Overcoming Formulation Issues-Protein Ingredients: 2021 Premium Webinar


Global Food Forums’ 2021 Premium Protein Webinar is designed for application scientists and R&D product formulators working on protein-based food, beverage and supplement products. The food technology-based webinar will deliver insights and answers to three of the most common product development challenges facing R&D. The webinar will discuss “Overcoming Formulation Issues-Protein Ingredients” and  provide information on the following topics.

  • How to work with protein and protein ingredient blends for optimum product texture
  • Understanding protein ingredient blending to improve the protein quality of plant-based products
  • Gaining insights into working with flavorings for protein foods and beverages

Attendees will have access to additional related documentation and a helpful video that provides a step-by-step guide for calculating PDAACS values.

As one of Global Food Forums’ new Premium Webinars, a nominal registration fee of $25 is required. This webinar will be available On-Demand within 24 hours after the live presentation. Register and watch at your leisure.

Join us on Wednesday, March 24, 2021 at 10:00am CST (Chicago) / 4:00pm GMT (London) for one and a half hours of actionable technical advice into overcoming formulation issues – protein ingredients.

 10:00am — 10:05am       Moderator  – Peter Havens, Co-owner, Global Food Forums, Inc. 
 10:05am — 10:15am       Emerging Protein Trends & Interesting News Bites
Claudia Dziuk O'Donnell photoClaudia Dziuk O’Donnell, Co-Owner, Global Food Forums, Inc.

This presentation offers a short, fast-paced tour through recent data and thought-provoking (even curious) news items on the food protein industry. Topics include consumer attitudes; Covid-19’s impact; current, emerging and truly novel protein sources; developing marketplace trends & concepts.

 10:15am —10:45am       Beyond Nutrition: Protein Blending for Improved Structure and Texture

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. Research Scientist, Agriculture and Agri-Food Canada, Guelph, 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 Emeritus, 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



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A Global Food Forums, Inc. Event