![Formulating Products with Muscle Protein Synthesis in Mind [Presentation]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2023/01/Formulating-Products-with-Muscle-Protein-Synthesis-in-Mind-Bob-Murray-2022PTT-1080x675.jpg)
Abstract: Dietary protein is one nutrient that has mostly avoided being stigmatized as unhealthy. While carbohydrates and fats have periodically been painted as dietary villains, protein has remained above the fray, with a good-for-you halo to match. In recent years,...
![Dairy and Plant Proteins in Cultured Products [Presentation]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2023/01/Dairy-and-Plant-Proteins-in-Cultured-Products-Hillary-Sandrock-Highly-Redacted-2022PTT-1080x600.jpg)
Abstract: Plant-based dairy alternatives still account for less than 10% of the overall yogurt market. Taste and texture remain key barriers to broader acceptance. Plant proteins lack certain functionalities of dairy proteins and pose development challenges when...
![Functionalities and Processing Effects of Plant-based Proteins [Presentation]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2023/01/Functionalities-and-Processing-Effects-of-Plant-based-Proteins-Emma-Laing-2022PTT-1080x675.jpg)
Abstract: Plant-based proteins are primarily produced from dry and wet milling fractionation and crushing technologies into cereal (wheat, barley, oats), pulse (pea, lentil, faba bean, lupin) and oilseed (soy, canola and flaxseed) proteins. Depending on their taste,...
![Improved Protein Quality Through Blending & Processing [Presentation]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2023/01/Improved-Protein-Quality-Through-Blending-Processing-Matthew-Nowsorthy-2022PTT-1080x675.jpg)
Abstract: Interest in plant-based protein products has led to innovative consumer products whose success is aided by protein content marketing claims and Nutrition Facts panel information. In the U.S., the accuracy of these claims is regulated through the Protein...
Global Food Forums’ 2022 Protein Trends & Technologies Seminar takes place in Itasca, IL., USA, a suburban town some 30-minutes west of Chicago’s O’Hare airport. Our goal is to provide our attendees with a healthy conference experience. The following Covid 19...
![[Webinar] The Plant-Based Protein Debate: What Consumers Want Presentation](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2021/06/USB-Qualisoy-Webinar-FEATURE-1080x675.jpg)
The Plant-Based Protein Debate: What Consumers Want Speakers: Debora Scott, MBA, Market Research Expert, Illuminate Debora Scott is Principal and Co-Owner of illuminate, a full-service market research firm in Seattle, WA. Before starting illuminate in 2011, she...
Soy Protein Delivers on Nutrition, Quality & Sustainability The Plant-Based Protein Debate A webinar by U.S. Soy & Qualisoy® titled “The Plant-Based Protein Debate: What Consumers Want,” and hosted by Global Food Forums, provided detailed information on...
Welcome to Protein Trends & Technologies Seminar Library, which provides free access to valuable speaker presentations and post-conference summaries. A Sweetener Systems Library and Clean Label Library that provide access to summaries and presentations from past...
In the spring of 2021, Global Food Forums developed its first Premium Protein Webinar titled “Overcoming Technical Issues: Formulating with Protein Ingredients.” This publication, the 2021 Protein Trends & Technologies Webinar Magazine, is primarily based on...
April 2, 2021 — The presentation titled "Beyond Nutrition-Protein Blending for Improved Structure and Texture" was given by Laurice Pouvreau, Ph.D., Research Scientist and Expertise Leader Plant Protein Technology, Wageningen Food & Biobased Protein Research...
