2022 Program

2022 Protein Trends & Technologies Seminar header

Thank you for your interest in the 2022 program for Global Food Forums’ 8th Protein Trends & Technologies Seminar (October 25-26, 2022, at the Westin NW Hotel, Itasca, Illinois [a northwest suburb of Chicago]).

Our 2-day Formulating with Proteins technical agenda provides R&D and application scientists with practical and insightful information from leading experts. Topics include how to work with protein ingredients in food, beverage, and nutritional products, emerging protein ingredients, consumer and product trends, and updates on nutrition and regulations. One speaker is to be added! Scroll further below for a brief listing of topics and speakers.* 

Click the buttons above for each day’s program times, presentation details and access to speaker biographies.

Tuesday, October 25th Speakers

• The Rise & Rise of Proteins: Global Consumer & Innovation Trends Driving Protein to New Heights
   — Tom Vierhile, MBA, VP Strategic Insights, North America, Innova Market Insights

• From Standards of Identity to Sustainability Claims: Hot Topics in Protein-Based Foods
   — Jessica P. O’Connell, Partner, Covington & Burling

• Enabling Protein Claims & Improved Protein Quality Through Blending & Processing Protein Ingredients
   — Matthew G. Nosworthy, Ph.D., Research Scientist, Agriculture and Agri-Food Canada

• Consumers and the Protein Product Explosion: Flavor Still Rules
   — MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, William Neal Reynolds Distinguished Professor, North Carolina State University

• Plant-Based Proteins’ Functional Properties & Processing Technologies
   — Emma Laing, MSc, Program Facilitator, Saskatchewan Food Industry Development Centre

• The Best of Both Worlds: Combining Dairy and Plant Proteins in Cultured Products
   —Hillary Sandrock, CFS, Product Development Food Scientist, Merlin Development, Inc.

• Dairy Protein Ingredients Deliver Benefits for Consumers and Product Development
   — Phillip S. Tong, Ph.D., Prof. Emeritus, Dairy Science, California Polytechnic State University, San Luis Obispo

Novel-Sourced Protein Ingredients: Critical Scientific Components for Regulatory Compliance
   — Ray A. Matulka, Ph.D., Director of Toxicology, Burdock Group Consultants

Also see products in the 2022 Protein Product Sampling Station (the list is growing)! 

Wednesday, October 26 Speakers

Case Study Stories: An Inside Look at Developing Innovative Products
— Jaime Reeves, Ph.D., Executive Vice President, Product Development & Commercialization, Mattson

Raw Materials & Processes Shaping the Next Generation of Plant-Based Meat
— Mian N. Riaz, Ph.D., Associate Dept. Head and Holder of the Professorship in Food Diversity, Dept. of Food Science and Technology; Texas A&M University

Where’s the Protein? The Challenges of Formulating Non-Dairy Cheese Analogs with Similar Nutrition to Their Dairy Equivalents
— Jonathan Gordon, Ph.D., President, Glasgow Growth Partners

• The Science of Muscle Protein Synthesis: Practical Takeaways for Product Developers
— Bob Murray, Ph.D, FACSM, Managing Principal, Sports Science Insights, LLC and Co-founder and former Director, Gatorade Sports Science Institute

• Sustainability Considerations of Dairy Versus Plant-derived Protein Ingredient Processing
— Jacob Smith, Ph.D., Innovation Analyst, RTI Innovation Advisors

• The Future of Baking: High Protein, Low Net Carbs and Keto Baking Hacks
— Lin Carson, Ph.D., Founder & CEO, BAKERpedia

• Streamlining Product Development using Specialty Protein Testing Cosmin
— Beliciu Ph.D. Project Leader, Product and Process Development, The National Food Lab, Inc. (The NFL)

Regenerative Agriculture: What’s Behind the Fast-Growing Animal & Plant Protein Market Opportunity
— Kerry Hughes, MSc, Ethnopharm, President and A Greener World, Advisor

*NOTE: Global Food Forums has confirmed the participation of all speakers listed. Program changes may occur due to changes in Covid policies by governmental entities or an individual speaker’s organization or by other circumstances beyond our control.

See past Protein Trends & Technologies Seminar programs and speakers from 2019, 2018, 2017, and more. Stay tuned for updates on the 2022 program.

Click on the links to access Global Food Forums’ free webinars on Proteins, Clean Label & Sugar Reduction/Natural Sweeteners,