The 2015 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:
- Steaks to Shakes: Protein on the Shopping Lists
– Linda Gilbert, Founder and CEO, EcoFocus Worldwide and Founder of HealthFocus - The Present and Proposed Future of Food Labels
– Riëtte van Laack, JD, Ph.D., Director, Hyman, Phelps & McNamara, PC - Protein, Appetite & Leveraging: Protein’s Role in Energy Balance
– Richard Mattes, Ph.D., Professor, Purdue University - The Protein Bridge: Linking Protein Structure to Function and Applications
– Julie Mann, MSc, Staff Scientist, Snacks and Adjacencies Research, The Hershey Company - Processing, Characteristics and Uses of Extruded Plant Protein Ingredients
– Mian N. 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 & Co-director, Food Allergy Research & Resource Program, University of Nebraska - Considerations in Protein Ingredient Use: The Impact of Processing and Molecular Interactions
– Baraem (Pam) Ismail, Ph.D., Associate Professor, Department of Food Science and Nutrition, University of Minnesota - Flavor Challenges and Solutions for High Protein Functional Foods and Beverages
– Keith Cadwallader, Ph.D., Professor, Department of Food Science and Human Nutrition at the University
of Illinois at Urbana-Champaign - NEW SECTION! Resources on Protein Ingredient Technologies
