Webinar on Overcoming Protein Technical Issues Is Now Free

Originally Published: March 18, 2021
Last Updated: April 15, 2021
Webinar on Overcoming Protein Technical Issues Is Now Free

March 18, 2021 —Toward the end of 2020, Global Food Forums’ staff began planning a webinar to provide insights into three common challenges when formulating with protein ingredients. The goal was to have a high quality 2021 Premium Protein Webinar with a small registration fee to help defray costs. An outreach to the ingredient supplier community also was made with the hope of gaining their support. As the event was launched, two happy things occurred. The number of paid registrants grew, but so too did the number of companies underwriting the event.  The result is that Global Food Forums’ webinar on overcoming protein technical issues is now free. This has opened it to hundreds of additional attendees.

The webinar, entitled Overcoming Formulation Issues When Formulating with Proteins, is scheduled for March 24, 2021. It has been designed to benefit formulators striving to optimize a product’s texture, flavor and nutrition (i.e., protein quality that in turns impacts label claims). The webinar starts with a short introduction by Claudia Dziuk O’Donnell, Co-owner of Global Food Forums, who will present data and news items on emerging protein trends and industry statistics. Three world renown experts in technical aspects of protein use will then speak. They include Laurice Pouvreau, Ph.D., Research Scientist and Expertise Leader Plant Protein Technology, Wageningen Food & Biobased Protein Research Group. Pouvreau will discuss working with proteins and protein ingredient blends for optimum product texture and protein performance.

Matthew G. Nosworthy, Ph.D. Agriculture and Agri-Food Canada will then take the stage to delve into understanding PDCAAS values and the benefits of protein ingredient blending to improve the protein quality of plant-based products. In the U.S., this enables stronger protein content claims to be made on product labels. The event will wind up with Gary Reineccius, Ph.D., Professor Emeritus, Department of Food Science & Nutrition, University of Minnesota, exploring flavoring tactics for formulated protein foods and beverages.

This 2021Premium Protein Webinar presents useful information in a concise manner.

Click here to go immediately to the registration page. Or, Click here to see more details on the webinar: Overcoming Formulation Issues When Formulating with Proteins.

A thank you goes to the underwriters of Global Food Forums’ 2021 Premium Protein Webinar listed below. Their support means that our webinar on overcoming protein technical issues is now free.

Underwriters of the Overcoming Formulation Issues When Formulating with Proteins
Milk Specialties Global Logo     Aker-Biomarine-logo Wixon Logo Overcoming Formulation Issues-Protein Ingredients  PureField Ingredients LOGO

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