2014 Protein Trends & Technologies Seminar
FOOD PROTEIN INGREDIENT
TRENDS & TECHNOLOGIES
● 2014 Protein Trends & Technologies Seminar Program
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The 2nd annual 2014 Protein Trends & Technologies Seminar was held April 8-9, 2014 at the DoubleTree–Hilton Hotel, Arlington Heights, Illinois, USA. It was a resounding success with record breaking attendance and sold out sponsorships and a tabletop exhibit area.
Additionally, see examples of new and/or significant protein foods, beverages and nutritional products, some which were offered for tasting at the event.
GENERAL SESSION SPEAKERS
Non-ingredient supplier speakers provide practical advice on how to work with solution-providing protein ingredients. Topics include formulation factors impacting protein quality and label claims, flavoring protein products, nutritional science behind proteins and developing on-trend products among others.
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
Protein’s Rise in the Global Health & Wellness and Supplement Arenas
Consumer interest in protein-enhanced products is at an all-time high. As the industry positions itself to benefit from soaring demand, an understanding of the categories and geographies driving growth is paramount. Join Euromonitor as we provide an overview of protein products across the foods and supplements arenas and delve into the consumer trends that are turning this ingredient into a global superstar. Click here to see Chris’ blog on insights into information presented at the seminar.
Opportunities & Headwinds in Global Ingredient Regulations
Positive consumer attitudes, nutritional benefits and high functionality all propel an ingredient’s market demand. However, regulations that govern its use are fundamental to an ingredient’s future in any region. Using the proprietary Decernis database of regulations from over 150 countries, this presentation provides insights into how food ingredient regulations are being increasingly harmonized by global markets from Europe to Asia-Pacific and Latin America as well as where differences still exist. Specific protein additives will be discussed as examples of how to operate with thoughtful attention and identify opportunities within this ingredient category.
Soy & Dairy Market Volatility: Its Impact on Protein Prices and Strategies for Managing Financial Risk
The best laid marketing, R&D, logistics and production plans can be for nothing if raw material costs surge out of control. An overview will be made of the impact of soy and dairy market volatility on the cost of proteins derived from these sources. These categories, the two largest in the protein ingredient marketplace, in turn influence decisions involving all other segments. The presentation will consider strategies for mitigating the damage that volatility can do to bottom lines. Specific examples of proteins will be examined vis-à-vis the global market prices in commodities. An overview of the global and domestic fundamentals of the dairy market will also be provided along with updates on what to watch for in the coming year.
Size, Share, Sources and Segments: Analysis and Forecasts for Value-added Protein Ingredient
Protein fortification is increasingly an option for meeting the global challenges of nutritional deficiencies in the developing world, while combating the rise of certain disease in developed economies. However, the current protein ingredient supplier space is highly fragmented, which makes quickly identifying and addressing opportunities and threats to this market segment critical for long term success. This presentation discusses current factors boosting the demand for protein ingredients in 2013 and 2014 as well as other key Mega Trends creating both opportunities and threats across the global protein value chain. Its specific focus will be on providing an overview of global protein ingredients-sourced from both animals and plants-including insights into market dynamics by product type, region, and end application.
Sooo Many Proteins, So Little Time: How to Choose?
Speaker: Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.
Protein ingredients available to the U.S. food industry used to be dominated by animal proteins and soya. Surging global demand for proteins is opening new avenues for other sources of edible protein ingredients to make their way into new product formulations. However, each protein source comes with its own set of hurdles and opportunities. Food, beverage and nutritional industry professionals need to be clear-eyed in their choices and commitments as to which protein sources to pursue. This discourse will candidly explore some of the business and technical issues that should factor into choosing, optimizing or investing in protein ingredient selection.
America’s Push for Protein: An Update on U.S. Consumers’ Protein Perceptions & Needs
Speaker: Sue Fennelly, MBA, Senior Executive Manager, NPD Group – Food & Beverage
Consumers appear to be in a constant quest for a magic bullet that would allow them to eat certain foods rather than requiring them to pay close attention to their overall health. The question to be asked is whether or not it is protein’s turn to be that magic bullet and is it more than a fad? It’s critical to understand the reasons consumers seek protein, how they can resonate with a target audience and how to overcome consumers’ barriers to consuming more protein including costs, calories and fat content. Results of a just-conducted NPD Group survey on U.S. consumers’ thoughts and attitudes toward protein will be presented that address the questions: What are consumers’ opinions of proteins and do they vary by different types? How are consumers using proteins and have they changed their protein consumption? How do consumers shop for proteins? And, are they willing to pay more for protein-enriched items?
The Good, the Bad, and the Ugly, Starring the Creatine Cartel
Speaker: Kit Sanderson, CEO, Spanish Fitness Media, LLC and Editor, MD Latino
Thinking of going big internationally? Consider that sports nutrition and dietary supplement sales are a hot, hot trend in Latin America. Drawing on personal insights and experiences, this presentation provides unique insights into “the good, the bad and the ugly” that thrive in a little understood, ravenous-for-protein subculture made-up of athletes, bodybuilders, military and police personnel and other fitness buffs that dwell and train in the shadows of conventional market awareness. Latin America’s fitness culture is increasingly intermixed with North America’s. “Latin America is more of a concept than a geographical boundary”, maintains Sanderson. “Its many diversified fingers serve as a bridge into North American and Europe.” Sanderson will walk you along the creative and unconventional byways of the “The Creatine Cartel.”
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Proteins and the Global Consumer
Consumers want what they want, driven by numerous interests, pre-conceived notions and even conflicting desires. While protein is a crucial element in all diets, the attitudes and expectations in regards to this key component will differ according to gender, age and world regions. Relying on its global database of consumer information, HealthFocus International will provide insights into how proteins, protein-related ingredients and their health benefits are viewed by various consumer groups in countries from the US to India, China and Mexico. The likelihood of success for product development projects increases when the done with an eye on what customers want.
Communicating with Consumers: Regulations on Protein Claims and Ingredients
Regulations are central to product formulation efforts. They determine the ingredients (e.g., conventional or innovative) that can be used, the levels at which the ingredients may be used, and the claims that can be conveyed on product labels. This presentation provides a review of the US regulations on nutrition and health claims related to protein and the approval process for the use of novel protein sources. The discussion is then expanded to look at the regulatory requirements related to protein claims in other regions with a primary focus on Canada and Mexico. By gaining insights into the current environment for protein claims in the US and its largest trading partners, formulators can better evaluate ingredient options for product success.
Protein in Support of Skeletal Muscle Health: The Science Behind Recommendations for Athletes and ‘Mere’ Mortals
Speaker: Professor Stuart M. Phillips Ph.D., FACSM, FACN, Department of Kinesiology, Exercise Metabolism Research Group, McMaster University, Canada & Visiting Professor, School of Exercise, Sport Science, and Health, Loughborough University, UK
Athletes, both elite and “weekend” warriors seek to maximize the benefits of their workouts. Certain strategies have been shown to be effective and one backed by much support is the use of protein to augment muscle mass gains and likely to aid in muscle repair. Evidence-based guidelines will be reviewed and the science of mechanisms underpinning the actions of these proteins will also be covered. Additionally, populations are aging both in North America and worldwide. While some seek longevity, most would be happy in older age with a good quality of life. The ethos of good quality of life is based in a healthy mind and a healthy body and the ability to move; the two are not mutually exclusive! This presentation will discuss how age-related declines in muscle mass (myopenia) and strength (dynapenia) can be alleviated and how this can improve a number of other markers of health.
Of Things to Come: DIAAS and How the World Will Measure Protein Quality
From food scientists selecting protein ingredients for optimal label claims to international decision makers determining which foods fit best into a sustainable food supply for the planet’s growing population, FAO’s proposed new method for scoring protein quality will likely have far reaching effects. This presentation provides an overview of the current PDCAAS and proposed DIASS methods for quantifying protein quality and reviews the possibility of adoption by agri-food industries and regulatory agencies such as the US FDA for labeling and other purposes. Examples of how to determine ingredient combinations for the most complete amino acid profiles and strongest label claims using both PDCAAS and DIAAS will be given.
Speaker: Nienke Lindeboom, Ph.D., Senior Scientist/ Project Leader, POS Bio-Sciences
Research into novel sources of protein is producing a wide array of functional, cost-effective ingredients. The commercialization of primarily plant-based protein ingredients such as pea to potato and algal to rice offers formulation possibilities that may not have been available in the past. This presentation takes an objective overview of new protein categories entering the marketplace. Insights into their properties and relevant processing will be presented.
Approaches and Tactics to Overcome Protein & Fiber Challenges
Proteins and fiber are two of the most popular ingredients with which to enhance a food’s or beverage’s nutritional profile. Additionally, both categories of ingredients also possess physical and chemical properties that can positively and/or negatively impact various sensory characteristics of products. This presentation builds upon previous discussions of protein properties to look at some of the difficulties as well as benefits they offer in product formulations with a special focus on fiber-fortified foods. Real world examples of both high levels water systems, such as beverages, and low water systems, as found in baked goods and health bars, will be considered.
Applying Chemistry to Solve Protein Flavoring Issues
Speaker: Robert J. McGorrin, Ph.D., Department Head & Jacobs-Root Professor, Food Science & Technology, Oregon State University
Despite the draw that proteins bring to food products, taste remains king for commercial success. Favoring protein-based products often proves a daunting task. Starting with the fundamentals of flavoring systems, this presentation provides insights and advice into how to maximize this key sensory attribute of foods and beverages.
Insights into Protein Analysis from Commonly Used Methods to New Developments
From raw material quality checks to food safety to product label and marketing claims, virtually all aspects of a protein product’s development, manufacturing and marketing at some point rely on protein analysis. This presentation takes an overview of tests such as Kjeldahl and Dumas (combustion) analysis to the more fine-tuned specificity that can be obtained with chromatography and electrophoresis. This information along with insights on the emerging trend of real-time results will lead towards more resourceful, efficient and appropriate uses of protein analysis.