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:
PROTEIN BUSINESS STRATEGIES

Protein ingredient supply chains and marketplaces are some of the most dynamic and important elements of the food industry. Geopolitical factors, consumer attitudes and trends, new and disruptive food and information technologies are just some of the factors that impact the supply, demand and price of protein ingredients.

Program speakers will provide useful data and analysis on factors impacting the protein ingredient arena today and into the future. Such information is highly beneficial to anyone whose business decisions are influenced by changes in the protein ingredient landscape.

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 will offer attendees innovative, new protein-centric products.

LEAFJERKY 2020 PROTEIN SAMPLING STATIONGOOD CATCH VEGAN TUNA 2020 PROTEIN PRODUCTSTRIDENT SEAFOODS FISH NOODLES 2020 PROTEIN PRODU CALMOND JUICE 2020 PROTEIN PRODUCTSWELLA CASHEW CACAO CHAGA BAR 2020 PROTEIN PRODUCTSPROTEIN TOPPERS 2020 PROTEIN PRODUCTSJIM BUDDYS PROTEIN DONUTGARDEN OF LIFE SPORTS PROTEIN DRINKJUST EGGS FRONT-2020-PROTEIN-SAMPLING-STATIONSHROOMS SPLITS 2020 PROTEIN PRODUCTANCIENT NUTRITION BONE BROTH PROTEIN BAR

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

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

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PRE-CONFERENCE PROGRAM: PROTEIN 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
8:45am - 9:30am
CONTINENTAL BREAKFAST
9:30am - 9:45amWELCOME

GENERAL SESSIONS PROGRAM

 9:45am-10:30am

Sanjeev-Krishnan-Head Shot  

Sanjeev Krishnan Biography

 

Emerging Data Tools, Insightful Innovations & Food Trend Predictions

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

Food trends are influenced by factors such as technological, consumer, regulatory and political changes to seemingly unpredictable black swan or serendipitous events among many others. This presentation takes an astute look at developments in the food industry and beyond.

10:30am-11:15am

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.

 

11:15am-11:45am

AUDIENCE STRETCH

11:45am-12:30pm

Ben Jeckel head shot
 

Ben Jeckel Biography

Market Trends and Challenges for Milk and Whey Protein Ingredients

Speaker: Ben Jeckel, Managing Director, Dairy Consultancy and Intelligence, Blimling and Associates, Inc.

High protein dairy ingredients surged in popularity over the past decade as health and fitness-minded consumers clamored for products containing whey and milk proteins.  It was a major success story for an industry that has been battling a decades’ long slump in fluid milk sales. But the category is encountering headwinds — additional global capacity, choppy demand and significant price volatility. This presentation will highlight recent market developments and pricing dynamics around milk and whey protein ingredients, along with factors that will likely shape these markets in the next couple years.

 

12:30pm-1:30pm

NETWORKING LUNCH

1:30pm-2:15pm

ANDREW BERARDY HEAD SHOT 

Andrew Berardy Biography

 

Food for Thought: Holistic Assessment of Trade-offs in Evaluating Sustainability

Speaker: Andrew Berardy, Ph.D., Postdoctoral Research Associate, Julie Ann Wrigley Global Institute of Sustainability, Arizona State University

As efforts to create a sustainable food system grow, there is a need to quantify the various environmental impacts and resources used by a food throughout its entire life cycle  ̶  from its agricultural source to its consumption or waste disposal. Life cycle assessment (LCA) is a common methodology used to quantify such environmental impacts and identify critical factors to improve a food’s efficiency of production. However, a more holistic approach is required as LCA does not fully account for desirable characteristics such as resiliency. Using plant and animal proteins as an example, this presentation demonstrates a broader, more holistic approach to evaluating the sustainability of alternative food sources. The goal is to show a more comprehensive assessment when protein quality and serving size is considered, which can lead to unexpected findings when compared to LCA results alone.

 

  

2:15pm-3:00pm

SEAN-B-CASH-HEADSHOT 

Sean B. Cash Biography

 

Sustainability and Consumer Demand for Proteins: Behavior and Policy in the Marketplace

Speaker: Sean B. Cash, Ph.D., Bergstrom Foundation Professor in Global Nutrition, Friedman School of Nutrition Science and Policy, Tufts University

The concerns around the social costs associated with inadequate diets and the impact of food production on our planet must be addressed jointly through public and private efforts, many of which have been geared toward the development and marketing of new protein sources across the food industry. The success of companies looking to make an impact in this space depends on understanding not just their own product, but also consumer response to changing information and dietary trends around protein consumption. Moreover, existing and emerging policies around food labeling, dietary recommendations, and environmental and climate policy interact in the marketplace to shape consumer demand in ways that provide both challenges and opportunities.

 

 3:00pm - 3:30pm NETWORKING AFTERNOON BREAK

 

3:30pm-4:15pm 

MARCEL GOLDENBERG HEAD SHOT

Marcel Goldenberg Biography

 

Pricing the Alternative Revolution – a Look at Plant-Based Protein Prices and Trends

Speaker: Marcel Goldenberg, MSc, Head of Proprietary Pricing, Mintec LTD

Increased demand for healthy eating alternatives and preferences for “Flexitarian” diets is driving the growth in plant-based proteins.  As food producers rush to embrace these new ingredients, we consider how increased risk could affect plant-protein costs as well as supply. What are the critical challenges for plant proteins to truly become mainstream, and what is needed to overcome these challenges? Will, the switch impact prices across other food ingredients, and how will change to supply chains affect sourcing and supplier options? Will this volatility flow through to increase food costs for the consumer? Can long-term trends see plant protein become cost-competitive with meat protein?

 

4:15pm-5:00pm 

Lou Cooperhouse head shot 

Lou Cooperhouse Biography

 

An Inside Look at the Near-Term Reality of Cellular Agriculture: A Case Study of BlueNalu

Speaker: Lou Cooperhouse, MSc, President & CEO, BlueNalu

Many animal-based proteins champion their nutritional and taste advantages when compared to plant sources. In turn, plant proteins tout their earth-friendly sustainability. Into this arena, products from the swiftly developing field of cellular agriculture have made a grand entrance. This presentation will provide an update on the state of this new technology. Using BlueNalu as a case study, the challenges and successes of being perhaps the first company to demonstrate whole-muscle seafood (cell-derived yellowtail amberjack!) in various culinary dishes will be provided. Funding, technology and other hurdles will be examined as well as what the world may come to expect from this new source of proteins.

 

 

5:10pm - 6:30pm

TUESDAY EVENING "MIGHT AS WELL MINGLE" NETWORKING RECEPTION

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


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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.

Tuesday
May 19

5:10pm-6:30pm
Global Food Forums Networking Reception

ATTENTION: To Anyone Attending Just the
Wednesday Technical Program

You're invited to the Tuesday "Might as Well Mingle" Networking Reception. Don't sit your room waiting for the next day's Wednesday Technical Program to start. Come down, join us and meet other attendees & speakers.

We'd LOVE to have you!!

  
6:15am - 8:00am REGISTRATION & BADGE PICK-UP
7:15am - 8:00amCONTINENTAL BREAKFAST
8:00am - 8:15amWELCOME
GENERAL SESSION PROGRAM

8:15am-9:00am

Steve French photo-100X119X72 

Steve French Biography

The Hottest Consumer & Market Trends in Protein

Speaker: Steve French, MBA, Managing Partner & Owner, Natural Marketing Institute (NMI)

As one of the hottest trends in health and wellness, protein proliferation continues across a wide range of consumer-packaged goods categories. This session will explore consumer trends in usage, reasons for use, preferred protein sources, and many other topics with regard to the protein marketplace. Insights will be driven from NMI databases based on over 150,000 consumer interviews, including a focus on who the primary and secondary consumer targets are. Is your company maximizing your opportunities in the marketplace? Come explore tomorrow’s trends for actionable strategies today in the development and marketing of protein products.

 

9:00am-9:45am 

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.

 

9:45am-10:30amMORNING NETWORKING BREAK, TABLE TOP EXHIBITS AND CONSUMER PROTEIN PRODUCTS SAMPLING STATION

10:30am-11:15am

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 a variety of plant-based proteins to mimic textures found in familiar products such as hamburger and sausage. This presentation discusses current work with emerging textured plant proteins. It will additionally touch on how such ingredients can be used in the formulation of higher moisture alternative meat applications.

 

11:15am-12:00pm

GARY REINECCIUS HEADSHOT 

Gary Reineccius
Biography

New Research: Insights into Flavoring Protein-Enhanced Products

Speaker: Gary Reineccius, Ph.D., Professor, 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.

 

12:00pm-1:00pmNETWORKING LUNCH, TABLE TOP EXHIBITS AND CONSUMER PROTEIN PRODUCTS SAMPLING STATION

1:00pm-1:45pm

Matthew_Nosworthy-head shot 

Matthew Nosworthy Biorgraphy

Increasing PDCAAS of Plant-Based Protein Products through Blending & Processing

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


The concurrent rise in consumer interest in plant-based products and increasing protein consumption provides an opportunity to develop creative new products with great marketplace appeal. However, achieving optimal consumer interest requires success in obtaining a protein content claim, which is regulated through the Protein Digestibility Corrected Amino Acid Score (PDCAAS) in the United States. Plant-based proteins typically have low PDCAAS scores due to reduced digestibility compared to animal proteins and also amino acid compositions that are unable to satisfy human nutritional requirements. This presentation will look at how these limitations can be overcome through blending of complimentary plant proteins and processing methodologies that can increase protein digestibility.

 

1:45pm-2:30pm 

Lindsay Wisener head shot 

Lindsay Wisener Biography

Formulating and Processing Protein-based Beverages: Contrasting Plant vs. Dairy

Speaker: Lindsay Wisener, MSc, Founder and Lead Consultant, WiseBev

Retail sales of plant-based protein drinks have surged in recent years as consumers look for alternatives to dairy protein-based beverages. Often consumers expect the same characteristics—from shelf life to sensory properties—that traditional products possess. Delivering on those expectations is a challenge as significant differences exist in the formulation and processing of plant- versus dairy-based protein products. This presentation delves into some of the modifications needed when protein sources like oats, peas, rice and soy are used. It discusses the characteristics of HTST and RTD drinks and offers insights as moves from theory to offering practical hands-on advice in the development of plant protein drinks.


2:30pm-3:15pm

AFTERNOON NETWORKING BREAK, TABLE TOP EXHIBITS
AND CONSUMER PROTEIN PRODUCTS SAMPLING STATION

3:15pm-4:00pm

NICHOLAS BURD HEAD SHOT

Nicholas Burd Biography

Whole Food and Protein Supplements: A Balancing Act for Performance Nutrition

Speaker: Nicholas A. Burd, Ph.D., Associate Professor, Department of Kinesiology and Community Health, University of Illinois at Urbana-Champaign

Protein is the fundamental anabolic component of a nutritional strategy to stimulate exercise-adaptive muscle protein synthetic responses. This presentation reviews how nutrient and protein dense whole foods are the foundation of an athlete’s menu to compensate for the metabolic demands of training and support recovery. It delves into how specifically designed sports nutrition products, such as protein supplements, can serve a complementary role in an athlete’s diet. Attendees will better understand that the ingestion of protein rich whole foods or protein supplements depends on both nutritional (amino acid profile or nutrient density) and non-nutritional factors (preference, cost, and convenience). Such insights assist in the development of sports nutrition products and knowing how they can be integrated into a feeding paradigm to complement the recovery strategy for different types of training and competitive events.

 

4:00pm-4:45pm

COSMIN BELICIU-HEAD SHOT
  

Cosmin Beliciu Biography

 

New Protein Ingredient Options: Functionality Driven Applications for Dairy and Plant Blends

Speaker: Cosmin Beliciu, Ph.D., Project Leader, Product and Process Development, The National Food Lab, Inc.

Many considerations go into selecting a protein ingredient for our applications such as functionality, sensory, commercialization, nutritional and regulatory. An ingredient’s production process affects its flavor, functionality and quality. For example, a diafiltered micellar casein isolate will taste and function differently than a milk protein isolate, and a plant protein’s functionality will be affected greatly by its extraction and drying procedures. As product developers, we can use a protein’s main functionalities (solubility, heat stability, texturizing ability, emulsification and foaming) as building blocks for new products. Through careful selection of ingredients, benchmarking new protein ingredients’ functionality versus traditional gold standards, then optimizing processes to overcome protein functionality shortcomings, craveable high protein products can be delivered.


4:50pm-6:30pmWEDNESDAY EVENING "CLOSING DOWN THE HOUSE NETWORKING RECEPTION
Attendee Gift Drawing for three (3) $75 cash gifts (attendance required to win) PLUS drawing for one of 2 boxes of products from Protein Sampling Station. This takes place at 5:00pm.

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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)

 


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To download a printable version of the agenda, click on the button at the lower right or here: 2020 Protein Trends & Technologies Downloadable Program (Condensed)

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