The Grande Whey Blog

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: Whey Protein Ingredients, Improving Nutrition, All Natural


How Whey Proteins Add Nutritious Appeal to Frozen Meals

Posted by Brad Nielsen on Tue, Jan 31, 2017 @ 08:07 AM

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.

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Categories: Consumer Trends, Improving Nutrition, Health Benefits, Frozen & Desserts


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.

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Categories: Improving Nutrition, Creamy


Boosting Baked Goods’ Nutrition Using Whey Protein

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

One of the recent questions we received via our website is this, from a baked good manufacturer: “Can functional whey protein be used to boost protein levels in a glaze?”

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Categories: Ingredient Replacement, Improving Nutrition, Reducing Costs


Sensory in Satiety: What Makes Consumers Full

Posted by Brad Nielsen on Tue, Nov 01, 2016 @ 08:06 AM

Nearly 70% of today’s adult Americans are considered to be overweight or obese, and the consequences of this epidemic are dramatic. Obesity-related conditions such as heart disease, stroke, type 2 diabetes and certain types of cancer have associated medical costs estimated to be between $150 and nearly $210 billion every year. With growing concern about their health and wellbeing, consumers are looking for healthy and satisfying foods to help them combat this trend. 

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Categories: Consumer Trends, Improving Nutrition, Improving Texture


Finding the Balance Between Taste and Health: 2016 Cookie and Cracker Trends

Posted by Brad Nielsen on Tue, May 31, 2016 @ 09:00 AM

There’s no question that today’s consumers are seeking out healthier, more natural foods. From lowfat dressings and dips to lowfat desserts, it’s hard to go grocery shopping these days without seeing healthier, more natural product variations lining the shelves. In fact, 62% of consumers seek out minimally processed foods while shopping, and 84% of Americans buy “free-from” foods (e.g., gluten-free, sugar-free, fat-free, preservative-free, etc.) because they believe them to be more natural and less processed. Even traditionally sweet and salty foods, like cookies and crackers, are getting a healthy overhaul, but making these sweet and salty snacks healthier isn’t exactly easy for manufacturers.

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Categories: Improving Nutrition, Improving Texture, Reducing Costs


The Meal Replacement Challenge

Posted by Brad Nielsen on Tue, May 24, 2016 @ 08:10 AM

Food and beverage manufacturers are faced with a challenge to keep up with the growing meal replacement market. As more and more consumers ditch the conventional 3 square meals a day for 4-5 smaller meals and snacks, the demand for easy, on-the-go meals are at an all-time high. Today’s consumers want something that can be eaten on the run that will keep them full until their next meal. However, with consumers also being pickier about the nutrition and naturalness of their food, manufacturers have to think carefully about how they formulate their products.

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Categories: WPCrisp, Grande Ultra, Grande Primo, Improving Nutrition


How to Appeal to Healthy Beverage Shoppers

Posted by Brad Nielsen on Tue, Apr 19, 2016 @ 08:03 AM

Given the growing number of good-for-you foods being produced today, it should come as no surprise that good-for-you beverages are also seeing a surge in popularity. According to Linda Gilbert, founder and CEO of EcoFocus Worldwide, LLC, 46% of shoppers are “healthy beverage shoppers,” as consumers seek out healthier alternatives to high-sugar, high-calorie soft drinks. That being said, healthy beverage consumers are a unique group, as the majority are less cost-conscious, but also more socially and environmentally aware. They don’t mind paying a little extra for healthy or environmental benefits, and will avoid more cost-effective options in favor of products that meet their standards. In order to capture these consumers’ attention and win them over, beverage manufacturers should focus on including ingredients that provide functional, nutritional benefits, while also appealing to consumers’ environmental concerns.

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Categories: Improving Nutrition, Beverages, Whey Protein Isolate


Portable Breakfast Options Trending with Consumers

Posted by Brad Nielsen on Tue, Apr 12, 2016 @ 08:08 AM

You’ve no doubt heard the old saying before: Breakfast is the most important meal of the day. When consumers skip breakfast, their metabolism and blood sugar levels are thrown off for the rest of the day, and research has shown that breakfast skippers are at a higher risk for heart disease and diabetes. The thing is, however, many consumers aren’t skipping breakfast because they want to cut an extra meal’s worth of calories out of their diet; the second most cited reason for skipping breakfast is simply not having enough time! 

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Categories: Improving Nutrition, Improving Texture, All Natural


Satiety and Snacking: High Protein Products Continue to Attract Consumers

Posted by Brad Nielsen on Tue, Mar 29, 2016 @ 08:07 AM

For anyone who’s ever been on a diet, some of the hardest things to do are maintaining healthy portions and avoiding unhealthy snacks. As the home of the super-sized value meal, Americans aren’t exactly known as portion control experts, and when we get hungry between meals, we usually crave something sweet or salty, and that’s rarely good for us. With more and more people starting to change their snacking habits and get serious about eating healthy, however, many consumers are turning to products that make them feel fuller longer—particularly products that have a high protein content. 

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Categories: Improving Nutrition, Crunchy & Snacks, All Natural