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2019 Protein Trends & Technologies Seminar (In-Person Event)
PRE-CONFERENCE PROGRAMÂ – BUSINESS STRATEGIES
Protein Proliferation: Understanding the Consumers Total Protein Landscape — Meagan Nelson, MBA, Associate Director, Nielsen Growth & Strategy
The Global Market for Whey and Other Dairy Proteins — Tage Affertsholt, MSc, Owner, 3A Business Consulting
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
The Age of Protein; Emerging Opportunity for Plant-Based Alternatives — Kasey Farrell, MPH, Data Product Manager, SPINS
Impact of Disruption on the Future of Food — Andria Long, Insights & Strategy Executive / Former VP Innovation & Consumer Insights at Johnsonville
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Emerging Global Consumer Views on Protein: Usage Patterns and Preferred Sources — Julie Johnson, General Manager, HealthFocus International
From Cellular Agriculture to Plant-based Milks: Hot Issues in the Protein Arena — Jessica O’Connell, Partner, Covington & Burling, LLP
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 Proteins — Hong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research (WCDR)
Creative Reformulation of Protein Foods: Five Steps Toward a Sustainable Protein Supply — Clyde Don, PhD, Managing Director, CDC FoodPhysica
The Impact of Processing on Protein Quality Measurements: Implications for Protein Content Claims — James 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 Products — David 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
Consumer Trends in Protein: What is the Real Marketing Opportunity? — Steve French, MBA, Managing Partner, NMI
Global Trends, Drivers and Prospects in the Evolving Sports Nutrition Market — Carolina Ordonez, MBA, Senior Consumer Health Analyst, Euromonitor International
Emerging Protein Ingredient Technologies For Strategic Business Development — David Lafond, Ph.D., MBA, Owner, Lafond Food Technology LLC
PANEL: Innovative Challenger Brands
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 Â
Food & Beverage’s Migration to E-commerce; The Tipping Point Is Here — Darren Seifer, Executive Director, Industry Analyst – Food Consumption, NPD Group
Animal Protein Minus the Animal: The Rise of Cellular Technologies — Brad Barbera, MBA, Director Of Innovation, The Good Food Institute
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Trends & Takeaways in the [Still] Hot Protein Product Marketplace — Lynn Dornblaser, Director, Innovation & Insight, Mintel
Protein Quality and Labeling: Defending Attacks from Regulators, Attorneys and Competitors — Justin J. Prochnow, Shareholder, Greenberg Traurig, LLP
Food Allergies: A Challenge for Current and Emerging Proteins — Steve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska
Plant Proteins: Opportunities, Challenges & Tips for Successful Use in Formulations — Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences
Formulating With Whey In A Fully Transparent Market — Chris Lockwood, Ph.D., President, Lockwood LLC
Nutrition Strategies to Protect Muscle Health During Aging: The Value of Protein — Douglas Paddon-Jones, Ph.D. Professor, Department of Nutrition and Metabolism, The University of Texas Medical Branch
Non-GMO Transparency: Understanding your Options —Nancy Knight, Director of Quality and Regulatory Compliance, Orgain
Protein + Flavor = A Formulation Challenge — Robert 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 Category — Scott Dicker, Nutritional Researcher, SPINS
A Healthy Perspective: Protein Trends and the American Consumer — Liz Sanders, MPH, RDN, Associate Director, Nutrition & Food Safety International Food Information Council Foundation (IFIC)
Supply Chain Challenges: Organic and non-GMO Ingredients — Nathan Clark, MSc., Director of Business Development, Mercaris
How to Identify Trends to Stay Relevant with the Evolving Consumer Market — Blake Mitchell, Partner and President, Interact On Shelf
The Food Industry’s Current and Future Regulatory Environment — Jessica 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
Body in Tune: How Consumer Demand for Healthier Food Impacts Protein Use in Foods & Beverages — Kara Nielsen, Sales & Engagement Manager USA, Innova Market Insights
Proteins for Health: Issues, Updates and Opportunities — Joanne 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 Quality — Sneh D. Bhandari, MPh.D., Director of Chemistry Research, Silliker Inc., Merieux NutriSciences
Disruptive Ingredient Technologies: Characterizing Plant Proteins to Predict Optimal Food Matrix Use — Denis Chéreau, Ph.D., General Manager, IMPROVE SAS
Protein Flavoring Problems: The Whys, Wherefores & Possible Ways Ou​t — Gary Reineccius, Ph.D., Professor and Past Department Head, Dept. of Food Science & Nutrition, University of Minnesota
Protein Blends: Increasing Ingredient Flexibility — Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research
Milk proteins Ingredients: Functional Properties & How to Maximize Use in Formulating Foods — Hasmukh 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
Capitalizing on the Next Generation of Protein Opportunities; Sustaining the Rush — Elizabeth Sloan, Ph.D., President, Sloan Trends, Inc.
Perspectives on Investments & Acquisitions in the Protein Supply and Finished Products Industry — Matthew 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 Years — Duane Banderob, MSc, Chief Operating Officer, Dairy.com and leader, consulting and market intelligence services, Blimling and Associates
What’s for Dinner? Behaviors, Products, and Services Creating the New Future of Food — Justin Shimek, Ph.D., CEO and Chief Technology Officer, Mattson
Global Perspectives: An Overview of the Global Protein Landscape — Chris Schmidt, Senior Consumer Health Analyst, Euromonitor International
High on Protein: Insights into a Consumer Search for Health — Andrew Mandzy, MBA, Director of Strategic Insights, Nielsen
Future Signals: Identifying Behavioral, Marketplace, and Technology Trends — Mike Lee, MBA, CEO and Founder, Studio Industries
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Consumer Market Opportunities in Protein — David Sprinkle, MBA, Research Director, Packaged Facts
 Unlocking the Potential of Alternative Proteins for Use in New Applications — ‎Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research
Making a Claim: Factors impacting Protein Quality and a New Way for Measuring — David Plank, Senior Technical Manager, Medallion Labs
Flavors & Proteins – Understanding Component Interactions & the Impact of Processing — MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, North Carolina State University
Protein Supplementation and Athlete Performance — Jay 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
Formulating Protein Beverage: Real World Challenges and Tactical Solution — Justin Cline, Beverage Scientist, Imbibe
From Gluten-free to Whole Grain: Formulating On-trend Products — Heather Maskus, MSc, Project Manager, Pulse Flour Milling and Food Applications, Cigi (Canadian International Grains Institute)
Update on GMO Labeling: Where do We Stand, Where are We Headed? — Chip English, Partner, Davis Wright Tremaine LLP
2015 Protein Trends & Technologies Seminar (In-Person Event)
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
The Quest for Protein: Challenges and Opportunities Regarding Animal and Vegetable Protein Availability — William Sawyer, MSA, Vice President, FAR Animal Protein, Rabobank
Global Protein Regulation – A Question of Quality? — Sukh Gill, Llb (Hons) DTS MTSI, Director of Global Regulatory Services, Leatherhead Food Research Â
Protein Consumption in Emerging Markets — Darren Seifer, Executive Director, Food & Beverage Industry Analyst, The NPD Group, Inc.
Proteins: Quantifying the Odds for Market Success — Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.
Marketing Trends in Protein: Are You Capitalizing on the Opportunity? — Steve French, MBA, Managing Partner, NMI
What to Expect when you are Expected to Achieve Non-GMO Project Verification — Nancy Knight, Business Unit Manager, NSF Specialty Foods at NSF International
SPECIAL MARKET FOCUS: Current and Future Developments in Algae Protein Commercialization — Matthew Carr, Ph.D., Executive Director, Algae Biomass Organization
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Steaks to Shakes: Protein on the Shopping List — Linda 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. Â
Protein, Appetite & Leveraging: Protein’s Role in Energy Balance — Richard 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 Applications — Julie 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 Issue — Steve 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 Interactions — B. 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 Beverages — Keith 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 Arenas — Chris Schmidt, Company Analyst – Consumer Health, Euromonitor International
Opportunities & Headwinds in Global Ingredient Regulations — Carolyn Fisher, Ph.D., Senior Scientist, Decernis
Soy & Dairy Market Volatility: Its Impact on Protein Prices and Strategies for Managing Financial Risk — Robert Joyce, Commercial Business Consultant, Stewart-Peterson Inc.
Size, Share, Sources and Segments: Analysis and Forecasts for Value-added Protein Ingredient — Christopher 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 & Needs — Sue 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 Consumer — Barbara Katz, President, HealthFocus International
Communicating with Consumers: Regulations on Protein Claims and Ingredients — Kathy 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’ Mortals — Professor 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 Quality — Joyce Boye, Ph.D., Research Scientist, Agriculture and Agri-Food Canada
Emerging Protein Ingredients: Processes and Properties — Nienke Lindeboom, Ph.D., Senior Scientist/ Project Leader, POS Bio-Sciences
Approaches and Tactics to Overcome Protein & Fiber Challenges — Marty Porter, Scientist, Merlin Development, Inc.
Applying Chemistry to Solve Protein Flavoring Issues — Robert 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 Protein — Tom Vierhile, (then Innovation Insights Director, Datamonitor Consumer, a unit of Informa plc.)
Strategic Insights into the Global Protein Ingredient Market — Christopher Shanahan, Global Program Manager-Food and Feed Ingredients Practice, Frost & Sullivan
Protein Packing Products: The Nutritional Rational — Christine 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 Products— Chef Charlie Baggs, President & Executive Chef, Charlie Baggs, Inc.
Protein Fundamentals: Options and Considerations — Erika 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 Labeling — Scott Martling, M.S., Group Leader R&D, International Food Network
