Protein Trends & Technologies Seminars Library

Welcome to our Protein Trends & Technologies Seminar Library, which provides free access to valuable speaker presentations and post-conference summaries.

Presentations and summaries are also available from the Clean Label Conference and  Sweetener Systems Conference Libraries. Please explore Global Food Forums’ upcoming product development conferences.

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Annual Protein Trends & Technologies Summaries
Formulating with Proteins Programs

2018 PTT FwP cover post-conference magazine2017 PTT Business Strategies Cover 2016 PTT Formulting with Protein P-Cover-year 2015 PTT Formulating with Proteins Cover Cover of 2014 PTT Formulating with Proteins     


Business Strategies Programs

2017 PTT post conference summary ( magazine )2015 PTT post conference summary ( magazine ) cover

 

 

 

 


Protein Trends & Technologies Presentations

To access presentations, click on the year in which the event was held.

2018   2017   2016   2015   2014   2013

2018 Pre-Conference Program: Business Strategies

Global Food Forums bullet point

Business Strategies Opening Welcome
Claudia Dziuk O’Donnell, Co-owner, Global Food Forums, Inc.

Global Food Forums bullet point Consumer Trends in Protein: What is the Real Marketing Opportunity?
Steve French, MBA, Managing Partner, NMI

Global Food Forums bullet point Global Trends, Drivers and Prospects in the Evolving Sports Nutrition Market
The presentation can be obtained by registering at this website: http://go.euromonitor.com/event-content-consumer-health-2018-protein-trends-technologies.html
Carolina Ordonez, MBA, Senior Consumer Health Analyst, Euromonitor International

Global Food Forums bullet point Emerging Protein Ingredient Technologies for Strategic Business Development
David Lafond, Ph.D., MBA, Owner, Lafond Food Technology LLC

Global Food Forums bullet point Innovative Challenger Brands Panel
– Moderator: Kara Nielsen, Vice President, Trends & Marketing, CCD Innovation
Panelists:
Miyoko Schinner, CEO & Founder, Miyoko’s Kitchen
Dariush Ajami, Ph.D., Vice President, R&D, Beyond Meat
Kurt Seidensticker, CEO and Founder, Vital Proteins
Natalie Shmulik, CEO, The Hatchery Chicago

Global Food Forums bullet point Food & Beverage’s Migration to E-commerce; The Tipping Point Is Here
(This presentation will not be made available online.)

Darren Seifer, Executive Director, Industry Analyst-Food Consumption,
NPD Group

Global Food Forums bullet point  SPECIAL SESSION Animal Protein Minus the Animal:
The Rise of Cellular Technologies
Brad Barbera, MBA, Director of Innovation, The Good Food Institute
Registration/Badge Pick-up for Wednesday’s Technical Program

 

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2018 Technical Program: Formulating with Proteins

For more information on how these 15 minute presentations are jury selected, see Technology Snapshot Advisory Panel.


Global Food Forums bullet pointTechnical Program Opening Welcome
Claudia Dziuk O’Donnell, Co-owner, Global Food Forums, Inc.

Global Food Forums bullet point Trends & Takeaways in the [Still] Hot Protein Product Marketplace
Lynn Dornblaser, Director, Innovation & Insight, Mintel

Global Food Forums bullet point Protein Quality & Labeling: Defending Attacks from Regulators,
Attorneys and Competitors
‎- Justin J. Prochnow, Shareholder, Greenberg Traurig, LLP

Global Food Forums bullet point Food Allergies: A Challenge for Current and Emerging Proteins
Steve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and
Resource Program, University of Nebraska

Global Food Forums bullet point Plant Proteins: Opportunities, Challenges & Tips for Successful
Use in Formulations

Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences

Global Food Forums bullet point Formulating with Whey in a Fully Transparent Market
Chris Lockwood, Ph.D., President, Lockwood LLC

Global Food Forums bullet point Nutrition Strategies to Protect Muscle Health During Aging: The Value of Protein
Douglas Paddon-Jones, Ph.D. Professor, Department of Nutrition and Metabolism, The University of Texas Medical Branch

Global Food Forums bullet point  Non-GMO Transparency: Understanding your Options
Nancy Knight, Director of Quality and Regulatory Compliance, Orgain

Global Food Forums bullet point Protein + Flavor = A Formulation Challenge
Robert J. McGorrin, Ph.D., Jacobs-Root Professor & Department Head,
Dept. of Food Science & Technology, Oregon State University

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2017 Pre-Conference Program: Business Strategies

Global Food Forums bullet point

Tuesday Business Strategies Program – Welcome
Claudia O’Donnell, Co-owner, Global Food Forums

Global Food Forums bullet pointA New Look at the Changing Protein Category
Scott Dicker, Nutritional Researcher, SPINS

Global Food Forums bullet pointGrowth Opportunities in the Global Protein Ingredients Market
Christopher Shanahan, MSc, Global Director, Frost & Sullivan’s Agriculture & Nutrition Practice 
 
Global Food Forums bullet pointA Healthy Perspective: Protein Trends and the American Consumer
Liz Sanders, MPH, RDN, Associate Director, Nutrition & Food Safety International Food Information Council Foundation (IFIC)

Global Food Forums bullet pointSupply Chain Challenges: Organic and non-GMO Ingredients
Nathan Clark, MSc., Director of Business Development, Mercaris

Global Food Forums bullet pointHow to Identify Trends to Stay Relevant with the Evolving Consumer Market
Blake Mitchell, Partner and President, Interact On Shelf

Global Food Forums bullet pointThe Food Industry’s Current and Future Regulatory Environment
Jessica P. O’Connell, Special Counsel, Covington & Burling’s Food and Drug practice group           

Global Food Forums bullet pointSPECIAL SESSION  Microalgae as an Alternative Protein Source: A Developing Story
Gary Brenner, MA, Owner, Brenner pharma/food Business Development

 

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2017 Technical Program: Formulating with Proteins

For more information on how these 15 minute presentations are jury selected, see Technology Snapshot Advisory Panel.

Global Food Forums bullet pointWednesday Formulating with Proteins Technical Program – Welcome
Claudia O’Donnell, Co-owner, Global Food Forums

Global Food Forums bullet pointBody in Tune:  How Consumer Demand for Healthier Food Impacts Protein Use in Foods & Beverages  
Kara Nielsen, Sales & Engagement Manager USA, Innova Market Insights

Global Food Forums bullet pointProteins for Health: Issues, Updates and Opportunities
-‎ Joanne L Slavin, Ph.D., RD, Professor, Department of Food Science and Nutrition, University of Minnesota

Global Food Forums bullet pointProtein and Amino Acid Analysis in Relation to Nutrition Labeling and Protein Quality
Sneh D. Bhandari, Ph.D., Director of Chemistry Research, Silliker Inc., Merieux NutriSciences

Global Food Forums bullet pointDisruptive Ingredient Technologies: Characterizing Plant Proteins to Predict Optimal Food Matrix Use
Denis Chéreau, Ph.D., General Manager, IMPROVE SAS

Global Food Forums bullet pointProtein Flavoring Problems: The Whys, Wherefores & Possible Ways Out
Gary Reineccius, Ph.D., Professor and Past Department Head, Dept. of Food Science & Nutrition, University of Minnesota

Global Food Forums bullet pointProtein Blends: Increasing Ingredient Flexibility
Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research

Global Food Forums bullet pointPlant Protein Use in Gluten-free, Grain-based & Non-Grain based Foods
Massoud Kazemzadeh, Ph.D., Co-founder and COO, Kay’s Naturals, Inc.

Global Food Forums bullet pointMilk proteins Ingredients: Functional Properties & How to Maximize Use in Formulating Foods
Hasmukh Patel, Ph.D., Senior Principal Scientist and Section Manager, Dairy Foods Research and Development, Land O’Lakes

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2016 Pre-Conference Program: Business Strategies

Global Food Forums bullet point Capitalizing on the Next Generation of Protein Opportunities; Sustaining the Rush
Elizabeth Sloan, Ph.D., President, Sloan Trends, Inc.

Global Food Forums bullet pointPerspectives on Investments & Acquisitions in the Protein Supply and Finished Products Industry
Matthew Roberts, Ph.D., Chief Scientific Officer, NBTY, Inc.

Global Food Forums bullet pointManaging the Dairy Protein Markets: Forces to Watch in the Coming Years
Duane Banderob, MSc, COO, Dairy.com and leader, Blimling and Associates

Global Food Forums bullet pointWhat’s for Dinner? Behaviors, Products, and Services Creating the New Future of Food
Justin Shimek, Ph.D., CEO and Chief Technology Officer, Mattson

Global Food Forums bullet pointGlobal Perspectives: An Overview of the Global Protein Landscape
Chris Schmidt, Senior Consumer Health Analyst, Euromonitor International

Global Food Forums bullet pointHigh on Protein: Insights into a Consumer Search for Health
Andrew Mandzy, MBA, Director Strategic Insights, Nielsen

Global Food Forums bullet pointSPECIAL SESSION Future Signals: Identifying Behavioral, Marketplace, and Technology Trends
Mike Lee, MBA, CEO and Founder, Studio Industries

 

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2016 Technical Program: Formulating with Proteins

Global Food Forums bullet point Consumer Market Opportunities in Protein
–  ‎David Sprinkle, MBA, Research Director, Packaged Facts

Global Food Forums bullet pointUnlocking the Potential of Alternative Proteins for Use in New Applications
‎- Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research

Global Food Forums bullet pointMaking a Claim: Factors impacting Protein Quality and a New Way for Measuring
‎- David Plank, Senior Technical Manager, Medallion Labs

Global Food Forums bullet pointFlavors & Proteins – Understanding Component Interactions & the Impact of Processing
‎- MaryAnne Drake, Ph.D., Sensory Analysis & Flavor Chemistry, North Carolina State University

Global Food Forums bullet pointProtein Supplementation and Athlete Performance
‎- Jay Hoffman, Ph.D., Dir. Institute of Exercise Physiology and Wellness, Professor and Chair, Dept. of Educational & Human Sciences, University of Central Florida

Global Food Forums bullet pointFormulating Protein Beverage: Real World Challenges and Tactical Solutions
‎- Justin Cline, Beverage Scientist, Imbibe

Global Food Forums bullet pointFrom Gluten-free to Whole Grain: Formulating On-trend Products
‎- Heather Maskus M.Sc., Project Manager, Pulse Flour Milling, and Food Applications, Cigi (Canadian International Grains Institute)

Global Food Forums bullet pointUpdate on GMO Labeling: Where do We Stand, Where are We Headed?
‎- Chip English, Partner, Davis Wright Tremaine LLP

 

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2015 Pre-Conference Program: Business Strategies

Global Food Forums bullet point

“The Quest for Protein: Challenges and Opportunities Regarding Animal and Vegetable Protein Availability,”
William Sawyer, MSA, Vice President, FAR Animal Protein, Rabobank

Global Food Forums bullet point“Global Protein Regulation–A Question of Quality?”
Sukh Gill, Llb (Hons), DTS, MTSI, Director of Global Regulatory Services, Leatherhead Food Research

Global Food Forums bullet point“Protein Consumption in Emerging Markets,”
Darren Seifer, Executive Director, Food & Beverage Industry Analyst, The NPD Group, Inc.

Global Food Forums bullet point“Proteins: Quantifying the Odds for Market Success,”
Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.

Global Food Forums bullet point“Marketing Trends in Protein: Are You Capitalizing on the Opportunity?”
Steve French, MBA, Managing Partner, NMI 

Global Food Forums bullet point“What to Expect When You’re Expected to Achieve Non-GMO Project Verification,”
Nancy Knight, Business Unit Manager, NSF Specialty Foods at NSF International

Global Food Forums bullet pointCurrent and Future Developments in Algae Protein Commercialization,”
Matthew Carr, Ph.D., Executive Director, Algae BioMass Organization 

 

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2015 Technical Program: Formulating with Proteins

Global Food Forums bullet point“Steaks to Shakes: Protein on the Shopping List,”
Linda Gilbert, Founder and CEO, EcoFocus Worldwide LLC; Founder and former President, HealthFocus International

Global Food Forums bullet point“The Present and Proposed Future of Food Labels and Their Impact on Proteins,”
Riëtte van Laack, Ph.D., JD, Director, Hyman, Phelps & McNamara, PC

Global Food Forums bullet point“Protein Appetite and Leveraging: Protein’s Role in Energy Balance,”
Richard D. Mattes, MPH, Ph.D., RD, Distinguished Professor of Nutrition Science, Purdue University,; Affiliated Scientist of the Monell Chemical Senses Center 

Global Food Forums bullet point“The Protein Bridge: Linking Protein Structure to Function and Application,”
Julie Emsing Mann, MSc, Adjacencies Research Staff Scientist, The Hershey Company 

Global Food Forums bullet point“Processing, Characteristics and Uses of Extruded Plant Protein Ingredients,”
Mian Riaz, Ph.D., Director, Food Protein R&D Center, Texas A&M University

Global Food Forums bullet pointAllergens–It’s Really Just a Management and Communications Issue,
Steve Taylor, Ph.D., Professor and Co-director, Food Allergy Research & Resource Program, University of Nebraska

Global Food Forums bullet point“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

Global Food Forums bullet point“Flavor Challenges and Solutions for High Protein Functional Foods and Beverages,”
Keith Cadwallader, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois, Urbana

 

 


2014 Pre-Conference Program: Business Strategies

Global-Food-Forums_applied-food-technology-conferencesThe Rise of Protein In The Global Health And Wellness And Supplement Arenas: Examining The Global Protein Surge
Chris Schmidt, MBA, Consumer Health Analyst, Euromonitor International

Global-Food-Forums_applied-food-technology-conferencesOpportunities & Headwinds in Global Ingredient Regulations
Carolyn Fisher, Ph.D., Senior Scientist, Decernis

Global-Food-Forums_applied-food-technology-conferencesSoy & Dairy Market Volatility-Its Impact on Protein Prices and Strategies for Managing Financial Risk
Robert Joyce, Commercial Business Consultant, Stewart-Peterson Inc.

Global-Food-Forums_applied-food-technology-conferencesSize, Share, Sources and Segments: Analysis and Forecasts for Value-added Protein Ingredient
Christopher Shanahan, MBA, Global Program Manager, Food Ingredients & Feed, Frost & Sullivan

Global-Food-Forums_applied-food-technology-conferencesSooo many proteins, so little time: How to choose?
Daniel Best, MSc, MBA, President, BEST VANTAGE, Inc.

Global-Food-Forums_applied-food-technology-conferencesConsumer’s Protein Perceptions & Needs 
Sue Fennelly, MBA, Director, Business Development, Food & Beverage Services, NPD Group

Global-Food-Forums_applied-food-technology-conferencesThe Creatine Cartel: The Good, Bad and the Ugly of the Sports Nutrtion Market in Latin American
Kit Sanderson, CEO of Spanish Fitness Media, and Editor of Muscular Development Latino

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2014 Technical Program: Formulating with Proteins

Global-Food-Forums_applied-food-technology-conferencesProtein and the Global Consumer
Barbara Katz, President, HealthFocus International

Global-Food-Forums_applied-food-technology-conferencesCommunicating with Consumers: Regulations on Protein Claims and Ingredients
Kathy Musa-Veloso, Ph.D., Director, Health Claims and Clinical Trials, Food and Nutrition Group, Intertek Scientific & Regulatory Consultancy

Global-Food-Forums_applied-food-technology-conferencesProtein in Support of Skeletal Muscle Health: The Science Behind Recommendations for Athletes and ‘Mere’ Mortals
Professor Stuart M. Phillips Ph.D., Department of Kinesiology, Exercise Metabolism Research Group, McMaster University, Canada

Global-Food-Forums_applied-food-technology-conferencesOf Things to Come: DIAAS and How the World Will Measure Protein Quality
Joyce Boye, Ph.D., ‎Research Scientist, Agriculture and Agri-Food Canada

Global-Food-Forums_applied-food-technology-conferencesEmerging Protein Ingredients: Processes & Properties
Nienke Lindeboom, Ph.D., Senior Scientist, POS Bio-Sciences

Global-Food-Forums_applied-food-technology-conferencesApproaches and Tactics to Overcome Protein & Fiber Challenges
Marty Porter, Scientist, Merlin Development, Inc.

Global-Food-Forums_applied-food-technology-conferencesApplying Chemistry to Solve Protein Flavoring Issues
Robert J. McGorrin, Ph.D., Department Head & Jacobs-Root Professor, Food Science & Technology, Oregon State University

Global-Food-Forums_applied-food-technology-conferencesProtein Analysis from Commonly Used Methods to New Developments
– Joe Katzenmeyer, Ph.D., Chemistry Supervisor, rtech laboratories, from Land O’Lakes

 

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2013 Protein Trends & Technologies Seminar Presentations 

Global-Food-Forum-bullet-point-14X14px  Muscling to the Top: Insights, Growth and the Promise of Protein
Tom Vierhile, Innovation Insights Director, Datamonitor Consumer, a unit of Informa plc.

Global-Food-Forum-bullet-point-14X14px  Strategic Insights into the Global Protein Ingredient Market
Christopher Shanahan, Global Program Manager-Food and Feed Ingredients Practice, Frost & Sullivan.

Global-Food-Forum-bullet-point-14X14px  Protein Packing Products: The Nutritional Rational
Christine Steele, Ph.D., director, Science, Innovation & Education, Abbott Nutrition.

Global-Food-Forum-bullet-point-14X14px  Pulses: From Global Staples to On-trend Products
Chef Charlie Baggs, President & Executive Chef, Charlie Baggs, Inc.

Global-Food-Forum-bullet-point-14X14px Using Protein-rich Components to Achieve Desired Labeling
Scott Martling, M.S., Group Leader R&D, International Food Network

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