2019 Protein Trends & Technologies Seminar

PROGRAMS

The 2019 Protein Trends & Technologies Seminar consists of two separate programs with different themes.
Attendees may register for either day or for both days for a cost savings.

     
TUESDAY, MAY 21, 2019

PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES

Insightful information will be presented on consumer and new product trends; disruptive new protein ingredient technologies impacting the protein marketplace, and, current and future ramifications of e-commerce. The program is highly beneficial to upper level management whose business is impacted by changes in the protein ingredient supply chain.

NOTE:
CFS logoTechnical presentations may apply toward IFT's CFS recertification.


 
WEDNESDAY, MAY 22, 2019

TECHNICAL PROGRAM: FORMULATING WITH PROTEINS

Non-ingredient supplier affiliated speakers provide practical advice on how to work with solution-providing protein ingredients. Potential topics include formulation and production factors impacting protein quality and label claims, flavoring protein products, expectations and nutritional science, real world insights into tackling protein issues, and trends in new protein products and consumer attitudes.

Innovative productsThe 2019 Protein Product Sampling Station will allow attendees to try innovative, recently launched protein-centric products. Links to 2015, 2016, 2017 and 2018 innovative, new protein product slide shows are at the bottom of this page.  

Please check back as this program develops.
Scroll to the bottom right and click on the "Printer Friendly" button for a detailed version.

PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES

Tuesday, May 21, 2019

NOTE: Separate registration from the next day's Technical Program: Formulating with Proteins is required. Register for both days for a savings.


7:30am - 9:30am Registration & Badge Pick-up
8:30am - 9:30am      Continental Breakfast
9:30am - 9:45am
 Welcome
 

9:45am - 10:30am

Meagan Nelson-100-150 

Meagan Nelson Biography

Protein Proliferation: Understanding the Consumers Total Protein Landscape

Speaker: Meagan Nelson, MBA, Associate Director, Nielsen Growth & Strategy


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 soy milk or eating veggie burgers and protein bars. 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—from meat sources to supplemental protein in pasta—will be explored. Learn what’s hot and what’s not among today’s consumers in their search for protein.

 
 

10:30am - 11:15am

  Tage Affertsholt-3A

Tage Affertsholt Biography

The Global Market for Whey and Other Dairy Proteins

Speaker: 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 illustration of user companies.

  

11:15am - 12:00am

Steven Hertzler headshot-100px-150dpi 

Steven Hertzler Biography

 

New News on Protein: How Much is Too Much…and Not Enough?

Speaker: 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!

12:00pm - 1:00pm

  Lunch

1:00pm 2:45pm

Kara-Nielsen-headshot-100px-150dpi 

Kara Neilsen Biography

Umaima Merchant-100px-150dpi 

Umaima Merchant Biography

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

• More to come!


2:45pm -  3:15pm Afternoon Break
3:15pm -  4:00pmTopic to be determined

Speaker: To be announced


4:00pm -  4:45pmTopic to be determined

Speaker: To be announced


5:00pm - 6:30pm

Tuesday Evening "Might as Well Mingle" Networking Reception

Attendees from Tuesday's Pre-conference Business Strategies Program and Wednesday's Technical Program:
Formulating with Proteins are invited to attend.

  
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS

Wednesday, May 22, 2019

Separate registration from previous day's Pre-conference Program: Business Strategies is required.
Register for both days for a savings.

6:15am-8:00am Registration/Badge Pickup
7:15am-8:00am Continental Breakfast
8:00am-8:15am Welcome

8:15am-9:00am

Julie Johnson - 100-150 

Julie Johnson Biography

Emerging Global Consumer Views on Protein:
Usage Patterns and Preferred Sources

Speaker: Julie Johnson, General Manager, HealthFocus International


Presentation description to come
.

 
 

9:00am-9:45am

OConnell_Jessica_100px-150dpi Jessica O'Connell Biography

From Cellular Agriculture to Plant-based Milks: Hot Issues in the Protein Arena

Speaker: Jessica O’Connell, Senior Counsel, Covington & Burling, LLP


Presentation description to come.

9:45am-10:30am 

Morning Networking Break
Includes Tabletop Exhibits & Innovative Protein Products Sampling Station


 

10:30am-11:15am

Marie Spano 

Marie Spano Biography

Sports Nutrition and Specialty Diets: From Keto to Vegan (Working Title)

Speaker: Marie A. Spano, MS, RD, CSCS, CSSD, Sports Nutrition Expert


How can you formulate with protein and meet a wide array of consumer needs? Advice on timing protein consumption, including types and amounts for optimal results has become increasingly sophisticated. On top of this, consumers are following very specific dietary approaches such as keto, paleo, and vegan Consumers want high protein products in various formats produced in a sustainable manner. 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.


 

11:15am -12:00pm

B.-Pam-Ismail

B. Pam Ismail Biography

Plant Proteins: Structural and Functional Properties & Use in Food and Beverage Formulations

Speaker: B. Pam Ismail, PhD, Director, Plant Protein Innovation Center and Associate Professor, Department of Food Science & Nutrition


Reasons for a growing interest in novel, plant-based protein ingredients include increasing cost of traditional protein ingredients, rising incidences of allergenicity, increasing number of vegan and health conscious consumers, and the constant search to overcome functionality limitations of specific proteins, among others. Demonstrating equivalent, superior or new functionality of novel plant proteins compared to existing alternatives is essential to the food industry and consumers. This presentation will cover the evaluation of various plant proteins, from pea, camelina, and pennycress, highlighting their structural and functional properties as well as potential applications. Structural characteristics and functional properties of the protein concentrates, isolates and hydrolysates will be discussed and compared to reference proteins, whey protein isolate and soy protein isolate
.

12:00pm - 1:00pm

 Lunch Networking Break
 
Includes Tabletop Exhibits & Innovative Protein Products Sampling Station

 

1:00pm-1:45pm

Kimberlee-Burrington-100px-150

Kimberlee Burrington Biography

A Characterization Study of the Functional Properties and Applications for Dairy and Plant Proteins

Speaker: Kimberlee (K.J.) Burrington, MSc, CFS, Dairy Ingredients Applications Coordinator, Wisconsin Center for Dairy Research


The world of protein ingredients and the foods that utilize them is growing rapidly.  Though dairy proteins are well established and often viewed as the gold standard for flavor, functionality and nutrition, plant proteins are gaining popularity in the market. This study evaluates the flavor and functional properties of 30 different commercially available dairy and plant proteins such as milk protein concentrate and isolate, micellar casein, milk-derived whey protein, whey protein concentrate, and isolate, soy, potato, pea, and rice proteins. Their functional differences translate to their performance in a high acid and low acid model beverage system and a high protein nutrition bar application.

 

1:45pm-2:30pm

L-tryptophan

Topic to be announced

Speaker: TBD


Presentation description to come
.

2:30pm - 3:15pm
 Afternoon Networking Break
 
Includes Tabletop Exhibits & Innovative Protein Products Sampling Station
 

3:15pm-4:00pm

Protein-Bar

Topic to be announced

Speaker: TBD


Presentation description to come
.

4:00pm - 4:45pm

Food-Chemistry

Topic to be announced

Speaker: TBD


Presentation description to come
.

5:00pm - 6:30pm

Wednesday Evening "Closing Down the House" Networking Reception

Attendee Gift Drawing for three (3) $75 gift certificates (attendance required to win) PLUS drawing for one of 2 boxes of products from Protein Sampling Station.


GFF-clover-bullet-web-14X14px  Slide show protein-centric products of which most were available at the 2018 Protein Sampling Station.

GFF-clover-bullet-web-14X14px  Slide show protein-centric products of which most were available at the 2017 Protein Sampling Station.

GFF-clover-bullet-web-14X14px  Slide show of protein products of which most were present at the 2016 Protein Sampling Session.

GFF-clover-bullet-web-14X14px  Slide show of protein products, many of which were offered at the 2015 Protein Sampling Session. 

GFF-clover-bullet-web-14X14px   Slide show of protein products gathered for the 2014 Protein Trends & Technologies Seminar.

To see protein products fit into broader trends. 2019 Food Trends


GFF-clover-bullet-web-14X14px Global Food Forums, Inc. provides a growing family of in-person, technical seminars specifically designed for product developers in the food, beverage and nutritional supplement market. www.GlobalFoodForums.com

 

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A Global Food Forums, Inc. Event

 

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