Welcome to Global Food Forums’ Protein Trends & Technologies

We are pleased to be a trustworthy source of information on food protein ingredients for food industry professionals. The 8th annual Protein Trends & Technologies Seminar has been rescheduled for October 25-26, 2022, at the Westin NW Hotel, Itasca, Illinois (a northwest suburb of Chicago). Please visit this website as more details become available. Two separate programs comprise this event.

Pre-Conference Programs: Protein Business Strategies focus on factors impacting the global protein ingredient market. Critical information is designed for anyone guiding a protein ingredient business or for those for whom proteins impact their work responsibilities.
Technology Programs: Formulating with Proteins provide R&D and application scientists with non-commercial, expert information. Topics include how to work with protein ingredients in food, beverage and nutritional products. Information typically provided includes emerging proteins, consumer and food product trends, nutrition, allergens and regulatory hurdles among others.

In the meantime we have been busy launching this new food protein-oriented website. We encourage you to investigate the hundreds of protein articles, R&D Academy presentations (including educational videos) and post-conference magazines. See links direct links to the R&D Academy and Articles below.

Please also visit our Clean Label and Sweetener Systems websites. Click here to see past Protein Trends & Technologies Seminars.

Food Protein R&D Academy

[Webinar] Protein-Enhanced Healthcare Nutrition RTDs

Clean Label Protein-Enhanced Healthcare Nutrition RTDs: Tips & Solutions to Challenges Scroll to the bottom of this page to access the On Demand Video. Abstract: Learn about common challenges and their solutions when formulating protein-enhanced healthcare RTDs...

Increasing Plant Based Products Protein Quality through Ingredient Blending – Presentation

March 30, 2021 — The presentation "Increasing Plant-Based Products’ Protein Quality through Ingredient Blending" was presented by Matthew G. Nosworthy, Ph.D. Agriculture and Agri-Food Canada, Guelph. This was one of four presentations for Global Food Forums' 2021...

[Webinar] Plant-Based Protein Debate: What Consumers Want

The rapid rise in popularity of plant-proteins has resulted in an explosion of new plant-based foods across all product categories. While secure supply-chains, price and ingredient functionality are top priorities for food companies, what do consumer prioritize when...

Food Protein Articles

Formulating High-Protein Ice Cream-Part 2

The intricacies of developing high protein ice cream were described In Part 1 of the post summarizing the webinar “Formulating Excellent Quality, High-Protein Ice Cream.” Here in Formulating High-Protein Ice Cream - Part 2, the emphasis is placed on ways in which...

Formulating High-Protein Ice Cream-Part 1

Ingredients used in any formulation are important regardless of the finished product, but the types and amounts of ingredients used in formulating high-protein ice cream are particularly critical in achieving the desired outcome. This post is the first of two which...

How Much Protein Is In Concentrates & Isolates

As a media company, Global Food Forums is very involved in the food protein ingredient industry. As such, we occasionally are asked if we know what regulations or industry standards exist on how much protein in concentrates & isolates. With the help of a number of...

Product Profiles

A Look at Biltong, an On-Trend Snack [Consumer Product]

When we started Ember snacks, Harry and I wanted to focus on something more than just a snack. We believe in the importance of red meat and having good quality red meat that is grass-fed and free of any chemicals, to be specific. We wanted the focus of snacking to...

Achieving Nutritional Quality & Functionality in RTD/RTF Formulas [Ingredients]

In a webinar titled “Protein Ready-to-Drink Formulation Tips,” presenters focused on the importance of achieving nutritional quality & functionality in RTD/RTF formulas, with a focus on enteral types. Recent developments in reduced-mineral milk protein concentrate...

Chickpea Isolate 90 Percent Protein [Ingredients]

February 23, 2021 — In a press release today, FoodTech start-up ChickP Protein, Ltd. announces full commercial production of its chickpea isolate, 90 percent protein. The company is simultaneously expanding its global activities, having kicked-off a venture in the US...

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