2020 Protein Trends & Technologies Seminar

PROGRAMS

The 2020 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.

May 19, 2020

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: Technical presentations may apply toward IFT's CFS re-certification.

May 20, 2020

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 2020 Protein Product Sampling Station offers attendees innovative, new protein-centric products.

In the desktop view, scroll to the bottom right and click on the "Printer Friendly" button for a detailed print version.

Please check back. Many more presenters and program information to be added.

Protein-horizontal-stripe 

PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES

Tuesday, May 19, 2020

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

7:30am - 9:30amREGISTRATION & BADGE PICK-UP
8:30am - 9:30am
BREAKFAST
9:30am - 9:45amWELCOME

General Session
Program


Sanjeev-Krishnan-headshot-2  

Sanjeev Krishna

 

The New Global Food Protein System and What it Means for the Supply Chain (Working title)

Speaker: Sanjeev Krishna, Chief Investment Officer & Managing Director, S2G Ventures

Presentation  description to be posted shortly.

TOM VIERHILE HEADSHOT 

Tom Vierhile Biography

The Rise & Rise of Proteins: Global Consumer & Innovation Trends Driving Protein to New Heights

Speaker: Tom Vierhile, MBA, VP Strategic Insights, North American, Innova Market Insight

Protein is the engine driving new product innovation in fast-moving consumer goods today. According to the Netherlands-based Innova Market Insights, launches of global packaged food and beverage products making a “high in protein” or “source of protein” claim grew at better than a 25% compound annual growth rate for the period from 2014 to 2018. That’s over three times faster than new food and beverage launches grew over the same period. Protein sources are also broadening. Soy helped popularize plant-based protein, but soy is now losing ground to a bevy of alternative proteins like pea, almond, oat, rice, and more. Attend this session and find out where protein innovation is coming from, where it is going, what types of protein are prospering, and how consumers really feel about protein.
 spins-logo_1600px-72dpi

Protein Powders: What’s Trending Among US Consumers (Working Title)

Speaker: To Be Announced, SPINS

Presentation: Description to Come.

 

 

 MUCH MORE TO COME!

5:05pm - 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.

Protein-horizontal-stripe

TECHNICAL PROGRAM: FORMULATING WITH PROTEINS

Wednesday, May 20, 2020  

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 PICK-UP
7:15am - 8:00amCONTINENTAL BREAKFAST
8:00am - 8:15amWELCOME
General Session
Program


ROBERT WILDMAN HEADSHOT 

Robert Wildman
Biography

Protein Recommendations: RDAs to the Real World!

Speaker: Robert Wildman, Ph.D., Chief Science Officer—Post Active Nutrition Brands

The RDAs for protein established in the US and Canada, as well as similar standards around the world, serve as general guidance for most people to minimize the risk of deficiency. However, these standards were not intended for nutrition planning to optimize health and longevity especially when special circumstances are involved. For people who exercise or manage calories for weight reduction as well as those of advancing age, these standards are well below levels shown to be more beneficial. Moreover, modern techniques suggest the need to re-evaluate these levels. Meanwhile, better terminology and guidance is needed to correctly understand and applied these standards and differentiate between potentially more beneficial individual protein intake.

 

Mian_Riaz-100 

Mian Riaz Biography

An Update on Developments in Plant-based Textured Meat Alternatives

Speaker: Mian N. Riaz, Ph.D, Director, Food Protein R&D Center, Head – Extrusion Technology Program, Graduate Faculty, Nutrition and Food Science Dept., Texas A&M University

One of the original plant-based meat alternatives, textured soy protein, continues to be a viable choice to extend or replace animal sources of protein. However, as interest in plant proteins grows among consumers, the food industry is looking for additional options to fit an increasing range of needs. Researchers have turned to pulses, dried seeds high in protein and a familiar food for many around the global, as potential choices. This presentation discusses current work with emerging textured plant proteins. It will additional touch on how such ingredients can be used in the formulation of higher moisture alternative meat applications.

 

GARY REINECCIUS HEADSHOT 

Gary Reineccius
Biography

New Research: Insights into Flavoring Protein-Enhanced Products

Speaker: Gary Reineccius, Ph.D., Professor and Interim Department Head, Dept. of Food Science & Nutrition, University of Minnesota

Protein-enhanced food products bring two unique flavor challenges. First, protein isolates possess inherent off-flavors that are characteristic of their starting material and that also may develop during their preparation. A second challenge is the creation of flavor systems enjoyed by consumers throughout the anticipated product’s shelf life. This presentation first discusses a more strategic approach to solve inherent off flavors. By determining their source and then identifying the problematic compounds, processing methodologies can be designed to remove the offending off notes. For the second challenge, data will be given showing how the many protein side-chains chemically react with major flavoring components used in today’s market. To successfully flavor products, target flavors must be judiciously chosen so they will not react with proteins. Research is now underway to determine what will and won’t react with proteins. The goal is to provide insights into how to create desired shelf-stable flavoring systems for protein-enhanced foods.

 

 Matthew_Nosworthy-head shot

Plant Protein Blends: Maximizing Benefits (Working Title)

Speaker: Matthew G. Nosworthy, Ph.D.,Research Associate, College
of Pharmacy and Nutrition, University of Saskatchewan


Presentation description to come.

5:00pm - 6:30pmWEDNESDAY 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.

Protein-horizontal-stripe

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. GlobalFoodForums.com

• Protein Trends & Technologies Seminar (May 19-20, 2020, Itasca, Ill., USA)

2020 Super Summit: In 2020, the Sweetener Systems Conference will be followed by the Clean Label Conference

• Sweetener Systems Conference (March 24, 2020, Itasca, Ill., USA)

• Clean Label Conference  (March 25-26, 2020, Itasca, Ill.,  USA)

 


Global Food Forums logo registered trademark

A Global Food Forums, Inc. Event


 

    Top