The Grande Whey Blog

How to Improve Nutrition in Creamy Sauce Applications

Posted by Brad Nielsen on Tue, Sep 05, 2017 @ 08:42 AM

Cream, butter, Parmesan cheese, a little pepper and a dash of nutmeg: Alfredo sauce is a fairly simple recipe that requires just a few primary ingredients. That’s one reason people love it. The other? It tastes fantastic. Traditional Alfredo sauce is a delicious combination of fats and oils, but unfortunately, it’s also a real artery clogger.

Read More

Categories: Improving Texture, Creamy

 

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.

Read More

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

 

How to Add Protein to Nut & Seed Butters

Posted by Darian Fuselier on Tue, Aug 01, 2017 @ 08:07 AM

If you haven’t noticed the growing variety of nut and seed butters on the market, you haven’t been paying close enough attention. Protein is the hottest trend in the food and beverage industry, and today’s health-conscious, on-the-go consumers are looking at new peanut butter alternatives to give them the same protein-rich spread, and they’re finding it in almond, sunflower and cashew butters, to name just a few.

Read More

Categories: Enhancing Protein, Crunchy & Snacks, Creamy

 

New Year's Resolutions: Focus On Low-fat Is an Opportunity for Food Manufacturers

Posted by Brad Nielsen on Tue, Jan 03, 2017 @ 01:07 PM

New Year's resolutions: we’ve all made them…and we’ve all broken them. One of the most cited reasons for falling off the wagon when it comes to resolutions related to dieting is that the food that’s low-fat, low-calorie, low-carb and other “lows” just isn’t as good as rich, or as decadent as other food that are available; we’ve all tasted light versions of our favorite foods and felt the disappointment. Food and beverage manufacturers continue to rush to the shelves with products that tout their healthier versions of popular products, hoping to capture people who, as of January 1, are committed to changing their eating habits. But usually by about January 3, they’re back to the better-tasting products.

Read More

Categories: Improving Nutrition, Creamy

 

How Whey Proteins Can Add Sparkle to the Holidays

Posted by Brad Nielsen on Tue, Dec 13, 2016 @ 08:11 AM

Well, it’s that time of year again, when blog posts across the Internet are focused on the holidays– and this one’s no different! We’re hoping to get you into the spirit of the season by presenting our own version of The 12 Days of Christmas, with 12 holiday uses for Grande Custom Ingredients Group’s whey protein ingredients. Our line of natural whey and dairy ingredients solve a wide range of “everyday” challenges, and can be used to enhance or inspire holiday-inspired products, too. So, here you go…and from all of us at Grande Custom Ingredients Group, happy holidays and all the best in the coming year!

Read More

Categories: Ingredient Replacement, Whey Protein Ingredients, Frozen & Desserts, Beverages, Crunchy & Snacks, Creamy

 

How to Make a Yogurt Claim On Your Food or Beverage Label

Posted by Brad Nielsen on Tue, Nov 15, 2016 @ 08:03 AM

This blog post is a continuation of our series that answers questions we’re frequently asked by food and beverage manufacturers. Our goal with this series is to give manufacturers practical insights that help in developing successful formulations and end products. 

Read More

Categories: Ingredient Replacement, Frozen & Desserts, Creamy

 

5 Great Uses for Yogurt Powder

Posted by Brad Nielsen on Tue, Oct 04, 2016 @ 08:14 AM

When we first introduced Grande Primo™ Dried Yogurt there was a whole lot of excitement around the fact that food and beverage manufacturers now had a way to put “yogurt” on their labels without needing to use fresh yogurt in their formulations. As you know, fresh yogurt requires a specific type of permit, has a relatively short shelf life, and has some risk of contamination that other products don’t. 

Read More

Categories: Improving Texture, Creamy

 

Increasing Demand for Better-for-You Sauces & Ready to Eat Meals

Posted by Brad Nielsen on Tue, Feb 02, 2016 @ 08:06 AM

Despite there being an increased demand for fresher, healthier foods these days, ready to eat meals are still a popular choice among American consumers. In fact, U.S. sales for prepared meals are forecasted to grow from $24 billion in 2014 to $26 billion in 2017, showing no signs of slowing down. In order to keep these meals appealing to today’s health-conscious consumers, however, it’s important that food manufacturers emphasize and improve the health benefits of their ready to eat offerings.

Read More

Categories: Improving Nutrition, All Natural, Creamy

 

What Soaring Soup Sales Means for Food Manufacturers

Posted by Brad Nielsen on Tue, Dec 15, 2015 @ 08:00 AM

When you think of foods that Millennials love, you probably think of things like pizza, burgers, burritos, and bacon (to name a few). However, there’s one food category that’s growing in popularity with the Millennial demographic, and that’s soup. 

Read More

Categories: Improving Texture, Reducing Costs, Creamy

 

Back to Basics: Yogurt as the Next Big Thing in Protein

Posted by Brad Nielsen on Tue, Nov 04, 2014 @ 09:22 AM

There’s no denying that 2014 has been the year of protein. Food manufacturers and consumers alike know that protein has been in the center spotlight and has been popping up just about everywhere, from breakfast cereals to chips, and there’s no sign of the protein craze dying down anytime soon.

Read More

Categories: Improving Texture, Creamy

 

Have a Question?