The Grande Whey Blog

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, Benefits of Whey Protein, Functional Whey Protein

 

How to Evaluate your ingredient solution partner [VIDEO]

Posted by Brad Nielsen on Tue, Sep 19, 2017 @ 08:16 AM

You turn to your ingredient solution partner for safe, quality and economical solutions to your formulation or reformulation challenges. Nearly all ingredient suppliers can check those boxes, so how do you choose the right one to work with?

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Categories: Ingredient Replacement, Research & Development, Reformulation

 

How to Reduce Dairy Ingredient Costs While Maintaining Quality Standards

Posted by Darian Fuselier on Tue, Sep 12, 2017 @ 08:14 AM

When it comes to the ingredients in their foods and beverages, consumers are keeping it real. Menu trends showcased at the 2016 National Restaurant Association Show reflect a continued appetite for simple, all-natural foods and holistic eating experiences that include comfort foods once considered “off limits” in a healthy diet.

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Categories: Ingredient Replacement, Chain of Custody, Reducing Costs

 

2017 Healthy Fall Menu Trends for QSRs

Posted by Brad Nielsen on Tue, Aug 22, 2017 @ 08:14 AM

If there’s one thing that signals the start of fall in the U.S., it’s the introduction of seasonal pumpkin dishes and drinks at restaurants around the country. But while pumpkin has long been seen as the king of fall, quick service restaurants (QSRs) and casual dining brands are also trying to incorporate non-pumpkin flavors and trends into their fall menu offerings to entice consumers. From the flavor of caramel apples to hearty soups and sauces - even dishes with carved turkey and cranberries - plenty of new fall-themed recipes will be hitting menus in late August and early September.

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Categories: Ingredient Replacement, Consumer Trends, Improving Nutrition, Creamy

 

5 Best Practices for Reformulating Foods

Posted by Brad Nielsen on Tue, Aug 08, 2017 @ 08:16 AM

Food manufacturers, raise your hands if you’ve reformulated one of your applications within the last year. Is your hand raised? If so, you’re in the majority. According to a recent survey by Deloitte and the Consumer Goods Forum (CGF), 66% of companies reformulated one or more of their products in 2016, with 180,000 of those reformulations designed to support the growing trend towards healthier diets and lifestyles. As consumers continue to look for healthier choices, the pressure is on to meet their desires with the foods and beverages they’ve come to know and love.

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Categories: Ingredient Replacement, Reformulation

 

How to Bring Yogurt's Authentic Flavor to Packaged Foods

Posted by Brad Nielsen on Tue, Jul 18, 2017 @ 08:05 AM

Yogurt is the “food of the decade” according to The NPD Group, a marketing research company, with a number of organizations reporting impressive statistics to back up that claim. According to Frozen & Refrigerated Buyer (2016):

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Categories: Ingredient Replacement

 

How One Manufacturer Used Yogurt Powder to Boost Protein in a Beverage

Posted by Brad Nielsen on Tue, Jun 13, 2017 @ 08:06 AM

Are you developing a formulation that requires the uniquely tart flavor and creamy texture of yogurt…but working with fresh yogurt is becoming too costly to justify its use? This was the situation one of our customers was in a few months ago when they reached out to ask us to help with a smoothie reformulation project.

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Categories: Ingredient Replacement, Consumer Trends, Grande Primo, Beverages

 

The State of Frozen Foods: Healthy Meals & Snacks Driving Growth

Posted by Brad Nielsen on Tue, May 16, 2017 @ 08:21 AM

Earlier this year, Packaged Facts released a report, Frozen Foods in the U.S.: Hot Meals, Sides and Snacks, that showed sales in this category have been steady since 2012 – not largely growing but not losing ground, despite the increasing consumer demand for fresh and non-processed foods. Combined, the specific frozen categories being reported on – dinners/entrees, pizza, side dishes, and appetizers/snacks – reached sales of $22 billion last year (the entire frozen foods market is expected to reach nearly $73 billion by 2024, according to MarketResearch.com).

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Categories: Ingredient Replacement, Consumer Trends

 

Improving Texture, Taste and Labeling of Food Fillings

Posted by Brad Nielsen on Tue, Apr 25, 2017 @ 08:09 AM

No matter what food or diet fad is the trend du jour, savory cheese fillings and rich creamy desserts remain perennial favorites. There’s just no substitute for the satisfaction of indulging in a sweet, custard-filled pastry or biting into the delectable goodness of a cheese-filled appetizer.

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Categories: Ingredient Replacement, Whey Protein Ingredients

 

Overcoming Avian Flu Concerns with Functional Whey Proteins

Posted by Brad Nielsen on Tue, Mar 14, 2017 @ 08:14 AM

Recently, the United States Department of Agriculture’s (USDA) Animal and Plant Health Inspection Service (APHIS) confirmed that flocks of chickens owned by commercial breeders in Lincoln County, Tennessee, and Giles County, Tennessee, tested positive for the highly pathogenic H7 avian influenza (HPAI, or commonly known as “bird flu”). While quarantine and depopulation measures were taken, the fact that a bird flu outbreak arose in the commercial arena for the first time in about two years is cause for concern.

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Categories: Ingredient Replacement, Egg Replacement, Reducing Costs

 

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