From 2013 through 2022, Global Food Forums held annual seminars on food proteins. These presentations by world-class speakers produced high-quality, non-commercial Protein Trends & Technologies programs involved in the development of protein-centric foods and beverages. Most annual events were held over two days. One day had with a protein business focus, the other a focus on technical aspects of protein ingredients. The agenda of the annual programs are listed below.
The Business Strategies Program provided information on consumer and business trends, the protein ingredient marketplace, and other data and insights relative to the supply of protein ingredients. Those whose businesses were impacted by changes in the protein ingredient supply benefitted. On a second day, the Formulating with Proteins Technical Program information on proteins’ nutritional and physiochemical properties and their interaction with food and beverage matrixes. Speakers on regulatory, allergenicity, protein sourcing and other topics critical to product formulators provided insights into the broader context of factors that influenced product success.
2022 Protein Trends & Technologies Seminar Program
BUSINESS STRATEGIES PROGRAM
The Rise & Rise of Proteins: Global Consumer & Innovation Trends Driving Protein to New Heights
— Tom Vierhile, MBA, VP Strategic Insights, North America, Innova Market Insights
New product protein content marketing claims are on the rise.
From Standards of Identity to Sustainability Claims: Hot Topics in Protein-Based Foods
— Jessica P. O’Connell, Partner, Covington & Burling
Establishing a Standard of Identity for novel protein-based products.
Enabling Protein Claims & Improved Protein Quality Through Blending & Processing Protein Ingredients
— Matthew G. Nosworthy, Ph.D., Research Scientist, Agriculture and Agri-Food Canada
Factors influencing protein quality and, in turn, nutritional quality and claims.
Consumers and the Protein Product Explosion: Flavor Still Rules
— MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, William Neal Reynolds Distinguished Professor, North Carolina State University
Protein use poses challenges of flavor, texture and consumer perception.
Plant-Based Proteins’ Functional Properties & Processing Technologies
— Emma Laing, MSc, Program Facilitator, Saskatchewan Food Industry Development Centre
Unique process technologies affect protein functionality.
The Best of Both Worlds: Combining Dairy and Plant Proteins in Cultured Products
—Hillary Sandrock, CFS, Product Development Food Scientist, Merlin Development, Inc.
Reaping the benefits of both dairy and plant proteins.
Dairy Protein Ingredients Deliver Benefits for Consumers and Product Development
— Phillip S. Tong, Ph.D., Prof. Emeritus, Dairy Science, California Polytechnic State University, San Luis Obispo
Dairy proteins provide taste, nutrition and functionality.
Novel-Sourced Protein Ingredients: Critical Scientific Components for Regulatory Compliance
— Ray A. Matulka, Ph.D., Director of Toxicology, Burdock Group Consultants
Rigorous criteria are required to secure GRAS status of new protein ingredients.
2022 FORMULATING WITH PROTEINS TECHNICAL PROGRAM
Case Study Stories: An Inside Look at Developing Innovative Products
— Jaime Reeves, Ph.D., Executive Vice President, Product Development & Commercialization, Mattson
Product development challenges of four novel-protein products.
Raw Materials & Processes Shaping the Next Generation of Plant-Based Meat
— Mian N. Riaz, Ph.D., Associate Dept. Head and Holder of the Professorship in Food Diversity, Dept. of Food Science and Technology; Texas A&M University
Protein Sources & Functionalities Impact Plant-Based Meats. Where’s the Protein?
The Challenges of Formulating Non-Dairy Cheese Analogs with Similar Nutrition to Their Dairy Equivalents
— Jonathan Gordon, Ph.D., President, Glasgow Growth Partners
Can plant-based “cheeses” truly simulate dairy-based cheeses?
The Science of Muscle Protein Synthesis: Practical Takeaways for Product Developers
— Bob Murray, Ph.D, FACSM, Managing Principal, Sports Science Insights, LLC and Co-founder and former Director, Gatorade Sports Science Institute
Formulating to enhance Muscle Protein Synthesis (MPS).
Sustainability Considerations of Dairy Versus Plant-derived Protein Ingredient Processing
— Jacob Smith, Ph.D., Innovation Analyst, RTI Innovation Advisors
Opportunities for sustainability improvements exist on both sides.
The Future of Baking: High Protein, Low Net Carbs and Keto Baking Hacks
— Lin Carson, Ph.D., Founder & CEO, BAKERpedia
Mimicking the properties of wheat protein and sugar in keto baking.
Streamlining Product Development using Specialty Protein Testing
— Cosmin Beliciu Ph.D. Project Leader, Product and Process Development, The National Food Lab, Inc. (The NFL)
Specialty testing establishes functionality fingerprint of protein ingredients.
Regenerative Agriculture: What’s Behind the Fast-Growing Animal & Plant Protein Market Opportunity
— Kerry Hughes, MSc, Ethnopharm, President and A Greener World, Advisor
Changing the global conversation from “sustainability” to “regeneration.”
2021 Premium Protein Trends Technologies Webinar
2021 FORMULATING WITH PROTEIN INGREDIENTS PROGRAM
Formulators working with protein ingredients strive to optimize a product’s texture, flavor and nutrition (i.e., protein quality). This webinar, which replaced an in-person event during the Covid19 epidemic, delivered insights into these challenges.
Emerging Protein Trends & Interesting News Bites
— Claudia Dziuk O’Donnell, MSc, MBA, Co-Owner, Global Food Forums.
A short, fast-paced tour through recent data and thought-provoking news items on food proteins.
Beyond Nutrition: Protein Blending for Improved Structure and Texture
— Laurice Pouvreau, Ph.D., Research Scientist & Expertise Leader Plant Protein Technology, Wageningen Food & Biobased Protein Research Group
This presentation looks at working with proteins and protein ingredient blends for optimum texture.
Increasing Plant-Based Products’ Protein Quality through Ingredient Blending
— Matthew G. Nosworthy, Ph.D. Agriculture and Agri-Food Canada.
How to blend complementary proteins to overcome a common limitation of plant-based proteins—lower PDCAAS scores compared to some animal proteins—was discussed.
Formulated Protein Foods & Beverages: Flavoring Tactics
— Gary Reineccius, Ph.D., Professor Emeritus, Department of Food Science & Nutrition, University of Minnesota
Research insights and unknowns into the challenges of flavoring protein-based formulated products was presented.
2019 Protein Trends & Technologies Seminar Program
2019 BUSINESS STRATEGIES PROGRAM
Protein Proliferation: Understanding the Consumers’ Total Protein Landscape
— Meagan Nelson, MBA, Associate Director, Nielsen Growth & Strategy
Options for protein consumption continue to proliferate across nearly every aisle of the store.
Calling upon Nielsen’s extensive repository of data, the vast landscape of protein products from which consumers may choose was explored.
The Global Market for Whey and Other Dairy Proteins
— Tage Affertsholt, MSc, Owner, 3A Business Consulting
The dairy ingredient sector remains a dynamic and crucial source of proteins for foods and beverages. This presentation will present market data on a wide range of whey and milk-derived proteins. They will include Whey Protein Concentrates, Whey Protein Isolates, Whey Protein Hydrolysates, Milk Protein Concentrates, Milk Protein Isolates, Casein/caseinates as well as Micellar Casein and Native Whey Proteins. Some emerging protein ingredients will also be included in the presentation. For several ingredients, their market size, market development, market outlook and the industrial players will be highlighted as will be product launches and application sectors with illustrations of user companies.
New News on Protein: How Much is Too Much…and Not Enough?
— Steven Hertzler, PhD, RD, LD, Senior Scientist, Clinical Research, Global Science and Medical Affairs, Nutrition Science & Innovation, Abbott Nutrition
Protein is a much misunderstood nutrient. Inaccurate information is everywhere and people have many questions. Will too much protein hurt my kidneys or my bones? How much protein is too much? How much protein do I need? This presentation will answer these and several other protein questions. Updates from the world of protein research will also be discussed. Bring your questions and be prepared to beef up your knowledge about protein!
PANEL: Managing Innovation: Entrepreneurial Startups to Going Mainstream
Innovation at all levels and functions is a valuable organizational trait. From technology-based start-ups to mainstream companies, from concept ideation to creative operational efficiencies and brand management strategies, taking a novel approach can increase the chance of success for a project, company or individual. Members of this seminar’s Innovation Panel will share insights into the importance, challenges and successes in nurturing the spirit of innovation within a company.
— Moderator: Kara Nielsen, Vice President, Trends & Marketing, CCD Helmsman
PANELISTS:
— Umaima Merchant, MSc, MBA, Director of Innovation & Growth, Premier Nutrition
— Mark Haas, Partner, CCD Helmsman
— Didier Toubia, CEO, Aleph Farms
— Anthony M. Brahimsha , Founder & CEO, Prommus
— Scott Mandell, MBA, President, Cannabistry Labs / Co-Founder, M Plant / Partner, Mandell Ventures / Founder and Former CEO, Enjoy Life Foods
The Age of Protein; Emerging Opportunity for Plant-Based Alternatives
— Kasey Farrell, MPH, Data Product Manager, SPINS
As consumers seek alternative protein sources for nutritional and socially conscious reasons, companies must keep pace with new ingredients and production methods that compete with traditional animal protein. With SPINS’ unique purview into new ingredients and trends driving the growth of the alternative protein market, this session will identify emerging, innovative protein sources and introduce solutions for companies seeking to evolve their portfolio to meet evolving consumer demands.
Impact of Disruption on the Future of Food
— Andria Long, Insights & Strategy Executive / Former VP Innovation & Consumer Insights at Johnsonville
Advancing technologies will continue to have broad implications for the food landscape. Consumer expectations are being driven to higher levels that impact where, when and how they obtain food. Their increased access to data has propelled the need for greater transparency and disruptive forces are pressuring traditional food manufacturers in other ways. There is unprecedented competition from entrepreneurial startups and unforeseen competition from outside the food industry. This presentation will provide insights into factors and examples driving these changes and delve into what it means for product development, innovation and the future of food. Most importantly, how can organizations learn to quickly evolve to survive and succeed?
2019 Formulating with Proteins Technical Program
Emerging Global Consumer Views on Protein: Usage Patterns and Preferred Sources
— Julie Johnson, General Manager, HealthFocus International
Proteins are a critical component of all diets. However, consumers can differ significantly in their attitudes toward proteins. Factors depend on the type of protein and benefits being considered, as well as consumer demographics like age, sex, country in which they live and so on. While the emphasis of this presentation is on U.S. consumers, it will take a worldwide view of how consumer attitudes have changed over time toward protein products including preferred sources. Examples of several newly launched products that exemplify these trends will be included in the presentation and the Innovative Protein Product Sampling Station.
From Cellular Agriculture to Plant-based Milks: Hot Issues in the Protein Arena
— Speaker: Jessica O’Connell, Partner, Covington & Burling, LLP
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 will explore the federal regulatory framework at both FDA and USDA, recent actions at the federal and state levels, what to expect in the coming year, and key considerations particularly for the protein industry to minimize risk and maximize marketing flexibility.
Sports Nutrition and Specialty Diets: From Keto to Vegan
— Marie A. Spano, MS, RD, CSCS, CSSD, Sports Nutrition Expert
This session will merge the research on protein for sports performance, satiety and attenuating muscle loss with aging with trendy diets while covering the benefits and issues surrounding popular and emerging types of protein.
Plant Proteins: Structural and Functional Properties & Use in Food and Beverage Formulations
— B. Pam Ismail, PhD, Director, Plant Protein Innovation Center and Assoc. Prof., Dept. of Food Science & Nutrition, University of Minnesota
This presentation covered the evaluation of various plant proteins, from pea, camelina, and pennycress, highlighting their structural and functional properties and potential applications. Structural characteristics and functional properties of the protein concentrates, isolates and hydrolysates also were discussed and compared to reference proteins, whey protein isolate and soy protein isolate.
A Characterization Study of the Functional Properties and Applications for Dairy and Plant Proteins
— Hong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research (WCDR)
The flavor and functional properties of 30 different commercially available dairy and plant proteins such as milk protein concentrate and isolate, milk-derived whey protein, whey protein concentrate and isolate, soy, potato, pea, and rice proteins were evaluated. Their functional differences impacts their performance in a high-acid and low-acid model beverage system and a high protein nutrition bar application.
Creative Reformulation of Protein Foods: Five Steps Toward a Sustainable Protein Supply
— Clyde Don, PhD, Managing Director, CDC FoodPhysica
With a surging global population to feed, it is crucial to develop protein foods and beverages from sustainable sources. Such products also are increasingly valued by consumers, although they often lack the texture and taste appeal of traditional foods. For example, the current approach of using a single source of plant protein to mimic meats is suboptimal. This presentation takes an overview of protein sources, and technologies and offers practical suggestions on what can be done now to improve the quality of sustainable protein products. It will then discuss more sophisticated technologies that may well hold the future of new and sustainable industrial proteins.
The Impact of Processing on Protein Quality Measurements: Implications for Protein Content Claims
— James D. House, Ph.D., P.Ag., Professor & Head, Dept. of Food and Human Nutritional Sciences, University of Manitoba
Promoting protein-rich foods to consumers requires an understanding of the evidence needed to support nutrient content claims. Depending on country regulations, claims generally require evidence of protein quality, as measured by methods including the Protein Digestibility-Corrected Amino Acid Score (PDCAAS), the Protein Efficiency Ratio (PER) and perhaps in the future, the Digestible Indispensable Amino Acid Score (DIAAS). These methods essentially reflect two key parameters: 1) the amino acid composition of the protein, and 2) the extent to which the protein is digested and the amino acids absorbed and made available for the body’s needs. This presentation will look at research into how food processing technologies, including extrusion, thermal processing, fermentation and isolation impact the measured values of plant protein quality.
Product Challenges in the Development of Protein and Keto-friendly Food Products
— David Plank, PhD, Managing Principal, WRSS Food & Nutrition Insights; and Senior Research Fellow, Department of Food Science and Nutrition, University of Minnesota
Formulating new food products with a high-protein and keto-friendly profile presents unique challenges for delivering the flavor and nutrition profiles expected by a discerning and expanding consumer market. Beyond the challenges of achieving the taste and texture to meet consumer appeal, complicated regulatory hurdles need to be addressed to properly label for protein content and claims. Insights into these issues will be discussed on a practical basis for product developers and manufacturers. This presentation will focus on a case study involving on the development of almond-based products for this target market. Additionally, the range of nutrition profiles that legitimately fit a keto-friendly profile will be reviewed.
2018 Protein Trends & Technologies Seminar
2018 BUSINESS STRATEGIES PROGRAM
Consumer Trends in Protein: What is the Real Marketing Opportunity?
— Steve French, MBA, Managing Partner, NMI
Over 140 million Americans are seeking foods that are high in protein, creating opportunities for many consumer-packaged goods categories throughout the supply chain. And, with two-thirds of consumers using high-protein foods/beverages, what is driving this trend based on the reasons for use? Insights and analysis, driven from NMI databases based on over 100,000 consumer interviews, on these topics among others will be presented. This session will also focus on who the primary consumer targets really are, such as NMI’s WELL BEINGS who will continue to drive alternative forms such as plant and insect-based protein into the mainstream. Are you maximizing your opportunities in the marketplace? Come explore tomorrow’s trends for actionable marketing strategies today.
Global Trends, Drivers and Prospects in the Evolving Sports Nutrition Market
— Carolina Ordonez, MBA, Senior Consumer Health Analyst, Euromonitor International
Consumers worldwide are adopting healthy living and fitness trends, especially across developed markets where healthy lifestyles have become the new normal. Protein continues to drive the sports nutrition industry; however, broad categories of new users are emerging, looking for products that support their fitness goals and match their lifestyles. This is correspondingly expanding the consumer base for sports nutrition and protein products. To succeed in this new world, firms need to understand consumers’ crowd culture to better engage them while continuing to innovate based on consumer demands.
Emerging Protein Ingredient Technologies For Strategic Business Development
— David Lafond, Ph.D., MBA, Owner, Lafond Food Technology LLC
As concerns about health, environment, sustainability and animal protection increase, US consumers are looking to alternative sources of protein over more traditional animal-based choices. Ingredient companies are exploring new plant-based sources of protein however, these proteins may not be as economical and or provide the same nutritional value. New technologies in genetics are providing tools to address some of these concerns. Using these technologies, startup companies are entering the protein market. This presentation will provide an overview of new protein sources and the technologies used to produce them.
PANEL: Innovative Challenger Brands
— Kara Nielsen, Vice President, Trends & Marketing, CCD Innovation
Challenger brand companies have captured the attention of the business community and loyal consumers as their boldness and creativity change the status quo. With resources less than would be expected considering their business ambitions, they have been defined by their mindset. They often defy category drivers, market leaders, operational norms, customer experiences and/or expectations. Their energy, vision and marketing activities disrupt the market to produce sustained, significant growth for their companies. The entrepreneurial panelists will speak on the visions they have for their company. Top business challenges will be explored such as product development and marketing to regulations and operations.
PANELISTS:
— Miyoko Schinner, CEO & Founder, Miyoko’s Kitchen
— Dariush Ajami, Ph.D., Vice President, Research and Development, Beyond Meat
— Kurt Seidensticker, CEO and Founder, Vital Proteins
— Natalie Shmulik, M.L.A., CEO, The Hatchery Chicago• Food & Beverage’s Migration to E-commerce; The Tipping Point Is Here
— Darren Seifer, Executive Director, Industry Analyst – Food Consumption, NPD Group
The food and beverage industry has only begun its migration from a solely brick-and-mortar world to one that relies heavily on e-commerce but all signs show it’s accelerating. This session will explore the opportunities for marketers as well as barriers consumers face when deciding to purchase their groceries online. Attendees will also be given a glimpse into the future of what the food industry can expect based on NPD’s research in other industries that are further along the migration path to online sales.
Animal Protein Minus the Animal: The Rise of Cellular Technologies
— Brad Barbera, MBA, Director Of Innovation, The Good Food Institute
From reducing environmental damage and improved human health to feeding a growing population and improving animal welfare, there are many arguments for reducing our reliance on animal agriculture. Although once the fodder of science fiction, foods from animal cell technologies are becoming a cost-effective reality. This presentation will provide an overview of commercial advances in “clean meat” foods and delve briefly into the emerging technologies and future opportunities behind their production.
2018 FORMULATING WITH PROTEINS TECHNICAL PROGRAM
Trends & Takeaways in the [Still] Hot Protein Product Marketplace
— Lynn Dornblaser, Director, Innovation & Insight, Mintel
Consumers continue to look to protein-centric products for health, appearance and basic food needs. As this category has grown and increasingly moved mainstream, the large number of product launches has allowed for and even required increased innovation as a point of differentiation. This presentation provides an update on current consumer interests in this area. It will additionally take a deeper dive into creative new products among protein-promoting foods and look at a few ideation-inspiring products from other food categories.
Protein Quality and Labeling: Defending Attacks from Regulators, Attorneys and Competitors
— Justin J. Prochnow, Shareholder, Greenberg Traurig, LLP
Protein call-outs are often an important element of the marketing and labeling of food, beverage and supplement products. As alternative protein sources, such as collagen, gelatin, and plant-based proteins are explored, questions regarding the quality of such proteins and the range of permissible claims are raised. Additionally, the scrutiny of protein claims has also increased, drawing attention from federal and state regulators, class action plaintiff lawyers, and competitors alike. Accordingly, in this session, we will discuss how companies can understand considerations regarding protein quality and permissible claims, which is paramount to achieving success while staying out of trouble.
Food Allergies: A Challenge for Current and Emerging Proteins
— Steve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska
The food industry has been reasonably well versed in the basics of food allergies including hazards and control steps. However, the food supply is changing. Consumers are attracted to emerging sources of protein and entrepreneurial food companies market exciting, nutritious, but nontraditional ingredients in their foods and beverages. In some products, the level of protein is comparatively high. While proteins add value to new food products, they can also occasionally lead to the development of food allergies in some consumers. This presentation will provide a greater understanding of the potential allergic risks associated with current and novel protein sources. Consumer risks are low and manageable with adherence to good labeling practices. And, new clinical approaches to increasing protein tolerance in infancy will be discussed.
Plant Proteins: Opportunities, Challenges & Tips for Successful Use in Formulations
— Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences
Plant proteins are taking the center stage to fulfil the rising demand for protein foods and supplements and the need to find sustainable protein sources for a growing world population. While numerous plant protein sources have been introduced into the market, food formulators are trying figure out how to select and utilize these proteins to achieve the optimal product quality and flavor. Identifying target consumers and specific food applications improves the likelihood of success when these innovative ingredients are incorporated into conventional and new food formulations. Additionally, important information includes the availability, affordability, safety, regulatory status, and most importantly the functionality, taste, and color characteristics of protein sources.
Formulating With Whey In A Fully Transparent Market
— Chris Lockwood, Ph.D., President, Lockwood LLC
As consumer trends dismantle the use of proprietary blends and regulators take aim at protein claims, formulators and brands need to evolve in their use of protein if they’re to stay ahead of their competition. Learn why whey is and will remain the protein leader; when to use different WPCs, WPIs, or any number of degrees of hydrolysate and forms of WPH; when you should combine proteins; why you need to throw out the thinking that proteins differ only because of their amino acid profiles and speed of absorption; and, what’s on the horizon for discoveries in protein efficacy.
Nutrition Strategies to Protect Muscle Health During Aging: The Value of Protein
— Douglas Paddon-Jones, Ph.D. Professor, Department of Nutrition and Metabolism, The University of Texas Medical Branch
This presentation will highlight strategies to protect muscle and metabolic health during aging. Ongoing research has bolstered support for adopting a meal-based approach to protein consumption instead of a less specific daily recommendation. We contend that meeting a protein threshold (approximately 30 g/high quality protein per meal) represents a promising strategy to preserve muscle mass while controlling body fat. Optimizing dietary protein intake requires detailed and coordinated consideration of factors including age, body composition status and goals, energy requirements, physical activity and exercise goals, and health status. Data from a series of NIH, NASA and industry-funded trials will be shared.
Non-GMO Transparency: Understanding your Options
— Nancy Knight, Director of Quality and Regulatory Compliance, Orgain
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 $21.1 billion in total sales. While USDA Organic Certification and Non-GMO Project Verification are the behemoth’s in this category, other schemes are accepted by retailers such as Whole Foods. During this session we will look at the risks and benefits of the satisfying the consumers desire to known by exploring the most accepted non-GMO labeling options available in North America.
Protein + Flavor = A Formulation Challenge
— Robert J. McGorrin, Ph.D., Jacobs-Root Professor & Department Head, Dept. of Food Science & Technology, Oregon State University
Combining flavorings, whether natural or artificial, with protein ingredients generally produces unexpected changes in the finished product’s sensory properties. Complex interactions can result in undesirable off-flavors and/or a changed flavor profile due to flavor binding and release among other reasons. To provide insights into how to develop more consumer-pleasing foods, beverages and nutritional products, this presentation delves into proteins and flavorings, formulations and processing to show what can happen and offer considerations in how to improve the outcome.
2017 Protein Trends & Technologies Seminar
2017 BUSINESS STRATEGIES PROGRAM
A New Look at the Changing Protein Category
— Scott Dicker, Nutritional Researcher, SPINS
SPINS identifies trends early through its proprietary retailer network, and the protein trend is one that it has been watching for several years. Join SPINS to hear more about the impact that the protein trend has had at retail including new categories in which protein-enhanced products have been appearing. Hear about the different sources of protein it has recently seen including the heightened interested in plant-based proteins and the types of claims that protein-focused manufacturers are emphasizing. The presentation will also spend time on the role protein has in sports-performance-enhancing products. Come, learn and take away insights to help drive your protein product development and sales.
A Healthy Perspective: Protein Trends and the American Consumer
— Liz Sanders, MPH, RDN, Associate Director, Nutrition & Food Safety International Food Information Council Foundation (IFIC)
This presentation uncovers insights into Americans’ perceptions and misconceptions about protein. It also dives into new findings about consumer definitions of the term “healthy,” in-depth views on processed foods, and drivers of food purchasing.
Supply Chain Challenges: Organic and non-GMO Ingredients
— Nathan Clark, MSc., Director of Business Development, Mercaris
This presentation provided insights into surprising supply and demand factors and the unique attributes of the supply chain that impact raw material sourcing and sustainability.
How to Identify Trends to Stay Relevant with the Evolving Consumer Market
— Blake Mitchell, Partner and President, Interact On Shelf
What is a trend and how does one identify them? This presentation examines how and where to uncover trends. From farmers’ markets, food trucks, independent grocery stores and restaurants to retail concepts like juice bars as well as trade shows, crucial insights can be garnered through a strategic approach. The ability to identify movements among consumers and keep “hip to what is happening” in the world provides a competitive advantage for your own business and your customers as well.
The Food Industry’s Current and Future Regulatory Environment
— Jessica P. O’Connell, Special Counsel, Covington & Burling’s Food and Drug practice group
The new Presidential administration will likely lead to some changes in how FDA and USDA regulate food and food ingredients over the next few years and beyond. This presentation will explore the potential opportunities and challenges of the new political environment and discuss anticipated legislative and regulatory actions in the food space in the coming year. It will include FDA’s continued implementation of new nutrition labeling requirements and USDA’s implementation of the GE labeling law and will identify key considerations particularly for the protein industry in order to minimize risk and maximize marketing flexibility.
Microalgae as an Alternative Protein Source: A Developing Story
— Gary Brenner, MA, Owner, Brenner pharma/food Business Development Ltd.
The evolving case study on an emerging protein category, microalgae, provided insights for all multi-national ingredient suppliers.
2017 FORMULATING WITH PROTEINS TECHNICAL PROGRAM
Body in Tune: How Consumer Demand for Healthier Food Impacts Protein Use in Foods & Beverages
— Kara Nielsen, Sales & Engagement Manager USA, Innova Market Insights
This presentation looks at how recent trends in the protein market have been influenced by consumer demands to lead a healthier lifestyle. Consumer sentiment about health will be explored and how the food and beverage industry has responded to consumer demand. The presentation will analyze where protein is as a fortifying ingredient today and where this trend will go in the future. Examples of innovative and interesting new products launched into the international market as well as the U.S. will be provided.
Proteins for Health: Issues, Updates and Opportunities
— Joanne L Slavin, Ph.D., RD, Professor, Department of Food Science and Nutrition, University of Minnesota
As both a source of calories and essential nutrients, protein is the most important macronutrient. Most U.S. consumers have an adequate intake of protein, however trends such as the move towards plant proteins and an aging population means optimal dietary protein consumption should not be assumed for everyone. This presentation looks at protein’s nutritional functions and how various factors impact protein needs such as age, sex and health status. Sources of proteins, the role of individual amino acids and how protein-containing foods rate in regards to protein quality will be covered with a look at what population segments may need increased protein consumption.
Protein and Amino Acid Analysis in Relation to Nutrition Labeling and Protein Quality
— Sneh D. Bhandari, MPh.D., Director of Chemistry Research, Silliker Inc., Merieux NutriSciences
The need of accurate estimations of protein quantity and quality has gained further importance because of a new trend of development of protein enhanced products. Kjeldahl and combustion (Dumas) methods are widely accepted for total protein estimation but they lack selectivity and can’t rule out adulteration. Protein digestibility-corrected amino acid score (PDCAAS) is one of recognized option to evaluate protein’s quality. The method requires amino acid analysis to determine amino acid score and true digestibility value. Other options of protein quality evaluation will be reviewed.
Disruptive Ingredient Technologies: Characterizing Plant Proteins to Predict Optimal Food Matrix Use
— Speaker: Denis Chéreau, Ph.D., General Manager, IMPROVE SAS
Plant proteins have incredible potential for innovation. Advances in plant breading and processing, such protein extraction and purification, have created ingredients with new functional properties. Inventive developments in protein texturing are being used to produce plant-based milks and cheese or create meat- and tofu-like products. This presentation reviews protein processing technologies, broadly categorized as wet or dry, and highlights their emerging benefits and uses. It looks at characteristics—such as solubility, gelling, emulsifying and digestibility—of new plant proteins entering the marketplace and discusses how these characteristics can be used to predict their most appropriate applications. This information will help product developers communicate and specify what they need in a protein ingredient.
Protein Flavoring Problems: The Whys, Wherefores & Possible Ways Out
— Gary Reineccius, Ph.D., Professor and Past Department Head, Dept. of Food Science & Nutrition, University of Minnesota
From algae to whey, sources of proteins for use in foods and beverages continue to proliferate. Proteins are formulated into products for their nutritional and functional benefits, but final products must also meet consumers’ high expectations for taste. Flavoring any product with higher levels of protein can present unusual difficulties. An added challenge occurs due to the trend towards unfamiliar plant-based proteins. Flavorings are often more heavily relied on to overcome innate plant flavors. This presentation looks at the food chemistry behind protein-flavoring interactions to help explain why “what you put in is not what you’ll get” and suggests tactics to minimize one of the ultimate flavoring challenges.
Protein Blends: Increasing Ingredient Flexibility
— Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food researchThe world demand for protein is expected to increase. Most traditional foods incorporate animal-derived proteins, and most ‘new source’ proteins do not yet perform to the same quality in application. Many consumer products bridge the gap by combining proteins from multiple sources, i.e. protein blends. Protein blends are used to optimize technical functionality, taste and cost leading a more flexible application of protein ingredients. This presentation focuses on the textural properties of protein blends in various formulations. Gelling and emulsifying properties of protein blends (dairy, animal, plant) will be discussed and related to the properties of the different proteins. Attendees will learn how to create synergistic effects and avoid typical product defects when incorporating proteins from multiple sources.
Milk proteins Ingredients: Functional Properties & How to Maximize Use in Formulating Foods
— Hasmukh Patel, Ph.D., Senior Principal Scientist and Section Manager, Dairy Foods Research and Development, Land O’Lakes.Even as media buzzes with news on proteins from insects and an emerging array of plant materials, milk proteins remain at the cornerstone in many food and beverage applications. The main reasons include better flavor, nutrition and functionality. The milk proteins are highly complex and multi-functional components. The highest quality and economical finished products can be obtained when the right milk protein ingredients are chosen with the right functionality for product formulations. This presentation will focus on physicochemical and functional properties of milk proteins and offer practical advice on where and how they can most effectively be used. It also offers a look at new developments in the area.
2016 Protein Trends & Technologies Seminar
2016 BUSINESS STRATEGIES PROGRAM
Capitalizing on the Next Generation of Protein Opportunities; Sustaining the Rush
— Elizabeth Sloan, Ph.D., President, Sloan Trends, Inc.
This presentation took attendees on a data-driven, fast-paced dive to identify market voids and make recommendations for future success in protein-related foods and supplements.
Perspectives on Investments & Acquisitions in the Protein Supply and Finished Products Industry
— Matthew Roberts, Ph.D., Chief Scientific Officer, NBTY, Inc. and Screening Committee Member, Nutrition Capital Network
This presentation offers insights into recent M&A and investment activities among “protein-centric” companies with a look at what it may mean for continued industry growth.
Managing the Dairy Protein Markets: Forces to Watch in the Coming Years
— Duane Banderob, MSc, Chief Operating Officer, Dairy.com and leader, consulting and market intelligence services, Blimling and Associates
The market challenges of milk and whey protein are explored, including a look at the key forces that influence price, and what’s ahead for the category.
What’s for Dinner? Behaviors, Products, and Services Creating the New Future of Food
— Justin Shimek, Ph.D., CEO and Chief Technology Officer, Mattson
It is well understood that the days are long past since most foods were prepared by stay-at-home wives preparing meals from scratch. One result has been that food manufacturers increasingly provided pre-packaged foods through traditional grocery stores to consumers. Once again, there’s a seismic shift in how consumers acquire foods. Although retail outlets will continue to be key sources of food, consumers are obtaining food in ways never imagined a decade ago and innovative food purveyors are responding. What does this mean for the industry and even yourself?
Global Perspectives: An Overview of the Global Protein Landscape
— Chris Schmidt, Senior Consumer Health Analyst, Euromonitor International
Riding a global wave of consumer interest, protein remains one of the hottest ingredients of the day. An anchor of the sports nutrition category, protein’s evolving public profile is helping it crash other categories and greatly expand its demographic appeal. Drawing on Euromonitor International’s Passport system, Senior Consumer Health Analyst Chris Schmidt will delve into the market and consumer drivers underlying protein’s rapid rise in the global sports nutrition, weight management and dietary supplements categories.
High on Protein: Insights into a Consumer Search for Health
— Andrew Mandzy, MBA, Director of Strategic Insights, Nielsen
As consumer behaviors and attitudes toward health and wellness continue to shift, many consumers are seeking alternative sources of protein either in addition to, or in place of meat. From health bars and Greek yogurt to sports drinks, we’ll cover how these products are performing, who is buying them, how these trends are impacting the meat case, and how you can capitalize on the growing consumer interest in protein beyond the meat case.
Future Signals: Identifying Behavioral, Marketplace, and Technology Trends
— Mike Lee, MBA, CEO and Founder, Studio Industries
In this lightly interactive workshop, attendees learned to forecast future customer needs, extrapolate today’s disruptive food trends, and establish a foundation for deeper strategic planning at their company.
2016 TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Consumer Market Opportunities in Protein
— David Sprinkle, MBA, Research Director, Packaged Facts
This presentation charted the evolving views of the American consumer on protein, as evident in nutritional attitudes, food purchasing behavior, food and beverage product innovations at retail, and menu trends.
Unlocking the Potential of Alternative Proteins for Use in New Applications
— Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research
This presentation focuses on the functional properties of plant proteins and the importance of mild processing to obtain ingredients with the potential to replace animal-derived proteins. Protein blends will be considered as a means to enable the use of plant proteins in existing products.
Making a Claim: Factors Impacting Protein Quality and a New Way for Measuring
— David Plank, Senior Technical Manager, Medallion Labs
In marketing protein products, manufacturers must first quantify the amount of quality protein to satisfy labeling requirements. The current standard for measuring protein quality is a rat digestibility model used in combination with amino acid analysis known as the PDCAAS method. This expensive, time consuming method can result in delayed product development timelines and protein over-fortification. Animal testing is also counter to many brands supporting environmental consciousness. This presentation reviews regulatory requirements for making a protein claim, processing factors impacting protein quality and research on a new, non-animal PDCAAS method which correlates well to the rat PDCAAS method.
Flavors & Proteins – Understanding Component Interactions & the Impact of Processing
— MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, North Carolina State University
High protein products such as bars, beverages, dairy products, among many others, have a reputation for being healthful but also possessing a high price and not necessarily a great flavor. Protein addition can create sensory problems such as bitterness and astringency that reduce consumer appeal. Additionally, simply adding flavors can be more expensive than needed when component interactions are not well understood. This presentation will improve the likelihood of a product’s success by suggesting tools and tactics in working with flavors. Flavor chemistry, sensory physiology, other formula components and processing all play a role.
Protein Supplementation and Athlete Performance
— Jay Hoffman, Ph.D., FACSM, FNSCA, Dir. Institute of Exercise Physiology and Wellness, Professor and Chair, Dept. of Educational and Human Sciences, University of Central Florida
To maximize athlete performance and enhance recovery, the competitive athlete needs to ensure adequate energy and protein consumption. Differences in protein requirements for athletes and non-athletes, and different types of athletes are well acknowledged. Athletes use protein supplements to achieve the recommended protein intakes, and often exceed the recommended amounts. Recently, a number of studies have focused on whether the timing of protein ingestion, as it relates to a workout, enhances protein synthesis and muscle recovery. This lecture will focus on protein requirements for athletes, and whether protein timing provides any advantage on affecting performance gains and recovery.
Formulating Protein Beverage: Real World Challenges and Tactical Solution
— Justin Cline, Beverage Scientist, Imbibe
Formulating with protein adds layers of complexity when developing new products, especially in large scale production conditions. Although protein adds numerous benefits, such as an enhanced nutritional profile, increased viscosity and improved mouthfeel, poorly executed formulations result in wasted time, lost revenue and an inferior product. This presentation focuses on tactical solutions to real world problems in order to avoid setbacks during development and scale-up. Attendees will improve their understanding of protein chemistry, functionality and stability, as well as gain useful knowledge of the various chemical and physical changes protein may undergo as a result of processing conditions. Actual case studies will be discussed in order to illustrate the key concepts.
From Gluten-free to Whole Grain: Formulating On-trend Products
— Heather Maskus, MSc, Project Manager, Pulse Flour Milling and Food Applications, Cigi (Canadian International Grains Institute)
Great emphasis is placed on food developers to address the many needs of consumers from gluten-free product applications to whole-grain alternatives of our favorite foods. As we strive to meet the needs of consumers, many challenges arise. Replacing gluten structures for non-gluten alternatives presents its own challenges while boosting protein content in products requires its own tool kit to create a successful product. This presentation will focus on the use of novel ingredients such as whole grains and pulse flours to help assist in meeting new product trends in breakfast cereals, pasta, extruded snacks, instant noodles as well as several gluten free products.
Update on GMO Labeling: Where do We Stand, Where are We Headed?
— Chip English, Partner, Davis Wright Tremaine LLP
GMO labeling issues involve the role of government, science, industry and consumers in determining whether and how our food should be labeled when produced using biotechnology. This presentation will provide an up-to-date analysis of where we are and may be going.
2015 Protein Trends & Technologies
2015 BUSINESS STRATEGIES PROGRAM
The Quest for Protein: Challenges and Opportunities Regarding Animal and Vegetable Protein Availability
— William Sawyer, MSA, Vice President, FAR Animal Protein, Rabobank
Demand for protein, whether vegetable or animal, is rising rapidly and is driven by growing wealth, population and urbanization, plus the intensification of meat production. Globally, proteins from any source are often one of the most limited food component in both animal and human diets. In this presentation, Sawyer will elaborate on the drivers and developments for demand and supply of animal and vegetable protein; possible future scenarios; and related challenges and opportunities for the companies involved in this industry.
Global Protein Regulation – A Question of Quality?
— Sukh Gill, Llb (Hons) DTS MTSI, Director of Global Regulatory Services, Leatherhead Food Research
The 2011 FAO Expert Consultation on Protein Quality noted, amongst other matters, that: “The match between dietary supply and human protein needs is vital to support the health and well-being of human populations.” However, how accurately do Global Regulatory provisions define the amount and quality of protein supplied by dietary sources of protein, and how well does this actually match human nutritional needs? In the absence of a harmonized approach, are consumers and policymakers able to make informed decisions? Could protein claims that are made in some jurisdictions, be regarded as misleading, today, or in future?
Protein Consumption in Emerging Markets
— Darren Seifer, Executive Director, Food & Beverage Industry Analyst, The NPD Group, Inc.
Culture plays a major role in the foods and beverages we consume each day. In this session we will explore protein’s role in the typical day of people in the emerging markets of Brazil, Russia, India, Mexico, and China (BRIMC), how this is similar or different from people in the United States, and what are the biggest challenges for preparing their meals.
Proteins: Quantifying the Odds for Market Success.
— Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.
How does one decide which market opportunities to pursue? Crucial decisions are often based on emerging consumer trend data. Trend unpredictability spurs creativity and energizes investment in new products and new margins for our industry. However, not all trends translate into business success and some result in massive failure. This presentation presents a systematic approach to evaluate potential market opportunities. It demonstrates how to incorporate decisive factors beyond consumer information—such as scientific and technical elements, wider market trends, and regulatory considerations into the decision-making process. The techniques can be used to quantify and qualify the odds of marketplace success for this emergent consumer trend: proteins!
2015 FORMULATING WITH PROTEINS TECHNICAL PROGRAM
Steaks to Shakes: Protein on the Shopping List
— Linda Gilbert, Founder/CEO, EcoFocus Worldwide LLC
Protein is on the shopping list for many Americans today. It started when Atkins first recommended high protein/low carb diets for weight and health management. Today, protein’s virtues span a range of benefits that include daily wellness, weight management, energy, satiety, muscle growth, strength, endurance, and more. Consumer desire to increase their protein intake is powering the success of products in every grocery store aisle today. We’ll take a look at how brands are targeting these shoppers with examples of innovative high-protein products and communications, from steaks to shakes.
The Present and Proposed Future of Food Labels and their Impact on Proteins
— Riëtte van Laack, JD, Ph.D., Director, Hyman, Phelps & McNamara, P.C.
With increasing consumer interest in proteins and the nutritional content of their foods and supplements, information communicated by package labels is more crucial than ever for a product’s success. The FDA’s proposed changes to a food’s Nutrition Facts panel, the most significant since the panel’s inception some 20 years ago, has resulted in thousands of comments. This presentation looks at proposed changes, with a focus on information impacting protein content and sources, and the subsequent consumer and food industry responses. What will likely be required and what may be optional? What foods will be impacted? Gain insights into how the new labels may alter how you work with proteins.
Protein, Appetite & Leveraging: Protein’s Role in Energy Balance
— Richard D. Mattes, MPH, Ph.D., RD, Distinguished Professor of Nutrition Science, Purdue University; Affiliated Scientist at the Monell Chemical Senses Center
It is well known that proteins provide essential amino acids required for life. What is less understood is the role they play in satiety and weight management. This presentation looks at theories and research that help delineate how proteins influence hunger, energy intake and energy expenditure. Additionally, the implications of a food’s sensory properties and expectation for satiety will be touched on. This information will provide an improved framework for the development of protein-enhanced products in the marketplace.
The Protein Bridge: Linking Protein Structure to Function and Applications
— Julie Emsing Mann, MSc, Adjacencies Research Staff Scientist, The Hershey Company
Proteins are complex molecules with a broad range of structures, functionality and attributes. Film-forming, emulsifying, gelling, viscosity enhancing or structure creating: these are just some of the attributes possessed by proteins that make them invaluable in food and beverage formulations. Understanding the link from structure to function allows for a tailoring of protein for desired functionality. An examination will be made of the physiochemical properties of proteins and factors to take into consideration when assessing proteins for various applications. A glimpse at some recent developments in specialized proteins will also be provided.
Processing, Characteristics and Uses of Extruded Plant Protein Ingredients
— Mian Riaz, Ph.D., Director, Food Protein R&D Center, Texas A&M University
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 or an ingredient that contributes particle identity is wanted. This presentation offers insights into how processing can be used to produce textured plant proteins and crisps with a range of properties for use in protein-enhance foods.
Allergens – It’s Really Just a Management and Communications Issue
— Steve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska
If a company develops a highly popular new food product that contains a novel protein source, that food is likely to become allergenic simply because of its widespread, frequent consumption. But smart choices can be made. Find out how.
Considerations in Protein Ingredient Use: The Impact of Processing and Molecular Interactions
— B. Pam Ismail, Ph.D., Associate Professor, Dept. of Food Science and Nutrition, University of Minnesota
While proteins have multiple functionality and physiological benefits making them attractive ingredients in many formulations, processing imparts some challenges on thermal stability, aggregation during storage, Maillard advanced products, and sensory quality, to name a few. Understanding the molecular interactions of various protein ingredients, including isolates and hydrolysates, in systems such as beverages and intermediate moisture foods would aid in choosing the most suitable protein ingredient and processing conditions for a particular application. This presentation will outline the effect of various processing and storage conditions on protein/protein interactions as well as protein interactions with other constituents.
Flavor Challenges and Solutions for High Protein Functional Foods and Beverages
— Keith Cadwallader, Ph.D., Professor of Food Chemistry, Dept. of Food Science and Human Nutrition, University of Illinois, Urbana–Champaign
Off-flavors limit the consumer acceptability of high protein-containing functional foods and beverages. Bitterness, astringency and off-odors often accompany the proteins used in their formulation. Furthermore, proteins can selectively bind added flavorings, leading to flavor fade or imbalanced flavor. This presentation will focus on off-flavors and flavor-binding interactions that occur in protein-rich functional foods and beverages. Special attention will be given to how this problem may be overcome by the use of masking and taste-blocking agents, tailored flavorings, and other strategies designed to reduce and/or complement the inherent flavors of these products, thus resulting in a finished product with an acceptable flavor profile.
2014 Protein Trends & Technologies Seminar
2014 BUSINESS STRATEGIES PROGRAM
Protein’s Rise in the Global Health & Wellness and Supplement Arenas
— Chris Schmidt, Company Analyst – Consumer Health, Euromonitor International
An overview of protein products across the foods and supplements arenas was provided. It also delved into the consumer trends that turned this ingredient into a global superstar.
Opportunities & Headwinds in Global Ingredient Regulations
— Carolyn Fisher, Ph.D., Senior Scientist, Decernis
Positive consumer attitudes, nutritional benefits and high functionality all propel an ingredient’s market demand. However, regulations that govern its use are fundamental to an ingredient’s future in any region. Using the proprietary Decernis database of regulations from over 150 countries, this presentation provides insights into how food ingredient regulations are being increasingly harmonized by global markets from Europe to Asia-Pacific and Latin America as well as where differences still exist. Specific protein additives will be discussed as examples of how to operate with thoughtful attention and identify opportunities within this ingredient category.
Soy & Dairy Market Volatility: Its Impact on Protein Prices and Strategies for Managing Financial Risk
— Robert Joyce, Commercial Business Consultant, Stewart-Peterson Inc.
The best laid marketing, R&D, logistics and production plans can be for nothing if raw material costs surge out of control. An overview will be made of the impact of soy and dairy market volatility on the cost of proteins derived from these sources. These categories, the two largest in the protein ingredient marketplace, in turn influence decisions involving all other segments. The presentation will consider strategies for mitigating the damage that volatility can do to bottom lines. Specific examples of proteins will be examined vis-à-vis the global market prices in commodities. An overview of the global and domestic fundamentals of the dairy market will also be provided along with updates on what to watch for in the coming year.
Size, Share, Sources and Segments: Analysis and Forecasts for Value-added Protein Ingredient
— Christopher Shanahan, Global Program Manager – Food & Agriculture Practices, Frost & Sullivan
Protein fortification is increasingly an option for meeting the global challenges of nutritional deficiencies in the developing world, while combating the rise of certain disease in developed economies. However, the current protein ingredient supplier space is highly fragmented, which makes quickly identifying and addressing opportunities and threats to this market segment critical for long term success. This presentation discusses current factors boosting the demand for protein ingredients in 2013 and 2014 as well as other key Mega Trends creating both opportunities and threats across the global protein value chain. Its specific focus will be on providing an overview of global protein ingredients-sourced from both animals and plants-including insights into market dynamics by product type, region, and end application.
Sooo Many Proteins, So Little Time: How to Choose?
— Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.
Protein ingredients available to the U.S. food industry used to be dominated by animal proteins and soya. Surging global demand for proteins is opening new avenues for other sources of edible protein ingredients to make their way into new product formulations. However, each protein source comes with its own set of hurdles and opportunities. Food, beverage and nutritional industry professionals need to be clear-eyed in their choices and commitments as to which protein sources to pursue. This discourse will candidly explore some of the business and technical issues that should factor into choosing, optimizing or investing in protein ingredient selection.
America’s Push for Protein: An Update on U.S. Consumers’ Protein Perceptions & Needs
— Sue Fennelly, MBA, Senior Executive Manager, NPD Group – Food & Beverage
Consumers appear to be in a constant quest for a magic bullet that would allow them to eat certain foods rather than requiring them to pay close attention to their overall health. The question to be asked is whether or not it is protein’s turn to be that magic bullet and is it more than a fad? It’s critical to understand the reasons consumers seek protein, how they can resonate with a target audience and how to overcome consumers’ barriers to consuming more protein including costs, calories and fat content. Results of a just-conducted NPD Group survey on U.S. consumers’ thoughts and attitudes toward protein will be presented that address the questions: What are consumers’ opinions of proteins and do they vary by different types? How are consumers using proteins and have they changed their protein consumption? How do consumers shop for proteins? And, are they willing to pay more for protein-enriched items.
The Good, the Bad, and the Ugly, Starring the Creatine Cartel
— Kit Sanderson, CEO, Spanish Fitness Media, LLC and Editor, MD Latino
Thinking of going big internationally? Consider that sports nutrition and dietary supplement sales are a hot, hot trend in Latin America. Drawing on personal insights and experiences, this presentation provides unique insights into “the good, the bad and the ugly” that thrive in a little understood, ravenous-for-protein subculture made-up of athletes, bodybuilders, military and police personnel and other fitness buffs that dwell and train in the shadows of conventional market awareness. Latin America’s fitness culture is increasingly intermixed with North America’s. “Latin America is more of a concept than a geographical boundary”, maintains Sanderson. “Its many diversified fingers serve as a bridge into North American and Europe.” Sanderson will walk you along the creative and unconventional byways of the “The Creatine Cartel.”
2014 TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Proteins and the Global Consumer
— Barbara Katz, President, HealthFocus International
Consumers want what they want, driven by numerous interests, pre-conceived notions and even conflicting desires. While protein is a crucial element in all diets, the attitudes and expectations in regards to this key component will differ according to gender, age and world regions. Relying on its global database of consumer information, HealthFocus International will provide insights into how proteins, protein-related ingredients and their health benefits are viewed by various consumer groups in countries from the US to India, China and Mexico. The likelihood of success for product development projects increases when the done with an eye on what customers want.
Communicating with Consumers: Regulations on Protein Claims and Ingredients
— Kathy Musa-Veloso, Ph.D., Director, Health Claims and Clinical Trials, Food and Nutrition Group, Intertek Scientific & Regulatory Consultancy
Regulations are central to product formulation efforts. They determine the ingredients (e.g., conventional or innovative) that can be used, the levels at which the ingredients may be used, and the claims that can be conveyed on product labels. This presentation provides a review of the US regulations on nutrition and health claims related to protein and the approval process for the use of novel protein sources. The discussion is then expanded to look at the regulatory requirements related to protein claims in other regions with a primary focus on Canada and Mexico. By gaining insights into the current environment for protein claims in the US and its largest trading partners, formulators can better evaluate ingredient options for product success.
Protein in Support of Skeletal Muscle Health: The Science Behind Recommendations for Athletes and ‘Mere’ Mortals
— Professor Stuart M. Phillips Ph.D., FACSM, FACN, Department of Kinesiology, Exercise Metabolism Research Group, McMaster University, Canada & Visiting Professor, School of Exercise, Sport Science, and Health, Loughborough University, UK
Athletes, both elite and “weekend” warriors seek to maximize the benefits of their workouts. Certain strategies are effective and one backed by much support is the use of protein to augment muscle mass gains and likely to aid in muscle repair. Evidence-based guidelines will be reviewed and the science of mechanisms underpinning the actions of these proteins will also be covered. Additionally, populations are aging both in North America and worldwide. While some seek longevity, most would be happy in older age with a good quality of life. The ethos of a good quality of life is based in a healthy mind and a healthy body and the ability to move; the two are not mutually exclusive! This presentation will discuss how age-related declines in muscle mass (myopenia) and strength (dynapenia) can be alleviated and how this can improve many other markers of health.
Of Things to Come: DIAAS and How the World Will Measure Protein Quality
— Joyce Boye, Ph.D., Research Scientist, Agriculture and Agri-Food Canada
From food scientists selecting protein ingredients for optimal label claims to international decision makers determining which foods fit best into a sustainable food supply for the planet’s growing population, FAO’s proposed new method for scoring protein quality will likely have far reaching effects. This presentation provides an overview of the current PDCAAS and proposed DIASS methods for quantifying protein quality and reviews the possibility of adoption by agri-food industries and regulatory agencies such as the US FDA for labeling and other purposes. Examples of how to determine ingredient combinations for the most complete amino acid profiles and strongest label claims using both PDCAAS and DIAAS will be given.
Emerging Protein Ingredients: Processes and Properties
— Nienke Lindeboom, Ph.D., Senior Scientist/ Project Leader, POS Bio-Sciences
Research into novel sources of protein is producing a wide array of functional, cost-effective ingredients. The commercialization of primarily plant-based protein ingredients such as pea to potato and algal to rice offers formulation possibilities that may not have been available in the past. This presentation takes an objective overview of new protein categories entering the marketplace. Insights into their properties and relevant processing will be presented.
Approaches and Tactics to Overcome Protein & Fiber Challenges
— Marty Porter, Scientist, Merlin Development, Inc.
Proteins and fiber are two of the most popular ingredients with which to enhance a food’s or beverage’s nutritional profile. Additionally, both categories of ingredients also possess physical and chemical properties that can positively and/or negatively impact various sensory characteristics of products. This presentation builds upon previous discussions of protein properties to look at some of the difficulties as well as benefits they offer in product formulations with a special focus on fiber-fortified foods. Real world examples of both high levels water systems, such as beverages, and low water systems, as found in baked goods and health bars, will be considered.
Applying Chemistry to Solve Protein Flavoring Issues
— Robert J. McGorrin, Ph.D., Department Head & Jacobs-Root Professor, Food Science & Technology, Oregon State University
Despite the draw that proteins bring to food products, taste remains king for commercial success. Favoring protein-based products often proves a daunting task. Starting with the fundamentals of flavoring systems, this presentation provides insights and advice into how to maximize this key sensory attribute of foods and beverages.
Insights into Protein Analysis from Commonly Used Methods to New Developments
— Joseph Katzenmeyer, Ph.D., Chemistry Supervisor, rtech laboratories, from Land O’Lakes
From raw material quality checks to food safety to product label and marketing claims, virtually all aspects of a protein product’s development, manufacturing and marketing at some point rely on protein analysis. This presentation takes an overview of tests such as Kjeldahl and Dumas (combustion) analysis to the more fine-tuned specificity that can be obtained with chromatography and electrophoresis. This information along with insights on the emerging trend of real-time results will lead towards more resourceful, efficient and appropriate uses of protein analysis.
2013 Protein Trends & Technologies Seminar
The 2013 Protein Trends & Technologies Seminar, held April 10, 2013, in Arlington Heights, Illinois, USA, was Global Food Forums’ first conference on proteins. It was a resounding success with the seminar reaching maximum capacity registration a month before the event was held.
Muscling to the Top: Insights, Growth and the Promise of Protein
— Tom Vierhile, (then Innovation Insights Director, Datamonitor Consumer, a unit of Informa plc.)
If you could design the perfect nutrient, what would it look like? If you wanted it to keep you fit, feeling full and perhaps even energized, it may look a lot like protein. This nutrient is not only vital to human health, but is increasingly recognized as a key to good health. A comprehensive yet intriguing exploration of protein’s rising popularity in the food industry was provided. Through an analysis of innovative ingredients and consumer products entering the market, along with an examination of changing consumer attitudes toward protein, actionable intelligence for new product success was given.
• Strategic Insights into the Global Protein Ingredient Market
— Christopher Shanahan, Global Program Manager-Food and Feed Ingredients Practice, Frost & Sullivan
New research expanding on Frost & Sullivan’s protein marketplace reports provided a powerful overview of the state of the world’s protein ingredient supply. International drivers, limitations and demands for animal and plant protein ingredients for food and beverages were analyzed and implications discussed. The building blocks of protein-enhanced products, including ingredients from dairy, egg and gelatin to soy, wheat, pea and others were considered.
Protein Packing Products: The Nutritional Rational
— Christine Steele, Ph.D., director, Science, Innovation & Education, Abbott Nutrition
Consumers see a “halo of health” surrounding protein foods and ingredients. Weight management and body shaping, muscle enhancement in athletes and prevention of sarcopenia (muscle loss with age) are primary benefits attributed to these nutrients. This presentation looked at the research behind such benefits as well as evolving support for a broader role for proteins in health and wellness.
Product Claims: Navigating FDA/FTC Regulations
— Judie Dziezak, principal, Dziezak Law Firm, P.C.
Protein is one of the most sought-after ingredients for boosting the nutritional profile of foods. From cereals to snack bars, to sports beverages and pasta, protein fortifies all types of foods and beverages, offering a promise for weight loss, muscle building and better heart health. Therein lies the challenge to food manufacturers: how best to relate the benefits in a product claim – one that passes the scrutiny of FDA and FTC and avoids litigation filed by competitors. This presentation looked at the regulatory framework for making product claims and reviews selected case studies to provide an understanding of what regulatory bodies look for in claims.
Pulses: From Global Staples to On-trend Products
— Chef Charlie Baggs, President & Executive Chef, Charlie Baggs, Inc.
Charlie Baggs Menu ConceptsFrom beans to lentils and chickpeas to dry peas, pulses have provided economical nutrients to mankind for millennia. Containing 20% to 25% of good digestible protein, pulses have new-found popularity as key components in gluten-free and vegetarian foods, ethnic cuisines and “effortlessly healthful” products like hummus. As a subset of legumes, their earth-friendly status also attracts LOHAS (Lifestyles of Health and Sustainability) consumers. Chef Charlie Baggs and staff provided innovative insights and thoughtful considerations in how to work with these ingredients in the creation of on-trend commercial products. The aromas and tastes of these new, yet ancient foods were presented in several prototypes served to the audience.
Protein Fundamentals: Options and Considerations
— Erika Smith, Ph.D., Senior Principal Scientist, Protein Program Leader, General Mills, Inc.
Speaker Erika Smith-120px-wideProteins are large complex molecules with a broad range of structures and functions. This presentation looked at why proteins are added to foods as well as the factors that enter into their selection. An overview of protein functionality was provided including the relationship between protein structure and function such as hydration, protein-protein interactions, behavior at surface interfaces, and viscosity among others. Details were provided on the specific properties needed in representative foods such as foaming in angel food cake, stability in lower pH beverages, emulsified foods like mayonnaise, gelation in yogurt and protein aggregation in cheese.
Emerging Protein Technologies for Formulation Solutions
— Edward Sliwinski, Ph.D., head of the Protein Centre, NIZO food research
New foods and beverages must meet ever-changing consumer needs from clean-label and vegetarian to reduced-fat and exercise recovery. At the same time, the functionality, taste and hedonistic value of these foods must be retained. Proteins are very versatile. Emerging protein technologies as well as new understandings in protein functionality mean a variety of these food challenges can be addressed in creative new ways. This presentation provided examples of how changes in the processing and restructuring of proteins and improvements in protein functionality allow these multi-purpose ingredients to replace other functional ingredients to meet product development and marketing needs. The use of both dairy and non-dairy proteins was discussed.
Using Protein-rich Components to Achieve Desired Labeling
— Scott Martling, M.S., Group Leader R&D, International Food Network
Beyond protein concentrates and isolates, components such as nuts to seeds to emerging sources like algae are additional ingredient options. The unexpected challenges and possible solutions to achieving a particular PDCAAS (Protein Digestibility Corrected Amino Acid Score) were explained.
Marketing Trends in Protein: Are You Capitalizing on the Opportunity?
— Steve French, MBA, Managing Partner, NMI
As one of the hottest trends in health and wellness, protein proliferation across a myriad of consumer packaged goods categories continues its momentum. This session will explore consumer trends in usage, market sales data, reasons for use, preferred protein sources, and many other topics. Insights will be driven from NMI databases based on over 100,000 consumer interviews, including a focus on who the primary and secondary consumer targets really are. Are you maximizing your opportunities in the marketplace? Come explore tomorrow’s trends for actionable marketing strategies today.
What to Expect when you are Expected to Achieve Non-GMO Project Verification
— Nancy Knight, Business Unit Manager, NSF Specialty Foods at NSF International
According to a report by the Natural Marketing Institute, sales of Non-GMO Project- verified products in 2014 topped $8 billion, with more than 24,000 verified products from 2,500 brands. As a Technical Administrator for the Non-GMO Project, NSF is in a unique position to provide the fundamentals of what is expected when your company is expected to achieve Non-GMO Project verification. This presentation is aimed to give an overview of the current state of GM labeling, domestically, as well as the nuts and bolts companies need to meet the Non-GMO Project Standard and achieve verification.
Current and Future Developments in Algae Protein Commercialization
— Matthew Carr, Ph.D., Executive Director, Algae Biomass Organization
The emergence of algae as a viable source of proteins has garnered much attention in media and the food ingredient community. Heralded as sustainable and representative of the future of food production, algal proteins have also been challenged by rumors on supply reliability. A “State of the (Algal Protein) Industry” will be given with a look at its stage of development, including expected volumes, leading producers, economic factors, typical protein properties, and future trends in this “food of the future.”