The Grande Whey Blog

How to Improve Nutrition in 3 Traditional Holiday Foods

Posted by Darian Fuselier on Tue, Dec 05, 2017 @ 09:02 AM


Even though the holidays are supposed to be filled with nostalgia and time spent with family and friends, 90% of Americans report being stressed during the “most wonderful time of the year.” The holiday season brings with it the pressure for many to host parties and family dinners, or bring the dreaded “dish to pass.”

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Categories: Improving Nutrition, Improving Texture


The Foodie Revolution: Attracting and Appealing to the Growing Foodie Segment

Posted by Brad Nielsen on Tue, Oct 24, 2017 @ 10:17 AM

According to Google Trends, the term “foodie” first started appearing online in early 2005. 12 years – and millions of Instagram pictures & Yelp reviews – later, however, foodies have cemented themselves as a mainstream consumer group.

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Categories: Improving Texture, All Natural


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.

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Categories: Improving Texture, Creamy


Why Protein Crisps Are the Perfect Answer for Sweet, Healthy Snacks

Posted by Darian Fuselier on Tue, Jul 25, 2017 @ 08:39 AM

With today’s busy consumers on the lookout for healthy grab-and-go snacks, protein-packed bars, cookies, and other snack options have exploded in popularity over the past few years. Whether it’s a crunchy peanut butter protein bar or nutty trail mix with yogurt-covered raisins, consumers are concerned about the healthiness of the snacks they’re eating, with 30% of Americans claiming to only snack on healthy foods.

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Categories: Improving Nutrition, Improving Texture, All Natural


7 Innovative Uses for Dried Yogurt Powder

Posted by Brad Nielsen on Tue, Jan 24, 2017 @ 08:06 AM

Yogurt has long been a go-to ingredient for many manufacturers and the category has consistently grown year over year. Capitalizing on the trend is both popular and challenging for manufacturers — popular because including the word “yogurt” on a label implies certain healthful benefits that appeal to consumers, but challenging because using fresh yogurt introduces a host of complications: special permitting, a limited shelf life and even some risk of product contamination.

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Categories: Grande Primo, Improving Texture


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


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. 

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Categories: Improving Texture, Creamy


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


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


Keeping Up With Consumer Trend Changes

Posted by Brad Nielsen on Tue, Apr 05, 2016 @ 08:04 AM

For food and beverage manufacturers, keeping up with the latest consumer trends is a never-ending battle – especially with fickle Millennials having more buying power these days. In one quarter, your products might stand out as favorites with your audience, but if a trendy new superfood or diet fad enters your space, it won’t be surprising if your customers jump ship for the next big thing. Consumer preferences are changing much more quickly than they did in the past, and today’s brands need to be willing to change with them, or risk being ignored by consumers.

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Categories: Improving Texture, Reducing Costs, All Natural