Animal Proteins

Lou Cooperhouse

Lou Cooperhouse

Lou Cooperhouse, MSc, President & CEO, BlueNalu Lou Cooperhouse is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 35-year career in the food industry.  He...

Protein Trends & Technologies Seminar Events

Protein Trends & Technologies Seminar Events

This lists past and future Protein Trends & Technologies Seminar Events. These two day in-person events consist of a one-day Pre-Conference Program: Protein Business Strategies and a one-day Technical Program: Formulating with Proteins. Attendees can register for...

2019 Innovative New Protein Products

2019 Innovative New Protein Products

2019 Innovative New Protein Products features formulated, protein-based foods and beverages and plant-based alternatives to conventional products that continue to drive food manufacturers' and consumers' interests. The USA protein product market alone was over US$3...

Lou Cooperhouse

Laurice Pouvreau

Laurice Pouvreau, Ph.D., Research Scientist and Expertise Leader Plant Protein Technology,Wageningen Food & Biobased Protein Research GroupLaurice Pouvreau, Ph.D., was first trained as a chemist at the Lycee Gabriel Guist'hau in France. She acquired her Ph.D. in...

Lou Cooperhouse

Steve Taylor

Steve Taylor, Ph.D., Professor Emeritus & Founding Director Food Allergy Research and Resource Program, University of Nebraska-Lincoln (retired) Steve L. Taylor, Ph.D.  served as Professor in the Dept. of Food Science & Technology and founder and Co-Director...

Pink Slime and Sustainability

Pink Slime and Sustainability

I’m confused (it sometimes happens). After reading many blogs and comments on lean finely textured beef, opps, I forgot to call it by its inflammatory name, “pink slime,” it seems that often the same people that are criticizing it are also the same ones promoting...

2020 Clean Label Post-Conference Magazine Banner Ad