2021 Premium Webinars Series: FOOD PROTEINS

2021 Premium Webinars Series: FOOD PROTEINS

 10:00am — 10:05am       Moderator  – Peter Havens, Co-owner, Global Food Forums, Inc. 

 10:05am — 10:15am       Old Challenges & New Developments

Claudia Dziuk O'Donnell photoClaudia Dziuk O’Donnell, Co-Owner, Global Food Forums, Inc.

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 10:15am —10:45am       Protein Functionality and Use in Applications [Working Title]

Laurice Pouvreau PhotoLaurice Pouvreau, Ph.D., Research Scientist and Expertise Leader Plant Protein Technology, Wageningen University and Research (WUR)

With environmental and personal health in mind, consumers often are encouraged to eat more plant-based proteins. However, the acceptability of traditional baked goods, dairy desserts or a simple omelet all rely on proteins’ functional properties. As the food industry looks to utilize new sources of proteins, an understanding of protein ingredient properties and how they function within food matrices is very crucial. This presentation touches on the key functional properties in relation to food applications and how protein blending can offer opportunities for new emerging sources. Considerations and advice for formulating with conventional to emerging proteins is provided.

 10:45am — 11:15am     Increasing Plant-Based Products’ Protein Quality
                                           through Ingredient Blending

Matthew G NosworthyMatthew G. Nosworthy, Ph.D. Agriculture and Agri-Food Canada, Guelph, ON, Canada

Optimizing consumer interest in protein-enhanced products requires success in obtaining a protein content claim. In the U.S., this is regulated through a product’s Protein Digestibility Corrected Amino Acid Score (PDCAAS). Plant-based proteins typically have lower PDCAAS scores than animal proteins due to reduced digestibility and amino acid compositions that are unable to satisfy human nutritional requirements. This presentation looks at how these limitations can be overcome through blending of complimentary plant proteins that can increase protein digestibility.

 11:15am — 11:45am    Formulated Protein Foods & Beverages: Flavoring Tactics

Gary Reineccius Photo​Gary Reineccius, Ph.D., Professor, Department of Food Science & Nutrition, University of Minnesota

Flavor is crucial for a food’s or beverage’s acceptance. Obtaining a desired flavor profile can be challenging even in traditional products. When new protein ingredients are included, formulation difficulties can increase considerably. This session offers strategies to consider in the use of flavoring components. Tips and insights on important flavor-protein interactions are discussed. A brief overview on several research projects provides hints for what may be solutions of the future

WEBINAR UNDERWRITTEN BY

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A Global Food Forums, Inc. Event

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2021 Premium Webinars Series: FOOD PROTEINS

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The Plant-Based Protein Debate: What Consumers Want

The Plant-Based Protein Debate: What Consumers Want

The Plant-Based Protein Debate: What Consumers Want

$0.00

This webinar will provide information about the sustainability, nutrition and protein-quality and functionality of a variety of protein ingredients and reveal NEW consumer insights about the purchase drivers and marketing messages consumers respond to when choosing plant-based foods.

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The rapid rise in popularity of plant-proteins has resulted in an explosion of new plant-based foods across all product categories. While secure supply-chains, price and ingredient functionality are top priorities for food companies, what do consumer prioritize when purchasing plant-based foods.

The Plant-Based Protein Debate: What Consumers Want

The Plant-Based Protein Debate: What Consumers Want

Clean Label Texturizing Solutions for Dairy & Plant-Based Alternatives

$0.00

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.

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Avebe, the world’s leading producer of functional ingredients from potatoes, will discuss innovative technologies and new texture solutions developed to assist in developing high quality clean label dairy and plant-based alternative dairy products.

Duration: 1 hour

Speakers:

Michael Finfrock
North American Business Development Manager, Solanic® Potato Proteins
AVEBE

Alnout Koedijk
Global Strategic Marketing Manager
AVEBE U.A