Consumers have long viewed frozen food aisles in grocery stores as catering to convenience and little else. The typical sodium-laden, refined carb-intensive ready made meal selections simply don’t align anymore with their desire for fresh, highly nutritious foods that support their healthy lifestyles.Read More
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
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
When it comes to desserts, it’s hard to beat a tasty frozen treat. Whether it’s ice cream, milkshakes, frozen yogurt, or ice cream sandwiches, frozen goodies like these are a staple with American consumers who frequently stock their freezers with their favorite brands and products.
Given all the reports, surveys, and studies that explain how consumers are trying to live healthier lives, you’d think that those same consumers would also be more inclined to eat healthy, right?
With more and more American adults becoming increasingly conscious about the healthfulness of the food they eat, food manufacturers everywhere are trying to cater to the calorie-counting masses. Even in the sweets and desserts industry, bakeries all across the US are searching for alternatives to high-fat, high-cost ingredients that can lower the fat and calorie content of even their rich, decadent baked goods. However, in an industry and where ‘creamy’, ‘moist’ and ‘sweet’ are common buzzwords, no baker is willing to sacrifice flavor and texture for fewer calories and less fat. Though the idea of a low-fat cheesecake might have the consumers’ mouths watering, if it doesn’t taste or feel like the real thing, consumers will walk away.