The naming of products using novel and/or plant-based protein sources has been a top focus of federal and state regulators in the past few years. This presentation explored the federal regulatory framework at both FDA and USDA, recent actions at the federal and state...
The world of protein ingredients and the foods that utilize them is growing rapidly. Though dairy proteins are well established and often viewed as the gold standard for flavor, functionality and nutrition, plant proteins are gaining popularity in the market. This...
Formulating new food products with a high-protein and keto-friendly profile presents unique challenges for delivering the flavor and nutrition profiles expected by a discerning and expanding consumer market. Beyond the challenges of achieving the taste and texture to...
Advancing technologies continue to have broad implications for the food landscape. Consumer expectations are being driven to higher levels that impact where, when and how they obtain food. Their increased access to data has propelled the need for greater transparency...
The 2018 Protein Trends & Technologies Post Conference Magazine: Protein Ingredient Strategies gives a summary of key points from speakers at this event. The goal of Global Food Forums' Pre-conference Protein Business Strategies Program was to provide information...
The 2018 Protein Trends & Technologies Post Conference Magazine: Formulating with Proteins provides a summary of key points from speakers at this event's technology program. The speakers below delivered insights for product developers formulating with proteins....
"Emerging Protein Ingredient Technologies" was presented at the 2018 Protein Trends & Technologies Seminar - Business Program: Protein Ingredient Strategies by David Lafond, Ph.D., MBA, Owner, Lafond Food Technology LLC. Abstract of this presentation: As concerns...
June 3, 2018 — The food industry has been reasonably well versed in the basics of food allergies including hazards and control steps. However, the food supply is changing. Consumers are attracted to emerging sources of protein and entrepreneurial food companies market...
Combining flavorings, whether natural or artificial, with protein ingredients generally produces unexpected changes in the finished product’s sensory properties. Complex interactions can result in undesirable off-flavors and/or a changed flavor profile due to flavor...
Hard to believe that what started as a consumer driven movement over 11 years ago is now one of the strongest crusades in the natural products industry. According to Nielsen, sales of food labeled “non-GMO” grew more than $8 billion from 2012 to 2016, reaching nearly...
