Formulating Baked Products

Easy to Long-Range Strategies for Sustainable Protein Foods

Easy to Long-Range Strategies for Sustainable Protein Foods

THE CHALLENGES OF AND POTENTIAL steps toward achieving and maintaining a sustainable, global protein supply were the focus of a presentation from Clyde Don, Ph.D., a consultant in the food science and green chemical industries, based in the Netherlands, and Managing...

Plant vs. Animal Protein Functionality in Model Systems

Plant vs. Animal Protein Functionality in Model Systems

“FUNCTIONAL DIFFERENCES BETWEEN dairy and plant proteins will affect performance in beverage and bar applications,” said Hong Jiang, Wisconsin Center for Dairy Research, in her presentation titled “Characterization of Functional and Sensory Properties of Commercial...

Challenges and Solutions When Working with Protein and Fiber

Challenges and Solutions When Working with Protein and Fiber

 November 13, 2014, Global Food Forums -- The following is an excerpt from the Arla Foods'-sponsored  "2014 Protein Trends & Technology Seminar Report: Formulating with Proteins"   Protein and fiber are added to food systems for many reasons, both functional and...

Chef Baggs’ Culinary Approach to Protein

Chef Baggs’ Culinary Approach to Protein

The following is an excerpt from the Arla Foods Ingredients-sponsored "2013 Protein Trends & Technologies Seminar Report." A Global Food Forums, Inc. event, this in-person program provided compelling information for developers of protein-enhanced foods, beverages...