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The Grande Whey Blog
Read the latest whey protein ingredient insights
Trending Healthy Acidic Beverages and The Challenge of Adding Protein
7 Innovative Uses for Dried Yogurt Powder
How is Functional Whey Protein Concentrate Made? (Video)
5 Great Uses for Dried Yogurt Powder
Changing Consumer Attitudes Toward “Low Fat” and What it Means for Food Manufacturers
Formulation Tips to Eliminate Turbidity in Clear Protein Beverages
The Digestibility of Whey Protein Compared with Plant Proteins
Top 5 Food & Beverage Industry Trends for 2019
Energy Drink Manufacturers Use Protein to Boost Declining Sales
The Growing Influence of Generation Z on Food Marketing & Manufacturers
The Advantages and Uses of Dried Greek Yogurt Powder
How to Improve Nutrition in Creamy Sauce Applications
4 Things Whey Protein Makes Us Thankful For
Studies Show High Protein Breakfast Reduces Diabetes Risk
Sustainability and Food Health: A Growing Trend
15 Facts About Savory Snacks Food Manufacturers Can’t Ignore
Top Rated Snack Bars Combine Nutrition and Flavor
Growing Sports Drink Market Calls for More Protein-Enriched Beverages
A Solution to the Cost of Cage-Free Eggs
Want to Promote Anti-Aging Benefits? Start With Whey Protein!
Building Trust in the Food Industry — A Consumer Confidence Conundrum
2018 Soup and Salad Trends Reveal Opportunities
Fast-Casual Restaurant Trends For 2018 and Beyond
3 Tips for Developing Food Products for Kids
4 Big Reasons Real Dairy Ingredients Still Reign Supreme
Dairy Remains Central to Snacking Trends and Innovation
Is Whey Protein Concentrate a Natural Ingredient?
Three Challenges of the Online Food Sales Trend
Soup’s On! Improving Consistency of Creamy Tomato Soup [Video]
How Food Manufacturers Can Improve Texture in Dairy Products
Food Manufacturers Have More Time to Update Nutrition Labels
The Foodie Revolution: Attracting and Appealing to the Growing Foodie Segment
The Scoop on Frozen Novelty & Dessert Trends
How to Formulate Low Fat Mac and Cheese [Video]
The Impact of Whey Protein on Diabetes
June Dairy Month: How to Overcome the Drawbacks of Dairy
Tips for Reformulating Creamy Summer Cookout Condiments
Reformulation Tips for Improving Nutrition of Alfredo Sauce [Video]
3 Proven Benefits of Whey Protein for Weight Loss and Overall Health
Manufacturers Seek Alternatives as Volatile Egg Prices Rob Profits
Consumers Crave Cocoa Snacks in 2018
The Upside of Volatile Butter and Cheese Markets for Food Manufacturers
What Personalized Nutrition Means for Food Manufacturers
Consumers Demand Protein-rich Minimally Processed RTD Beverages
How Food Manufacturers Can Meet Consumer Demands for ‘Free-From’ Diets
How to Formulate Egg-Free Chocolate Chip Cookies [Video]
Is Butter the Best Option for Your Formulations?
What is Umami and How Can Food Manufacturers Feature this Fifth Sensation?
Don’t Miss the 2018 Annual RCA Conference & Culinary Expo!
4 Proven Benefits of External Collaboration for Food Manufacturers
How to Extend Product Shelf Life with Natural Whey Protein
How to Create Asian-Style Cheesecake With Lower Calories and Fat [VIDEO]
Reducing Costs Without Impacting Texture: There’s a Whey
The Evolution of the Confectionery Market and Clean Label Trends
How to Prevent Fish Eyes and Clumping in Food Formulations
How QSRs and Food Manufacturers Can Leverage Mindful Eating Trends in 2018
Whey Protein Named 2018 Top 10 Food Trend
How to Improve Nutrition in 3 Traditional Holiday Foods
Finding Ingredient Solutions to Overcome Price Fluctuations
How to Improve Nutrition With Clean Label Solutions
5 Critical Factors for Choosing the Right Ingredient and Formulation Partner
Clean Labels vs. Ingredient Transparency: What’s the Difference?
How to Create a Clear High-Protein Drink
What is Functional Whey Protein?
How to Evaluate your ingredient solution partner
How to Reduce Dairy Ingredient Costs While Maintaining Quality Standards
2017 Healthy Fall Menu Trends for QSRs
How to Extend the Shelf-Life of Ready-Made Foods
5 Best Practices for Reformulating Foods
How to Add Protein to Nut & Seed Butters
Why Protein Crisps Are the Perfect Answer for Sweet, Healthy Snacks
How to Bring Yogurt's Authentic Flavor to Packaged Foods
Top Takeaways from IFT 2017
Why Food & Beverage Manufacturers Must Address Consumer Demand for Ingredient Transparency
The 5 Hot Food Trends to Look for at IFT 2017
How One Manufacturer Used Yogurt Powder to Boost Protein in a Beverage
Responding to Food Trends — Innovative Ways to Improve Labels and Reduce Ingredient Costs
How to Meet Consumer Demand for High-Protein Snacks and Bars
The Hype About Hummus — How to Improve Your Formulation
The State of Frozen Foods: Healthy Meals & Snacks Driving Growth
R&D Innovations in Food and Beverage Manufacturing
Why Food & Beverage Manufacturers Need to Tout Corporate Social Responsibility
Improving Texture, Taste and Labeling of Food Fillings
5 Ways Whey Protein Can Improve Food Formulations
Top Food and Beverage Trends Incorporating Greek Yogurt
Improving Nutrition in Meals Kids Love [VIDEO]
Overcoming Avian Flu Concerns with Functional Whey Proteins
Case Study: Grande Bravo® Cuts Costs, Calories in Macaroni and Cheese
Visit Us at the 2017 Annual Conference & Culinology Expo!
How to Improve Nutrition of Spreads and Dips
How Does Whey Protein Affect My Nutritional Label?
4 Benefits of Using Greek Yogurt Powder in Food & Beverage Products
How Whey Proteins Add Nutritious Appeal to Frozen Meals
How to Use Whey Protein Concentrate to Make an Emulsion [Video]
4 Leading Food and Beverage Trends for 2017
New Year's Resolutions: Focus On Low-fat Is an Opportunity for Food Manufacturers
Answers to Questions About Functional Whey Protein & WPI
How Whey Proteins Can Add Sparkle to the Holidays
Common Questions About Functional Whey Protein & WPI
Improving Your Gravies and Dips With Bravo This Thanksgiving
How to Make a Yogurt Claim On Your Food or Beverage Label
Boosting Baked Goods’ Nutrition Using Whey Protein
Sensory in Satiety: What Makes Consumers Full
What Are WPI’s Characteristics When Added to a Beverage Formulation?
How to Balance Taste & Nutrition in Protein Bars for Kids
Emphasizing Health Benefits with Whey Protein [Video]
How We Work – and What It Means for You
Why You Need To See Grande Custom Ingredients Group at SupplySide West
Meal Kits: The Future of “Home Cooking”?
How and Why Protein Has Become Mainstream - and How Manufacturers Can Benefit
How a Strict Chain of Custody Ensures Top Quality Whey Protein Ingredients
Consumer Requests Reveal Product Offering Opp Gaps
4 Key Areas that Drive Beverage Innovation
How To Take Advantage of Today’s “Healthy Snacking” Trend
Got Cockroach Milk?
Clean Labels Among Important Discussions at IFT16
Consumers Continue to Look For Protein In Their Drinks
How to Solve Your Toughest Application Challenges and Clean Up Your Labels in Just 30 Minutes
Taking Advantage of the New FDA Requirements for Calorie Counts on Menus
Learn How to Clean Up Labels and Reduce Costs at IFT 2016
Healthy Reasons Behind Food Purchases
Consumers View “Natural” as Wholesome
Make Breakfast Great Again: It’s the Most Important Meal of the Day!
Finding the Balance Between Taste and Health: 2016 Cookie and Cracker Trends
The Meal Replacement Challenge
How Packaged Foods Are Changing Consumer Perceptions About Clean Eating
How Protein Appeals to Generational Preferences
Protein Product Innovation Driven by Consumer Demand
2016 Food Trends: Drinkable Yogurt on the Rise
How to Appeal to Healthy Beverage Shoppers
Portable Breakfast Options Trending with Consumers
Keeping Up With Consumer Trend Changes
Satiety and Snacking: High Protein Products Continue to Attract Consumers
Cost-Conscious Millennials Value Healthy, Unique Food Choices
Why Health Call-Outs Are Crucial to Snack Sales
The Growing Popularity of Appetizers
Visit Us at the RCA Annual Conference in Denver!
Snack Subscription Services Are a Success
How Quick Service Restaurants Can Better Court Calorie Counters
Consumers Continue to Hunt for Lower-Calorie Food and Beverage Offerings
Increasing Demand for Better-for-You Sauces & Ready to Eat Meals
The Evolution of Snacking: Appealing to “Snacker Nation”
Meeting Consumer Demand with Sports Nutrition Product Innovation
2016 Food Trends: Time to Get Rid of Artificial Ingredients
Making Protein Fun: How to Give Your Products an Edge
The Best Whey to Reduce Costs of Christmas Treats
What Soaring Soup Sales Means for Food Manufacturers
Consumers Crave Innovative Fast Food Dessert Options
Not Just for Kids Anymore: Boxed Lunches Help Restaurants Cater to Busy Consumers
5 Places You’ll Find Grande Bravo® In Your Thanksgiving Meal
How Whey Protein Will Help Food Manufacturers Keep Up With the Evolution of Eating
Formulating Functional Beverages to Clear Up Consumer Confusion
Dairy 2.0 – The Changing Perception of Full-Fat Dairy by Today’s Consumers
From Healthy Eating to Healthy Treating, Consumers Seek Healthier Snack Options
Unique Flavor Combinations Spark More Sales in the Frozen Dairy Industry
Are You at SupplySide West? Stop by Booth #1960!
Fast Food Companies Look to Transform Their Negative ‘Junk Food’ Image
Re-Inventing the Frozen Dinner: Creating Meals for Consumers in Different Life Stages
Declining Soda Sales and Bottled Water Growth Provides Opportunity for Beverage Manufacturers
4 Ways Whey Protein ‘Does It All’ for Today’s Health-Conscious Consumers
USDA Calls for Healthier Ingredients in Daycare Meals
Keep Up With Consumer Trends by Adding Protein to Unique Food Items
Protein-Packed Products Help Food Manufacturers Appeal to Men
Private Label Brands Must Emphasize Health Claims In Order to Maintain Growth
Brands Turn to Natural Whey Protein as They Cut Ties with Artificial Ingredients
Focus on Healthy Ingredients Can Help Grocery Stores Maximize Prepared Food Sales
6 Reasons Why Food Manufacturers Should Be Using Whey Protein
Convenience Stores Step Up Their Game to Offer Fresher, Higher-Quality Foods
What Little Miss Muffet And Athletes Have in Common
What if You Could Solve Your Biggest Application Challenge in Just 30 Minutes?
Thinking Outside the (Cereal) Box: Formulating BFY Breakfast Offerings
The Importance of Protein and Amino Acids to a Healthy Diet
Veggies Are the New Star of the Packaged Snacks Category
Why You Can’t Beat the Natural Goodness of Whey Protein
The Facts About Avian Flu, Egg Inventory, and Your Application Costs
Overcoming Protein Formulation Challenges in Better-For-You Beverages
How to Use Grande Bravo® as a Substitute for Eggs
Bring Back the Snack: Consumers Adopt a New Attitude Toward Snacking
Modern Eating Behaviors Give Quick-Serve Restaurants an Opportunity to Create Healthier Menu Items
Casual Dining Restaurants Known for Indulgence Are Starting to Offer Healthier Options
Consumers Demand More Convenient, Functional Breakfast Options
The Health Food Paradox: How to Make Nutritious More Delicious
Food Manufacturers Turn to Yogurt for Healthier Frozen Dessert Options
Falling Juice Sales Prompt Beverage Manufacturers to Formulate More Functional Products
5 Reasons Why Restaurants Should be Using More Yogurt
Combining Health and Indulgence to Keep Consumers Happy
Move Over Sports Drinks: Protein-Enriched Beverages Aren’t Just for Athletes Anymore
Protein’s Superfood Status Provides Opportunities for Food Manufacturers
How to Create Lowfat Desserts Consumers Will Actually Eat
Moms Want Healthier Drinks for Kids: Why Beverage Fortification is the Answer
Consumers' Snacking Habits Create Opportunities for Food Manufacturers
How to Talk the Talk AND Walk the Walk When Formulating Functional Beverages
How Private Label Brands are Improving Food Quality While Lowering Total Costs
How Whey Protein Helps Restaurant Chains Meet Consumer Demand for Healthier Menus
Whey Protein’s Clean Flavor is Just One of its Many Benefits
How Protein-Enriched Lunches Can Help Schools Meet Better Nutrition Standards
How Dried Yogurt is Helping ‘Shake Up’ America’s Idea of Breakfast
Why Today's Consumers Are Eating Less Red Meat and More Whey Protein
Despite Growing Number of Protein Alternatives, Whey Remains Food Manufacturers’ Favorite
Consumers Call for More Protein-Enriched Beverages
Back to Basics: Yogurt as the Next Big Thing in Protein
Help Consumers Reach Weight Loss Goals With Whey Protein
Grande’s Natural Whey Protein Embodies Farm-to-Fork Freshness
Why Food Manufacturers Shouldn't Ignore Generation X
New Study: Increasing Whey Protein Intake Can Reduce Your Risk of Stroke
Heading to SupplySide West? Come See Us at Booth #32116!
Grande's Whey Processing Plants Receive Highest Certification for Food Safety and Quality
Consumers Call for Spreads and Dips With Better Health Benefits
Nothing Beats a Home-Cooked Meal. Well, Almost Nothing.
Grande's Green Initiatives Use Biogas to Help Power the Whey Production Process
Refining Classic American Eats for Health Conscious Consumers
What Do They Want? Protein! When Do They Want It? Now!
Why Mainstream Vegetable Proteins Are No Match for Whey
Use Less, Save More: The Cost-Savings Benefits of Whey Protein
The Dressing Dilemma: Creating Ranch Dressing Consumers Love
Soda Sales Slip! Whey Protein Provides Healthier Beverage Alternative
Lower Fat and Maintain Mouthfeel in Decadent Desserts
Cream of the Crop: 4 Key Reasons Why Grande Cheese is So Good
Midwestern Food Movement: Taking Advantage of America's #1 Food Trend
Come See Us at IFT 2014
Grande Social Responsibility Report: Our Community
Grande Social Responsibility Report: Our Environment
Grande Social Responsibility Report: Our Associates
Grande Social Responsibility Report: Our Business Sustainability
Whey Protein: A Benefit Food Manufacturers Should Be Leveraging Further
Ensuring Quality Products by Adhering to a Strict Chain of Custody
Comfort Food & Healthy Eating: How One Ingredient Allows Food Manufacturers To Achieve Both
Will The Proposed Nutrition Facts Label Affect Proteins?
Quality, Nutrition, Convenience and Price: Satisfying the Value Equation for Millennials
How New Labeling Could Influence Product Formulations
Snack Bars: Grab-‘N-Go Is Getting More Nutritious
Protein & Texture Solutions for Food Formulations
Grande Cheese® Acquires PGP International’s Wisconsin Whey Processing Facilities
How To Bring Authentic Yogurt Flavor To Packaged Foods & Beverages
Adding Nutrition to "Unhealthy" Snack Foods
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