Welcome to Protein Trends & Technologies Seminar Library, which provides free access to valuable speaker presentations and post-conference summaries. A Sweetener Systems Library and Clean Label Library that provide access to summaries and presentations from past seminars and conferences are also available. Please explore Global Food Forums’ upcoming product development conferences.
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2021 Protein Trends & Technologies Seminar Post-Webinar Magazine
A World of Proteins & the Need — Claudia Dziuk O’Donnell, MSc, MBA, Co-Owner, Global Food Forums, Inc.
Emerging Protein Trends — Claudia Dziuk O’Donnell, MSc, MBA, Co-Owner, Global Food Forums, Inc.
Blending Proteins to Increase Functional Performance — Laurice Pouvreau, Ph.D., Research Scientist & Expertise Leader Plant Protein Technology, Wageningen Food & Biobased Protein Research Group
Improved PDCAAS Values Through Blending Impacts Label Claims — Matthew G. Nosworthy, Ph.D., Research Scientist, Agriculture and Agri-Food Canada
Proteins and Flavors: Challenging Mix for Researchers and R&D — Gary Reineccius, Ph.D., Professor Emeritus, Dept. of Food Science & Nutrition, University of Minnesota
The Big 9: Allergens and a Proactive Approach —Steve Taylor, Ph.D., then Professor and Co-director, Food Allergy Research and Resource Program (FARRP), University of Nebraska (since retired)
2020 Flavoring Protein-Based Products Magazine
Flavor Trends in 2020 Convey Far More than Flavor — Paula Frank, MSc, MBA, Content Manager, Global Food Forums, Inc.
Protein Flavoring Challenges and New Protein Sources — Gary Reineccius, Ph.D., Professor and Past Department Head, Dept. of Food Science & Nutrition, University of Minnesota
Using Chemistry to Solve Protein Flavoring Issues — Robert J. McGorrin, Ph.D., Department Head & Jacobs-Root Professor, Food Science & Technology, Oregon State University
Trends in Snacks: Flavor, Flavor, Flavor — Paula Frank, Global Food Forums, Inc.
Flavor Challenges with High Protein Levels — Keith Cadwallader, Ph.D., Professor, Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign
Are Natural Flavors Necessarily Clean Label? — Deepthi K. Weerasinghe, Ph.D., Principal, dP3 Consulting
The Effect of Color on Odor Perception — Debra Zellner, Ph.D., Professor of Psychology at Montclair State University, and Affiliated Faculty Member at Monell Chemical Senses Center
2019 Protein Trends & Technologies Seminar (In-Person Event)
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
Protein Proliferation: Understanding the Consumers Total Protein Landscape — Meagan Nelson, MBA, Associate Director, Nielsen Growth & Strategy
The Global Market for Whey and Other Dairy Proteins — Tage Affertsholt, MSc, Owner, 3A Business Consulting
New News on Protein: How Much is Too Much…and Not Enough? —Steven Hertzler, PhD, RD, LD, Senior Scientist, Clinical Research, Global Science and Medical Affairs, Nutrition Science & Innovation, Abbott Nutrition
PANEL: Managing Innovation: Entrepreneurial Startups to Going Mainstream
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
The Age of Protein; Emerging Opportunity for Plant-Based Alternatives — Kasey Farrell, MPH, Data Product Manager, SPINS
Impact of Disruption on the Future of Food —Andria Long, Insights & Strategy Executive / Former VP Innovation & Consumer Insights at Johnsonville
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Emerging Global Consumer Views on Protein: Usage Patterns and Preferred Sources — Julie Johnson, General Manager, HealthFocus International
From Cellular Agriculture to Plant-based Milks: Hot Issues in the Protein Arena — Jessica O’Connell, Partner, Covington & Burling, LLP
Sports Nutrition and Specialty Diets: From Keto to Vegan — Marie A. Spano, MS, RD, CSCS, CSSD, Sports Nutrition Expert
Plant Proteins: Structural and Functional Properties & Use in Food and Beverage Formulations — B. Pam Ismail, PhD, Director, Plant Protein Innovation Center and Assoc. Prof., Dept. of Food Science & Nutrition, University of Minnesota
A Characterization Study of the Functional Properties and Applications for Dairy and Plant Proteins — Hong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research (WCDR)
Creative Reformulation of Protein Foods: Five Steps Toward a Sustainable Protein Supply —Clyde Don, PhD, Managing Director, CDC FoodPhysica
The Impact of Processing on Protein Quality Measurements: Implications for Protein Content Claims — James D. House, Ph.D., P.Ag., Professor & Head, Dept. of Food and Human Nutritional Sciences, University of Manitoba
Product Challenges in the Development of Protein and Keto-friendly Food Products — David Plank, PhD, Managing Principal, WRSS Food & Nutrition Insights; and Senior Research Fellow, Department of Food Science and Nutrition, University of Minnesota
