2021 Protein Trends & Technologies Seminar

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8th Protein Trends & Technologies Seminar
May 25-26, 2021, Itasca, Ill. USA (Chicago Area)

The 2020 Protein Trends & Technologies Seminar originally planned for May 2020 has been postponed until May 25-26, 2021. The following speakers have been confirmed or tentatively confirmed as noted. The topics, originally scheduled for 2020, will be updated as needed. Please visit us again as additional program information is announced.

May 25, 2021: Pre-Conference Program:
Protein Business Strategies

May 26, 2021: Technical Program:
Formulating with Proteins

May 25, 2021: Pre-Conference Program: Protein Business Strategies

This program provides useful data and insightful analysis into factors impacting the protein ingredient marketplace. The information benefits those whose business decisions are affected by changes in the protein ingredient landscape.


Tom Vierhile HeadshotThe Rise & Rise of Proteins: Global Consumer & Innovation Trends Driving Protein to New Heights

Speaker: Tom Vierhile, MBA, VP Strategic Insights, North American, Innova Market Insight

Protein is the engine driving new product innovation in fast-moving consumer goods today. According to the Netherlands-based Innova Market Insights, launches of global packaged food and beverage products making a “high in protein” or “source of protein” claim grew at better than a 25% compound annual growth rate for the period from 2014 to 2018. That’s over three times faster than new food and beverage launches grew over the same period. Protein sources are also broadening. Soy helped popularize plant-based protein, but soy is now losing ground to a bevy of alternative proteins like pea, almond, oat, rice, and more. Attend this session and find out where protein innovation is coming from, where it is going, what types of protein are prospering, and how consumers really feel about protein.


Ben Jeckel headshotMarket Trends and Challenges for Milk and Whey Protein Ingredients {Tentative upon speaker’s confirmation of their 2021 schedule}

Speaker: Ben Jeckel, Managing Director, Dairy Consultancy and Intelligence, Blimling and Associates, Inc.

High protein dairy ingredients surged in popularity over the past decade as health and fitness-minded consumers clamored for products containing whey and milk proteins. It was a major success story for an industry that has been battling a decades’ long slump in fluid milk sales. But the category is encountering headwinds — additional global capacity, choppy demand and significant price volatility. This presentation will highlight recent market developments and pricing dynamics around milk and whey protein ingredients, along with factors that will likely shape these markets in the next couple years.


ANDREW BERARDY HEAD SHOTFood for Thought: Holistic Assessment of Trade-offs in Evaluating Sustainability

Speaker: Andrew Berardy, Ph.D., Postdoctoral Research Associate, Julie Ann Wrigley Global Institute of Sustainability, Arizona State University

As efforts to create a sustainable food system grow, there is a need to quantify the various environmental impacts and resources used by a food throughout its entire life cycle ̶ from its agricultural source to its consumption or waste disposal. Life cycle assessment (LCA) is a common methodology used to quantify such environmental impacts and identify critical factors to improve a food’s efficiency of production. However, a more holistic approach is required as LCA does not fully account for desirable characteristics such as resiliency. Using plant and animal proteins as an example, this presentation demonstrates a broader, more holistic approach to evaluating the sustainability of alternative food sources. The goal is to show a more comprehensive assessment when protein quality and serving size is considered, which can lead to unexpected findings when compared to LCA results alone.


SEAN B CASH HEADSHOTSustainability and Consumer Demand for Proteins: Behavior and Policy in the Marketplace

Speaker: Sean B. Cash, Ph.D., Bergstrom Foundation Professor in Global Nutrition, Friedman School of Nutrition Science and Policy, Tufts University

The concerns around the social costs associated with inadequate diets and the impact of food production on our planet must be addressed jointly through public and private efforts, many of which have been geared toward the development and marketing of new protein sources across the food industry. The success of companies looking to make an impact in this space depends on understanding not just their own product, but also consumer response to changing information and dietary trends around protein consumption. Moreover, existing and emerging policies around food labeling, dietary recommendations, and environmental and climate policy interact in the marketplace to shape consumer demand in ways that provide both challenges and opportunities.


MARCEL GOLDENBERG HEAD SHOTPricing the Alternative Revolution – a Look at Plant-Based Protein Prices and Trends {Tentative upon speaker’s confirmation of their 2021 schedule}

Speaker: Marcel Goldenberg, MSc, Head of Proprietary Pricing, Mintec LTD

Increased demand for healthy eating alternatives and preferences for “Flexitarian” diets is driving the growth in plant-based proteins. As food producers rush to embrace these new ingredients, we consider how increased risk could affect plant-protein costs as well as supply. What are the critical challenges for plant proteins to truly become mainstream, and what is needed to overcome these challenges? Will, the switch impact prices across other food ingredients, and how will change to supply chains affect sourcing and supplier options? Will this volatility flow through to increase food costs for the consumer? Can long-term trends see plant protein become cost-competitive with meat protein?


LOU COOPERHOUSE HEADSHOTAn Inside Look at the Near-Term Reality of Cellular Agriculture: A Case Study of BlueNalu

Speaker: Lou Cooperhouse, MSc, President & CEO, BlueNalu

Many animal-based proteins champion their nutritional and taste advantages when compared to plant sources. In turn, plant proteins tout their earth-friendly sustainability. Into this arena, products from the swiftly developing field of cellular agriculture have made a grand entrance. This presentation will provide an update on the state of this new technology. Using BlueNalu as a case study, the challenges and successes of being perhaps the first company to demonstrate whole-muscle seafood (cell-derived yellowtail amberjack!) in various culinary dishes will be provided. Funding, technology and other hurdles will be examined as well as what the world may come to expect from this new source of proteins.


May 26, 2021: Technical Program: Formulating with Proteins

Speakers from non-ingredient companies give objective advice on working with solution-providing proteins. Additional topics include those that influence protein choice such as consumer trends, nutritional science and regulatory issues.


Robert Wildman HeadshotProtein Recommendations: RDAs to the Real World!

Speaker: Robert Wildman, Ph.D., Chief Science Officer—Post Active Nutrition Brands

The RDAs for protein established in the US and Canada, as well as similar standards around the world, serve as general guidance for most people to minimize the risk of deficiency. However, these standards were not intended for nutrition planning to optimize health and longevity especially when special circumstances are involved. For people who exercise or manage calories for weight reduction as well as those of advancing age, these standards are well below levels shown to be more beneficial. Moreover, modern techniques suggest the need to re-evaluate these levels. Meanwhile, better terminology and guidance is needed to correctly understand and applied these standards and differentiate between potentially more beneficial individual protein intake.


Mian Riaz headshot -Director Food Protein R&D Center Tex A&MAn Update on Developments in Plant-based Textured Meat Alternatives

Speaker: Mian N. Riaz, Ph.D, Director, Food Protein R&D Center, Head – Extrusion Technology Program, Graduate Faculty, Nutrition and Food Science Dept., Texas A&M University

One of the original plant-based meat alternatives, textured soy protein, continues to be a viable choice to extend or replace animal sources of protein. However, as interest in plant proteins grows among consumers, the food industry is looking for additional options to fit an increasing range of needs. Researchers have turned to a variety of plant-based proteins to mimic textures found in familiar products such as hamburger and sausage. This presentation discusses current work with emerging textured plant proteins. It will additionally touch on how such ingredients can be used in the formulation of higher moisture alternative meat applications.


Gary Reineccius HeadshotNew Research: Insights into Flavoring Protein-Enhanced Products

Speaker: Gary Reineccius, Ph.D., Professor, Dept. of Food Science & Nutrition, University of Minnesota

Protein-enhanced food products bring two unique flavor challenges. First, protein isolates possess inherent off-flavors that are characteristic of their starting material and that also may develop during their preparation. A second challenge is the creation of flavor systems enjoyed by consumers throughout the anticipated product’s shelf life. This presentation first discusses a more strategic approach to solve inherent off flavors. By determining their source and then identifying the problematic compounds, processing methodologies can be designed to remove the offending off notes. For the second challenge, data will be given showing how the many protein side-chains chemically react with major flavoring components used in today’s market. To successfully flavor products, target flavors must be judiciously chosen so they will not react with proteins. Research is now underway to determine what will and won’t react with proteins. The goal is to provide insights into how to create desired shelf-stable flavoring systems for protein-enhanced foods.


Matthew Nosworthy HeadshotIncreasing PDCAAS of Plant-Based Protein Products through Blending & Processing

Speaker: Matthew G. Nosworthy, Ph.D., Research Associate, College
of Pharmacy and Nutrition, University of Saskatchewan {Tentative upon speaker’s confirmation of their 2021 schedule}

The concurrent rise in consumer interest in plant-based products and increasing protein consumption provides an opportunity to develop creative new products with great marketplace appeal. However, achieving optimal consumer interest requires success in obtaining a protein content claim, which is regulated through the Protein Digestibility Corrected Amino Acid Score (PDCAAS) in the United States. Plant-based proteins typically have low PDCAAS scores due to reduced digestibility compared to animal proteins and also amino acid compositions that are unable to satisfy human nutritional requirements. This presentation will look at how these limitations can be overcome through blending of complimentary plant proteins and processing methodologies that can increase protein digestibility.


NICHOLAS BURD HEAD SHOTWhole Food and Protein Supplements: A Balancing Act for Performance Nutrition

Speaker: Nicholas A. Burd, Ph.D., Associate Professor, Department of Kinesiology and Community Health, University of Illinois at Urbana-Champaign

Protein is the fundamental anabolic component of a nutritional strategy to stimulate exercise-adaptive muscle protein synthetic responses. This presentation reviews how nutrient and protein dense whole foods are the foundation of an athlete’s menu to compensate for the metabolic demands of training and support recovery. It delves into how specifically designed sports nutrition products, such as protein supplements, can serve a complementary role in an athlete’s diet. Attendees will better understand that the ingestion of protein rich whole foods or protein supplements depends on both nutritional (amino acid profile or nutrient density) and non-nutritional factors (preference, cost, and convenience). Such insights assist in the development of sports nutrition products and knowing how they can be integrated into a feeding paradigm to complement the recovery strategy for different types of training and competitive events.


New Protein Ingredient Options: Functionality Driven Applications for Dairy and Plant Blends

Speaker: Cosmin Beliciu, Ph.D., Project Leader, Product and Process Development, The National Food Lab, Inc.

Many considerations go into selecting a protein ingredient for our applications such as functionality, sensory, commercialization, nutritional and regulatory. An ingredient’s production process affects its flavor, functionality and quality. For example, a diafiltered micellar casein isolate will taste and function differently than a milk protein isolate, and a plant protein’s functionality will be affected greatly by its extraction and drying procedures. As product developers, we can use a protein’s main functionalities (solubility, heat stability, texturizing ability, emulsification and foaming) as building blocks for new products. Through careful selection of ingredients, benchmarking new protein ingredients’ functionality versus traditional gold standards, then optimizing processes to overcome protein functionality shortcomings, craveable high protein products can be delivered.



For information on sponsorships and tabletop exhibits, please contact:
Peter Havens
Co-Owner, Global Food Forums, Inc.

For information on speaker opportunities, please see Global Food Forums’ speaker policy (Speakers at Global Food Forums Events) or contact:
Claudia Dziuk O’Donnell
Co-Owner, Global Food Forums, Inc.

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