![Hot Topics in Protein-Based Food Labeling [Presentation]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2023/01/Hot-Topics-in-Protein-Based-Food-Labeling-Jessica-OConnell-2022PTT-1080x675.jpg)
Abstract: Rising creativity in new animal- and alternative protein-based foods has also led to increased litigation. The use of claims regarding product benefits often is crucial for marketplace success, but care must be taken to minimize the risk of lawsuits and...
COMMON MYTHS REGARDING dietary protein were a key focus of the presentation, titled “New News About Protein: How Much is Too Much…and Not Enough,” provided by Steve Hertzler, Ph.D., RD, Sr. Scientist, Clinical Research, Abbott Nutrition. “Can protein give you energy?”...
THE DAIRY INGREDIENT SECTOR remains a dynamic and crucial source of proteins for foods and beverages. The global market for dairy proteins includes many mature ingredients. “However, it is the newer ingredients, such as native whey, micellar casein and peptides, that...
DAVID PLANK, A SENIOR RESEARCH FELLOW at the University of Minnesota and Managing Principal of WRSS Food and Nutrition Insights, offered valuable insights into developing keto-friendly food products in his presentation titled “Product Challenges in the Development of...
INITIALLY, PROTEIN ASSESSMENT involves gathering evidence necessary to support protein claims on food labels. In his presentation titled “The Impact of Processing on Protein Quality Measurements: Implications for Protein Content Claims,” James D. House, Ph.D., of the...
EMERGING HIGH PROTEIN-BASED FOODS could trigger implications under existing U.S. Federal Standards of Identity (SOI) regarding high protein labeling regulations, explained Jessica O’Connell, Partner with the international law firm, Covington & Burling LLP, in her...
The naming of products using novel and/or plant-based protein sources has been a top focus of federal and state regulators in the past few years. This presentation explored the federal regulatory framework at both FDA and USDA, recent actions at the federal and state...
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,...
WHEN IT COMES TO labeling, or more specifically, accuracy in protein labeling given the litigious society we live in, food and ingredient manufacturers have more to worry about than government oversight from the FDA and FTC. “The FDA looks at your labeling; the FTC...
Proteins for Health: Issues, Updates and Opportunities University of Minnesota nutrition and food science Professor Joanne Slavin addressed the comparative qualities of plant and animal proteins by highlighting some stark implications for product developers and vegans...
