HIGH-PROTEIN DIETS mean different things to different people. So stated Kasey Farrell, Data Product Manager, Product Intelligence Team SPINS, while setting the stage for her talk “The Age of Protein: Emerging Opportunity for Plant-Based Alternatives.” Historically,...
MORE THAN HALF OF U.S. CONSUMERS say that they have protein at every meal. That equates to over 300 billion meals with protein per year in the U.S. and Canada. “Of these consumers, 31% say that the source of their protein does matter, and 20% are actively monitoring...
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...
EMERGING HIGH PROTEIN-BASED FOODS could trigger implications under existing U.S. Federal Standards of Identity (SOI), explained Jessica O’Connell, Partner with the international law firm, Covington & Burling LLP, in her presentation titled “From Cellular...
Decisions as to where consumers could obtain protein use to revolve around center of the plate choices in the form of one barnyard animal or another. Today, consumers look for and find protein from a multitude of sources. It isn’t just vegans and vegetarians drinking...
May 1, 2017--Global Food Forums, Inc.’s fourth annual Protein Trends & Technologies Seminar was held in Oak Brook, Ill., USA. A Pre-conference: Business Strategies program was held on May 3rd, 2016, followed by a Technical Program: Formulating with Proteins on May...
December 9, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2016 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients, Amco Proteins, Givaudan, Orochem Technologies, RiceBran Technologies and...
November 11, 2015—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients. About the Seminar: Following sold-out events in 2013 and 2014, the 2015...
Proteins possess a variety of properties enabling them to emulsify, thicken and contribute other needed functions to a food’s matrix. In some situations, however, protein claims but not their actions are desired. In other cases, specific meat-mimicking characteristics...
