Formulating Beverages

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...

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,...

Consumer Views on Protein

Consumer Views on Protein

CONSUMER VIEWS ON PROTEIN CONSUMERS AROUND THE GLOBE are increasingly interested in eating more protein, and they are obtaining that protein from an evolving variety of sources. Julie Johnson, General Manager of HealthFocus International, presented illuminating...

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...

Helpful Insights on Proteins and Flavors

Helpful Insights on Proteins and Flavors

June 1, 2018 — No food ingredient may be more influential than flavors. “We make selections about taste and preference of food based on these small sets of molecules that are barely perceptible and measurable,” said Robert McGorrin, Ph.D., CFS, Department Head and...

Formulating with Proteins: Processing & Flavor Challenges

Formulating with Proteins: Processing & Flavor Challenges

February 23, 2017—In consumers who regularly consume protein beverages, whey protein is the most desired protein, followed by milk protein, said MaryAnne Drake, Ph.D., Professor of Food Science at North Carolina State University, in her 2016 Protein Trends &...

2016 Protein Trends & Technologies Seminar

2016 Protein Trends & Technologies Seminar

RELATED LINKS: Protein Trends & Technologies Seminar Sponsors & Exhibitors Directory Food Proteins R&D Academy All Global Food Forums Protein Trends & Technologies Events The 4th annual Protein Trends & Technologies Seminar was held May 3-4 in Oak...