EMERGING HIGH PROTEIN-BASED FOODS could trigger implications under existing U.S. Federal Standards of Identity (SOI), explained Jessica O’Connell, Partner with the international law firm, Covington & Burling LLP, in her presentation titled “From Cellular...
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...
Challenger brand companies have captured the attention of the business community and loyal consumers as their boldness and creativity change the status quo. With resources less than would be expected considering their business ambitions, they have been defined by...
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—Global Food Forums, Inc.—The following is an excerpt from the "2015 Protein Trends & Technologies Seminar Business Highlights Report." Algae have picked up a great deal of commercial momentum in recent years. There are over 50,000 species—from...
It is well known that proteins provide essential amino acids required for life. What is less understood is the role they play in satiety and weight management. This presentation looked at theories and research that help delineate how proteins influence hunger, energy...
