The Grande Whey Blog

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

 

Case Study: Grande Bravo® Cuts Costs, Calories in Macaroni and Cheese

Posted by Brad Nielsen on Tue, Mar 07, 2017 @ 08:02 AM

Recently, a restaurant owner/operator approached Grande Custom Ingredients Group inquiring about an ingredient solution for their best-selling macaroni and cheese dish that cut calories, fat and cheese sauce costs. The owner/operator also noted that any solution offered must only contain natural ingredients as she was actively cutting artificial ingredients from the menu items.

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Categories: Ingredient Replacement, Whey Protein Ingredients

 

How to Use Whey Protein Concentrate to Make an Emulsion [Video]

Posted by Brad Nielsen on Tue, Jan 17, 2017 @ 09:14 AM

The use of whey protein in an emulsion can provide added protein enhancements along with a creamy texture. Watch how it's done in this short video!

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Categories: Ingredient Replacement

 

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, Whey Protein Isolate, Crunchy & Snacks, Functional Whey Protein

 

How Whey Proteins Can Add Sparkle to the Holidays

Posted by Brad Nielsen on Tue, Dec 13, 2016 @ 08:11 AM

Well, it’s that time of year again, when blog posts across the Internet are focused on the holidays– and this one’s no different! We’re hoping to get you into the spirit of the season by presenting our own version of The 12 Days of Christmas, with 12 holiday uses for Grande Custom Ingredients Group’s whey protein ingredients. Our line of natural whey and dairy ingredients solve a wide range of “everyday” challenges, and can be used to enhance or inspire holiday-inspired products, too. So, here you go…and from all of us at Grande Custom Ingredients Group, happy holidays and all the best in the coming year!

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Categories: Ingredient Replacement, Whey Protein Ingredients, Frozen & Desserts, Beverages, Crunchy & Snacks, Creamy

 

Common Questions About Functional Whey Protein & WPI

Posted by Brad Nielsen on Tue, Nov 29, 2016 @ 08:05 AM

Here it is, the second in our series of blog posts that answer common questions we get about our products and services. This post highlights the questions we’re asked about Grande Bravo and Grande Ultra and its uses. If you’ve been considering Grande Bravo to improve the texture of your products, or Grande Ultra to add protein to beverages, read on!

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Categories: Ingredient Replacement, Benefits of Whey Protein

 

Improving Your Gravies and Dips With Bravo This Thanksgiving

Posted by Brad Nielsen on Tue, Nov 22, 2016 @ 08:08 AM

Well, Thanksgiving is just around the corner and don’t think for a minute that we forgot: in fact, we’re sharing two delicious recipes just in time for the holidays! Both satisfy the desire for hearty, traditional flavors – and both improve the texture of the end products, too! 

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Categories: Ingredient Replacement

 

How to Make a Yogurt Claim On Your Food or Beverage Label

Posted by Brad Nielsen on Tue, Nov 15, 2016 @ 08:03 AM

This blog post is a continuation of our series that answers questions we’re frequently asked by food and beverage manufacturers. Our goal with this series is to give manufacturers practical insights that help in developing successful formulations and end products. 

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Categories: Ingredient Replacement, Frozen & Desserts, 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

 

Consumers View “Natural” as Wholesome

Posted by Brad Nielsen on Tue, Jun 14, 2016 @ 08:04 AM

In the 1990s, the FDA defined “natural” products as those where “nothing artificial or synthetic—including all color additives regardless of source—can be included or added to a food that would not normally be expected to be in the food.” This prevented foods made with artificial ingredients from being labeled as “natural”, but created a loophole for certain ingredients to be classified as natural as well.

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Categories: Whey Protein, Ingredient Replacement