Food formulation

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...

Protein Blends for Functionality Presentation

Protein Blends for Functionality Presentation

The world demand for protein is expected to increase. Most traditional foods incorporate animal-derived proteins, and most ‘new source’ proteins do not yet perform to the same quality in application. Many consumer products bridge the gap by combining proteins from...

Formulating with Milk Proteins Presentation

Formulating with Milk Proteins Presentation

Even as media buzzes with news on proteins from insects and an emerging array of plant materials, milk proteins remain at the cornerstone in many food and beverage applications. The main reasons include better flavor, nutrition and functionality. The milk proteins are...

Protein Flavoring Challenges Presentation

Protein Flavoring Challenges Presentation

From algae to whey, sources of proteins for use in foods and beverages continue to proliferate. Proteins are formulated into products for their nutritional and functional benefits, but final products must also meet consumers’ high expectations for taste. Flavoring any...

Disruptive Protein Technologies Presentation

Disruptive Protein Technologies Presentation

Plant proteins have incredible potential for innovation. Advances in plant breading and processing, such as protein extraction and purification, have created ingredients with new functional properties. Inventive developments in protein texturing are being used to...