Choosing Protein Ingredients Presentation

Originally Published: September 8, 2014
Last Updated: March 12, 2021

“Choosing Protein Ingredients”  was presented at the 2014 Protein Trends & Technologies Seminar by Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.

Abstract: Ingredients available to the U.S. food industry used to be dominated by animal proteins and soya. Surging global demand for proteins is opening new avenues for other sources of edible protein ingredients to make their way into new product formulations. However, each protein source comes with its own set of hurdles and opportunities. Food, beverage and nutritional industry professionals need to be clear-eyed in their choices and commitments as to which protein sources to pursue. This discourse candidly explored some of the business and technical issues that should factor into choosing, optimizing or investing in protein ingredient selection.

Excerpt from the written summary of this presentation: “One of the driving attractions of switching [from animal- to plant-based proteins] is that, for now, the raw material costs are much lower, even though the volatility is still high. Animal protein prices and volatility are being driven, in part, by high demand in export markets. In the case of plant- based proteins, there often is a lack of capacity. Although plant protein manufacturers are still a small part of the industry, just this last year, we ran out of pea protein, simply because there wasn’t enough protein processing capacity. That will be fixed, but it’ll take some time,” explained Best.

Click here for the written summary “So Many Proteins, So Little Time, How to Choose? of this presentation.

Click on the button below to download a PDF of Best’s PowerPoint presentation “Choosing Protein Ingredients .

 

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