Enjoy participation of food industry leaders of protein ingredients & research. Get an update of newly introduced protein ingredients.
09.40 - 10:30
11:00 - 11:40
Egg Yolk is approx. 30-33% of the total egg weight and is known for its emulsification properties making it the ideal ingredient in mayonnaise, sauces, dressings, and dairy products like ice cream. Egg yolk contains ~40% of the total protein found in a whole egg as well as phospholipids, neutral oil, and many vitamins and minerals. Egg yolks are a rich storehouse of multivitamins and minerals including choline, folate, iron, calcium, phosphorus, selenium, zinc and vitamins A, B2, B6, B12, D, E, and K. Egg yolks are also a good source of the eye antioxidant carotenoids, lutein and zeaxanthin. New research shows that valuable egg yolk extracts can be produced with higher protein and choline content along with lower fat and cholesterol making them ideal ingredients in bars, beverages and functional foods focused on healthy aging.
14:30 - 15:10
Milk Protein Concentrates & Isolates - F&F Group - Mr. Hans Zijlstra, Director Technology, (The Netherlands) Milk Protein Concentrates (MPCs) are isolated from fresh skim milk. They are rich in bound calcium, have good heat stability and a clean flavor profile. They contain both casein and whey protein in the same ratio as skim milk. MPCs are ideal for a large range of applications, including cheese products, cultured products, dairy-based beverages, pediatric nutrition, medical nutrition, weight management products, powdered dietary supplements and sports nutrition products.
15:40 - 16:20
Whey Proteins - F&F Group - Mr. Hans Zijlstra, Director Technology (The Netherlands)“Whey” is most commonly referring to cheese whey i.e. the liquid remaining after milk has been curdled and strained. Based on a number of processes a wide range of whey derivatives are produced, that in terms of protein content range from protein free pharmaceutical grade lactose till highly purified whey protein isolates. Especially high protein whey products (concentrates, isolates and whey protein hydrolysates) are nowadays highly valued functional and nutritious ingredients in foods, sports nutrition and weight management products. The functional and nutritional profile of concentrated whey proteins is significantly determined by the origin and processing of the whey.
13:00 - 13:35
Our pulse-based proteins are made from faba-bean, yellow pea and yellow lentil. Unlike animal-based proteins, pulse-based proteins support manufacturers to meet the continuing trend for nutrious protein-enriched food products derived from plants. Aside from their nutritional benefits, proteins are also high functional in terms of gelling, binding or emulsifying and contribute to fullness and satiety and can add body to all kinds of applications, from spoonable dressings to snack bars and more. Create clean-label, on-trend products that will keep consumers - and profits- healthy.