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.
Alfredo sauce does have some naysayers, however. A growing segment of health-conscious consumers who pay close attention to nutritional labels are alarmed at the nearly 1,000 calories and 100 grams of fat in some Alfredo sauces. Formulators are looking for ways to minimize high-fat dairy while maintaining signature flavors and texture.
How to Reduce the Use of Heavy Cream in Alfredo Sauce
Watch our step-by-step video that demonstrates how using Grande Bravo® Functional Whey Protein in your Alfredo sauce application can reduce the use of expensive and perishable heavy cream by 50%. In addition to offering a shelf-stable ingredient and cost savings, the nutritional benefits of reduced fat and calories are achieved without compromising flavor, functionality or mouthfeel.
Food manufacturers and restaurants can increase revenue and market share by offering more nutritional products to consumers. Reformulating fat-laden Alfredo sauce — in addition to other sauces, soups, dips and spreads — by reducing or entirely replacing premium dairy ingredients such as heavy cream, butter, oil and even eggs with all-natural Grande Bravo can result in a major competitive advantage.
Reach out to the food scientists at Grande Custom Ingredients Group today to talk through your creamy application challenges, and view our free guide below for additional recommendations for improving quality and reducing costs.
