2021 Premium Webinars Series: FOOD PROTEINS

Overcoming Technical Issues: Formulating with Protein Ingredients
Wednesday, March 24, 2021  10:00am CST (Chicago); 4:00pm GMT (London)

Global Food Forums’ 2021 Premium Webinar – Overcoming Technical Issues: Formulating with Protein Ingredients is designed for application scientists and R&D product formulators working on protein-based food, beverage and supplement products. This digital event is a new addition to Global Food Forums’ successful series of in-person Protein Trends & Technologies Seminars. (The 2021 in-person seminar is scheduled for September 28-29, Chicago area).

This food technology-based webinar will deliver insights and answers to three of the most common product development challenges facing R&D. {This previously written as three benefits, rewritten as issues/challenges}
• How to overcome challenges when flavoring protein products
• Ways to blend plant-based (& dairy?) proteins for better protein quality  {Need to check if Nosworthy will cover blending in dairy proteins.}
• Knowing the functional attributes of new protein ingredients

The Food Protein webinar will start with a 10-minute {??????}. The balance of the webinar will then turn to food science for practical approaches to solving issues in the use of protein ingredients in formulated products. Our featured expert speakers will provide “How-To” formulation advice that is practical, impartial, and that can be put to immediate use.

All attendees will have access to additional relevant documentation as well as a link to a helpful video providing a step-by-step guide for calculating PDAACS values.

Each of the webinars in Global Food Forums’ Premium Webinar Series require a nominal per person registration fee of $25. This webinar will be available On-Demand within 24 hours after the live presentation. Register and watch at your leisure.

 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

2021 Premium Webinars Series: FOOD PROTEINS

Overcoming Technical Issues: Formulating with Protein Ingredients
Wednesday, March 24, 2021  10:00am CST (Chicago); 4:00pm GMT (London)

Global Food Forums’ 2021 Premium Webinar – Overcoming Technical Issues: Formulating with Protein Ingredients is designed for application scientists and R&D product formulators working on protein-based food, beverage and supplement products. This digital event is a new addition to Global Food Forums’ successful series of in-person Protein Trends & Technologies Seminars. (The 2021 in-person seminar is scheduled for September 28-29, Chicago area).

This food technology-based webinar will deliver insights and answers to three of the most common product development challenges facing R&D. {This previously written as three benefits, rewritten as issues/challenges}
• How to overcome challenges when flavoring protein products
• Ways to blend plant-based (& dairy?) proteins for better protein quality  {Need to check if Nosworthy will cover blending in dairy proteins.}
• Knowing the functional attributes of new protein ingredients

The Food Protein webinar will start with a 10-minute {??????}. The balance of the webinar will then turn to food science for practical approaches to solving issues in the use of protein ingredients in formulated products. Our featured expert speakers will provide “How-To” formulation advice that is practical, impartial, and that can be put to immediate use.

All attendees will have access to additional relevant documentation as well as a link to a helpful video providing a step-by-step guide for calculating PDAACS values.

Each of the webinars in Global Food Forums’ Premium Webinar Series require a nominal per person registration fee of $25. This webinar will be available On-Demand within 24 hours after the live presentation. Register and watch at your leisure.