2019 Protein Trends & Technologies Seminar
FOOD PROTEIN INGREDIENT
TRENDS & TECHNOLOGIES
The 7th annual Global Food Forums® Protein Trends & Technologies Seminar was held May 21-22, 2019 in Itasca, Illinois, USA.
Tuesday, May 21st — Pre-Conference Program: Protein Business Strategies
The Business Strategies program focused on factors impacting the global protein ingredient market and took a deep-dive into the dairy protein ingredient marketplace. A five-member Innovative Panel provided insights into the challenges and successes in keeping innovation spirit alive in small to large consumer packaged goods companies.
Wednesday, May 22nd — Technology Program: Formulating with Proteins
This program began with an overview of consumer and protein product trends and regulatory issues regarding labeling plant-based alternatives to animal products. Nutritional aspects of proteins including specialty sports diets, formulation advice, as well as physiochemical properties of plant and plant proteins were also covered. Other speakers looked at steps toward a sustainable food supply and provided insights into keto products.
An Innovative Protein Product Sampling Station offered attendees the opportunity to try new consumer products with emerging ingredients and/or that exemplified current food trends.
GENERAL SESSION SPEAKERS
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
Protein Proliferation: Understanding the Consumers Total Protein Landscape
Speaker: Meagan Nelson, MBA, Associate Director, Nielsen Growth & Strategy
Decisions as to where consumers could obtain protein use to revolve around center of the plate choices in the form of one barnyard animal or another. Today, consumers look for and find protein from a multitude of sources. It isn’t just vegans and vegetarians drinking soy milk or eating veggie burgers and protein bars. Options for protein consumption continue to proliferate across nearly every aisle of the store. Calling upon Nielsen’s extensive repository of data, the vast landscape of protein products from which consumers may choose—from meat sources to supplemental protein in pasta—will be explored. Learn what’s hot and what’s not among today’s consumers in their search for protein.
The Global Market for Whey and Other Dairy Proteins
Speaker: Tage Affertsholt, MSc, Owner, 3A Business Consulting
Protein is a much-misunderstood nutrient. Inaccurate information is everywhere and people have many questions. Will too much protein hurt my kidneys or my bones? How much protein is too much? How much protein do I need? This presentation will answer these and several other protein questions. Updates from the world of protein research will also be discussed. Bring your questions and be prepared to beef up your knowledge about protein.
New News on Protein: How Much is Too Much…and Not Enough?
Speaker: Steven Hertzler, PhD, RD, LD, Senior Scientist, Clinical Research, Global Science and Medical Affairs, Nutrition Science & Innovation, Abbott Nutrition
Protein is a much-misunderstood nutrient. Inaccurate information is everywhere and people have many questions. Will too much protein hurt my kidneys or my bones? How much protein is too much? How much protein do I need? This presentation will answer these and several other protein questions. Updates from the world of protein research will also be discussed. Bring your questions and be prepared to beef up your knowledge about protein!
PANEL: Managing Innovation: Entrepreneurial Startups to Going Mainstream
Innovation at all levels and functions is a valuable organizational trait. From technology-based start-ups to mainstream companies, from concept ideation to creative operational efficiencies and brand management strategies, taking a novel approach can increase the chance of success for a project, company or individual. Members of this seminar’s Innovation Panel will share insights into the importance, challenges and successes in nurturing the spirit of innovation within a company.
Moderator: Kara Nielsen, Vice President, Trends & Marketing, CCD Helmsman
Umaima Merchant, MSc, MBA, Director of Innovation & Growth, Premier Nutrition
Mark Haas, Partner, CCD Helmsman
Toubia, CEO, Aleph Farms
Anthony M. , Founder & CEO, Prommus
Scott Mandell, MBA, President, Cannabistry Labs / Co-Founder, M Plant / Partner, Mandell Ventures / Founder and Former CEO, Enjoy Life Foods
The Age of Protein; Emerging Opportunity for Plant-Based Alternatives
Speaker: Kasey Farrell, MPH, Data Product Manager, SPINS
As consumers seek alternative protein sources for nutritional and socially conscious reasons, companies must keep pace with new ingredients and production methods that compete with traditional animal protein. With SPINS’ unique purview into new ingredients and trends driving the growth of the alternative protein market, this session will identify emerging, innovative protein sources and introduce solutions for companies seeking to evolve their portfolio to meet evolving consumer demands.
Impact of Disruption on the Future of Food
Speaker: Andria Long, Insights & Strategy Executive / Former VP Innovation & Consumer Insights at Johnsonville
Advancing technologies will continue to have broad implications for the food landscape. Consumer expectations are being driven to higher levels that impact where, when and how they obtain food. Their increased access to data has propelled the need for greater transparency and disruptive forces are pressuring traditional food manufacturers in other ways. There is unprecedented competition from entrepreneurial startups and unforeseen competition from outside the food industry. This presentation will provide insights into factors and examples driving these changes and delve into what it means for product development, innovation and the future of food. Most importantly, how can organizations learn to quickly evolve to survive and succeed?
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Emerging Global Consumer Views on Protein: Usage Patterns and Preferred Sources
Speaker: Julie Johnson, General Manager, HealthFocus International
Proteins are a critical component of all diets. However, consumers can differ significantly in their attitudes toward proteins. Factors depend on the type of protein and benefits being considered, as well as consumer demographics like age, sex, country in which they live and so on. While the emphasis of this presentation is on U.S. consumers, it will take a worldwide view of how consumers attitudes have changes over time toward protein products including preferred sources. Examples of several newly launched products that exemplify these trends will be included in the presentation and the Innovative Protein Product Sampling Station.
From Cellular Agriculture to Plant-based Milks: Hot Issues in the Protein Arena
Speaker: Jessica O’Connell, Partner, Covington & Burling, LLP
The naming of products using novel and/or plant-based protein sources has been a top focus of federal and state regulators in the past few years. This presentation will explore the federal regulatory framework at both FDA and USDA, recent actions at the federal and state level, what to expect in the coming year, and key considerations particularly for the protein industry in order to minimize risk and maximize marketing flexibility.
Sports Nutrition and Specialty Diets: From Keto to Vegan
Speaker: Marie A. Spano, MS, RD, CSCS, CSSD, Sports Nutrition Expert
How can you formulate with protein and meet a wide array of consumer needs? Advice on timing protein consumption, including types and amounts for optimal results has become increasingly sophisticated. On top of this, consumers are following very specific dietary approaches such as keto, paleo, and vegan Consumers want high protein products in various formats produced in a sustainable manner. This session will merge the research on protein for sports performance, satiety and attenuating muscle loss with aging with trendy diets while covering the benefits and issues surrounding popular and emerging types of protein.
Plant Proteins: Structural and Functional Properties & Use in Food and Beverage Formulations
Speaker: B. Pam Ismail, PhD, Director, Plant Protein Innovation Center and Assoc. Prof., Dept. of Food Science & Nutrition, University of Minnesota
Reasons for a growing interest in novel, plant-based protein ingredients include increasing cost of traditional protein ingredients, rising incidences of allergenicity, increasing number of vegan and health conscious consumers, and the constant search to overcome functionality limitations of specific proteins, among others. Demonstrating equivalent, superior or new functionality of novel plant proteins compared to existing alternatives is essential to the food industry and consumers. This presentation will cover the evaluation of various plant proteins, from pea, camelina, and pennycress, highlighting their structural and functional properties as well as potential applications. Structural characteristics and functional properties of the protein concentrates, isolates and hydrolysates will be discussed and compared to reference proteins, whey protein isolate and soy protein isolate.
A Characterization Study of the Functional Properties and Applications for Dairy and Plant Proteins
Speaker: Hong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research (WCDR)
The world of protein ingredients and the foods that utilize them is growing rapidly. Though dairy proteins are well established and often viewed as the gold standard for flavor, functionality and nutrition, plant proteins are gaining popularity in the market. This study evaluates the flavor and functional properties of 30 different commercially available dairy and plant proteins such as milk protein concentrate and isolate, micellar casein, milk-derived whey protein, whey protein concentrate, and isolate, soy, potato, pea, and rice proteins. Their functional differences translate to their performance in a high acid and low acid model beverage system and a high protein nutrition bar application.
Creative Reformulation of Protein Foods: Five Steps Toward a Sustainable Protein Supply
Speaker: Clyde Don, PhD, Managing Director, CDC FoodPhysica
With a surging global population to feed, it is crucial to develop protein foods and beverages from sustainable sources. Such products also are increasingly valued by consumers, although they often lack the texture and taste appeal of traditional foods. For example, the current approach of using a single source of plant protein to mimic meats is suboptimal. This presentation takes an overview of protein sources, technologies and offers practical suggestions on what can be done now to improve the quality of sustainable protein products. It will then discuss more sophisticated technologies that may well hold the future of new and sustainable industrial proteins.
The Impact of Processing on Protein Quality Measurements: Implications for Protein Content Claims
Speaker: James D. House, Ph.D., P.Ag., Professor & Head, Dept. of Food and Human Nutritional Sciences, University of Manitoba
Promoting protein-rich foods to consumers requires an understanding of the evidence needed to support nutrient content claims. Depending on country regulations, claims generally require evidence of protein quality, as measured by methods including the Protein Digestibility-Corrected Amino Acid Score (PDCAAS), the Protein Efficiency Ratio (PER) and perhaps in the future, the Digestible Indispensable Amino Acid Score (DIAAS). These methods essentially reflect two key parameters: 1) the amino acid composition of the protein, and 2) the extent to which the protein is digested and the amino acids absorbed and made available for the body’s needs. This presentation will look at research into how food processing technologies, including extrusion, thermal processing, fermentation and isolation impact the measured values of plant protein quality.
Product Challenges in the Development of Protein and Keto-friendly Food Products
Speaker: David Plank, PhD, Managing Principal, WRSS Food & Nutrition Insights; and Senior Research Fellow, Department of Food Science and Nutrition, University of Minnesota
Formulating new food products with a high-protein and keto-friendly profile presents unique challenges for delivering the flavor and nutrition profiles expected by a discerning and expanding consumer market. Beyond the challenges of achieving the taste and texture to meet consumer appeal, complicated regulatory hurdles need to be addressed to properly label for protein content and claims. Insights into these issues will be discussed on a practical basis for product developers and manufacturers. This presentation will focus on a case study involving on the development of almond-based products for this target market. Additionally, the range of nutrition profiles which legitimately fit a keto-friendly profile will be reviewed.