Justin Cline

January 13, 2016
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2016 Protein Trends & Technologies Seminar

Technology Program: Formulating with Proteins

Presentation: Formulating Protein Beverage: Real World Challenges and Tactical Solution

Speaker: ‎Justin Cline, Beverage Scientist, Imbibe

As a Beverage Scientist at Imbibe, Justin Cline is responsible for the successful development and commercialization of a wide range of product types including everything from powdered beverages and CSDs to juices and protein drinks.

Justin began his career in product development at Fonterra, where he spent four years focused on the development of dairy-based protein beverages. Since joining Imbibe in 2013, Justin has developed and launched numerous protein beverages including clear high-acid beverages, low-acid dairy shakes and plant-based dairy alternative drinks.

He received his Bachelor’s Degree in Integrative Biology and is currently working on a Master’s Degree in Food Science and Human Nutrition, both from The University of Illinois at Urbana-Champaign. He enjoys the fast-paced and constantly evolving landscape of the food and beverage industry.

Outside of work, Justin looks forward to spending time with family and friends and being outdoors. As a self-proclaimed science nerd, he loves looking at the stars and learning about astronomy.

2016 Protein Trends & Technologies Presentation:

Formulating Protein Beverage: Real World Challenges and Tactical Solution

Formulating with protein adds layers of complexity when developing new products, especially in large scale production conditions. Although protein adds numerous benefits, such as an enhanced nutritional profile, increased viscosity and improved mouthfeel, poorly executed formulations result in wasted time, lost revenue and an inferior product.  This presentation focuses on tactical solutions to real world problems in order to avoid setbacks during development and scale-up. Attendees will improve their understanding of protein chemistry, functionality and stability, as well as gain useful knowledge of the various chemical and physical changes protein may undergo as a result of processing conditions. Actual case studies will be discussed in order to illustrate the key concepts.