2021 Protein Trends & Technologies Webinar Magazine

Originally Published: July 1, 2021
Last Updated: July 7, 2021
2021 Protein Trends & Technologies Webinar Magazine

In the spring of 2021, Global Food Forums developed its first Premium Protein Webinar titled “Overcoming Technical Issues: Formulating with Protein Ingredients.” This publication, the 2021 Protein Trends & Technologies Webinar Magazine, is primarily based on presentations from that webinar.

The event started with a short introduction on industry trends and insights. Speakers then addressed three key technical challenges when working with protein ingredients, the optimization of a product’s texture, flavor and nutrition (i.e., protein quality). This publication ends with a slight update on previous allergen management presentations. To access the interactive magazine, click the download button at the bottom of this page.

Table of Contents:

  • A World of Proteins & the Need
    – Claudia Dziuk O’Donnell, MSc, MBA, Co-Owner, Global Food Forums, Inc.
  • Emerging Protein Trends
    Recent data and industry insights relative to food proteins.
    – Claudia Dziuk O’Donnell, MSc, MBA, Co-Owner, Global Food Forums, Inc.
  • Blending Proteins to Increase Functional Performance
    Working with proteins and protein ingredient blends for optimum texture.
    – Laurice Pouvreau, Ph.D., Research Scientist & Expertise Leader Plant Protein Technology, Wageningen Food & Biobased Protein Research Group
  • Improved PDCAAS Values Through Blending Impacts Label Claims
    Use of proteins with complimentary amino acids results in higher quality products.
    – Matthew G. Nosworthy, Ph.D., Research Scientist, Agriculture and Agri-Food Canada
  • Proteins and Flavors: Challenging Mix for Researchers and R&D
    Considerations on what can and cannot be done to address negative flavor-protein interactions.
    – Gary Reineccius, Ph.D., Professor Emeritus, Dept. of Food Science & Nutrition, University of Minnesota
  • The Big 9: Allergens and a Proactive Approach
    Past presentations on food allergen fundamentals, relevance for emerging proteins and updates.
    -Steve Taylor, Ph.D., then Professor and Co-director, Food Allergy Research and Resource Program (FARRP), University of Nebraska (since retired)
  • Webinar and Magazine Sponsors
    An interactive page with links to vendors supporting this publication, its webinar and protein ingredient formulation efforts.