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by Grande Custom Ingredients Group

Functional Whey Protein, Clean-label formulation, food formulation

What 1,000 Consumers Just Told Us About Protein

By Stephanie Miller | September 29, 2026

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    food formulation, cheese sauce formulation, functional whey protein for cheese sauces

    Your Cheese Sauce Hit Nutrition Targets. So Why Did It Fail Sensory Panel Testing?

    By Tiffany Strojinc | June 24, 2026

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    cheese sauce formulation, cheese sauce scale-up challenges, cheese sauce emulsion stability

    Formulating Cheese Sauces at Scale

    By Tiffany Strojinc | May 20, 2026

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    high-protein bar formulation, moisture management in protein bars, whey protein crisps applications

    Layering Functional Ingredients in Protein Bars

    By Stephanie Miller | April 22, 2026

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    Viscosity management, High-protein yogurt formulation, Dairy product development

    Reducing Viscosity in High-Protein Yogurt

    By Maggie Schnell | April 1, 2026

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    food formulation, cheese sauce formulation, Food Science

    Shelf-Stable Cheese Sauce Formulation Evaluation: Overcoming Texture Issues

    By Tiffany Strojinc | March 12, 2026

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    Functional Whey Protein, freeze-thaw stability, food formulation

    How To Reduce Blowout in Frozen Cheesy Appetizers

    By John Sweeney | February 25, 2026

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    Functional Whey Protein, Clean Label, Protein crisps vs protein powder

    Reasons To Use Whey Protein Crisps in Formulations

    By Mark Bollom | February 11, 2026

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    Whey Protein for Weight Loss and Overall Health
    Consumer Trends, Benefits of Whey Protein, Health Benefits

    Rethinking Protein Formulation

    By Antje Collman | January 28, 2026

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    woman shopping for high protein foods
    WPCrisp, Protein

    Consumer Protein Preferences Study: What the 2025 Grande Research Reveals for Food Scientists

    By Stephanie Miller | November 17, 2025

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