The 2016 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:
- 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 & Flavor Chemistry, North Carolina State University - Protein Supplementation and Athlete Performance
– Jay Hoffman, Ph.D., Dir. Institute of Exercise Physiology and Wellness, Professor and Chair, Dept. of Educational & Human Sciences, University of Central Florida - Formulating Protein Beverages: Real World Challenges and Tactical Solutions
– 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 - 2016 Protein Trends & Technologies Post Conference Formulating Magazine Sponsor Profiles
