Global Food Forums’ Protein Trends & Technologies website was founded and is managed by food-industry professionals who have provided product developers with formulation advice for more than 25 years. Our Protein Trends & Technologies website gives food product developers the tools necessary to formulate foods and beverages with protein-based ingredients. Information provided by impartial food industry experts includes the introduction of novel proteins; ingredient functionality; ingredient interactions; processing technology; updated regulatory data; nutrition; consumer trends; and more.
Our 9th annual Protein Trends & Technologies Seminar is scheduled to take place September 26-27, 2023, at the Westin NW Hotel, Itasca, Illinois (a northwest suburb of Chicago). This food science and applications-oriented in-person event provides food scientists and product developers working on protein-enhanced, animal- and plant-based foods, beverages and supplements with practical and impartial formulation advice.
The 2022 Protein Trends & Technologies Post Conference Magazine summarizes key points of this event's speakers. Subjects range from consumer to emerging protein ingredient technology trends, labeling regulations, sustainability concepts, to applied technologies...
![Segueing from Sustainable to Regenerative Agriculture [Presentation]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2023/01/Segueing-from-Sustainable-to-Regenerative-Agriculture-Kerry-Hughes-2022PTT-400x250.jpg)
Abstract: Projected to grow at a CAGR of 14.4% through 2030, the fast-growing Regenerative Agriculture market represents an opportunity in protein production that comes with the benefit of sustaining and regenerating the environment. This presentation will give an...
![Keto Baking for Bread, Cake and Cookies [Presentation]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2023/01/Keto-Baking-for-Bread-Cake-and-Cookies-Lin-Carson-2022PTT-400x250.jpg)
Learning Objectives —Keto Baking for Bread, Cake and Cookies ● What is keto baking? ● How do we replace flour? ● How you we replace sugar? ● What ingredients to use? ● What sensory characteristics are affected? Lin Carson, Ph.D., Founder & CEO, BAKERpedia—Speaker...
Soy Protein Delivers on Nutrition, Quality & Sustainability The Plant-Based Protein Debate A webinar by U.S. Soy & Qualisoy® titled “The Plant-Based Protein Debate: What Consumers Want,” and hosted by Global Food Forums, provided detailed information on...
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...
2022 Innovative New Protein Products Sampling Station is part of the in-person 2022 Protein Trends & Technologies Seminar. Samples of products marked by this icon ♣ will be available to taste. They include formulated, protein-based foods, beverages and supplements...
![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...