Food formulation

Keto-friendly Food Development

Keto-friendly Food Development

DAVID PLANK, A SENIOR RESEARCH FELLOW at the University of Minnesota and Managing Principal of WRSS Food and Nutrition Insights, offered valuable insights into developing keto-friendly food products in his presentation titled “Product Challenges in the Development of...

Improving Plant Protein Ingredients

Improving Plant Protein Ingredients

Plant proteins have come to the fore for a number of reasons. For one, [the raw materials generally] cost less than animal proteins. But they also align well with a number of emergent consumer trends, such as vegetarianism, veganism and sustainability. Thus far,...

Business Insights from Entrepreneurial Companies—Part 1

Business Insights from Entrepreneurial Companies—Part 1

IN THE WORDS OF ONE INDUSTRY WAG, “If you need to attend a class on innovation, you’re no innovator.” If you agree, not so fast! A panel entitled “Managing Innovation: From Entrepreneurial Startups to Going Mainstream” offered attendees of the 2019 Protein Trends...

Business Insights from Entrepreneurial Companies—Part 1

Business Insights from Entrepreneurial Companies—Part 2

“Managing Innovation: From Entrepreneurial Startups to Going Mainstream” offered attendees of the 2019 Protein Trends & Technologies Seminar a practical “how to” guide for innovators. It exposed pitfalls and proffered practical solutions to the challenges that...

Food Development, Marketing and Distribution

Food Development, Marketing and Distribution

Food Development, Marketing and Distribution “CHANGE HAS NEVER HAPPENED THIS FAST, and it will never be this slow again.” Andria Long, Growth Advisor, drew upon her years of innovation experience working with consumer-packaged goods (CPG) companies to lay out...

Protein and Flavor-A Formulation Challenge Presentation

Protein and Flavor-A Formulation Challenge Presentation

Combining flavorings, whether natural or artificial, with protein ingredients generally produces unexpected changes in the finished product’s sensory properties. Complex interactions can result in undesirable off-flavors and/or a changed flavor profile due to flavor...

Formulating with Whey in a Transparent Market Presentation

Formulating with Whey in a Transparent Market Presentation

Chris Lockwood, Ph.D., President, Lockwood LLC spoke at the 2018 Protein Trends & Technologies Seminar - Technical Program: Formulating with Proteins. His presentation was titled "Formulating with Whey in a Transparent Market."  As consumer trends dismantle the...

Plant Protein Physiochemical Properties Presentation

Plant Protein Physiochemical Properties Presentation

Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences spoke on "Plant Protein Physiochemical Properties" at the 2018 Protein Trends & Technologies Seminar. Samaranayaka's presentation noted that plant proteins are taking the center stage. They are needed...

Functional Properties of Plant Proteins

Functional Properties of Plant Proteins

June 1, 2018 — Trends driving consumer demand for plant proteins include health and well-being; the desire for plant-based and clean label products; and concerns related to food security and sustainability. The number of opportunities to use plant-based proteins will...

Protein Labeling and Quality Presentation

Protein Labeling and Quality Presentation

The need of accurate estimations of protein quantity and quality has gained further importance because of a new trend of development of protein enhanced products. Kjeldahl and combustion (Dumas) methods are widely accepted for total protein estimation but they lack...