The 2022 Protein Trends & Technologies Post Conference Magazine summarizes key points of this event’s speakers. Subjects range from consumer to emerging protein ingredient technology trends, labeling regulations, sustainability concepts, to applied technologies for formulated foods using protein-based ingredients.
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TABLE OF CONTENTS:
The Rise & Rise of Proteins: Global Consumer & Innovation Trends Driving Protein to New Heights
— Tom Vierhile, MBA, VP Strategic Insights, North America, Innova Market Insights
• From Standards of Identity to Sustainability Claims: Hot Topics in Protein-Based Foods
— Jessica P. O’Connell, Partner, Covington & Burling
• Enabling Protein Claims & Improved Protein Quality Through Blending & Processing Protein Ingredients
— Matthew G. Nosworthy, Ph.D., Research Scientist, Agriculture and Agri-Food Canada
• Consumers and the Protein Product Explosion: Flavor Still Rules
— MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, William Neal Reynolds Distinguished Professor, North Carolina State University
• Plant-Based Proteins’ Functional Properties & Processing Technologies
— Emma Laing, MSc, Program Facilitator, Saskatchewan Food Industry Development Centre
• The Best of Both Worlds: Combining Dairy and Plant Proteins in Cultured Products
—Hillary Sandrock, CFS, Product Development Food Scientist, Merlin Development, Inc.
• Dairy Protein Ingredients Deliver Benefits for Consumers and Product Development
— Phillip S. Tong, Ph.D., Prof. Emeritus, Dairy Science, California Polytechnic State University, San Luis Obispo
• Novel-Sourced Protein Ingredients: Critical Scientific Components for Regulatory Compliance
— Ray A. Matulka, Ph.D., Director of Toxicology, Burdock Group Consultants
• Case Study Stories: An Inside Look at Developing Innovative Products
— Jaime Reeves, Ph.D., Executive Vice President, Product Development & Commercialization, Mattson
• Raw Materials & Processes Shaping the Next Generation of Plant-Based Meat
— Mian N. Riaz, Ph.D., Associate Dept. Head and Holder of the Professorship in Food Diversity, Dept. of Food Science and Technology; Texas A&M University
• Where’s the Protein? The Challenges of Formulating Non-Dairy Cheese Analogs with Similar Nutrition to Their Dairy Equivalents
— Jonathan Gordon, Ph.D., President, Glasgow Growth Partners
• The Science of Muscle Protein Synthesis: Practical Takeaways for Product Developers
— Bob Murray, Ph.D., FACSM, Managing Principal, Sports Science Insights, LLC and Co-founder and former Director, Gatorade Sports Science Institute
• Sustainability Considerations of Dairy Versus Plant-derived Protein Ingredient Processing
— Jacob Smith, Ph.D., Innovation Analyst, RTI Innovation Advisors
• The Future of Baking: High Protein, Low Net Carbs and Keto Baking Hacks
— Lin Carson, Ph.D., Founder & CEO, BAKERpedia
• Streamlining Product Development using Specialty Protein Testing
— Cosmin Beliciu Ph.D. Project Leader, Product and Process Development, The National Food Lab, Inc. (The NFL)
• Regenerative Agriculture: What’s Behind the Fast-Growing Animal & Plant Protein Market Opportunity
— Kerry Hughes, MSc, Ethnopharm, President and A Greener World, Advisor
