The Grande Whey Blog

Clean Labels vs. Ingredient Transparency: What’s the Difference?

Posted by Brad Nielsen on Tue, Oct 17, 2017 @ 08:37 AM

These days, the terms “clean label” and “label transparency” are everywhere. Both are major trends in the food and beverage industry, and both are in high demand by consumers. That said, while the terms are similar, they’re also quite different and can add to the confusion caused by today’s food labeling. Ironically, both terms are key for earning consumer trust, but they’re not interchangeable. To help clear things up, we’re here to explain the difference.

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Categories: Consumer Trends, Chain of Custody

 

How to Create a Clear High-Protein Drink

Posted by Darian Fuselier on Tue, Oct 10, 2017 @ 08:09 AM

With soda sales on the decline for the 12th straight year, consumers’ demands have been loud and clear: they want healthier drink options. Unsurprisingly, ready-to-drink (RTD) sports and nutritional beverages have seen a large boost to their popularity, with sales totaling more than $8 billion in 2016. Both athletes and non-athletes alike are choosing them as a healthier alternative to sodas and other high-calorie, high-sugar beverages, and they’re not just drinking them before and after exercise, but throughout the day.

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Categories: Grande Ultra, Beverages

 

What is Functional Whey Protein?

Posted by Brad Nielsen on Tue, Oct 03, 2017 @ 08:02 AM

It’s no secret that today’s consumers are on the hunt for healthier foods. As consumers actively seek out options that are better for them, there’s never been more pressure to make sure your products will stand out among the competition on grocery store shelves. Food manufacturers must find ways to address consumer demands for better-for-you options that don’t compromise the quality of taste or texture.

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Categories: Ingredient Replacement, Benefits of Whey Protein, Functional Whey Protein

 

2018 Fast-Casual Restaurant Trends

Posted by Darian Fuselier on Tue, Sep 26, 2017 @ 08:14 AM

While 2017 has been a “slow” year for fast-casual restaurants, they’re still one of the most popular dining destinations across the country. Fast-casuals have hit the sweet spot with consumers by offering higher quality, healthier options compared to fast food restaurants, but still maintaining quick service and an affordable price range. Sales for fast-casuals reached $26 billion in 2016, compared to $15.7 billion in 2015, and while the final numbers aren’t out for 2017 yet, sales growth projections are expecting a 6 to 7 percent increase.

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Categories: Fast-Casual Restaurant Trends

 

How to Evaluate your ingredient solution partner [VIDEO]

Posted by Brad Nielsen on Tue, Sep 19, 2017 @ 08:16 AM

You turn to your ingredient solution partner for safe, quality and economical solutions to your formulation or reformulation challenges. Nearly all ingredient suppliers can check those boxes, so how do you choose the right one to work with?

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Categories: Ingredient Replacement, Research & Development, Reformulation

 

How to Reduce Dairy Ingredient Costs While Maintaining Quality Standards

Posted by Darian Fuselier on Tue, Sep 12, 2017 @ 08:14 AM

When it comes to the ingredients in their foods and beverages, consumers are keeping it real. Menu trends showcased at the 2016 National Restaurant Association Show reflect a continued appetite for simple, all-natural foods and holistic eating experiences that include comfort foods once considered “off limits” in a healthy diet.

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Categories: Ingredient Replacement, Chain of Custody, Reducing Costs

 

How to Improve Nutrition in Creamy Sauce Applications

Posted by Brad Nielsen on Tue, Sep 05, 2017 @ 08:42 AM

Cream, butter, Parmesan cheese, a little pepper and a dash of nutmeg: Alfredo sauce is a fairly simple recipe that requires just a few primary ingredients. That’s one reason people love it. The other? It tastes fantastic. Traditional Alfredo sauce is a delicious combination of fats and oils, but unfortunately, it’s also a real artery clogger.

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Categories: Improving Texture, Creamy

 

Is Butter the Best Option for Your Formulations?

Posted by Darian Fuselier on Tue, Aug 29, 2017 @ 08:16 AM


There was a time when butter was perceived as an “enemy” of the heart- and health-conscious. While dietary moderation remains key, the long-held belief has changed. Consumers now clamor for “natural” foods and fats, and their purchase decisions are driving a butter renaissance that has netted 2016 sales totaling $2.8 billion. Compare that against $1.4 billion in vegetable oil-based margarine sales over the same period, and butter’s popularity is anything but spread thin.

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Categories: Consumer Trends, Reducing Costs

 

2017 Healthy Fall Menu Trends for QSRs

Posted by Brad Nielsen on Tue, Aug 22, 2017 @ 08:14 AM

If there’s one thing that signals the start of fall in the U.S., it’s the introduction of seasonal pumpkin dishes and drinks at restaurants around the country. But while pumpkin has long been seen as the king of fall, quick service restaurants (QSRs) and casual dining brands are also trying to incorporate non-pumpkin flavors and trends into their fall menu offerings to entice consumers. From the flavor of caramel apples to hearty soups and sauces - even dishes with carved turkey and cranberries - plenty of new fall-themed recipes will be hitting menus in late August and early September.

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Categories: Ingredient Replacement, Consumer Trends, Improving Nutrition, Creamy

 

How to Extend the Shelf-Life of Ready-Made Foods

Posted by Darian Fuselier on Tue, Aug 15, 2017 @ 08:12 AM

There are very few grocery stores that don’t have a hot bar or ready-made food section these days. In fact, some grocery stores have even added “grocerants”, where they offer restaurant-quality food in a part grocery store, part restaurant setting. According to a recent consumer survey, more than half of the respondents said they had purchased food at the fresh prepared-food counter of the grocery store before, with prepared foods becoming a $29 billion-a-year business—growing twice as fast as overall grocery store sales.

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Categories: Grande Bravo, All Natural

 

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