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Non GMO Certification Presentation

Non GMO Certification Presentation

Hard to believe that what started as a consumer driven movement over 11 years ago is now one of the strongest crusades in the natural products industry. According to Nielsen, sales of food labeled “non-GMO” grew more than $8 billion from 2012 to 2016, reaching nearly...

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...

Expected to Achieve Non-GMO Project Verification?

Expected to Achieve Non-GMO Project Verification?

July 20, 2016— Expected to achieve non-GMO project verification?  There are many things you need to know if you’re going to pursue non-GMO Project verification, including definitions, retail and consumer perception, the legislation surrounding them and the background...

Formulating On Trend Products Presentation

Formulating On Trend Products Presentation

"Formulating On-Trend Products" was presented at the 2016 Protein Trends & Technologies Seminar by Heather Maskus MSc, Project Manager, Pulse Flour Milling and Food Applications, Cigi (Canadian International Grains Institute). Abstract: Great emphasis is placed on...

Update GMO Labeling Presentation

Update GMO Labeling Presentation

"Update: GMO Labeling" was presented at the 2016 Protein Trends & Technologies Seminar by Chip English, Partner, Davis Wright Tremaine LLP. Abstract: GMO labeling issues involve the role of government, science, industry and consumers in determining whether and how...

Of Allergens and Proteins

Of Allergens and Proteins

June 1, 2015 — There are a lot of myths about food allergens, including the myth that certain proteins are non-allergenic. In fact, every protein has the potential to become an allergen. The key to dealing with allergens is careful management within manufacturing...

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...

Applying Chemistry to Solve Protein Flavoring Issues

Applying Chemistry to Solve Protein Flavoring Issues

November 7, 2014 - One need not be an industry veteran to know the consumer’s bottom line is taste—and its close companion is flavor. Yet, as more proteins find their way into everything from sports beverages to energy bars, product developers are applying chemistry...

Regulations on Protein Claims & Ingredients

Regulations on Protein Claims & Ingredients

October 14, 2014 - New protein ingredients are developed for a number of reasons, such as replacing allergenic proteins, providing more gluten-free or vegan options, or satisfying consumer demands for “natural” or “healthier” food options. As such, communication with...

Protein and the Global Consumer

Protein and the Global Consumer

October 3, 2014 -  The biggest factors that determine whether a consumer will purchase one brand’s product vs. another rarely change: They are price, better taste and better nutrition. The items that typically follow are things consumers want less of, such as fat,...