The Grande Whey Blog

Read the latest whey protein ingredient insights

Whey Protein Shown to Reduce the Risk of Stroke

The Problem with Modified Whey Proteins and Starches

4 Benefits of Using Greek Yogurt Powder in Food & Beverage Products

Food Manufacturers Scramble to Meet Cage-Free Egg Deadline

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

A Look at 2019 Ingredient Label Trends for Food Manufacturers

How to Reduce Food Waste and Extend Shelf Life With Whey Protein

Ingredient Solutions to Overcome Fluctuating Dairy Prices

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

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 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

How to Improve Nutrition With Clean Label Solutions

5 Critical Factors for Choosing the Right Ingredient and Formulation Partner

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?

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

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