Food Protein R&D Academy

2022 Protein Trends & Technologies Post Conference Magazine

2022 Protein Trends & Technologies Post Conference Magazine

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]

Segueing from Sustainable to Regenerative Agriculture [Presentation]

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]

Keto Baking for Bread, Cake and Cookies [Presentation]

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...

Dairy vs. Plant-Based Protein Sustainabililty Potential [Presentation]

Dairy vs. Plant-Based Protein Sustainabililty Potential [Presentation]

Abstract: Processing and manufacturing steps significantly impact the overall sustainability of dairy and plant-based protein ingredients. Extraction, separation, and concentration or isolation of proteins involve multistep processes that vary based on raw material...

Four Case Studies on Developing Protein-Based Products [Presentation]

Four Case Studies on Developing Protein-Based Products [Presentation]

Abstract: Strong consumer demand for protein rich-foods is creating new opportunities in the CPG landscape. Consumers are actively seeking out different proteins including plant based, cultivated, and conventional animal sources. The choice of which protein used in...

Dairy Protein Ingredient Technology [Presentation]

Dairy Protein Ingredient Technology [Presentation]

Abstract: Dairy protein ingredients provide high nutritional value, great sensory properties, and excellent functionality that make them very desirable for the development of food products. Because of significant and ongoing investments in dairy research,...

Dairy and Plant Proteins in Cultured Products  [Presentation]

Dairy and Plant Proteins in Cultured Products [Presentation]

Abstract: Plant-based dairy alternatives still account for less than 10% of the overall yogurt market. Taste and texture remain key barriers to broader acceptance. Plant proteins lack certain functionalities of dairy proteins and pose development challenges when...

Improved Protein Quality Through Blending & Processing [Presentation]

Improved Protein Quality Through Blending & Processing [Presentation]

Abstract: Interest in plant-based protein products has led to innovative consumer products whose success is aided by protein content marketing claims and Nutrition Facts panel information. In the U.S., the accuracy of these claims is regulated through the Protein...