The observance of June Dairy Month began in 1937 as a way to promote drinking milk. It’s expanded to celebrate all dairy products and their contributions to the world, and consumers continue to indulge.Read More
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.
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.Read More
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.Read More
Consumers are scrutinizing product labels more than ever before. Research reveals that 72 percent of consumers read nutrition panels on food products, and that number jumps to 81 percent if the respondents indicated that they’re trying to manage their weight.Read More
Health-conscious consumers jumped aboard the Greek yogurt craze by the millions in the last decade. In fact, sales of Greek yogurt grew $2.3 billion in the past four years alone.
While all yogurt contains calcium, potassium, protein and other important nutrients, Greek yogurt is lower in lactose and has twice the amount of protein of regular yogurt.Read More
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.Read More
Join other culinary professionals, R&D colleagues and industry foodies at this year’s Culinology Expo® held March 14–17. You’ll not only experience the best education, demos and workshops on food science and the culinary arts, but revel in the stunning destination—San Juan, Puerto Rico!Read More
Visit any get together or party and you’re sure to find people grazing from a buffet of snacks, veggies and an array of dips and spreads that go along with them—hummus, yogurt, spreadable cheese and more.Read More
One of the questions we’re often asked relates to how our whey protein products are made; in particular they wonder if they can have a “clean” label while delivering the nutrition – minus chemicals – that consumers are looking for. In this blog post we’ll answer this commonly asked question and others associated with it.Read More