Heather Maskus

February 4, 2016
Global Food Forums FEATURE IMAGE

2016 Protein Trends & Technologies Seminar

Technology Program: Formulating with Proteins

Presentation: From Gluten-free to Whole Grain: Formulating On-trend Products

Speaker: ‎Heather Maskus MSc, Project Manager, Pulse Flour Milling and Food Applications, Cigi (Canadian International Grains Institute)

Heather Maskus joined Cigi in 2010 as Project Manager, Pulse Flour Milling and Food Applications. Her main role is to oversee the activities of the Pulse Flour Milling and Utilization Project.

The project goal is to increase understanding of pulse flour production in utilization to improve value added use of pulse flour ingredients in the food industry. Prior to joining Cigi, Heather was Manager of Food Innovation at Pulse Canada. In 2008, Heather completed her Master of Science in Food Science from the University of Manitoba. Her thesis topic studied the effect of the utilization of pea flour in food product applications.

Title and Description of 2016 Protein Trends & Technologies Seminar:

From Gluten-free to Whole Grain: Formulating On-trend Products

Great emphasis is placed on food developers to address the many needs of consumers from gluten-free product applications to whole-grain alternatives of our favorite foods. As we strive to meet the needs of consumers, many challenges arise. Replacing gluten structures for non-gluten alternatives presents its own challenges while boosting protein content in products requires its own tool kit to create a successful product. This presentation will focus on the use of novel ingredients such as whole grains and pulse flours to help assist in meeting new product trends in breakfast cereals, pasta, extruded snacks, instant noodles as well as several gluten free products.