The Grande Whey Blog

Building Trust in the Food Industry — A Consumer Confidence Conundrum

Posted by Brad Nielsen on Tue, Sep 25, 2018 @ 10:53 AM

There’s concerning data coming out of recent studies that reveals declining consumer trust in food companies. In 2017, 37% of respondents said they “strongly agree” that they trusted the food system, according to a survey by the Center for Food Integrity (CFI). That number dropped to only 25% in 2018.

Those consumer confidence statistics are alarming, yet they represent incredible opportunities for the food industry. Here are ways food manufacturers can engage consumers to build trust in their brands and improve formulations to deliver on their promises.

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Categories: Grande Bravo, All Natural

 

Is Whey Protein Concentrate a Natural Ingredient?

Posted by Brad Nielsen on Tue, Aug 14, 2018 @ 09:05 AM

Unlike some food trends of the past, the trend toward all-natural food products has some serious staying power and shows no signs of slowing. According to a Nielsen survey, 88 percent of consumers are willing to pay more for healthier foods. And more than 60% of consumers think that healthfulness has an impact on the way they buy food and drinks according to the 2017 Food and Health survey.

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Categories: All Natural

 

The Foodie Revolution: Attracting and Appealing to the Growing Foodie Segment

Posted by Brad Nielsen on Tue, Jul 10, 2018 @ 10:04 AM

According to Google Trends, the term “foodie” first started appearing online in early 2005. 13 years – and millions of Instagram pictures & Yelp reviews – later, foodies have cemented themselves as a mainstream consumer group.

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Categories: Improving Texture, All Natural

 

How to Prevent Fish Eyes and Clumping in Food Formulations

Posted by Darian Fuselier on Tue, Jan 23, 2018 @ 11:53 AM

What can make a savory sauce, rich dressing, velvety filling or creamy soup less than appealing? Inconsistent textures caused by clumping of powdered ingredients aren’t only unappetizing to those who consume them, but they’re a major frustration and challenge for food manufacturers that want to eliminate these issues in their formulations.

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Categories: Creamy, Reformulation, All Natural

 

How to Extend the Shelf-Life of Ready-Made Foods

Posted by Darian Fuselier on Tue, Aug 15, 2017 @ 08:12 AM

There are very few grocery stores that don’t have a hot bar or ready-made food section these days. In fact, some grocery stores have even added “grocerants”, where they offer restaurant-quality food in a part grocery store, part restaurant setting. According to a recent consumer survey, more than half of the respondents said they had purchased food at the fresh prepared-food counter of the grocery store before, with prepared foods becoming a $29 billion-a-year business—growing twice as fast as overall grocery store sales.

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Categories: All Natural, Grande Bravo

 

Why Protein Crisps Are the Perfect Answer for Sweet, Healthy Snacks

Posted by Darian Fuselier on Tue, Jul 25, 2017 @ 08:39 AM

With today’s busy consumers on the lookout for healthy grab-and-go snacks, protein-packed bars, cookies, and other snack options have exploded in popularity over the past few years. Whether it’s a crunchy peanut butter protein bar or nutty trail mix with yogurt-covered raisins, consumers are concerned about the healthiness of the snacks they’re eating, with 30% of Americans claiming to only snack on healthy foods.

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Categories: Improving Nutrition, All Natural, Improving Texture

 

The Hype About Hummus — How to Improve Your Formulation

Posted by Brad Nielsen on Tue, May 23, 2017 @ 08:14 AM

While hummus has been a staple in Middle Eastern cuisine for centuries, its rise in popularity in the U.S. is striking, occupying 34% of global hummus consumption, and its popularity continues to rise. It was named “Dish of the Year” by Bon Appetit Magazine in 2015, and is projected to exceed $1 billion in global sales by 2022. Hummus also fits well with the current consumer snacking trends.

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Categories: Improving Nutrition, All Natural, Consumer Trends

 

How to Improve Nutrition of Spreads and Dips

Posted by Brad Nielsen on Tue, Feb 21, 2017 @ 08:11 AM

Visit any get together or party and you’re sure to find people grazing from a buffet of snacks, veggies and an array of dips and spreads that go along with them—hummus, yogurt, spreadable cheese and more.

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Categories: Improving Nutrition, Whey Protein Ingredients, All Natural, Consumer Trends

 

How Does Whey Protein Affect My Nutritional Label?

Posted by Brad Nielsen on Tue, Feb 14, 2017 @ 08:04 AM

One of the questions we’re often asked relates to how our whey protein products are made; in particular they wonder if they can have a “clean” label while delivering the nutrition – minus chemicals – that consumers are looking for. In this blog post we’ll answer this commonly asked question and others associated with it.

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Categories: Improving Nutrition, Whey Protein Ingredients, All Natural

 

4 Leading Food and Beverage Trends for 2017

Posted by Brad Nielsen on Tue, Jan 10, 2017 @ 08:07 AM

Looking back on 2016 and forward to 2017, trends in foods and beverages are nearly mirror images — indicating that what consumers want transcends fad and is integral to supporting their lifestyles.

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Categories: All Natural, Consumer Trends