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The 2013 Protein Trends & Technologies Seminar, held April 10, 2013 at the DoubleTree–Hilton Hotel, Arlington Heights, Illinois, USA, was a resounding success. The Protein Seminar reach maximum capacity registration a month before the event was held.
GENERAL SESSION SPEAKERS – 2013 Protein Trends & Technologies Seminar
- Muscling to the Top: Insights, Growth and the Promise of Protein
Speaker: Tom Vierhile, (then Innovation Insights Director, Datamonitor Consumer, a unit of Informa plc.)
If you could design the perfect nutrient, what would it look like? If you wanted it to keep you fit, feeling full and perhaps even energized, it may look a lot like protein. This nutrient is not only vital to human health, but is increasingly recognized as a key to good health. A comprehensive yet intriguing exploration of protein’s rising popularity in the food industry was provided. Through an analysis of innovative ingredients and consumer products entering the market, along with an examination of changing consumer attitudes toward protein, actionable intelligence for new product success was given.
- Strategic Insights into the Global Protein Ingredient Market
Speaker: Christopher Shanahan, Global Program Manager-Food and Feed Ingredients Practice, Frost & Sullivan
New research expanding on Frost & Sullivan’s protein marketplace reports provided a powerful overview of the state of the world’s protein ingredient supply. International drivers, limitations and demands for animal and plant protein ingredients for food and beverages were analyzed and implications discussed. The building blocks of protein-enhanced products, including ingredients from dairy, egg and gelatin to soy, wheat, pea and others were considered.
- Protein Packing Products: The Nutritional Rational
Speaker: Christine Steele, Ph.D., director, Science, Innovation & Education, Abbott Nutrition
Consumers see a “halo of health” surrounding protein foods and ingredients. Weight management and body shaping, muscle enhancement in athletes and prevention of sarcopenia (muscle loss with age) are primary benefits attributed to these nutrients. This presentation looked at the research behind such benefits as well as evolving support for a broader role for proteins in health and wellness.
- Product Claims: Navigating FDA/FTC Regulations
Speaker: Judie Dziezak, principal, Dziezak Law Firm, P.C.
Protein is one of the most sought-after ingredients for boosting the nutritional profile of foods. From cereals to snack bars, to sports beverages and pasta, protein fortifies all types of foods and beverages, offering a promise for weight loss, muscle building and better heart health. Therein lies the challenge to food manufacturers: how best to relate the benefits in a product claim – one that passes the scrutiny of FDA and FTC and avoids litigation filed by competitors. This presentation looked at the regulatory framework for making product claims and reviews selected case studies to provide an understanding of what regulatory bodies look for in claims.
- Pulses: From Global Staples to On-trend Products
Speaker: Chef Charlie Baggs, President & Executive Chef, Charlie Baggs, Inc.
Charlie Baggs Menu ConceptsFrom beans to lentils and chickpeas to dry peas, pulses have provided economical nutrients to mankind for millennia. Containing 20% to 25% of good digestible protein, pulses have new-found popularity as key components in gluten-free and vegetarian foods, ethnic cuisines and “effortlessly healthful” products like hummus. As a subset of legumes, their earth-friendly status also attracts LOHAS (Lifestyles of Health and Sustainability) consumers. Chef Charlie Baggs and staff provided innovative insights and thoughtful considerations in how to work with these ingredients in the creation of on-trend commercial products. The aromas and tastes of these new, yet ancient foods were presented in several prototypes served to the audience.
- Protein Fundamentals: Options and Considerations
Speaker: Erika Smith, Ph.D., Senior Principal Scientist, Protein Program Leader, General Mills, Inc.
Speaker Erika Smith-120px-wideProteins are large complex molecules with a broad range of structures and functions. This presentation looked at why proteins are added to foods as well as the factors that enter into their selection. An overview of protein functionality was provided including the relationship between protein structure and function such as hydration, protein-protein interactions, behavior at surface interfaces, and viscosity among others. Details were provided on the specific properties needed in representative foods such as foaming in angel food cake, stability in lower pH beverages, emulsified foods like mayonnaise, gelation in yogurt and protein aggregation in cheese.
- Emerging Protein Technologies for Formulation Solutions
Speaker: Edward Sliwinski, Ph.D., head of the Protein Centre, NIZO food research
New foods and beverages must meet ever-changing consumer needs from clean-label and vegetarian to reduced-fat and exercise recovery. At the same time, the functionality, taste and hedonistic value of these foods must be retained. Proteins are very versatile. Emerging protein technologies as well as new understandings in protein functionality mean a variety of these food challenges can be addressed in creative new ways. This presentation provided examples of how changes in the processing and restructuring of proteins and improvements in protein functionality allow these multi-purpose ingredients to replace other functional ingredients in order to meet product development and marketing needs. The use of both dairy and non-dairy proteins was discussed.
- Using Protein-rich Components to Achieve Desired Labeling
Speaker: Scott Martling, M.S., Group Leader R&D, International Food Network
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.
