The presentation “Using Protein-Rich Components to Achieve Desired Labeling“[PDF] by speaker Scott Martling, MSc., Group Leader R&D, International Food Network was presented at the 2013 Protein Trends & Technologies Seminar Presentations.
Click on the image to download the presentation. Topic: The many approaches in formulating protein-enhanced foods and beverages impact labels and products in different ways. Beyond protein concentrates and isolates, component such as nuts to seeds to emerging sources like algae are additional ingredient options. Additionally, a particular PDCAAS (Protein Digestibility Corrected Amino Acid Score) is sometimes the desired goal in a finished nutritional product. The unexpected challenges and possible solutions to achieving this objective was explained.