Technical Program: Formulating with Proteins
Previous speaker at the 2013 Clean Label Conference.
Presentation: Protein Flavoring Problems: The Whys, Wherefores & Possible Ways Out
Speaker: Gary Reineccius, Ph.D., Professor and Past Department Head, Dept. of Food Science & Nutrition, University of Minnesota
Gary Reineccius is a Professor and the Department past Head of the Department of Food Science & Nutrition at the University of Minnesota. He has been actively involved in flavor research for more than 42 years. During this time he has published over 230 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York City, flavor creation and production), Nestle (Switzerland, process flavors) and Robertet S.A. (France, taste modifiers and manufacturing).
Gary has taught courses in chemical and instrumental analysis of foods, food chemistry, food processing, and flavor chemistry and technology. He has written, edited, and contributed to a number of books on food flavors.
He is an honorary member of the Society of Flavor Chemists. He has been granted the Palmer Award for his contribution to chromatography by the Minnesota Chromatography Forum. He has received the Distinguished Achievement and Service in Agricultural and Food Chemistry Award and become a Fellow by the American Chemical Society. He has been presented the Stephen S. Chang Award by the Institute of Food Technologists. Most recently, FEMA (Flavor Extract Manufacturers Association) has given him their most coveted award for lifetime contributions to the flavor industry. And, he also is a recipient of IFT’s Chicago Section 2015 Tanner Award.
He often speaks at public schools and other groups. His favorite lay topics are chocolate (he spent 3 years researching chocolate flavor for his Ph.D. thesis) and the chemistry of gourmet cooking. From a professional standpoint, his favorite topic is flavor encapsulation. He has been actively engaged in research in this area since 1964.
Gary Reineccius, Professor and Head, Dept. of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave. Saint Paul, MN 5510 Email: email@example.com; Phone: 612 624 3224
2017 Protein Trends & Technologies Seminar: Protein Flavoring Problems: The Whys, Wherefores & Possible Ways Out
From algae to whey, sources of proteins for use in foods and beverages continue to proliferate. Proteins are formulated into products for their nutritional and functional benefits, but final products must also meet consumers’ high expectations for taste. Flavoring any product with higher levels of protein can present unusual difficulties. An added challenge occurs due to the trend towards unfamiliar plant-based proteins. Flavorings are often more heavily relied on to overcome innate plant flavors. This presentation looks at the food chemistry behind protein-flavoring interactions to help explain why “what you put in is not what you’ll get” and suggests tactics to minimize one of the ultimate flavoring challenges.
escription to come
2013 Clean Label Conference Presentation: Flavorings: Clean and Friendly
The sensory experience on eating is the key to market success. While great health claims may sell the product once, few will continue to purchase the product if it does not satisfy sensory expectations. This presentation first will explore the options in natural flavorings, for example, is the flavoring natural, all natural, or from the named source, and what does each designation mean. Flavoring composition will be linked to the current labeling laws. Emphasis will be on how food formulators can work within these laws to get clean, customer friendly labels. Time will also be devoted to the costs associated with clean labels: nothing is free.