FORMULATION CHALLENGES

OUR SOLUTIONS

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Food and beverage manufacturers come to us when they’re struggling with a formulation challenge – like needing to reduce fat while maintaining a rich, creamy texture. Read more about all we can do to improve your food and beverage products!

Spaghetti on fork with growth graph

Optimization

Optimize your profitability by replacing higher-cost ingredients like cream, butter, eggs, yogurt and cheese, minimizing the impact of fluctuating prices.

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cream sauce with spoon

Durability

Our whey proteins hold up to heat, shear and freeze/thaw, ensuring that your final product is not compromised at any point during the production process.

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soup cake and lasagna on three small plates with knife and fork

Versatility

Use our Functional Whey Proteins to improve texture, reduce costs, boost nutrition and enhance mouthfeel across a wide variety of food and beverage applications.

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granola bar

Nutrition

By enabling you to replace or reduce higher fat ingredients, our natural whey proteins fortify nutrition, reduce sodium and add texture to foods and beverages.

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nacho cheese and tortilla chips

Texture & Mouthfeel

Now you can replace or reduce the amount of fat in your formulation and maintain the rich, creamy mouthfeel consumers are looking for.

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AN INTRODUCTORY GUIDE FOR FOOD TECHS

Whey Protein 101

If you’re wondering where to start when it comes to using whey protein in your own formulations, Whey Protein 101 – An Introductory Guide for Food Technologists was created to help answer any questions you might have.

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