October 25, 2022
6:15am – 8:00am
Registration & Badge Pickup
7:15am – 8:00am
8:00am – 8:15am
8:15am – 9:00am
Tom Vierhile, MBA
VP Strategic Insights, North America, Innova Market Insights
The Rise & Rise of Proteins: Global Consumer & Innovation Trends Driving Protein to New Heights
Protein continues to drive new product innovation in fast-moving consumer goods to new heights. According to the Netherlands-based Innova Market Insights, launches of global packaged food and beverage products making a “high in protein” or “source of protein” claim expanded at just under a 10% compound annual growth rate from 2017 to 2021 – impressive given the impact of Covid-19 on new product innovation. That’s over twice as fast as total new food and beverage launches grew over the same period. Protein sources are also broadening. While soy helped popularize plant-based protein, it is losing ground to relative newcomers like pea, almond, oat, and more. Attend this session and find out where protein innovation is coming from, where it is going, what types of protein are prospering, and how consumers really feel about protein.
9:00am – 9:45am
Jessica P. O’Connell
Partner, Covington & Burling
From Standards of Identity to Sustainability Claims: Hot Topics in Protein-Based Foods
Rising creativity in new animal- and alternative protein-based foods has also led to increased litigation. The use of claims regarding product benefits often is crucial for marketplace success, but care must be taken to minimize the risk of lawsuits and regulatory action. Declarations regarding a food or beverage’s sustainability, ingredients, source, or protein quality have produced undesired attention for product manufacturers and marketers. This presentation looks at current regulatory activity in this area and provides insights to better understand key legal and risk mitigation considerations when deciding to market a product.
9:45am – 10:30am
Networking Morning Break & Tabletop Exhibits & Protein Sampling Station
10:30am – 11:15am
Matthew G. Nosworthy, Ph.D.
Research Scientist, Agriculture and Agri-Food Canada
Enabling Protein Claims & Improved Protein Quality Through Blending & Processing Protein Ingredients
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 Digestibility Corrected Amino Acid Score (PDCAAS), with plant-based proteins typically having lower PDCAAS scores than specific popular animal proteins. This presentation examines how these limitations can be overcome through processing methodologies and blending complementary plant proteins. Additionally, information on how PDCCAS affects the percent daily value (%DV) of plant-based products, a current hot topic, will be provided.
11:15am – 12:00pm
MaryAnne Drake, Ph.D.
Sensory Analysis and Flavor Chemistry, William Neal Reynolds Distinguished Professor, North Carolina State University
Consumers and the Protein Product Explosion: Flavor Still Rules
Consumer interest in proteins appears undiminished, with ingredient vendors and food processors introducing an array of protein-based products into the market. As advances are made in protein attributes such as nutrition, texture, and sustainability, the importance of taste should not be forgotten. This presentation addresses consumer perception of protein and protein flavor. The role of protein source, product positioning, and education on consumer perception will be addressed, along with the role of ingredient applications on finished product perception. Such insights will help guide the development of successful protein-centric products.
12:00pm – 1:00pm
Networking Lunch & Tabletop Exhibits & Protein Sampling Station
1:00pm – 1:45pm
Emma Laing, MSc
Program Facilitator, Saskatchewan Food Industry Development Centre
Plant-Based Proteins’ Functional Properties & Processing Technologies
Plant-based proteins are primarily produced from dry and wet milling fractionation and crushing technologies into cereal (wheat, barley, oats), pulse (pea, lentil, faba bean, lupin) and oilseed (soy, canola and flaxseed) proteins. Depending on their taste, flavor, and techno-functional properties, plant-based proteins can be utilized as beneficial ingredients to formulate baked goods, beverages (including dairy alternatives), and meat analog products. In this presentation, we will explore current knowledge of plant protein ingredients, their respective techno-functional properties, and how processing can influence essential properties such as sensory attributes, solubility, and nutritional properties. The presentation will take a glimpse into the future and review the promising new research in this area.
1:45pm – 2:30pm
Hillary Sandrock, CFS
Product Development Food Scientist, Merlin Development
The Best of Both Worlds: Combining Dairy and Plant Proteins in Cultured Products
[Redacted, password-protected version to come.]
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 formulating cultured products. Blending dairy and plant proteins could increase consumer acceptability of plant-based proteins and capture a greater portion of the large and growing flexitarian market. Merlin Development will share proprietary research on incorporating plant proteins into traditional dairy yogurt to determine its impact on flavor, texture, and overall liking.
2:30pm – 3:15pm
Afternoon Networking Break & Tabletop Exhibits & Protein Sampling Station
3:15pm – 4:00pm
Phillip S. Tong, Ph.D.
Prof. Emeritus, Dairy Science, California Polytechnic State University, San Luis Obispo
4:00pm – 4:45pm
Ray A. Matulka, Ph.D.
Director of Toxicology, Burdock Group Consultants
Novel-Sourced Protein Ingredients: Critical Scientific Components for Regulatory Compliance
Consumers are looking for a wider variety of better-for-you meat-alternative ingredients to promote a healthier lifestyle. New protein sources that may substitute for some of the typical animal-based proteins in a person’s diet remain one of the biggest food industry growth sectors. Before commercialization, any new ingredient needs a safety evaluation and be concluded as safe under the conditions of intended use for regulatory compliance. But what are the steps needed to conclude safety for a protein source such as insect larvae? This discussion focuses on the development of new protein sources, potential risks, and methods to decrease potential concerns.
5:00pm – 6:30pm
Networking Reception & Tabletop Exhibits