The Grande Whey Blog

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

 

The Evolution of Snacking: Appealing to “Snacker Nation”

Posted by Brad Nielsen on Tue, Jan 26, 2016 @ 08:05 AM

Over the past few years, there’s been a noticeable shift in the eating habits of American consumers, and it starts with eating more snacks. Today’s consumers are moving away from the “three square meals” approach, and now favor 4-5 smaller meals and eating snacks as meal replacements instead. According to the white paper “Snacker Nation” from the Sullivan Higdon & Sink FoodThink, researchers found that 81% of consumers admit to snacking at least once a day, with nearly half snacking a couple of times a day or more. And with 23% of consumers saying they also intend to snack more in the future, it’s time for food manufacturers to get serious about their snack food offerings.

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Categories: Improving Texture, Reducing Costs, Crunchy & Snacks

 

Making Protein Fun: How to Give Your Products an Edge

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

Today, 78% of U.S. consumers agree that protein contributes to a healthy diet, and more than half of adults say they want more of it in their own diet. Despite its numerous health benefits and superfood status, however, if there’s one thing holding consumers back from eating more protein, it’s this: they think all protein-rich foods will taste and look like the protein shakes and bars bodybuilders eat. 

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Categories: Improving Nutrition, Improving Texture, All Natural

 

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. 

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Categories: Improving Texture, Reducing Costs, Creamy

 

From Healthy Eating to Healthy Treating, Consumers Seek Healthier Snack Options

Posted by Brad Nielsen on Tue, Oct 27, 2015 @ 08:08 AM

Over the past few years, there’s been a noticeable shift in the snack food industry with consumers demanding more nutritious, functional snacks and treats. In the past year alone, 33% of Americans say they are snacking healthier in 2015 compared to 2014, with consumers specifically looking for low-calorie products made with more natural ingredients. Likewise, more than one-third of snackers are limiting their consumption of sweets (i.e., candy, cookies, and ice cream), and 60% even said outright that they desire healthier snack options.

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Categories: Improving Nutrition, Improving Texture, Crunchy & Snacks

 

Unique Flavor Combinations Spark More Sales in the Frozen Dairy Industry

Posted by Brad Nielsen on Tue, Oct 20, 2015 @ 08:03 AM

According to a recent Harris Poll survey of adults, Americans still love the basics when it comes to their favorite frozen novelty flavors. For women, chocolate ranked as the top flavor choice earning 29% of the vote, whereas men narrowly ranked vanilla as their favorite (27%), with chocolate trailing close behind (26%).

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Categories: Improving Texture

 

Re-Inventing the Frozen Dinner: Creating Meals for Consumers in Different Life Stages

Posted by Brad Nielsen on Tue, Sep 22, 2015 @ 08:00 AM

According to the Food Channel’s Top Ten Food Trends of 2015, the frozen dinner is prime for a re-invention. Not because consumers are starting to look for other options, however, but because consumers in different life stages want different things when it comes to their frozen meals. For example, we all know that consumers cook more when they have a growing family at home, but for Baby Boomers who are now becoming Empty Nesters, what used to be a perfect frozen dinner for their family of four is now too big for their “dinner for two” needs. Despite having fewer mouths to feed, Boomers are facing challenges downscaling their grocery buying habits, as they aren’t looking to sacrifice the convenience of these frozen offerings; they just need products and serving sizes that are better suited to their specific age-related demographics.

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Categories: Improving Texture, All Natural

 

Keep Up With Consumer Trends by Adding Protein to Unique Food Items

Posted by Brad Nielsen on Tue, Aug 25, 2015 @ 08:02 AM

The protein craze has been heating up for the past few years and consumers and food manufacturers alike know that it’s showing no signs of slowing down any time soon. Ever since protein’s distinct health benefits were made known, consumers haven’t been able to get enough of it – and food formulators have been tasked with keeping up to deliver on consumer demand for more protein in more types of products.

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Categories: Improving Texture