The Grande Whey Blog

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

 

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

 

A Solution to the Cost of Cage-Free Eggs

Posted by Brad Nielsen on Tue, Dec 06, 2016 @ 08:13 AM

Cage-free eggs: they’re becoming a staple on restaurant menus and, gradually, in the ingredient decks of a variety of grocery products. Why? Because activists – and the general public – have made it almost impossible for retailers and food manufacturers to provide anything but cage-free eggs.

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Categories: Egg Replacement, Reducing Costs

 

Boosting Baked Goods’ Nutrition Using Whey Protein

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

One of the recent questions we received via our website is this, from a baked good manufacturer: “Can functional whey protein be used to boost protein levels in a glaze?”

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Categories: Ingredient Replacement, Improving Nutrition, Reducing Costs

 

Finding the Balance Between Taste and Health: 2016 Cookie and Cracker Trends

Posted by Brad Nielsen on Tue, May 31, 2016 @ 09:00 AM

There’s no question that today’s consumers are seeking out healthier, more natural foods. From lowfat dressings and dips to lowfat desserts, it’s hard to go grocery shopping these days without seeing healthier, more natural product variations lining the shelves. In fact, 62% of consumers seek out minimally processed foods while shopping, and 84% of Americans buy “free-from” foods (e.g., gluten-free, sugar-free, fat-free, preservative-free, etc.) because they believe them to be more natural and less processed. Even traditionally sweet and salty foods, like cookies and crackers, are getting a healthy overhaul, but making these sweet and salty snacks healthier isn’t exactly easy for manufacturers.

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Categories: Improving Nutrition, Improving Texture, Reducing Costs

 

Keeping Up With Consumer Trend Changes

Posted by Brad Nielsen on Tue, Apr 05, 2016 @ 08:04 AM

For food and beverage manufacturers, keeping up with the latest consumer trends is a never-ending battle – especially with fickle Millennials having more buying power these days. In one quarter, your products might stand out as favorites with your audience, but if a trendy new superfood or diet fad enters your space, it won’t be surprising if your customers jump ship for the next big thing. Consumer preferences are changing much more quickly than they did in the past, and today’s brands need to be willing to change with them, or risk being ignored by consumers.

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Categories: Improving Texture, Reducing Costs, All Natural

 

Cost-Conscious Millennials Value Healthy, Unique Food Choices

Posted by Brad Nielsen on Tue, Mar 22, 2016 @ 08:07 AM

Though Millennials often have a reputation for being spontaneous spenders, there’s nothing they love more than a good deal. Given the rise in apps and websites devoted to finding deals, most consumers have grown accustomed to finding and making spontaneous, money-saving purchases. And while this spending behavior is typical for many non-major purchase decisions for Millennials, this combination of spontaneous, yet cost-conscious spending is never more apparent than it is when dining out or grocery shopping.

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Categories: Whey Protein Ingredients, Improving Nutrition, Reducing Costs

 

The Growing Popularity of Appetizers

Posted by Brad Nielsen on Tue, Mar 08, 2016 @ 08:03 AM

Just as today’s consumers are starting to snack more, small plates, sides, and appetizers are also seeing a surge in popularity in restaurants. In fact, according to Technomic’s recent Starters, Small Plates & Sides Consumer Trend Report, nearly 4 out of 10 consumers order an appetizer on all or most of their restaurant visits. From sushi rolls to creamy spinach and artichoke dip, appetizers of all kinds should cater to today’s health-conscious and foodie consumers, and to help your restaurant take advantage of this trend towards smaller, shareable portions, here are some of the main drivers of appetizer purchases in today’s restaurants:

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Categories: Whey Protein Ingredients, Improving Nutrition, Reducing Costs

 

The Evolution of Snacking: Appealing to “Snacker Nation”

Posted by Brad Nielsen on Tue, Jan 26, 2016 @ 08:05 AM

Over the past few years, there’s been a noticeable shift in the eating habits of American consumers, and it starts with eating more snacks. Today’s consumers are moving away from the “three square meals” approach, and now favor 4-5 smaller meals and eating snacks as meal replacements instead. According to the white paper “Snacker Nation” from the Sullivan Higdon & Sink FoodThink, researchers found that 81% of consumers admit to snacking at least once a day, with nearly half snacking a couple of times a day or more. And with 23% of consumers saying they also intend to snack more in the future, it’s time for food manufacturers to get serious about their snack food offerings.

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Categories: Improving Texture, Reducing Costs, Crunchy & Snacks

 

2016 Food Trends: Time to Get Rid of Artificial Ingredients

Posted by Brad Nielsen on Tue, Jan 12, 2016 @ 08:14 AM

With the New Year in full swing, now is the time of year when consumers are most active about checking the nutrition labels on their groceries. It’s that time to make New Year’s resolutions, after all, and people are always the most committed to their diets and exercise routines at the start. For food manufacturers, this means brands that want to drive sales in 2016 need to carefully consider the ingredients they use in their products, how those ingredients affect nutrition, and what those ingredients mean to consumers—and they need to do it fast!

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Categories: Reducing Costs, All Natural

 

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