EMERGING HIGH PROTEIN-BASED FOODS could trigger implications under existing U.S. Federal Standards of Identity (SOI) regarding high protein labeling regulations, explained Jessica O’Connell, Partner with the international law firm, Covington & Burling LLP, in her...
PANEL: Managing Innovation: Entrepreneurial Startups to Going Mainstream Innovation at all levels and functions is a valuable organizational trait. From technology-based start-ups to mainstream companies, from concept ideation to creative operational efficiencies and...
June 1, 2018 — At the 2018 Protein Trends & Technologies Seminar, Kara Nielsen, Vice President, Trends & Marketing, CCD Innovation moderated a group of successful entrepreneurs. This post links to other posts related to those "Innovative Challenger Brands...
From reducing environmental damage and improved human health to feeding a growing population and improving animal welfare, there are many arguments for reducing our reliance on animal agriculture. Although once the fodder of science fiction, foods from animal cell...
In order to meet world demand for protein, food manufacturers need flexibility in choosing protein ingredients, including those from plant proteins. Factors to consider when selecting a plant protein include nutritional quality, functional attributes and sensory...
August 5, 2016—Algae have picked up a great deal of commercial momentum in recent years. There are over 50,000 species—from microscopic organisms to large seaweed—and all are exceptionally fast growing and productive. Crops of some mature in hours or days, instead of...
"Protein Appetite Leveraging" was presented at the 2015 Protein Trends & Technologies Seminar by Richard D. Mattes, MPH, PhD, RD, Distinguished Professor of Nutrition Science, Purdue University; Affiliated Scientist at the Monell Chemical Senses Center. Abstract:...
