2016 Protein Trends & Technologies Seminar Store

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 2016 Protein Trends & Technologies Seminar held May 3-4, 2016 at the DoubleTree, Oak Brook, Illinois, USA, are offered here for free.

2016 Protein Trends & Technologies Seminar: Formulating with Proteins Summary coverGlobal Food Forums® 2016 Protein Trends & Technologies Seminar: Formulating with Proteins Summary is sponsored by Arla Foods Ingredients, Givaudan, RiceBran Technologies, Synergy Flavors and Orochem Technologies.

Please click on its cover to the left to obtain a downloadable copy.

016-PTT-Business-Strategies-cover-webClick on the image cover to the right to obtain a downloadable copy of the 2016 Protein Trends & Technologies Seminar: Business Strategies Summary.

Please join us May 22-23, for the 2018 Protein Trends & Technologies Seminar.


GENERAL SESSION PRESENTATIONS

May 3rd Pre-conference: Business Strategies Program

Capitalizing on the Next Generation of Protein Opportunities; Sustaining the Rush
– Elizabeth Sloan, Ph.D., President, Sloan Trends, Inc.

Perspectives on Investments & Acquisitions in the Protein Supply and Finished Products Industry (Adapted from presentation given at seminar)
– Matthew Roberts, Ph.D., Chief Scientific Officer, NBTY, Inc.

Managing the Dairy Protein Markets: Forces to Watch in the Coming Years
– Duane Banderob, MSc, COO, Dairy.com and leader, Blimling and Associates

What’s for Dinner? Behaviors, Products, and Services Creating the New Future of Food
– Justin Shimek, Ph.D., CEO and Chief Technology Officer, Mattson

Global Perspectives: An Overview of the Global Protein Landscape
– Chris Schmidt, Senior Consumer Health Analyst, Euromonitor International

High on Protein: Insights into a Consumer Search for Health
– Andrew Mandzy, MBA, Director Strategic Insights, Nielsen

→SPECIAL SESSION Future Signals: Identifying Behavioral, Marketplace, and Technology Trends
– Mike Lee, MBA, CEO and Founder, Studio Industries

 

May 4th Technical Program: Formulating with Proteins

Consumer Market Opportunities in Protein
–  ‎David Sprinkle, MBA, Research Director, Packaged Facts

Unlocking the Potential of Alternative Proteins for Use in New Applications
‎- Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research

Making a Claim: Factors impacting Protein Quality and a New Way for Measuring
‎- David Plank, Senior Technical Manager, Medallion Labs

Flavors & Proteins – Understanding Component Interactions & the Impact of Processing (Adapted from presentation given at seminar)
‎- MaryAnne Drake, Ph.D., Sensory Analysis & Flavor Chemistry, North Carolina State University

Protein Supplementation and Athlete Performance (Adapted from presentation given at seminar)
‎- Jay Hoffman, Ph.D., Dir. Institute of Exercise Physiology and Wellness, Professor and Chair, Dept. of Educational & Human Sciences, University of Central Florida

Formulating Protein Beverage: Real World Challenges and Tactical Solutions (Adapted from presentation given at the seminar)
‎- Justin Cline, Beverage Scientist, Imbibe

From Gluten-free to Whole Grain: Formulating On-trend Products
‎- Heather Maskus M.Sc., Project Manager, Pulse Flour Milling, and Food Applications, Cigi (Canadian International Grains Institute)

Update on GMO Labeling: Where do We Stand, Where are We Headed?
‎- Chip English, Partner, Davis Wright Tremaine LLP

 

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