The Grande Whey Blog

How to Improve Nutrition With Clean Label Solutions

Posted by Brad Nielsen on Tue, Nov 07, 2017 @ 09:02 AM

Reading label at grocery store

Having transparency about the ingredients that make up many popular food items is a growing concern for consumers. Baby Boomers are leading the clean label trend, along with all their purchasing power. Concerns about overall health are causing consumers to take more interest in nutrition labels - and what do they want to find? Ingredients they recognize and can pronounce.

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Categories: Consumer Trends, Improving Nutrition

 

Clean Labels vs. Ingredient Transparency: What’s the Difference?

Posted by Brad Nielsen on Tue, Oct 17, 2017 @ 08:37 AM

These days, the terms “clean label” and “label transparency” are everywhere. Both are major trends in the food and beverage industry, and both are in high demand by consumers. That said, while the terms are similar, they’re also quite different and can add to the confusion caused by today’s food labeling. Ironically, both terms are key for earning consumer trust, but they’re not interchangeable. To help clear things up, we’re here to explain the difference.

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Categories: Consumer Trends, Chain of Custody

 

Is Butter the Best Option for Your Formulations?

Posted by Darian Fuselier on Tue, Aug 29, 2017 @ 08:16 AM


There was a time when butter was perceived as an “enemy” of the heart- and health-conscious. While dietary moderation remains key, the long-held belief has changed. Consumers now clamor for “natural” foods and fats, and their purchase decisions are driving a butter renaissance that has netted 2016 sales totaling $2.8 billion. Compare that against $1.4 billion in vegetable oil-based margarine sales over the same period, and butter’s popularity is anything but spread thin.

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Categories: Consumer Trends, Reducing Costs

 

2017 Healthy Fall Menu Trends for QSRs

Posted by Brad Nielsen on Tue, Aug 22, 2017 @ 08:14 AM

If there’s one thing that signals the start of fall in the U.S., it’s the introduction of seasonal pumpkin dishes and drinks at restaurants around the country. But while pumpkin has long been seen as the king of fall, quick service restaurants (QSRs) and casual dining brands are also trying to incorporate non-pumpkin flavors and trends into their fall menu offerings to entice consumers. From the flavor of caramel apples to hearty soups and sauces - even dishes with carved turkey and cranberries - plenty of new fall-themed recipes will be hitting menus in late August and early September.

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Categories: Ingredient Replacement, Consumer Trends, Improving Nutrition, Creamy

 

Top Takeaways from IFT 2017

Posted by Brad Nielsen on Tue, Jul 11, 2017 @ 08:12 AM

Attendees took away many valuable insights from the 2017 Institute of Food Technologists (IFT) event this year in Las Vegas, all of which make it even more important for manufacturers to find the right ingredient solutions to align with today’s hot food and beverage trends.

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Categories: Consumer Trends, IFT

 

Why Food & Beverage Manufacturers Must Address Consumer Demand for Ingredient Transparency

Posted by Brad Nielsen on Tue, Jun 27, 2017 @ 08:05 AM

Today’s consumers are demanding to know more about the ingredients in the food and beverages they consume; they want to know what those ingredients are, how they might affect one’s health, the ways in which they’re sourced and produced, and how any animals that might be involved in the process are treated.

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Categories: Consumer Trends

 

The 5 Hot Food Trends to Look for at IFT 2017

Posted by Brad Nielsen on Tue, Jun 20, 2017 @ 08:14 AM

So, you’re headed to IFT 2017…what’s your “show goal?” Most attendees are focused on finding vendors with the expertise to help solve their formulation challenges, identifying new product ideas and approaches, or learning more about ingredients that can help establish a competitive advantage. Another focus could be getting a glimpse of the most promising food and beverage trends on the horizon, and this year the IFT experts have outlined five:

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Categories: Consumer Trends, IFT

 

How One Manufacturer Used Yogurt Powder to Boost Protein in a Beverage

Posted by Brad Nielsen on Tue, Jun 13, 2017 @ 08:06 AM

Are you developing a formulation that requires the uniquely tart flavor and creamy texture of yogurt…but working with fresh yogurt is becoming too costly to justify its use? This was the situation one of our customers was in a few months ago when they reached out to ask us to help with a smoothie reformulation project.

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Categories: Ingredient Replacement, Consumer Trends, Grande Primo, Beverages

 

How to Meet Consumer Demand for High-Protein Snacks and Bars

Posted by Brad Nielsen on Tue, May 30, 2017 @ 09:37 AM

Not surprisingly, the pace of modern life has redefined “mealtime” for millions of people. Nearly 40% of consumers report that snacks serve as at least one of the three major meals of the day, and 91% polled for the same study acknowledge snacking multiple times throughout the day.

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Categories: Consumer Trends, Crunchy & Snacks

 

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: Consumer Trends, Improving Nutrition, All Natural