Using Protein-Rich Components to Achieve Desired Labeling

Posted on:March 4, 2020

The presentation “Using Protein-Rich Components to Achieve Desired Labeling” by speaker Scott Martling, MSc., Group Leader R&D, International Food Network was presented at the 2013 Protein Trends & Technologies Seminar Presentations.   Click on the image to download the presentation. … Continue reading


Business Insights from Entrepreneurial Companies—Part 1

Posted on:December 4, 2019

IN THE WORDS OF ONE INDUSTRY WAG, “If you need to attend a class on innovation, you’re no innovator.” If you agree, not so fast! A panel entitled “Managing Innovation: From Entrepreneurial Startups to Going Mainstream” offered attendees of the … Continue reading


RDA Determination and Over or Under Consumption of Proteins

Posted on:December 3, 2019

COMMON MYTHS REGARDING dietary protein were a key focus of the presentation, titled “New News About Protein: How Much is Too Much…and Not Enough,” provided by Steve Hertzler, Ph.D., RD, Sr. Scientist, Clinical Research, Abbott Nutrition. “Can protein give you … Continue reading


Market Size and Applications for Dairy Proteins

Posted on:December 2, 2019

THE DAIRY INGREDIENT SECTOR remains a dynamic and crucial source of proteins for foods and beverages. The global market for dairy proteins includes many mature ingredients. “However, it is the newer ingredients, such as native whey, micellar casein and peptides, … Continue reading


Easy to Long-Range Strategies for Sustainable Protein Foods

Posted on:November 22, 2019

THE CHALLENGES OF AND POTENTIAL steps toward achieving and maintaining a sustainable, global protein supply were the focus of a presentation from Clyde Don, Ph.D., a consultant in the food science and green chemical industries, based in the Netherlands, and … Continue reading


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