Formulating Bars and Snacks

Protein Trends & Technologies Seminar Events

Protein Trends & Technologies Seminar Events

This lists past and future Protein Trends & Technologies Seminar Events. These two day in-person events consist of a one-day Pre-Conference Program: Protein Business Strategies and a one-day Technical Program: Formulating with Proteins. Attendees can register for...

2020 Flavoring Protein-Based Products Magazine

2020 Flavoring Protein-Based Products Magazine

Global Food Forums’ editorial staff has prepared a 2020 Flavoring Protein-Based Products Magazine. The food science technical publication contains key post-conference summaries of presentations by impartial and non-commercial recognized authorities in the food...

Plant vs Animal Protein Functionality

Plant vs Animal Protein Functionality

“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...

Wella Cashew Cacao Chaga Bar 2020 Protein Sampling Station

A new variety of Wella Bar, Cashew Cacao & Chaga, was launched in 2019. It has a number of "on-trend" characteristics such as the need for a refrigerated distribution chain (thus avoiding the need for emulsifiers), plant-based proteins and chaga mushrooms. This...

Keto-Friendly Protein Food Development Challenges Presentation

Keto-Friendly Protein Food Development Challenges Presentation

Formulating new keto-friendly protein food products presents challenges for delivering the flavor and nutrition profile expected by a discerning and expanding consumer market. Beyond the challenges of achieving the taste and texture to meet consumer appeal,...

Maximizing Benefits: Whey Protein Formulations

Maximizing Benefits: Whey Protein Formulations

June 1, 2018 — At the outset of his presentation, “Formulating with Whey in a Fully Transparent Market,” Chris Lockwood, Ph.D., President, Lockwood LLC, described some of the advantages that protein possesses, including its function as the only major nutrient to...

The Quest for Protein: Challenges & Opportunities

The Quest for Protein: Challenges & Opportunities

February 17, 2016—Factors that shape animal protein production and consumption trends can be placed into three buckets: disease, competitiveness and trade, said William Sawyer, MSA, Vice President, FAR Animal Protein, Rabobank, in his presentation "The Quest for...

Better Protein Ingredients via Controlled Maillard Reactions

Better Protein Ingredients via Controlled Maillard Reactions

January 21, 2016—By 2020, the global demand for protein ingredients is expected to reach 4.6 million tons and generate revenues of nearly $30 billion. But proteins can be problematic ingredients, and by using modified protein ingredients, a finished product’s...

Characteristics & Uses of Extruded Plant Proteins

Characteristics & Uses of Extruded Plant Proteins

January 5, 2016—Characteristics & uses of extruded plant proteins are many and varied, given that vegetable proteins can be texturized and extruded into different shapes, forms and uses for a variety of applications. In some cases, this provides a more feasible...

Steaks to Shakes: Protein on Shopping Lists

Steaks to Shakes: Protein on Shopping Lists

November 11, 2015—Protein is on consumers’ shopping lists for many reasons—wellness, strength, energy and satiety among them—but what’s become equally diverse in recent years is where those shoppers find it. In her presentation, “Steaks to Shakes: Protein on Shopping...