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. Topics include formulation and production factors impacting protein quality and label claims,  expectations and nutritional science, real world insights into tackling protein issues, and trends in new protein products and consumer attitudes.

The 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. (* Page may need to refreshed.)

 PTT-square logoModest-Mylk-CashewAtkins Chocolate Mint Protein Wafer Crisps-originaOWYN bar-for powerpointEnjoy LIfe Banana Dipped Protein Bitesa2 milk sampling stationMetrx snack cup-sampling station Herbalife Protein Coffee-sampling stationWild Friends Collagen-sampling stationPrommus Avocado  ...Many more to come

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

RE-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 Nielsen 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

• 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

 PANELISTS & SPEAKERS

Umaima Merchant-100px-150dpi     

Umaima Merchant Biography

 

 
 


    Didier Toubia  

Didier Toubia Biography

Mark-Haas-100-150. 

Mark Haas
Biography

  Scott Mandell

Scott Mandell Biography


Anthony Brahimsha_headshot-400-300 

Anthony M. Brahimsha

2:45pm -  3:15pm Afternoon Break

3:15pm -  4:00pm

Kasey Farrell-1in-300dpi 

Kasey Farrell Biography

The Age of Protein; Emerging Opportunity for Plant-Based Alternatives

Speaker: 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.

4:00pm -  4:45pm

Andria Long 

Andria Long Biography

Impact of Disruption on the Future of Food

Speaker: 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?


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 - HealthFocus-1.5in-300 

Julie Johnson Biography

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

Speaker: 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 consumers attitudes have changes 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.

 
 

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, 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 level, what to expect in the coming year, and key considerations particularly for the protein industry in order to minimize risk and maximize marketing flexibility.

9:45am-10:30am 

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

Modest-Mylk-CashewAtkins Chocolate Mint Protein Wafer Crisps-originaOWYN bar-for powerpointEnjoy LIfe Banana Dipped Protein Bitesa2 milk sampling stationMetrx snack cup-sampling stationPrommus AvocadoHerbalife Protein Coffee-sampling stationWild Friends Collagen-sampling stationSneakz Meal2Go-sampling station

 

10:30am - 11:15am

Marie Spano 

Marie Spano Biography

Sports Nutrition and Specialty Diets: From Keto to Vegan

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 Assoc. Prof., Dept. of Food Science & Nutrition, University of Minnesota


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

Modest-Mylk-CashewAtkins Chocolate Mint Protein Wafer Crisps-originaOWYN bar-for powerpointEnjoy LIfe Banana Dipped Protein Bitesa2 milk sampling stationMetrx snack cup-sampling stationPrommus AvocadoHerbalife Protein Coffee-sampling stationWild Friends Collagen-sampling stationSneakz Meal2Go-sampling station

 

1:00pm - 1:45pm


Hong Jiang-headshot 

Hong Jiang Biography

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

Speaker: Hong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research (WCDR)


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

Clyde Don-100-150 

Clyde Don Biography


Creative Reformulation of Protein Foods: Five Steps Toward a Sustainable Protein Supply

Speaker: 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, 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.

2:30pm - 3:15pm

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

Modest-Mylk-CashewAtkins Chocolate Mint Protein Wafer Crisps-originaOWYN bar-for powerpointEnjoy LIfe Banana Dipped Protein Bitesa2 milk sampling stationMetrx snack cup-sampling stationPrommus AvocadoHerbalife Protein Coffee-sampling stationWild Friends Collagen-sampling stationSneakz Meal2Go-sampling station  

 

3:15pm - 4:00pm


James D. House-400-300 

James D. House
Biography

 

The Impact of Processing on Protein Quality Measurements:  Implications for Protein Content Claims

Speaker: 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.

4:00pm - 4:45pm

David-Plank 

David Plank Biography

Product Challenges in the Development of Protein and Keto-friendly Food Products

Speaker: 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 which legitimately fit a keto-friendly profile will be reviewed.

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 will be available at the 2019 Protein Sampling Station.(* Page may need to refreshed.)

GFF-clover-bullet-web-14X14px All alleries of Innovative, Formulated Protein Foods, Beverages and Dietary Supplements since 2014.

To see protein products within broader trends: 2019 Food Trends: Part 1 and 2019 Food Trends: Part 2

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


Global Food Forums logo registered trademark

A Global Food Forums, Inc. Event

Click on the Print Button at the lower right for a program that includes presentation descriptions, or click here for a condensed two-page version of the
2019 Protein Trends & Technologies Seminar Program as of April 4, 2019

 

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