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.
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.
In the spring of 2021, Global Food Forums developed its first Premium Protein Webinar titled “Overcoming Technical Issues: Formulating with Protein Ingredients.” This publication, the 2021 Protein Trends & Technologies Webinar Magazine, is primarily based on...
![[Webinar] Formulating Excellent Quality High-Protein Ice Cream](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2021/06/Idaho-Milk-Products-High-Protein-Ice-Cream-Webinar-FEATURE-400x250.jpg)
Formulating Excellent Quality High-Protein Ice Cream Scroll to the bottom of this page to access the On-Demand Video Abstract: Learn about the common challenges encountered when formulating high-protein ice cream and the solutions for overcoming them, including...
![[Webinar] The Plant-Based Protein Debate: What Consumers Want](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2021/06/USB-Qualisoy-Webinar-FEATURE-400x250.jpg)
The Plant-Based Protein Debate: What Consumers Want Scroll to the bottom of this page to access the On Demand Video Abstract: The popularity of plant-proteins has resulted in an explosion of new plant-based foods. While secure supply-chains, price and ingredient...
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...
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...
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...
![A Look at Biltong, an On-Trend Snack [Consumer Product]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2021/05/A-look-at-biltong-FEATURE-400x250.jpg)
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]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2021/04/Idaho-Milk-Products-Protein-Enhanced-Healthcare-Nutrition-FEATURE-400x250.jpg)
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]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2021/02/Chickpea-Isolate-90-Percent-Protein-400x250.jpg)
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...