2015 Protein Trends & Technologies Seminar

2015 Protein Trends & Technologies Seminar header


Interest in protein ingredients is a global phenomenon and remains strong. Frost & Sullivan’s Christopher Shanahan reports 2013 global sales of protein (and amino acid) ingredients at $46.83 billion. 2015-PTT-general-session2Continued driving forces behind interest in these components include the food industry’s work to improve specialized protein ingredient functionality; emerging world regions creating new demand, and, the industry’s on-going efforts promoting their health benefits. Protein is a critical macronutrient with short supplies expected to continue in some parts of the globe.

Following on the sold-out success of both the 2013 and 2014 Protein Trends & Technologies Seminars, Global Food Forums, Inc. hosted the 2015 Protein Trends & Technologies Seminar in Oak Brook, Illinois, USA, which boasted a total registration of 231. The two day event consisted of a separate Pre-conference Program: Business Strategies for protein vendors and the Formulating with Proteins Technical Program for R&D and application food scientists.

US Consumer Interest in ProteinsPre-Conference Program: Business Strategies focused on fundamental and ever-changing factors impacting the global protein ingredient market. The information is crucial for anyone guiding their protein ingredient business or for those where the protein ingredient marketplace has significant impact on their business. Company functions that would benefit from this information include:

  • Executive management at protein ingredient supplier companies (e.g., president, technical, sales & marketing, purchasing, financial and logistics)
  • Market analysis personnel at banking, M&A and other financial institutions
  • Purchasing, marketing, technical and other personnel at protein-enhanced product marketing and manufacturing companies involved in long-range planning

V8-Protein-Shakes 150Technology Program: Formulating with Proteins focused on providing R&D and application food scientists with practical, non-commercial advise on how to work with protein ingredients in a range of foods, beverages and nutritional. Typical attendees are:

  • Product development teams (R&D, food scientists, nutrition, innovation and regulatory functions) at CPG and food service companies
  • Technical & application personnel from ingredient suppliers
  • Personnel at analytical services companies, consultants and associations that are involved in protein ingredient science

NOTE: Certified food scientists (CFS) attending the 2015 Protein Trends & Technologies Seminar could submit credit hours for one or more of the sessions toward re-certification.

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