The Grande Whey Blog

Brad Nielsen

Recent Posts

Food Manufacturers Scramble to Meet Cage-Free Egg Deadline

Posted by Brad Nielsen on Tue, Mar 26, 2019 @ 09:00 AM

As part of the cruelty-free movement, consumers are increasingly demanding cage-free eggs from producers. These preferences don’t merely apply to whole eggs purchased for personal use at home but for eggs used in manufactured food products as well.

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Categories: Egg Replacement, Reducing Costs

 

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

Posted by Brad Nielsen on Tue, Mar 19, 2019 @ 11:00 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. Though hotly debated among food scientists, the Clean Label Project has made consumers more aware of what should be on ingredient lists and, just as importantly, what shouldn’t.

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Categories: Consumer Trends, Chain of Custody

 

A Look at 2019 Ingredient Label Trends for Food Manufacturers

Posted by Brad Nielsen on Tue, Mar 12, 2019 @ 08:27 AM

Arguably, nothing has dominated the food industry more than clean label initiatives in recent years. Consumers are driving the trend, with 53% of adults saying they’re purchasing more natural foods for their families.

Because of the availability of online resources, consumers can research product claims and ingredients like never before, and they want to know more than what is or isn’t in a product. They also want to know where ingredients came from, how a product was produced, whether animals were harmed in the making, and the impact on the environment.

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Categories: Consumer Trends, Functional Whey Protein

 

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

Posted by Brad Nielsen on Tue, Mar 05, 2019 @ 08:30 AM

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

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Categories: Farm to Fork Freshness, Functional Whey Protein

 

Ingredient Solutions to Overcome Fluctuating Dairy Prices

Posted by Brad Nielsen on Tue, Feb 26, 2019 @ 09:23 AM

Extreme price volatility can create headaches for food manufacturers. In 2016 alone, the price of Class III cheese rose from just under $13 per hundred weight in May to nearly $17 only three months later. In 2018, however, prices were consistently lower month over month than in 2017. Relief for farmers is expected in the second half of 2019, however, and you can almost hear their collective sigh.

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Categories: Grande Custom Ingredients Group, Whey Protein Ingredients, Reducing Costs

 

7 Innovative Uses for Dried Yogurt Powder

Posted by Brad Nielsen on Tue, Feb 12, 2019 @ 09:36 AM

Yogurt has long been a go-to ingredient for many manufacturers, and the consumption of yogurt has consistently grown year over year. In 2017, the market topped $8.8 billion and is expected to reach $9.8 billion by 2022.

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Categories: Grande Primo, Improving Texture

 

How is Functional Whey Protein Concentrate Made? (Video)

Posted by Brad Nielsen on Tue, Feb 05, 2019 @ 10:00 AM

There are multiple forms of whey protein ingredients on the market, each appealing to a variety of food manufacturers and consumer groups for their unique applications.

Just as there are many forms of whey protein, there are different methods used to manufacture the products. While the vast majority of whey protein originates from cow’s milk, the process it goes through to get to its final concentrate form can vary from one manufacturer to the next.

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Categories: Functional Whey Protein

 

5 Great Uses for Dried Yogurt Powder

Posted by Brad Nielsen on Tue, Jan 29, 2019 @ 11:20 AM

Fresh yogurt is a popular ingredient for health-conscious consumers, and sales are expected to continue climbing for the foreseeable future. But many food manufacturers find it challenging to incorporate yogurt into their formulations because it requires a specific type of permit, has a relatively short shelf life, and has risks of contamination that other products don’t.

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Categories: Grande Primo, Improving Texture, Creamy

 

The Digestibility of Whey Protein Compared with Plant Proteins

Posted by Brad Nielsen on Tue, Jan 08, 2019 @ 11:41 AM

More than half of all U.S. consumers say they consider protein content when buying food for their households. The form of protein they choose varies widely, from meat, cheese and yogurt, to protein concentrates used in sports beverages, supplements and snack bars.

One of the fastest growing segments among protein ingredients is the plant protein market. Despite its growth, however, plant proteins fall short of their more traditional counterpart, whey protein, when it comes to overall nutrition, functionality and digestibility.

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Categories: Whey Protein

 

Top 5 Food & Beverage Industry Trends for 2019

Posted by Brad Nielsen on Wed, Jan 02, 2019 @ 09:00 AM

Some food trends have come and gone while others have become mainstream. 2019 will be an exciting year for the food and beverage industry, and consumers will reap the benefits with healthier, more natural formulations that offer unique flavor profiles. While some food trends may not seem revolutionary or new, they have continued to evolve from previous years and will greatly influence the food industry as we move into 2019.

Here’s a look forward at the 2019 food and beverage trends to help food manufacturers position themselves for success in the coming year and beyond.

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Categories: Consumer Trends