Day 2 – October 26 Protein Seminar 2022

October 26, 2022

  Registration & Badge Pickup – 2022 Protein Trends & Technologies Seminar

   Continental Breakfast  & Tabletop Exhibits

Welcome

8:15am – 9:00am

Case Study Stories: An Inside Look at Developing Innovative Products

Strong consumer demand for protein rich-foods is creating new opportunities in the CPG landscape. Consumers are actively seeking out different proteins including plant based, cultivated, and conventional animal sources. The choice of which protein used in product design is critical, having unique functional and dietary benefits. Combined with other wellness ingredients, and presented in a foot-in-the-familiar product form, these exciting protein products keep consumers engaged. Mattson has had the opportunity to work with companies, small and large, to bring new and innovative products to the protein space over the past 45 years. This talk highlights three case studies detailing how we navigated challenges and built upon our knowledge and success during the development process for protein-based RTD beverages, soft serve ice cream, plant based burger and broth.

9:00am – 9:45am

Raw Materials & Processes Shaping the Next Generation of Plant-Based Meat

One of the original plant-based meat alternatives, textured soy protein, continues to be a viable choice to extend or replace animal protein sources. However, as interest in plant proteins grows, an increasing array of protein sources are used as starting materials for extruded foods mimicking the texture of animal products. This presentation examines how raw materials, equipment, and processing impact the finished products. It updates recent introductions to the marketplace and touches on areas of interest to researchers.

  Networking Morning Break & Tabletop Exhibits & Protein Sampling Station

10:30am – 11:15am

Where’s the Protein? The Challenges of Formulating Non-Dairy Cheese Analogs with Similar Nutrition to Their Dairy Equivalents

It has not proven easy to formulate plant-based dairy analogs, especially cheeses, that have a similar nutritional quality to their dairy equivalents. Unlike dairy products composed of protein/fat matrices, traditional plant-based cheese analogs rely on starch-based matrices. The addition of protein typically results in soft and mushy end products. These have proven suitable for soft cheeses and spreads, but the formulation and processing tactics are not adaptable to hard cheeses. Newer analog products that rely on traditional cheese processing and use plant-based milks or slurries as the starting materials do not have as much protein resulting in lower protein products. We will explore potential approaches to solving these issues using plant-based ingredients.

11:15am – 12:00pm

The Science of Muscle Protein Synthesis: Practical Takeaways for Product Developers

Dietary protein is one nutrient that has mostly avoided being stigmatized as unhealthy. While carbohydrates and fats have periodically been painted as dietary villains, protein has remained above the fray, with a good-for-you halo to match. In recent years, protein-based products and benefit claims have proliferated, as has protein-related research, particularly in the sports science arena. These research findings provide useful evidence-based guidance that product developers and marketers can use to formulate efficacious products and create benefit claims that are truthful and not misleading. Not surprisingly, the science of protein metabolism can quickly become complex and arcane. Still, important practical learnings about the amounts, types, and timing of protein intake, along with other considerations, can inform product development decisions. This presentation will highlight those key practical findings.

   Networking Lunch & Tabletop Exhibits & Protein Sampling Station

1:00pm – 1:45pm

Sustainability Considerations of Dairy Versus Plant-derived Protein Ingredient Processing

Processing and manufacturing steps significantly impact the overall sustainability of dairy and plant-based protein ingredients. Extraction, separation, and concentration or isolation of proteins involve multistep processes that vary based on raw material inputs (i.e., dairy vs. plant). This presentation will compare several of these processes and the inputs required to obtain particular ingredients. Other factors will be considered to provide more holistic insights into the sustainability of dairy- versus plant-derived proteins. They include associated waste or co-product streams and broadly consider other sustainability metrics such as land surface use, greenhouse gas emissions and overall nutritional value.

1:45pm – 2:30pm

The Future of Baking: High Protein, Low Net Carbs and Keto Baking Hacks

Keto diets are on-trend, and consumers look for foods that fit into this dietary regimen. This presentation answers questions about keto baking, how to replace flour and sugar, what ingredients can be used, and what sensory characteristics are affected. Applications include bread, cookies and cake.

   Afternoon Networking Break & Tabletop Exhibits & Protein Sampling Station

3:15pm – 4:00pm

Streamlining Product Development using Specialty Protein Testing
[Slightly redacted version to be posted.]

Abstract:  Solubility, heat stability, emulsification, foaming – these and other protein performance metrics critically impact a finished product’s quality and shelf-life. The National Food Lab has developed a series of specialized tests that can streamline various product development efforts: ingredient development, white space identification, consumer product development, troubleshooting and scale-up support. Product development trial and error can be significantly reduced when a protein ingredient’s in-matrix behavior is understood and quantified. Using application examples and case studies, this presentation provides insights into how product developers can use a high-impact, specialized testing toolkit to formulate successful new products.

4:00pm – 4:45pm

Regenerative Agriculture: What’s Behind the Fast-Growing Animal & Plant Protein Market Opportunity [Version with additional information to be posted.]

Abstract: Projected to grow at a CAGR of 14.4% through 2030, the fast-growing Regenerative Agriculture market represents an opportunity in protein production that comes with the benefit of sustaining and regenerating the environment. This presentation will give an overview of the main principles and certification options that have emerged on the market. As an Advisor for A Greener World (AGW), the speaker will discuss the newly launched Certified Regenerative by AGW seal as well as case studies, from small to large farms, about how farmers are implementing regenerative agriculture. She will also discuss how it brings animal production back into a growing market opportunity with its inherent philosophy of high welfare protein production.

Wednesday Evening “Closing Down the House” Networking Reception
Attendee Drawing for Three $75 Gift Certificates (attendance required to win) PLUS drawing for one of 2 boxes of products from Protein Sampling Station

Go to the 2022 Protein Trends & Technologies Seminar first day’s program by clicking the “Day 1, Oct 25” button below.