Choosing Protein Ingredients Presentation

Originally Published: September 8, 2014
Last Updated: September 22, 2020

Protein 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.

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

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