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The Grande Whey Blog

Grande Custom Ingredients Group Booth at IFT FIRST 2025
Consumer Trends

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

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

    July 22, 2025

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    Protein quality
    WPCrisp, Protein

    Protein Quality: Why All Proteins Are Not Created Equal

    June 17, 2025

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    how are whey protein crisps made
    WPCrisp, Texture, Protein

    How Are Whey Protein Crisps Made?

    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

    April 22, 2025

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    Food Flavor Trends from Innova
    Benefits of Whey Protein

    6 Imaginative Taste & Texture Trends in Food Formulations

    March 25, 2025

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

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

    March 6, 2025

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

    What is DIAAS? Updated Digestibility Scores Explained

    February 18, 2025

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    2025 food tends
    Consumer Trends

    Top 10 Food Industry Trends in 2025

    December 3, 2024

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    video interview with Kate Petrie about improving cream sauces
    Bravo, Texture

    Video: How to Master Freeze-Thaw Stability in Cream Sauces

    November 21, 2024

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