The Grande Whey Blog

How is Functional Whey Protein Concentrate Made? (Video)

Posted by Brad Nielsen on Tue, Feb 05, 2019 @ 10:00 AM

There are multiple forms of whey protein ingredients on the market, each appealing to a variety of food manufacturers and consumer groups for their unique applications.

Just as there are many forms of whey protein, there are different methods used to manufacture the products. While the vast majority of whey protein originates from cow’s milk, the process it goes through to get to its final concentrate form can vary from one manufacturer to the next.

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Categories: Functional Whey Protein

 

Changing Consumer Attitudes Toward “Low Fat” and What it Means for Food Manufacturers

Posted by Nicole Mueller on Tue, Jan 22, 2019 @ 09:12 AM


For years, medical professionals promoted a low-fat diet as a positive lifestyle choice. Attitudes have shifted among professionals and consumers alike in recent years, and the distinction between healthy and bad-for-you fats is being more widely recognized.

The use of low-fat and fat-free products has seen a slow decline for the past five years and is expected to continue that trajectory. Consumer trends have shifted toward overall health benefits that result from higher protein contents and natural ingredients.

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Categories: Consumer Trends, Functional Whey Protein

 

4 Things Whey Protein Makes Us Thankful For

Posted by Brad Nielsen on Tue, Nov 20, 2018 @ 11:10 AM

Things_Whey_Protein_Makes_Us_Thankful_For

If you’ve used whey protein ingredients in your foods or beverages, you know they provide a number of benefits to your formulations. In addition to its well-known health benefits and ability to improve the flavor, texture and functionality of an application, whey protein can lower costs by replacing high-cost dairy ingredients and eggs and reduce the need for artificial ingredients to support clean label efforts.

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Categories: Functional Whey Protein, Whey Protein

 

2018 Soup and Salad Trends Reveal Opportunities

Posted by Nicole Mueller on Tue, Sep 18, 2018 @ 10:35 AM

The popularity of the traditional soup and salad bar in restaurants is slowing a bit, according to the 2018 Soup & Salad Consumer Trend Report by Technomic. But that doesn’t mean these staples in the American diet have seen their day.

While soup and salad sales are lagging in some restaurant chains, others are getting creative with their offerings and capturing the attention of patrons (and capturing market share). Though some restaurateurs see the downward trend as a potential threat, others see it as an opportunity.

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Categories: Consumer Trends, Functional Whey Protein

 

The Impact of Whey Protein on Diabetes

Posted by Brad Nielsen on Tue, Jun 19, 2018 @ 07:49 AM

In the last four decades, the number of people living with diabetes has nearly quadrupled, according to the World Health Organization. The American Diabetes Association reports that nearly 10% of the U.S. population has the disease, accounting for more than 30 million people.

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Categories: Research & Development, Functional Whey Protein, Health Benefits, Benefits of Whey Protein

 

June Dairy Month: How to Overcome the Drawbacks of Dairy

Posted by Nicole Mueller on Tue, Jun 12, 2018 @ 07:56 AM

The observance of June Dairy Month began in 1937 as a way to promote drinking milk. It’s expanded to celebrate all dairy products and their contributions to the world, and consumers continue to indulge.

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Categories: Whey Protein Ingredients, Functional Whey Protein

 

How to Extend Product Shelf Life with Natural Whey Protein

Posted by Brad Nielsen on Tue, Feb 27, 2018 @ 09:22 AM

Grocery stores in the U.S. throw out 43 billion pounds of food every single year because of spoilage or products that have gone past their sell-by dates. That’s an immense amount of waste, and it doesn’t include food thrown out by restaurants and consumers. In all, Americans throw away $165 billion in wasted food every year!

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Categories: Farm to Fork Freshness, Functional Whey Protein

 

What is Functional Whey Protein?

Posted by Brad Nielsen on Tue, Oct 03, 2017 @ 08:02 AM

It’s no secret that today’s consumers are on the hunt for healthier foods. As consumers actively seek out options that are better for them, there’s never been more pressure to make sure your products will stand out among the competition on grocery store shelves. Food manufacturers must find ways to address consumer demands for better-for-you options that don’t compromise the quality of taste or texture.

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Categories: Ingredient Replacement, Functional Whey Protein, Benefits of Whey Protein

 

Answers to Questions About Functional Whey Protein & WPI

Posted by Brad Nielsen on Tue, Dec 20, 2016 @ 08:02 AM

This is the third in our series of blog posts that answer questions we’ve received about Grande Custom Ingredients Group’s products and services. This post highlights the questions we’re asked about whey protein in tablets and bars, and about heat and its effect on formulations. If you’ve got a challenge related to these topics, read on!

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Categories: Ingredient Replacement, Crunchy Snacks & Snacking, Functional Whey Protein, Whey Protein Isolate

 

How and Why Protein Has Become Mainstream - and How Manufacturers Can Benefit

Posted by Brad Nielsen on Tue, Sep 06, 2016 @ 08:04 AM

Not too many years ago, people who searched for protein-rich foods were “gym rats” – people (primarily men) who spent time at their local health center pumping iron in an attempt to chisel their physiques. But not today. It seems everyone has come to understand the remarkable benefits of protein, and we’re demanding it in products on just about every shelf of the grocery store.

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Categories: Consumer Trends, Functional Whey Protein