The 2014 Protein Trends & Technologies Post Conference Formulating Magazine provides a summary of key points from speakers at this event that focused on formulating with proteins. The Technology Program, with specific topics provided below, delivered insights for product developers formulating with proteins.
Table of Contents:
- 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., McMaster University - 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 & 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., Oregon State University - Insights into Protein Analysis from Commonly Used Methods to New Developments
– Joseph Katzenmeyer, Ph.D., rtech laboratories, from Land O’Lakes
