The Grande Whey Blog

How to Formulate Low Fat Mac and Cheese [Video]

Posted by Nicole Mueller on Tue, Jun 26, 2018 @ 08:01 AM

Macaroni and cheese has maintained its position on America’s top ten comfort foods list for decades. Crayola even named one of its orange crayon colors after this perennial favorite! Millions of adults and children alike consume mac and cheese every year, yet many are looking for ways to indulge more responsibly, and are paying closer attention to labels — avoiding foods with artificial ingredients and high fat and calories.

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Categories: Reformulation, Creamy, Health Benefits

 

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: Reformulation, Creamy, Reducing Costs

 

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: Reformulation, Creamy, Reducing Costs

 

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: Reformulation, Reducing Costs, Egg Replacement

 

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: Reformulation, Reducing Costs, Ingredient Replacement

 

How Food Manufacturers Can Meet Consumer Demands for ‘Free-From’ Diets

Posted by Nicole Mueller on Tue, Apr 10, 2018 @ 07:35 AM

The move toward clean eating is gaining momentum as consumers become better educated and more conscious about the impact of artificial additives and other “bad-for-you” ingredients on their health and overall wellness. Some have noticed their trips to the grocery store and restaurants are taking just a bit longer as they scrutinize labels on products and interrogate servers about the ingredients used to prepare food.

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Categories: Reformulation, Improving Nutrition, Benefits of Whey Protein

 

How to Prevent Fish Eyes and Clumping in Food Formulations

Posted by Darian Fuselier on Tue, Jan 23, 2018 @ 11:53 AM

What can make a savory sauce, rich dressing, velvety filling or creamy soup less than appealing? Inconsistent textures caused by clumping of powdered ingredients aren’t only unappetizing to those who consume them, but they’re a major frustration and challenge for food manufacturers that want to eliminate these issues in their formulations.

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Categories: Creamy, Reformulation, All Natural

 

5 Critical Factors for Choosing the Right Ingredient and Formulation Partner

Posted by Brad Nielsen on Tue, Oct 31, 2017 @ 09:18 AM

Some suppliers simply fill orders, while others work together as partners to discover innovative formulations that maximize a product’s flavor, texture, nutrition and its appeal to consumers...and even to reduce ingredient costs. This type of collaborative relationship can be the differentiator that ultimately contributes to your product’s success in the marketplace.

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Categories: Grande Custom Ingredients Group, Reformulation, Research & Development

 

How to Evaluate your ingredient solution partner

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: Reformulation, Research & Development, Ingredient Replacement

 

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