Success Using Grande Whey Products
We have numerous examples illustrating how Grande whey products have been used successfully in a variety of applications. What you see here is just a sampling, and although these examples are brief, they are all real typical applications. Contact us to hear more!
To protect client confidentiality, we cannot publicly release names of companies, products or people using our whey products.
- Cost reduction
- Flavor improvement
- Improved functionality
- Manufacturing solutions
- Replaces soy, corn, rice crisps
- Complete amino acid profile
- High protein content
- Protein content fortification
- Improved Functionality
- Low-carb, high-protein
Grande Bravo® can replace cheese and non-fat dry milk in cheese sauces and fillings, significantly reducing costs.
Grande Bravo® can replace part of the sodium caseinate in bakery glazes; reducing costs while still achieving the shine on bread and roll products.
Grande Bravo® can be used in meatball applications to bind and hold water in the formula and improve yield.
Grande Bravo® can replace non-fat dry milk in pudding formulations to reduce costs and improve flavor.
Grande Bravo® and water can replace a variety of ingredients (heavy whipping cream, cream cheese, half & half, and/or Parmesan cheese) in sauces, such as Alfredo. The flavor, mouthfeel, and quality of the original product will be maintained, and the cost significantly reduced.
Grande Bravo® can replace eggs and vegetable oil in cake and muffin mixes, creating dry mix, add-water-only formulations.
Grande Bravo® can replace eggs and shortening in cookie formulas to reduce costs.
Grande Bravo® and water can be added to cream sauce formulations to enhance their rich, creamy dairy flavor.
Grande Bravo® can be added to silk pie formulations to improve creaminess and provide a rich dairy flavor.
Grande Bravo® can be used to mask the metallic notes of potassium chloride in reduced sodium meat applications.
Grande Bravo® can replace sodium caseinate or soy proteins in chopped/formed meat and coarse ground meat products to improve flavor and eliminate off flavors.
Grande Bravo® can be used in injected and tumble brine meat systems to replace sodium caseinate and improve flavor.
Grande Bravo® can be used in a smoothie-type beverage to enhance a clean dairy flavor and provide a smooth, creamy mouthfeel.
Grande Bravo® can replace non-fat dry milk in a variety of formulations to provide a clean dairy flavor without cooked flavor notes.
Grande Bravo® can improve various dips, such as spinach and artichoke, by allowing them to relax during reheating in a microwave while contributing mouthfeel and body.
Grande Bravo® can replace ingredients in cheese appetizers and frozen fillings to help control moisture, add creaminess, and prevent blowout as the product is heated.
Grande Bravo® can be added to yeast-raised dough to decrease proofing time, improve sheetability and elasticity, provide a higher rise, and produce a more tender bite in finished products.
Grande Bravo® can promote spread in cookie dough and increase rise in cookies.
Grande Bravo® can add stability and prevent separation in oil-based sauces.
Grande Bravo® can be used in meatball and sausage applications to replace meat, bind and hold water, and provide a firm, juicy texture.
Grande Bravo® and water can replace portions of cheese in breaded appetizers to improve the ability of the mixture to be pumped through processing pipes.
Grande Bravo® and water can improve efficiency in cold press pizza dough systems. Rejected crusts can be reduced due to a smoother production process and better machineability.
Grande Bravo® can be used to thicken sauces to prevent overspread when filling containers.
Custom-shaped WPCrisp® can be added to a breakfast bar, increasing the protein level. Color can be added to make the bar more appealing to a younger audience.
WPCrisp® in customized shapes and sizes can be added to a granola, giving it added visual appeal. These shapes can be customized for color and flavor to enhance the flavor of the cereal.
Grande WPCrisp® can replace rice crisps in a nutrition bar to increase protein levels and maintain a mild flavor & cruchy texture.
Health cereals can benefit… soy crisps can be replaced with Grande WPCrisp® in a cereal resulting in improved flavor with less masking-flavoring necessary.
Toppings for frozen desserts, dairy desserts, yogurts or snacks can be formulated to improve nutrition and flavor using Grande WPCrisp®. These whey protein crisps have a clean, mild milky flavor perfect for dairy based desserts.
Snack mixes - such as trail mix, granola or flavored pieces – can have a high-protein content and great flavor by incorporating Grande WPCrisp® into the formulation.
Grande Ultra® can significantly increase the protein content in a wide variety of foods, including the protein requirements of the CN (Child Nutrition) guidelines for school lunch products.
Grande Ultra® can fortify the protein content in diet, nutrition, and sports drinks while contributing a mild natural dairy flavor and minimizing bitterness.
Grande Ultra® can increase the protein content of energy bars, meal replacement bars, and high-protein/low-carbohydrate bars.
Grande Ultra® can replace whole milk and/or non-fat milk powder in country gravy applications, resulting in low-carb, high-protein gravies with improved viscosity.
Grande Ultra® can increase protein content and reduce carbohydrates in ice cream while maintaining a rich dairy flavor and creamy mouthfeel.
Grande Ultra®, when added to certain cookie formulations, can maintain an appealing, appetizing texture while increasing protein content and lowering carbohydrates.