(Previous Speaker at the 2013 Protein Trends & Technologies Seminar)
2014 Weight Management Technology Seminar: An Insider’s Perspective to Weight Management Product Development
Speaker: Scott Martling, MS, Associate Director, Research & Development, International Food Network
Scott Martling has been with IFN since 2002, servicing Fortune 500 clients across the food and beverage, supplement, and pharmaceutical industries. In 2008 he co-managed IFN’s UK lab, learning the subtle differences between North American and European clientele. Scott’s technical background has been in product development, process development and flexible packaging. Prior to joining IFN, Scott was a packaging engineer at Kraft Foods. Scott holds a M.S. Food Science from Cornell University and a B.S. Food Engineering from Iowa State University.
2014 Weight Management Technologies Seminar Presentation Description:
An Insider’s Perspective to Weight Management Product Development
The issue of weight management is often represented by the saying “Everybody talks about the weather, but no one seems to do anything about it.” The packaged food and supplement industries, however, have for years been actively pursuing a variety of strategies to create a pipeline of products for consumers seeking more effective weight management. This presentation will explore some of these tactics: failures and successes, to help predict the future of developing weight management products. Case studies from an insider’s perspective will share practical insights gathered from R&D professionals working “in the trenches.”
2013 Protein Trends & Technologies Seminar Presentation Description:
Using Protein-rich Components to Achieve Desired Labeling
The many approaches in formulating protein-enhanced foods and beverages impact labels and products in different ways. Beyond protein concentrates and isolates, component such as nuts to seeds to emerging sources like algae are additional ingredient options. Additionally, a particular PDCAAS (Protein Digestibility Corrected Amino Acid Score) is sometimes the desired goal in a finished nutritional product. The unexpected challenges and possible solutions to achieving this objective will be explained.