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by Grande Custom Ingredients Group

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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    viscosity vs mouthfeel in creamy sauce
    Creamy Applications, Texture

    Viscosity Vs. Mouthfeel: The Difference and Why It Matters

    By Maggie Schnell | September 17, 2025

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