GRANDE GUSTO^®

Gusto is derived from the cheesemaking process. We use a proprietary method to remove lactose from the whey through physical separation means. Spray drying is then used to remove water without the use of chemicals, resulting in a clean label manufacturing process.

When surveyed, roughly half of consumers indicate they are “very receptive” to purchasing reduced lactose whey. It is one of the topmost appealing ingredients to purchase and is more likely to be perceived as “clean label” than several other ingredients, trailing only behind cornstarch and whey protein concentrate.

Gusto 100 has savory notes that shine through even though there’s reduced sodium, fat and calories, allowing for savory flavors and creamy textures that are ideal for cheesy formulas. 

In one controlled study, Gusto 100 went up against a full-fat macaroni and cheese formulation. The application with Gusto 100 had 30% less cheese, yet outperformed the control for taste, creaminess and nutrition.

Gusto 200 also improves flavor with its tangy dairy notes. It reduces sodium in powdered cheese and dry mix applications by 10% or more.

When compared with the control in one study, it outperformed for texture, flavor and mouthfeel due, in part, to its superior water-holding properties.

At Grande Custom Ingredients Group, all of our products are made following a strict chain of custody and production process that uses zero chemical modifications, additives, preservatives or antibiotics. These all-natural and sustainable products are recognized and accepted by consumers.

With Gusto, food manufacturers can lower ingredient costs on formulations like cheese soups and sauces by replacing a portion of the cheese or dry cheese powder. Its reliable availability and stable pricing eliminate concerns over supply chain issues and volatile cheese market prices. In addition, because Gusto 100 and 200 are dry ingredients that are shelf-stable and require no refrigeration, they help to minimize energy use, storage costs and spoilage.

Many alternative ingredients used in cheese formulations, such as potassium chloride, yeast extracts, maltodextrin and MSG can result in off-flavors, syneresis or gritty and unappetizing textures. They’re also not perceived as clean label by many consumers. Because of Grande’s proprietary process to create Gusto products, they not only maintain a formulation’s natural consistency, but they also have been shown to improve texture and mouthfeel when compared in controlled studies.

Grande Gusto products are ideal for a variety of applications, such as cheese-based soups, sauces, dips and sides. Gusto 100 works best in fluid applications whereas Gusto 200 works best in dry powder applications. Both products incorporate easily into existing food systems.