The Grande Whey Blog

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

 

Finding Ingredient Solutions to Overcome Price Fluctuations

Posted by Brad Nielsen on Tue, Nov 14, 2017 @ 08:53 AM

Extreme price volatility can create headaches for food processors. 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. As dairy prices continue to be unstable and, in some cases, reach record highs, the pressure is on food manufacturers to produce the same high-quality products while keeping their prices under control.

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

 

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

 

Responding to Food Trends — Innovative Ways to Improve Labels and Reduce Ingredient Costs

Posted by Brad Nielsen on Tue, Jun 06, 2017 @ 08:04 AM

Each year, experts announce the top food trends, and manufacturers respond with new formulations and product offerings. Clean labeling has been declared as the number one food trend for 2017, and research shows that 91% of consumers believe that a product is healthier if it has recognizable ingredients. Furthermore, 37% want labels to feature ingredients they can easily pronounce and understand. Trends of the past have not gone by the wayside, however; calories, fat and nutritional values are still important considerations.

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Categories: Whey Protein Ingredients, Reducing Costs

 

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

 

A Solution to the Cost of Cage-Free Eggs

Posted by Brad Nielsen on Tue, Dec 06, 2016 @ 08:13 AM

Cage-free eggs: they’re becoming a staple on restaurant menus and, gradually, in the ingredient decks of a variety of grocery products. Why? Because activists – and the general public – have made it almost impossible for retailers and food manufacturers to provide anything but cage-free eggs.

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Categories: Egg Replacement, Reducing Costs

 

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