“Emerging Protein Ingredient Technologies” was presented at the 2018 Protein Trends & Technologies Seminar – Business Program: Protein Ingredient Strategies by David Lafond, Ph.D., MBA, Owner, Lafond Food Technology LLC.
Abstract of this presentation: As concerns about health, environment, sustainability and animal protection increase, U.S. consumers are looking to alternative sources of protein over more traditional animal-based choices. Ingredient companies are exploring new plant-based sources of protein; however, these proteins may not be as economical and or provide the same nutritional value. New technologies in genetics are providing tools to address some of these concerns. Using these technologies, startup companies are entering the protein market. This presentation provided an overview of new protein sources and the technologies used to produce them.
An excerpt from the written summary of this presentation: “Time is of the essence when introducing new technologies, as start-up economics eventually yield to commodity economics. Success eventually transforms high-value specialty ingredients to low-value commodities, as more suppliers enter the same space. Consequently, suppliers should always be looking ahead to identify the next high-value protein spaces, said Lafond.”
Click here to view the written summary “Strategic Business Development & Emerging Ingredients” of this presentation.
Click on the button below to download a PDF of Lafond’s PowerPoint presentation “Emerging Protein Ingredient Technologies.”
