Snacks, that showed sales in this category have been steady since 2012 – not largely growing but not losing ground, despite the increasing consumer demand for fresh and non-processed foods. Combined, the specific frozen categories being reported on – dinners/entrees, pizza, side dishes, and appetizers/snacks – reached sales of $22 billion last year (the entire frozen foods market is expected to reach nearly $73 billion by 2024, according to MarketResearch.com).

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Categories: Ingredient Replacement, Consumer Trends

 

Improving Texture, Taste and Labeling of Food Fillings

Posted by Brad Nielsen on Tue, Apr 25, 2017 @ 08:09 AM

No matter what food or diet fad is the trend du jour, savory cheese fillings and rich creamy desserts remain perennial favorites. There’s just no substitute for the satisfaction of indulging in a sweet, custard-filled pastry or biting into the delectable goodness of a cheese-filled appetizer.

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Categories: Ingredient Replacement, Whey Protein Ingredients

 

Overcoming Avian Flu Concerns with Functional Whey Proteins

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

Recently, the United States Department of Agriculture’s (USDA) Animal and Plant Health Inspection Service (APHIS) confirmed that flocks of chickens owned by commercial breeders in Lincoln County, Tennessee, and Giles County, Tennessee, tested positive for the highly pathogenic H7 avian influenza (HPAI, or commonly known as “bird flu”). While quarantine and depopulation measures were taken, the fact that a bird flu outbreak arose in the commercial arena for the first time in about two years is cause for concern.

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Categories: Ingredient Replacement, Egg Replacement, Reducing Costs

 

Case Study: Grande Bravo® Cuts Costs, Calories in Macaroni and Cheese

Posted by Brad Nielsen on Tue, Mar 07, 2017 @ 08:02 AM

Recently, a restaurant owner/operator approached Grande Custom Ingredients Group inquiring about an ingredient solution for their best-selling macaroni and cheese dish that cut calories, fat and cheese sauce costs. The owner/operator also noted that any solution offered must only contain natural ingredients as she was actively cutting artificial ingredients from the menu items.

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Categories: Ingredient Replacement, Whey Protein Ingredients

 

How to Use Whey Protein Concentrate to Make an Emulsion [Video]

Posted by Brad Nielsen on Tue, Jan 17, 2017 @ 09:14 AM

The use of whey protein in an emulsion can provide added protein enhancements along with a creamy texture. Watch how it's done in this short video!

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Categories: Ingredient Replacement

 

Answers to Questions About Functional Whey Protein & WPI

Posted by Brad Nielsen on Tue, Dec 20, 2016 @ 08:02 AM

This is the third in our series of blog posts that answer questions we’ve received about Grande Custom Ingredients Group’s products and services. This post highlights the questions we’re asked about whey protein in tablets and bars, and about heat and its effect on formulations. If you’ve got a challenge related to these topics, read on!

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Categories: Ingredient Replacement, Whey Protein Isolate, Crunchy & Snacks, Functional Whey Protein

 

How Whey Proteins Can Add Sparkle to the Holidays

Posted by Brad Nielsen on Tue, Dec 13, 2016 @ 08:11 AM

Well, it’s that time of year again, when blog posts across the Internet are focused on the holidays– and this one’s no different! We’re hoping to get you into the spirit of the season by presenting our own version of The 12 Days of Christmas, with 12 holiday uses for Grande Custom Ingredients Group’s whey protein ingredients. Our line of natural whey and dairy ingredients solve a wide range of “everyday” challenges, and can be used to enhance or inspire holiday-inspired products, too. So, here you go…and from all of us at Grande Custom Ingredients Group, happy holidays and all the best in the coming year!

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Categories: Ingredient Replacement, Whey Protein Ingredients, Frozen & Desserts, Beverages, Crunchy & Snacks, Creamy

 

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