Webinars

Along with our new website, we are pleased to introduce recent Global Food Forums webinars. These webinars provide insights into key consumer and food product trends and address technical formulation issues.

Global Food Forums Webinars Fiberstar

Finally! Clean Label Meat Substitute Solutions without the Methylcellulose!  — MORE INFORMATION AND REGISTRATION

DATE: December 14, 2021 — Due to the increasing demand for clean label and more natural meat substitutes, Fiberstar launched new methylcellulose-free solutions. Its Citri-Fi® citrus fiber works synergistically with several plant-based proteins including Avebe potato protein, Merit Foods canola protein and Puris pea protein. These solutions create the meat-like texture, succulence and hot bite that consumers expect. This webinar will discuss each ingredient’s benefits and how they function in meat alternative products. Then, this session will introduce the new methylcellulose-free solutions and talk through how these benefit various market needs.

Global Food Forums Webinar Idaho Milk Products Protein Bars

Exploring Protein Bars: Milk Proteins and Other Global TrendsON DEMAND

DATE: November 9, 2021 — During this webinar designed by Idaho Milk Products, participants will learn about the protein bar market and the current trends; where the market is heading; and, who to watch in this space. They will gain knowledge of the common challenges encountered when formulating protein bars and the solutions for overcoming them. They will discover the benefits of protein blends and how milk proteins help in formulating process successful bars and what it means for consumers. Additionally, participants will come to know how to choose the best proteins for their projects and what equipment and expertise is available to help them in formulating, creating samples and then testing bars for flavor, hardness and shelf-life predictions.

2021 Sweetener Systems Premium Webinar Menu

2021 SWEETENER SYSTEMS PREMIUM WEBINAR: Formulating with Sweet Enhancing IngredientsMORE INFORMATION & ON DEMAND

DATE: November 4, 2021 — This Premium Webinar is designed for application scientists and R&D product formulators working on food, beverage and supplement products that would benefit from various levels of sweetness. The food technology-based webinar will deliver practical insights and advice on consumer and sweetener ingredient trends and on use of high-potency sweeteners and bulking agents in formulations. It finishes with guidance on sweetening products with whole fruit ingredients.

Stephanie Mattucci

Understanding Consumers’ Needs in a New Era of Sugar Reduction
Stephanie Mattucci, CFS, Associate Director, Food Science, Mintel
Find out what consumers are looking for in sweeteners and how innovative ingredient solutions are rising to the challenge.

John Fry PHOTO

Maximizing Success with High-Potency Sweeteners
John C. Fry, Ph.D, Director, Connect Consulting
This presentation concentrates on practicality: sweetener selection; how much to use; assessing prototypes fairly; and dealing with sweetener defects.

MELANIE GOULSON HEAD SHOT

Bulking Agents From Allulose to Polyols: Maximizing Their Benefits
Melanie Goulson, MSc, President, Merlin Development
This presentation provides examples and technical tips of how bulking ingredients, “partners to high intensity sweeteners,” can help mitigate texture and flavor issues.

Kristen Sparkman Photo

Formulating with Whole Fruit Ingredients
Kristen Sparkman, MSc, Culinologist, CuliNex, LLC
Examples of ways to formulate with various forms of apples, berries, dates, raisins, and prunes will be provided.

Global Food Forums Webinars On Demand

image for the 2021 Clean Label Premium Webinar on the webinar listing page

2021 CLEAN LABEL WEBINAR: Technical Solutions in Formulating Clean Label Food — ON DEMAND

DATE: October 7, 2021 — Clean label products have short, simple ingredient lists that consumers recognize and come from “natural sources.” The concept has grown to include plant-based as well. This webinar reveals the results of new consumer research regarding consumer attitudes toward ingredients and then moves on to provide practical, impartial advice on working with hydrocolloids and colorants.

Anthony Flood, IFIC

Consumer Attitudes Towards Food Ingredients: A Changing Landscape
Anthony Flood, Senior Director, Food Ingredient Communications, International Food Information Council (IFIC)
This presentation delves into the latest survey results on consumer attitudes toward food, food ingredients and health.

Laurice_Pouvreau_PHOTO

Tips & Tradeoffs when Formulating with Hydrocolloids
Nesha Zalesny, MBA, Technical Consultant, IMR International
This jam-packed presentation looks at key concepts in selecting hydrocolloids for optimal use.

winston boyd photo

Natural Colorants: The Opportunities and Challenges In Using Them Successfully
Winston Boyd, Ph.D., Principal Consultant and Owner, Earthwise Technologies
This presentation offers suggestions on considered to address common but sometimes difficult to solve coloring challenges.

Batory-Foods-Webinar

Working with Sugar Alternatives: Remove the Guesswork! — ON DEMAND 

DATE: April 28, 2021 — Developing formulas using a singular sugar replacer can be challenging. Numerous revisions are generally required to attain functionality, great texture and the taste similar to that provided by sugar. Join Batory Foods Sweetener Specialist® and Head of Innovation and Technical Services, Melissa Riddell, for an exclusive webinar introducing Batory Sweet Essentials™ Sweetener Blends. The webinar will demonstrate how easy these one-to-one blends are to use in almost any application; while not compromising flavor and sweetness! All the functional strength and natural sweetness of sucrose. None of the stigma!

Formulating Excellent Quality High Protein Ice Cream

Formulating Excellent Quality High Protein Ice CreamON DEMAND   

DATE: April 15, 2021 — Learn about the common challenges encountered when formulating high-protein ice cream and the solutions for overcoming them, including shrinkage issues. Discover the benefits for you and the value for consumers of using calcium-reduced milk proteins for more stable ice cream formulation mixtures and how these MPCs can improve water-binding and optimize foam structure. Achieve success when developing high-protein frozen treats that are clean-label friendly and that your consumers will enjoy.

Idaho-Milk-Products-Webinar-Feb 25-2021

2021 PREMIUM PROTEIN WEBINAR: Overcoming Technical Issues: Formulating with Protein IngredientsON DEMAND
Alternatively, click individual presentation titles below & scroll down to bottom of page to access video and download PowerPoint.

DATE: March 24, 2021 —  Formulators working with protein ingredients strive to optimize a product’s texture, flavor and nutrition (i.e., protein quality). This webinar delivers insights into each of these challenges along with a short introduction.  Objective, non-commercial information is presented in a useful, efficient manner.

Emerging Protein Trends & Interesting News Bites
Claudia Dziuk O’Donnell, MSc, MBA, Co-Owner, Global Food Forums.
A short, fast-paced tour through recent data and thought-provoking news items on food proteins.

Laurice_Pouvreau_PHOTO

Beyond Nutrition: Protein Blending for Improved Structure and Texture 
Laurice Pouvreau, Ph.D., Research Scientist & Expertise Leader Plant Protein Technology, Wageningen Food & Biobased Protein Research Group
This presentation looks at working with proteins and protein ingredient blends for optimum texture.

Matthew G Nosworthy headshot

Increasing Plant-Based Products’ Protein Quality through Ingredient Blending
Matthew G. Nosworthy, Ph.D. Agriculture and Agri-Food Canada.
How to blend complementary proteins to overcome a common limitation of plant-based proteins—lower PDCAAS scores compared to some animal proteins—will be discussed.

GARY-REINECCIUS-PHOTO

Formulated Protein Foods & Beverages: Flavoring Tactics
Gary Reineccius, Ph.D., Professor Emeritus, Department of Food Science & Nutrition, University of Minnesota
Research insights and unknowns into the challenges of flavoring protein-based formulated products is presented.

Additional helpful information referenced in the 2021 Premium Protein Webinar: How to calculate PDCAAS values in “Using Protein-rich Components to Achieve Desired Labeling Presentation.” It includes video and a downloadable PowerPoint. Regulations & industry standards for protein levels in protein concentrates and isolates at “How Much Protein Is In Concentrates & Isolates.”

DSM 2021 WEBINAR

Discover CanolaPRO® and Complementary DSM Solutions: Plant-Based Dairy & Meat Alternatives ON DEMAND

DATE: March 4, 2021. Consumer trends toward flexitarians, vegetarians, and vegan diets present a high-growth opportunity for plant-based options alongside traditional meat and dairy products. Consumers are increasingly attracted to plant-based alternatives because of their naturally healthy halo, sustainability considerations, and innovative product offerings. This webinar will provide an introduction to CanolaPRO®, a novel plant-based protein from the canola plant, and the unique characteristics that set it apart from other proteins. Learn how to differentiate your products with this sustainable, clean tasting, complete protein. Discover how the OneDSM portfolio can deliver complete solutions for a wide variety of both dairy and meat alternatives.

 

Idaho-Milk-Products-Webinar-Feb 25-2021

Clean Label Protein-Enhanced Healthcare Nutrition RTDs: Tips & Solutions to Challenges NOW ON DEMAND

DATE: February 25, 2021. Learn about common challenges and their solutions when formulating protein ready-to-drink beverages for healthcare and mainstream nutrition. Discover the benefits when milk protein concentrates and isolates (MPCs and MPIs) are used in your products. These functional milk proteins address storage stability issues and eliminate the need for sodium hexametaphosphate (SHMP). Idaho Milk Products’ IdaPro and IdaPlus milk proteins have a blander flavor profile, higher solubility, and faster hydration and dispersion rates than other MPCs and MPIs. Fewer stabilizers and flavor masking agents are required. Drinks with a longer shelf-life and less grittiness and sedimentation result.

 

2020 AVEBE WEBINAR TEXTURIZING DAIRY PLANT BASED ALTERNATIVES library

New Clean Label Texturizing Solutions for Dairy & Plant-Based AlternativesON DEMAND

DATE: October 27, 2020. AVEBE discusses new texture solutions developed to assist in developing high quality clean label dairy and plant-based alternative dairy products. Demand for clean label foods has become the new normal and consumer interest in plant-based alternatives has exploded. Developing products that meet the desired sensory profile, cost, & shelf life—all produced with traceable, sustainably sourced and recognizable ingredients can be challenging.

 

2020 USB-Qualisoy Webinar

The Plant-Based Protein Debate: What Consumers Want
ON DEMAND

DATE: August 17, 2020. The popularity of plant-proteins has resulted in an explosion of new plant-based foods. While secure supply-chains, price and ingredient functionality are top priorities for food companies, what do consumer prioritize when purchasing plant-based foods? This USB and Qualisoy webinar provides information about the sustainability, nutrition, protein-quality and functionality of a variety of protein ingredients. NEW consumer insights about the purchase drivers and marketing messages to which consumers respond is revealed.

Additional Global Food Forums Webinars will be added on a regular basis.