Protein Trends & Technologies Library

Originally Published: July 3, 2021
Last Updated: July 3, 2021
Protein Trends & Technologies Library

Welcome to Protein Trends & Technologies Seminar Library, which provides free access to valuable speaker presentations and post-conference summaries. A Sweetener Systems Library and Clean Label Library that provide access to summaries and presentations from past seminars and conferences are also available. Please explore Global Food Forums’ upcoming product development conferences.

NOTE: This content is copyrighted. Reproduction, in part or whole, is not permitted without the written consent of the owners of Global Food Forums. To reference materials in other publications, reports and presentations, please attribute the information to the speaker, their affiliation and the event.

2021-Protein-Trends-Technologies-webinar-magazine-COVER
2018 Protein Trends Technologies Strategies Magazine_COVER
2016 Protein Trends Technologies Strategies Magazine_COVER
2014 Protein Trends Technologies Strategies Magazine_COVER
2020-Flavoring-Protein-Products-Magazine-COVER
2017 Protein Trends Technologies Formulaing Magazine_COVER
2015 Protein Trends Technologies Formulating Magazine_COVER
2013 Protein Trends Technologies magazine_COVER
2019 PROTEIN TRENDS TECHNOLOGIES SEMINAR MAGAZINE COVER
2017 Protein Trends Technologies Strategies Magazine_COVER
2015 Protein Trends Technologies Strategies Magazine_COVER
2018 Protein Trends Technologies Formulating Magazine_COVER
2016 Protein Trends Technologies Formulating Magazine_COVER
2014 Protein Trends Technologies Formulating Magazine_COVER

2019 Protein Trends & Technologies Seminar (In-Person Event)

PRE-CONFERENCE PROGRAM – BUSINESS STRATEGIES

Protein Proliferation: Understanding the Consumers Total Protein LandscapeMeagan Nelson, MBA, Associate Director, Nielsen Growth & Strategy
New News on Protein: How Much is Too Much…and Not Enough? —  Steven Hertzler, PhD, RD, LD, Senior Scientist, Clinical Research, Global Science and Medical Affairs, Nutrition Science & Innovation, Abbott Nutrition
Moderator: Kara Nielsen, Vice President, Trends & Marketing, CCD Helmsman Umaima Merchant, MSc, MBA, Director of Innovation & Growth, Premier Nutrition Mark Haas, Partner, CCD Helmsman Didier Toubia, CEO, Aleph Farms Anthony M. Brahimsha , Founder & CEO, Prommus Scott Mandell, MBA, President, Cannabistry Labs / Co-Founder, M Plant / Partner, Mandell Ventures / Founder and Former CEO, Enjoy Life Foods
Impact of Disruption on the Future of FoodAndria Long, Insights & Strategy Executive / Former VP Innovation & Consumer Insights at Johnsonville

TECHNICAL PROGRAM: FORMULATING WITH PROTEINS

Sports Nutrition and Specialty Diets: From Keto to Vegan Marie A. Spano, MS, RD, CSCS, CSSD, Sports Nutrition Expert
Plant Proteins: Structural and Functional Properties & Use in Food and Beverage Formulations B. Pam Ismail, PhD, Director, Plant Protein Innovation Center and Assoc. Prof., Dept. of Food Science & Nutrition, University of Minnesota
A Characterization Study of the Functional Properties and Applications for Dairy and Plant ProteinsHong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research (WCDR)
The Impact of Processing on Protein Quality Measurements: Implications for Protein Content ClaimsJames D. House, Ph.D., P.Ag., Professor & Head, Dept. of Food and Human Nutritional Sciences, University of Manitoba
Product Challenges in the Development of Protein and Keto-friendly Food ProductsDavid Plank, PhD, Managing Principal, WRSS Food & Nutrition Insights; and Senior Research Fellow, Department of Food Science and Nutrition, University of Minnesota

2018 Protein Trends & Technologies Seminar (In-Person Event)

PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES

Global Trends, Drivers and Prospects in the Evolving Sports Nutrition Market — Carolina Ordonez, MBA, Senior Consumer Health Analyst, Euromonitor International
Moderator: Kara Nielsen, Vice President, Trends & Marketing, CCD Innovation Miyoko Schinner, CEO & Founder, Miyoko’s Kitchen Dariush Ajami, Ph.D., Vice President, Research and Development, Beyond Meat Kurt Seidensticker, CEO and Founder, Vital Proteins Natalie Shmulik, M.L.A., CEO, The Hatchery Chicago  
Food & Beverage’s Migration to E-commerce; The Tipping Point Is HereDarren Seifer, Executive Director, Industry Analyst – Food Consumption, NPD Group
Animal Protein Minus the Animal: The Rise of Cellular TechnologiesBrad Barbera, MBA, Director Of Innovation, The Good Food Institute

TECHNICAL PROGRAM: FORMULATING WITH PROTEINS

Food Allergies: A Challenge for Current and Emerging ProteinsSteve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska
Nutrition Strategies to Protect Muscle Health During Aging: The Value of ProteinDouglas Paddon-Jones, Ph.D. Professor, Department of Nutrition and Metabolism, The University of Texas Medical Branch
Non-GMO Transparency: Understanding your OptionsNancy Knight, Director of Quality and Regulatory Compliance, Orgain
Protein + Flavor = A Formulation ChallengeRobert J. McGorrin, Ph.D., Jacobs-Root Professor & Department Head, Dept. of Food Science & Technology, Oregon State University

2017 Protein Trends & Technologies Seminar (In-Person Event)

PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES

A New Look at the Changing Protein CategoryScott Dicker, Nutritional Researcher, SPINS
A Healthy Perspective: Protein Trends and the American ConsumerLiz Sanders, MPH, RDN, Associate Director, Nutrition & Food Safety International Food Information Council Foundation (IFIC)
Supply Chain Challenges: Organic and non-GMO IngredientsNathan Clark, MSc., Director of Business Development, Mercaris
The Food Industry’s Current and Future Regulatory EnvironmentJessica P. O’Connell, Special Counsel, Covington & Burling’s Food and Drug practice group
Microalgae as an Alternative Protein Source: A Developing Story Gary Brenner, MA, Owner, Brenner pharma/food Business Development Ltd.

TECHNICAL PROGRAM: FORMULATING WITH PROTEINS

Proteins for Health: Issues, Updates and OpportunitiesJoanne L Slavin, Ph.D., RD, Professor, Department of Food Science and Nutrition, University of Minnesota
Protein and Amino Acid Analysis in Relation to Nutrition Labeling and Protein QualitySneh D. Bhandari, MPh.D., Director of Chemistry Research, Silliker Inc., Merieux NutriSciences
Protein Flavoring Problems: The Whys, Wherefores & Possible Ways Ou​tGary Reineccius, Ph.D., Professor and Past Department Head, Dept. of Food Science & Nutrition, University of Minnesota
Protein Blends: Increasing Ingredient FlexibilityLaurice Pouvreau, Ph.D., Senior Scientist, NIZO food research
Milk proteins Ingredients: Functional Properties & How to Maximize Use in Formulating FoodsHasmukh Patel, Ph.D., Senior Principal Scientist and Section Manager, Dairy Foods Research and Development, Land O’Lakes.

2016 Protein Trends & Technologies Seminar (In-Person Event)

PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES

Perspectives on Investments & Acquisitions in the Protein Supply and Finished Products IndustryMatthew Roberts, Ph.D., Chief Scientific Officer, NBTY, Inc. and Screening Committee Member, Nutrition Capital Network
Managing the Dairy Protein Markets: Forces to Watch in the Coming YearsDuane Banderob, MSc, Chief Operating Officer, Dairy.com and leader, consulting and market intelligence services, Blimling and Associates
Global Perspectives: An Overview of the Global Protein LandscapeChris Schmidt, Senior Consumer Health Analyst, Euromonitor International
High on Protein: Insights into a Consumer Search for HealthAndrew Mandzy, MBA, Director of Strategic Insights, Nielsen

TECHNICAL PROGRAM: FORMULATING WITH PROTEINS

Consumer Market Opportunities in ProteinDavid Sprinkle, MBA, Research Director, Packaged Facts
Flavors & Proteins – Understanding Component Interactions & the Impact of ProcessingMaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, North Carolina State University
Protein Supplementation and Athlete PerformanceJay Hoffman, Ph.D., FACSM, FNSCA, Dir. Institute of Exercise Physiology and Wellness, Professor and Chair, Dept. of Educational and Human Sciences, University of Central Florida
From Gluten-free to Whole Grain: Formulating On-trend ProductsHeather Maskus, MSc, Project Manager, Pulse Flour Milling and Food Applications, Cigi (Canadian International Grains Institute)

2015 Protein Trends & Technologies Seminar (In-Person Event)

PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES

Global Protein Regulation – A Question of Quality? — Sukh Gill, Llb (Hons) DTS MTSI, Director of Global Regulatory Services, Leatherhead Food Research  
Protein Consumption in Emerging MarketsDarren Seifer, Executive Director, Food & Beverage Industry Analyst, The NPD Group, Inc.
Proteins: Quantifying the Odds for Market SuccessDaniel Best, MSc, MBA, President, BEST VANTAGE Inc.
What to Expect when you are Expected to Achieve Non-GMO Project VerificationNancy Knight, Business Unit Manager, NSF Specialty Foods at NSF International

TECHNICAL PROGRAM: FORMULATING WITH PROTEINS

Steaks to Shakes: Protein on the Shopping ListLinda Gilbert, Founder/CEO, EcoFocus Worldwide LLC
The Present and Proposed Future of Food Labels and their Impact on Proteins Riëtte van Laack, JD, Ph.D., Director, Hyman, Phelps & McNamara, P.C.  
Protein, Appetite & Leveraging: Protein’s Role in Energy BalanceRichard D. Mattes, MPH, PhD, RD, Distinguished Professor of Nutrition Science, Purdue University; Affiliated Scientist at the Monell Chemical Senses Center
The Protein Bridge: Linking Protein Structure to Function and ApplicationsJulie Emsing Mann, MSc, Adjacencies Research Staff Scientist, The Hershey Company
Processing, Characteristics and Uses of Extruded Plant Protein Ingredients Mian Riaz, Ph.D., Director, Food Protein R&D Center, Texas A&M University
Allergens – It’s Really Just a Management and Communications IssueSteve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska
Considerations in Protein Ingredient Use: The Impact of Processing and Molecular InteractionsB. Pam Ismail, Ph.D., Associate Professor, Dept. of Food Science and Nutrition, University of Minnesota
Flavor Challenges and Solutions for High Protein Functional Foods and BeveragesKeith Cadwallader, Ph.D., Professor of Food Chemistry, Dept. of Food Science and Human Nutrition, University of Illinois, Urbana–Champaign

2014 Protein Trends & Technologies Seminar (In-Person Event)

PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
Protein’s Rise in the Global Health & Wellness and Supplement ArenasChris Schmidt, Company Analyst – Consumer Health, Euromonitor International
Size, Share, Sources and Segments: Analysis and Forecasts for Value-added Protein IngredientChristopher Shanahan, Global Program Manager – Food & Agriculture Practices, Frost & Sullivan
Sooo Many Proteins, So Little Time: How to Choose?Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.
America’s Push for Protein: An Update on U.S. Consumers’ Protein Perceptions & NeedsSue Fennelly, MBA, Senior Executive Manager, NPD Group – Food & Beverage
The Good, the Bad, and the Ugly, Starring the Creatine Cartel Kit Sanderson, CEO, Spanish Fitness Media, LLC and Editor, MD Latino
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Proteins and the Global ConsumerBarbara Katz, President, HealthFocus International
Communicating with Consumers: Regulations on Protein Claims and IngredientsKathy Musa-Veloso, Ph.D., Director, Health Claims and Clinical Trials, Food and Nutrition Group, Intertek Scientific & Regulatory Consultancy
Protein in Support of Skeletal Muscle Health: The Science Behind Recommendations for Athletes and ‘Mere’ MortalsProfessor Stuart M. Phillips Ph.D., FACSM, FACN, Department of Kinesiology, Exercise Metabolism Research Group, McMaster University, Canada & Visiting Professor, School of Exercise, Sport Science, and Health, Loughborough University, UK
Of  Things to Come: DIAAS and How the World Will Measure Protein QualityJoyce Boye, Ph.D., Research Scientist, Agriculture and Agri-Food Canada
Emerging Protein Ingredients: Processes and PropertiesNienke Lindeboom, Ph.D., Senior Scientist/ Project Leader, POS Bio-Sciences
Applying Chemistry to Solve Protein Flavoring IssuesRobert J. McGorrin, Ph.D., Department Head & Jacobs-Root Professor, Food Science & Technology, Oregon State University
Insights into Protein Analysis from Commonly Used Methods to New Developments Joseph Katzenmeyer, Ph.D., Chemistry Supervisor, rtech laboratories, from Land O’Lakes

2013 Protein Trends & Technologies Seminar (In-Person Event)

Muscling to the Top: Insights, Growth and the Promise of ProteinTom Vierhile, (then Innovation Insights Director, Datamonitor Consumer, a unit of Informa plc.)
Strategic Insights into the Global Protein Ingredient MarketChristopher Shanahan, Global Program Manager-Food and Feed Ingredients Practice, Frost & Sullivan
Protein Packing Products: The Nutritional RationalChristine Steele, Ph.D., director, Science, Innovation & Education, Abbott Nutrition
Product Claims: Navigating FDA/FTC Regulations — Judie Dziezak, principal, Dziezak Law Firm, P.C.
Pulses: From Global Staples to On-trend ProductsChef Charlie Baggs, President & Executive Chef, Charlie Baggs, Inc.
Protein Fundamentals: Options and ConsiderationsErika Smith, Ph.D., Senior Principal Scientist, Protein Program Leader, General Mills, Inc.
Emerging Protein Technologies for Formulation Solutions — Edward Sliwinski, Ph.D., head of the Protein Centre, NIZO food research
Using Protein-rich Components to Achieve Desired LabelingScott Martling, M.S., Group Leader R&D, International Food Network

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