A FIX FOR FOOD FORMULATION FAILS

The use of many traditional ingredients not only results in volatile pricing; it also can lead to many challenges. Eggs, milk, cream, cheese and other dairy products have limited shelf lives, need refrigeration and require strict compliance with regulations. More notably, they oppose consumer demands for low-fat, low-calorie products and often result in the following formulation fails:

  • Separation
  • Viscosity breakdown
  • Clumping and fish eyes
Attempts to overcome these challenges with artificial gums and starches can result in strange flavor profiles and textures, and further contradicts consumer trends for more natural, cleaner labels.
 
What’s a food manufacturer to do? Access our free eBook, How to Avoid Common Food Formulation Fails, and learn why these issues occur and, more importantly, how to fix them for good using proper techniques and by replacing or reducing traditional ingredients with Grande Bravo® functional whey protein.
 
Get your copy today by filling out the form! Then, contact us to learn more.

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