2022 Program

2022 Protein Trends & Technologies Seminar header

Global Food Forums’ 8th Protein Trends & Technologies Seminar, held on October 25-26, 2022, has successfully concluded. Topics included working with protein ingredients in food, beverage, and nutritional products, emerging protein ingredients, consumer and product trends, updates on nutrition and regulations and more. Scroll down for a listing of topics and speakers. The public may access PDFs of some presentations. Passwords have been given to registered attendees to access others. Password protected PDFs will be available until December 30, 2022. Also, see the products offered at the 2022 Protein Product Sampling Station.

Tuesday, October 25th Speakers

• The Rise & Rise of Proteins: Global Consumer & Innovation Trends Driving Protein to New Heights
[The PowerPoint for this presentation was made available to the seminar’s registered attendees.]
  — 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
[The PowerPoint for this presentation was made available to the seminar’s registered attendees.]
   — 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
[Highly redacted version.]
   —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
[The PowerPoint for this presentation was made available to the seminar’s registered attendees.]
   — Ray A. Matulka, Ph.D., Director of Toxicology, Burdock Group Consultants

Also see the products in the 2022 Protein Product Sampling Station.   

 Clover Sonoma Moon Milk-LINE      Brave Robot Ice Cream-VANILLA N COOKIES

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
[The PowerPoint for this presentation was made available to the seminar’s registered attendees. The presentation PDF is divided into a Part 1 and a Part 2.]
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 [The PowerPoint for this presentation was made available to the seminar’s registered attendees.]
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
[Slightly redacted version of the presentation. The PowerPoint for this presentation was made available to the seminar’s registered attendees.]
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 [Additional information provided on PDF.]
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,