The Grande Whey Blog

What is Umami and How Can Food Manufacturers Feature this Fifth Sensation?

Posted by Brad Nielsen on Tue, Mar 20, 2018 @ 07:45 AM

Ask anyone what the familiar tastes are in most foods and you’ll get the same response, “Sweet, sour, bitter and salty.” In recent years, however, chefs and foodies have been putting an emphasis on the fifth taste sensation: umami.

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Categories: Consumer Trends, Research & Development


Don’t Miss the 2018 Annual RCA Conference & Culinary Expo!

Posted by Brad Nielsen on Tue, Mar 13, 2018 @ 12:32 PM

Food manufacturers and food scientists alike look forward to the annual RCA Conference and Culinary Expo. It’s where they can learn from dozens of influential speakers such as Ethan Brown, Gerry Ludwig, Sharon Lykins, Matthew Raiford and others about the hottest topics in food product development today, including food labeling trends, alternative ingredients, beverage development and more. Attendees can also network with a dynamic community of food professionals and learn about the latest innovations from various trade show participants.

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Categories: Consumer Trends, Community


4 Proven Benefits of External Collaboration for Food Manufacturers

Posted by Darian Fuselier on Tue, Mar 06, 2018 @ 08:02 AM

It’s commonly accepted that work environments encouraging collaboration perform better overall. Studies back it up, showing that collaborative environments are five times as likely to be high performing and ultimately have higher success rates than environments with independent thinkers.

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Categories: Research & Development


How to Extend Product Shelf Life with Natural Whey Protein

Posted by Brad Nielsen on Tue, Feb 27, 2018 @ 09:22 AM

Grocery stores in the U.S. throw out 43 billion pounds of food every single year because of spoilage or products that have gone past their sell-by dates. That’s an immense amount of waste, and it doesn’t include food thrown out by restaurants and consumers. In all, Americans throw away $165 billion in wasted food every year!

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Categories: Farm to Fork Freshness, Functional Whey Protein


How to Create Asian-Style Cheesecake With Lower Calories and Fat [VIDEO]

Posted by Brad Nielsen on Tue, Feb 20, 2018 @ 08:26 AM

If Pinterest is any indication, decadent Asian-style cheesecake is taking over dessert tables across America. The recipe has been pinned more than 200,000 times!

Unlike traditional cheesecake, it can be enjoyed warm or cold. Its mouthfeel is also unique, with a fluffy, souffle-like texture that still maintains a rich, creamy goodness.

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Categories: Nutrition Applications, Desserts, Improving Nutrition


Is Whey Protein Concentrate a Natural Ingredient?

Posted by Brad Nielsen on Tue, Feb 13, 2018 @ 09:43 AM

Unlike some food trends of the past, the trend toward all-natural food products has some serious staying power and shows no signs of slowing. According to a Nielsen survey, 88 percent of consumers are willing to pay more for healthier foods. And more than 60% of consumers think that healthfulness has an impact on their way of buying food and drinks according to the 2017 Food and Health survey.

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Categories: All Natural


Reducing Costs Without Impacting Texture: There’s a Whey

Posted by Brad Nielsen on Tue, Feb 06, 2018 @ 08:04 AM

Food manufacturers are facing a dilemma. Current food trends indicate that consumers want wholesome, nutritional, sustainable, natural, ethically sourced and easy-to-pronounce ingredients on their labels. That’s quite a list, and that lineup alone can be a major application challenge. Add to that the enduring trend that demands convenience and value, and some manufacturers are left in a quandary.

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Categories: Improving Texture, Reducing Costs, Crunchy & Snacks


The Evolution of the Confectionery Market and Clean Label Trends

Posted by Brad Nielsen on Tue, Jan 30, 2018 @ 03:40 PM

There’s been a lot of emphasis on the clean label trend as it relates to meal-time staples. There’s an increasing demand for simple, familiar and natural ingredients, and innovative food manufacturers are responding by reformulating their products to accommodate this health-conscious mindset.

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Categories: Improving Nutrition, Snacking


How to Prevent Fish Eyes and Clumping in Food Formulations

Posted by Darian Fuselier on Tue, Jan 23, 2018 @ 11:53 AM

What can make a savory sauce, rich dressing, velvety filling or creamy soup less than appealing? Inconsistent textures caused by clumping of powdered ingredients aren’t only unappetizing to those who consume them, but they’re a major frustration and challenge for food manufacturers that want to eliminate these issues in their formulations.

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Categories: All Natural, Creamy, Reformulation


How QSRs and Food Manufacturers Can Leverage Mindful Eating Trends in 2018

Posted by Darian Fuselier on Tue, Jan 16, 2018 @ 09:37 AM

The number of Quick Service Restaurants (QSRs) in the U.S. has grown steadily in the past decade and is forecast to reach nearly 250,000 in 2018. Making up a major portion of this growth are fast casual restaurants that offer fresh, build-your-own meal options. The popularity of these types of establishments makes sense, as it aligns with 2018 food trends that indicate heightened interest in healthy, mindful eating and cleaner labels.

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Categories: Fast Casual Restuarant Trends