2015 Protein Trends & Technologies Seminar Store


Presentations from the:
Pre-conference: Business Strategies Program
Technical Program: Formulating with Proteins

All presentations made available by the speakers at Global Food Forums, Inc.’s 2015 Protein Trends & Technologies Seminar held May 5-6, 2015, at the DoubleTree Hilton, Oak Brook, Illinois, USA, are offered here for free.

Several presentations will be adapted from their original form and/or expanded with additional information.

If you wish to quote the information from the individual presentations publicly, please reference, at a minimum: Name of presentation; Speaker name; Speaker affiliation; and 2015 Protein Trends & Technologies Seminar.

2015 PTT Formulating with Proteins CoverClick to access a copy of the 2015 Protein Trends & Technologies Seminar Report: Formulating with Proteins, sponsored by Arla Food 2015 Global Food Forums Protein Trends & Technologies Pre-conference: Business Strategies coverIngredients.

Click to access Global Food Forums® 2015 Protein Trends & Technologies Seminar Highlights: Pre-conference Business Strategies Highlights.



Pre-conference: Business Strategies Program (May 5, 2015)

“The Quest for Protein: Challenges and Opportunities Regarding Animal and Vegetable Protein Availability,” William Sawyer, MSA, Vice President, FAR Animal Protein, Rabobank

“Global Protein Regulation–A Question of Quality?” Sukh Gill, Llb (Hons), DTS, MTSI, Director of Global Regulatory Services, Leatherhead Food Research

“Protein Consumption in Emerging Markets,” Darren Seifer, Executive Director, Food & Beverage Industry Analyst, The NPD Group, Inc.

“Proteins: Quantifying the Odds for Market Success,” Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.

“Marketing Trends in Protein: Are You Capitalizing on the Opportunity?” Steve French, MBA, Managing Partner, NMI 

“What to Expect When You’re Expected to Achieve Non-GMO Project Verification,” Nancy Knight, Business Unit Manager, NSF Specialty Foods at NSF International

Current and Future Developments in Algae Protein Commercialization,” Matthew Carr, Ph.D., Executive Director, Algae BioMass Organization 

Technical Program: Formulating with Proteins (May 6, 2015)

“Steaks to Shakes: Protein on the Shopping List,”  Linda Gilbert, Founder and CEO, EcoFocus Worldwide LLC; Founder and former President, HealthFocus International

“The Present and Proposed Future of Food Labels and Their Impact on Proteins,” Riëtte van Laack, Ph.D., JD, Director, Hyman, Phelps & McNamara, PC

“Protein Appetite and Leveraging: Protein’s Role in Energy Balance,” Richard D. Mattes, MPH, Ph.D., RD, Distinguished Professor of Nutrition Science, Purdue University,; Affiliated Scientist of the Monell Chemical Senses Center 

“The Protein Bridge: Linking Protein Structure to Function and Application,” Julie Emsing Mann, MSc, Adjacencies Research Staff Scientist, The Hershey Company 

“Processing, Characteristics and Uses of Extruded Plant Protein Ingredients,” Mian Riaz, Ph.D., Director, Food Protein R&D Center, Texas A&M University

Allergens–It’s Really Just a Management and Communications Issue,” Steve Taylor, Ph.D., Professor and Co-director, Food Allergy Research & Resource Program, University of Nebraska

“Considerations in Protein Ingredient Use: The Impact of Processing and Molecular Interactions,” Baraem (Pam) Ismail, Ph.D., Associate Professor, Department of Food Science and Nutrition, University of Minnesota

“Flavor Challenges and Solutions for High Protein Functional Foods and Beverages,” Keith Cadwallader, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois, Urbana









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