2015 PTT Report: Formulating with Proteins

2015 PTT Formulating with Proteins CoverTo download a copy of the 2015 Protein Trends & Technologies Seminar Report: Formulating with Proteins, sponsored by Arla Food Ingredients, please click on the following link. It contains information and further explanations not available in pdfs of speaker presentations. Additional reports and highlights may be downloaded at the same time including the 2014 Protein Trends & Technologies Seminar Report: Formulating with Proteins and the 2013 Protein Trends & Technologies Seminar Report.

Global Food Forums bullet point2015 Protein Trends & Technologies Seminar Report: Formulating with Proteins

Additionally, PDFs of speaker presentations can be downloaded at the 2015 Protein Trends & Technologies Seminar Store page.

Table of Contents
2015 Protein Trends & Technologies Seminar Report:
Formulating with Proteins Program

This report document contains selected key points with occasional charts from the following presenters.

→ Steaks to Shakes: Protein on the Shopping Lists
Linda Gilbert, Founder and CEO, EcoFocus Worldwide and Founder of HealthFocus

→ The Present and Proposed Future of Food Labels
Riëtte van Laack, JD, Ph.D., Director, Hyman, Phelps & McNamara, PC

→ Protein, Appetite & Leveraging: Protein’s  Role in Energy Balance
Richard Mattes, Ph.D., Professor, Purdue University

→ The Protein Bridge: Linking Protein Structure to Function and Applications
Julie Mann, MSc, Staff Scientist, Snacks and Adjacencies Research, The Hershey Company

→ Processing, Characteristics and Uses of Extruded Plant Protein Ingredients
Mian N. 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 & 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, Department of Food Science and Human Nutrition at the University  of Illinois at Urbana-Champaign

Resources on Protein Ingredient Technologies
Global Food Forums is introducing a new interactive section to its reports. QR codes and URLs will be given that link to web  pages relevant to use of protein ingredients.

NOTE: The contents of this publication are copyrighted. Reproduction, in whole or in part, is not permitted without the written consent of the owners of Global Food Forums, Inc. To reference materials, at minimum, please attribute the speaker, their affiliation and  2015 Protein Trends & Technologies Seminar


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