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by Grande Custom Ingredients Group

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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    yogurt powder in hummus
    Primo, Texture

    7 Innovative Dried Yogurt Applications in Food & Beverage

    By Antje Collman | September 11, 2025

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    new front of product label from fda
    Bravo, Ingredient Replacement, Clean Label

    Food Label Changes: Why Now Is the Time to Rethink Your Ingredients

    By Stephanie Miller | August 11, 2025

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    Grande Custom Ingredients Group Booth at IFT FIRST 2025
    Consumer Trends

    That’s a Wrap! Top Takeaways from IFT FIRST 2025

    By Antje Collman | July 29, 2025

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    Syneresis in yogurt
    Bravo, Creamy Applications, Texture

    Case Study: Global Brand Reduces Syneresis in Yogurt, Improves Creamy Texture

    By Maggie Schnell | July 22, 2025

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    Protein quality
    WPCrisp, Protein

    Protein Quality: Why All Proteins Are Not Created Equal

    By John Sweeney | June 17, 2025

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    how are whey protein crisps made
    WPCrisp, Texture, Protein

    How Are Whey Protein Crisps Made?

    By Mark Bollom | May 22, 2025

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    FDA 2025 proposed front-of-package labels
    Benefits of Whey Protein, Gusto, Nutrition

    Sodium Reduction: FDA Proposes Front-of-Package Nutrition Labeling Updates

    By Stephanie Miller | April 22, 2025

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    Food Flavor Trends from Innova
    Benefits of Whey Protein

    6 Imaginative Taste & Texture Trends in Food Formulations

    By Chris Johanski | March 25, 2025

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    DIAAS Digestibility Score Explained
    WPCrisp, Benefits of Whey Protein, Primo

    The Future of Protein Fortification: Trends, Innovation and Consumer Demand

    By Chris Johanski | March 6, 2025

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