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Following on the sold-out success of both the 2013 and 2014 Protein Trends & Technologies Seminars, Global Food Forums, Inc. hosted the 2015 Protein Trends & Technologies Seminar in Oak Brook, Illinois, USA.
May 5th 2015 Protein Seminar: Pre-Conference Program: Protein Business Strategies focused on fundamental and ever-changing factors impacting the global protein ingredient market. The information is crucial for anyone guiding their protein ingredient business or for those where the protein ingredient marketplace has significant impact on their business.
May 6th 2015 Protein Seminar: Formulating with Proteins Technical Program, for R&D and application food scientists, focused on providing R&D and application food scientists with practical, non-commercial advise on how to work with protein ingredients in a range of foods, beverages and nutritional.
Please refer to Global Food Forums’ Product Profiles page listing several Innovative New Protein Products introduced during 2015.
GENERAL SESSION SPEAKERS
2015 PROTEIN TRENDS & TECHNOLOGIES SEMINAR
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
- The Quest for Protein: Challenges and Opportunities Regarding Animal and Vegetable Protein Availability
Speaker: William Sawyer, MSA, Vice President, FAR Animal Protein, Rabobank
Demand for protein, whether vegetable or animal, is rising rapidly and is driven by growing wealth, population and urbanization, plus the intensification of meat production. Globally, proteins from any source are often one of the most limited food component in both animal and human diets. In this presentation, Sawyer will elaborate on the drivers and developments for demand and supply of animal and vegetable protein; possible future scenarios; and related challenges and opportunities for the companies involved in this industry.
- Global Protein Regulation – A Question of Quality?
Speaker: Sukh Gill, Llb (Hons) DTS MTSI, Director of Global Regulatory Services, Leatherhead Food Research
The 2011 FAO Expert Consultation on Protein Quality noted, amongst other matters, that: “The match between dietary supply and human protein needs is vital to support the health and well-being of human populations.” However, how accurately do Global Regulatory provisions define the amount and quality of protein supplied by dietary sources of protein, and how well does this actually match human nutritional needs? In the absence of a harmonized approach, are consumers and policy makers able to make informed decisions? Could protein claims that are made in some jurisdictions, be regarded as misleading, today, or in future?
- Protein Consumption in Emerging Markets
Speaker Darren Seifer, Executive Director, Food & Beverage Industry Analyst, The NPD Group, Inc.
Culture plays a major role in the foods and beverages we consume each day. In this session we will explore protein’s role in the typical day of people in the emerging markets of Brazil, Russia, India, Mexico, and China (BRIMC), how this is similar or different from people in the United States, and what are the biggest challenges for preparing their meals.
- Proteins: Quantifying the Odds for Market Success
Speaker: Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.
How does one decide which market opportunities to pursue? Crucial decisions are often based on emerging consumer trend data. Trend unpredictability spurs creativity and energizes investment in new products and new margins for our industry. However, not all trends translate into business success and some result in massive failure. This presentation presents a systematic approach to evaluate potential market opportunities. It demonstrations how to incorporate decisive factors beyond consumer information—such as scientific and technical elements, wider market trends and regulatory consideration—into the decision making process. The techniques can be used to quantify and qualify the odds of marketplace success for this emergent consumer trend: proteins!
- Marketing Trends in Protein: Are You Capitalizing on the Opportunity?
Speaker: Steve French, MBA, Managing Partner, NMI
As one of the hottest trends in health and wellness, protein proliferation across a myriad of consumer packaged goods categories continues its momentum. This session will explore consumer trends in usage, market sales data, reasons for use, preferred protein sources, and many other topics. Insights will be driven from NMI databases based on over 100,000 consumer interviews, including a focus on who the primary and secondary consumer targets really are. Are you maximizing your opportunities in the marketplace? Come explore tomorrow’s trends for actionable marketing strategies today.
- What to Expect when you are Expected to Achieve Non-GMO Project Verification
Speaker: Nancy Knight, Business Unit Manager, NSF Specialty Foods at NSF International
According to a report by the Natural Marketing Institute, sales of Non-GMO Project- verified products in 2014 topped $8 billion, with more than 24,000 verified products from 2,500 brands. As a Technical Administrator for the Non-GMO Project, NSF is in a unique position to provide the fundamentals of what is expected when your company is expected to achieve Non-GMO Project verification. This presentation is aimed to give an overview of the current state of GM labeling, domestically, as well as the nuts and bolts companies need to meet the Non-GMO Project Standard and achieve verification.
- SPECIAL MARKET FOCUS: Current and Future Developments in Algae Protein Commercialization
Speaker: Matthew Carr, Ph.D., Executive Director, Algae Biomass Organization
The emergence of algae as a viable source of proteins has garnered much attention in media and the food ingredient community. Heralded as sustainable and a representative of the future of food production, algal proteins have also been challenged by rumors on supply reliability. A “State of the (Algal Protein) Industry” will be given with a look at its stage of development including expected volumes, leading producers, economic factors, typical protein properties and future trends in this “food of the future.”
2015 PROTEIN TRENDS & TECHNOLOGIES SEMINAR
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
- Steaks to Shakes: Protein on the Shopping List
Speaker: Linda Gilbert, Founder/CEO, EcoFocus Worldwide LLC
Protein is on the shopping list for many Americans today. It started when Atkins first recommended high protein/low carb diets for weight and health management. Today, protein’s virtues span a range of benefits that include daily wellness, weight management, energy, satiety, muscle growth, strength, endurance, and more. Consumer desire to increase their protein intake is powering the success of products in every grocery store aisle today. We’ll take a look at how brands are targeting these shoppers with examples of innovative high protein products and communications, from steaks to shakes.
- The Present and Proposed Future of Food Labels and their Impact on Proteins
Speaker: Riëtte van Laack, JD, Ph.D., Director, Hyman, Phelps & McNamara, P.C.
With increasing consumer interest in proteins and the nutritional content of their foods and supplements, information communicated by package labels is more crucial than ever for a product’s success. The FDA’s proposed changes to a food’s Nutrition Facts panel, the most significant since the panel’s inception some 20 years ago, has resulted in thousands of comments. This presentation looks at proposed changes, with a focus on information impacting protein content and sources, and the subsequent consumer and food industry responses. What will likely be required and what may be optional? What foods will be impacted? Gain insights into how the new labels may alter how you work with proteins.
- Protein, Appetite & Leveraging: Protein’s Role in Energy Balance
Speaker: Richard D. Mattes, MPH, PhD, RD, Distinguished Professor of Nutrition Science, Purdue University; Affiliated Scientist at the Monell Chemical Senses Center
It is well known that proteins provide essential amino acids required for life. What is less understood is the role they play in satiety and weight management. This presentation looks at theories and research that help delineate how proteins influence hunger, energy intake and energy expenditure. Additionally, the implications of a food’s sensory properties and expectation for satiety will be touched on. This information will provide an improved framework for the development of protein-enhanced products in the marketplace.
- The Protein Bridge: Linking Protein Structure to Function and Applications
Speaker: Julie Emsing Mann, MSc, Adjacencies Research Staff Scientist, The Hershey Company
Proteins are complex molecules with a broad range of structures, functionality and attributes. Film-forming, emulsifying, gelling, viscosity enhancing or structure creating: these are just some of the attributes possessed by proteins that make them invaluable in food and beverage formulations. Understanding the link from structure to function allows for a tailoring of protein for desired functionality. An examination will be made of the physiochemical properties of proteins and factors to take into consideration when assessing proteins for various applications. A glimpse at some recent developments in specialized proteins will also be provided.
- Processing, Characteristics and Uses of Extruded Plant Protein Ingredients
Speaker: Mian Riaz, Ph.D., Director, Food Protein R&D Center, Texas A&M University
Proteins possess a variety of properties enabling them to emulsify, thicken and contribute other needed functions to a food’s matrix. In some situations, however, protein claims but not their actions are desired. In other cases, specific meat-mimicking characteristics or an ingredient that contributes particle identity is wanted. This presentation offers insights into how processing can be used to produce textured plant proteins and crisps with a range of properties for use in protein-enhance foods.
- Allergens – It’s Really Just a Management and Communications Issue
Speaker: Steve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska
Almost all food allergens are proteins. Fortunately, most food proteins are not allergens. In food manufacturing, allergen control starts with product development. Many food companies seek to limit the development of new food products containing major allergenic foods such as peanut, tree nuts (e.g. walnuts, hazelnuts, etc.), milk, eggs, fish, shellfish, soybeans, and cereal sources of gluten. And increasingly food companies seek to develop gluten-free, dairy-free and other free-from products. In such circumstances, a search is often made for alternative protein sources that are “not allergens.” Scientifically speaking, this is probably a fruitless effort because the likelihood that a novel protein source will become a novel allergenic food is directly related to exposure. If a company develops a highly popular new food product that contains a novel protein source, that food is likely to become allergenic simply because of its widespread, frequent consumption. But smart choices can be made. Find out how.
- Considerations in Protein Ingredient Use: The Impact of Processing and Molecular Interactions
Speaker: B. Pam Ismail, Ph.D., Associate Professor, Dept. of Food Science and Nutrition, University of Minnesota
While proteins have multiple functionality and physiological benefits making them attractive ingredients in many formulations, processing imparts some challenges pertaining to thermal stability, aggregation during storage, Maillard advanced products, and sensory quality, to name a few. Understanding the molecular interactions of various protein ingredients, including isolates and hydrolysates, in systems such as beverages and intermediate moisture foods would aid in choosing the most suitable protein ingredient and processing conditions for a particular application. This presentation will outline the effect of various processing and storage conditions on protein/protein interactions as well as protein interactions with other constituents.
- Flavor Challenges and Solutions for High Protein Functional Foods and Beverages
Speaker: Keith Cadwallader, Ph.D., Professor of Food Chemistry, Dept. of Food Science and Human Nutrition, University of Illinois, Urbana–Champaign
Off-flavors limit the consumer acceptability of high protein-containing functional foods and beverages. Bitterness, astringency and off-odors often accompany the proteins used in their formulation. Furthermore, proteins can selectively bind added flavorings, leading to flavor fade or to imbalanced flavor. This presentation will focus on off-flavors and flavor binding interactions that occur in protein-rich functional foods and beverages. Special attention will be given to how this problem may be overcome by use of masking and taste blocking agents, tailored flavorings, and other strategies designed to reduce and/or complement the inherent flavors of these products, thus resulting in a finished product with an acceptable flavor profile.