The Grande Whey Blog

Food Manufacturers Scramble to Meet Cage-Free Egg Deadline

Posted by Brad Nielsen on Tue, Mar 26, 2019 @ 09:00 AM

As part of the cruelty-free movement, consumers are increasingly demanding cage-free eggs from producers. These preferences don’t merely apply to whole eggs purchased for personal use at home but for eggs used in manufactured food products as well.

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Categories: Egg Replacement, Reducing Costs

 

Ingredient Solutions to Overcome Fluctuating Dairy Prices

Posted by Brad Nielsen on Tue, Feb 26, 2019 @ 09:23 AM

Extreme price volatility can create headaches for food manufacturers. In 2016 alone, the price of Class III cheese rose from just under $13 per hundred weight in May to nearly $17 only three months later. In 2018, however, prices were consistently lower month over month than in 2017. Relief for farmers is expected in the second half of 2019, however, and you can almost hear their collective sigh.

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Categories: Grande Custom Ingredients Group, Whey Protein Ingredients, Reducing Costs

 

4 Big Reasons Real Dairy Ingredients Still Reign Supreme

Posted by Nicole Mueller on Tue, Aug 28, 2018 @ 10:15 AM

The popularity of almond milk, soy milk, rice milk and other plant-based dairy alternatives continues to rise, and they’re forecast to represent 40% of the combined total of dairy and dairy alternative beverages.

A major contributing factor to the increased market share is the 36% of consumers who believe these non-dairy alternatives offer greater health benefits. Aside from a small percentage of the population that is allergic to dairy or chooses a vegan lifestyle, however, these marketing claims — among others — often don’t ring true.

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Categories: Our Environment, Health Benefits, Reducing Costs

 

Soup’s On! Improving Consistency of Creamy Tomato Soup [Video]

Posted by Nicole Mueller on Wed, Aug 01, 2018 @ 11:58 AM

Consumers in the U.S. eat more than 10 billion bowls of soup every single year. Tomato soup is the second favorite, topped only by chicken noodle. However, it’s hard to argue that any other is more versatile than creamy tomato soup which can be enjoyed on its own or used in other recipes such as chili, casseroles, stews, Mexican dishes, Italian classics and more.

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Categories: Whey Protein, Improving Texture, Reducing Costs, Creamy

 

Tips for Reformulating Creamy Summer Cookout Condiments

Posted by Brad Nielsen on Tue, Jun 05, 2018 @ 07:37 AM

No summer cookout is complete without the right condiments, as evidenced by the growing number of condiment varieties filling grocery aisle shelves. Whether topping burgers and hot dogs with nacho cheese, slathering ribs with barbecue sauce or stirring mayonnaise or dressings into potato salad or coleslaw, the right sauces can add some flair to just about any dish.

More artisanal and cultural options are also entering the market, including aiolis, avocado spreads, sriracha sauces, adobo, tandoori, Greek yogurt-based dips, Asian-inspired flavors and other global influences.

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Categories: Reducing Costs, Creamy, Reformulation

 

Reformulation Tips for Improving Nutrition of Alfredo Sauce [Video]

Posted by Nicole Mueller on Tue, May 29, 2018 @ 07:48 AM

The decadent, creaminess of Alfredo sauce has been a beloved Italian flavor profile of consumers for more than a century. Restaurants and food manufacturers continue to offer products to meet the demand.

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Categories: Reducing Costs, Creamy, Reformulation

 

Manufacturers Seek Alternatives as Volatile Egg Prices Rob Profits

Posted by Brad Nielsen on Tue, May 15, 2018 @ 06:58 AM

The egg market has seen considerable volatility in recent months and years, not only in the form of shell eggs, but for dried, frozen and liquid egg products as well. Since mid-January 2018, nest run egg pricing saw a 121% price increase and are now priced more than four times what they were a year ago. Dried egg yolk remains 66% higher than a year ago and frozen yolks rose nearly 100%. Liquid white prices have more than doubled in 2018 alone.

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Categories: Egg Replacement, Reducing Costs, Reformulation

 

The Upside of Volatile Butter and Cheese Markets for Food Manufacturers

Posted by Brad Nielsen on Tue, May 01, 2018 @ 07:48 AM

Butter and cheese continue to make headlines as demand for the products soar, driving prices up in the U.S. and abroad. Some analysts speculate that butter and cheese prices will continue to climb, while others suggest a sharp correction in markets is on the horizon.

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Categories: Ingredient Replacement, Reducing Costs, Reformulation

 

Is Butter the Best Option for Your Formulations?

Posted by Nicole Mueller on Tue, Mar 27, 2018 @ 09:00 AM

There was a time when butter was perceived as an “enemy” of the heart- and health-conscious. While dietary moderation remains key, the long-held belief has changed. Consumers now clamor for “natural” foods and fats, as evidenced by the average butter consumption per person having gone up a full pound since 2006. Their purchase decisions are driving a butter renaissance that has netted $2.8 billion in sales in 2016. Compare that against $1.4 billion in vegetable oil-based margarine sales over the same period, and butter’s popularity is anything but spread thin.

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Categories: Consumer Trends, Reducing Costs

 

Reducing Costs Without Impacting Texture: There’s a Whey

Posted by Brad Nielsen on Tue, Feb 06, 2018 @ 08:04 AM

Food manufacturers are facing a dilemma. Current food trends indicate that consumers want wholesome, nutritional, sustainable, natural, ethically sourced and easy-to-pronounce ingredients on their labels. That’s quite a list, and that lineup alone can be a major application challenge. Add to that the enduring trend that demands convenience and value, and some manufacturers are left in a quandary.

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Categories: Improving Texture, Reducing Costs, Crunchy Snacks & Snacking