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


All Posts

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