Welcome to Protein Trends & Technologies Seminar Library, which provides free access to valuable speaker presentations and post-conference summaries. A Sweetener Systems Library and Clean Label Library that provide access to summaries and presentations from past seminars and conferences are also available. Please explore Global Food Forums’ upcoming product development conferences.
NOTE: This content is copyrighted. Reproduction, in part or whole, is not permitted without the written consent of the owners of Global Food Forums. To reference materials in other publications, reports and presentations, please attribute the information to the speaker, their affiliation and the event.
2019 Protein Trends & Technologies Seminar (In-Person Event)
PRE-CONFERENCE PROGRAM – BUSINESS STRATEGIES
Protein Proliferation: Understanding the Consumers Total Protein Landscape — Meagan Nelson, MBA, Associate Director, Nielsen Growth & Strategy
The Global Market for Whey and Other Dairy Proteins — Tage Affertsholt, MSc, Owner, 3A Business Consulting
New News on Protein: How Much is Too Much…and Not Enough? — Steven Hertzler, PhD, RD, LD, Senior Scientist, Clinical Research, Global Science and Medical Affairs, Nutrition Science & Innovation, Abbott Nutrition
Moderator: Kara Nielsen, Vice President, Trends & Marketing, CCD Helmsman Umaima Merchant, MSc, MBA, Director of Innovation & Growth, Premier Nutrition Mark Haas, Partner, CCD Helmsman Didier Toubia, CEO, Aleph Farms Anthony M. Brahimsha , Founder & CEO, Prommus Scott Mandell, MBA, President, Cannabistry Labs / Co-Founder, M Plant / Partner, Mandell Ventures / Founder and Former CEO, Enjoy Life Foods
The Age of Protein; Emerging Opportunity for Plant-Based Alternatives — Kasey Farrell, MPH, Data Product Manager, SPINS
Impact of Disruption on the Future of Food — Andria Long, Insights & Strategy Executive / Former VP Innovation & Consumer Insights at Johnsonville
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Emerging Global Consumer Views on Protein: Usage Patterns and Preferred Sources — Julie Johnson, General Manager, HealthFocus International
From Cellular Agriculture to Plant-based Milks: Hot Issues in the Protein Arena — Jessica O’Connell, Partner, Covington & Burling, LLP
Sports Nutrition and Specialty Diets: From Keto to Vegan — Marie A. Spano, MS, RD, CSCS, CSSD, Sports Nutrition Expert
Plant Proteins: Structural and Functional Properties & Use in Food and Beverage Formulations — B. Pam Ismail, PhD, Director, Plant Protein Innovation Center and Assoc. Prof., Dept. of Food Science & Nutrition, University of Minnesota
A Characterization Study of the Functional Properties and Applications for Dairy and Plant Proteins — Hong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research (WCDR)
Creative Reformulation of Protein Foods: Five Steps Toward a Sustainable Protein Supply — Clyde Don, PhD, Managing Director, CDC FoodPhysica
The Impact of Processing on Protein Quality Measurements: Implications for Protein Content Claims — James D. House, Ph.D., P.Ag., Professor & Head, Dept. of Food and Human Nutritional Sciences, University of Manitoba
Product Challenges in the Development of Protein and Keto-friendly Food Products — David Plank, PhD, Managing Principal, WRSS Food & Nutrition Insights; and Senior Research Fellow, Department of Food Science and Nutrition, University of Minnesota
2018 Protein Trends & Technologies Seminar (In-Person Event)
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
Consumer Trends in Protein: What is the Real Marketing Opportunity? — Steve French, MBA, Managing Partner, NMI
Global Trends, Drivers and Prospects in the Evolving Sports Nutrition Market — Carolina Ordonez, MBA, Senior Consumer Health Analyst, Euromonitor International
Emerging Protein Ingredient Technologies For Strategic Business Development — David Lafond, Ph.D., MBA, Owner, Lafond Food Technology LLC
PANEL: Innovative Challenger Brands
Moderator: Kara Nielsen, Vice President, Trends & Marketing, CCD Innovation Miyoko Schinner, CEO & Founder, Miyoko’s Kitchen Dariush Ajami, Ph.D., Vice President, Research and Development, Beyond Meat Kurt Seidensticker, CEO and Founder, Vital Proteins Natalie Shmulik, M.L.A., CEO, The Hatchery Chicago
Food & Beverage’s Migration to E-commerce; The Tipping Point Is Here — Darren Seifer, Executive Director, Industry Analyst – Food Consumption, NPD Group
Animal Protein Minus the Animal: The Rise of Cellular Technologies — Brad Barbera, MBA, Director Of Innovation, The Good Food Institute
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Trends & Takeaways in the [Still] Hot Protein Product Marketplace — Lynn Dornblaser, Director, Innovation & Insight, Mintel
Protein Quality and Labeling: Defending Attacks from Regulators, Attorneys and Competitors — Justin J. Prochnow, Shareholder, Greenberg Traurig, LLP
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
Plant Proteins: Opportunities, Challenges & Tips for Successful Use in Formulations — Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences
Formulating With Whey In A Fully Transparent Market — Chris Lockwood, Ph.D., President, Lockwood LLC
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
Non-GMO Transparency: Understanding your Options —Nancy Knight, Director of Quality and Regulatory Compliance, Orgain
Protein + Flavor = A Formulation Challenge — Robert J. McGorrin, Ph.D., Jacobs-Root Professor & Department Head, Dept. of Food Science & Technology, Oregon State University
2017 Protein Trends & Technologies Seminar (In-Person Event)
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
A New Look at the Changing Protein Category — Scott Dicker, Nutritional Researcher, SPINS
A Healthy Perspective: Protein Trends and the American Consumer — Liz Sanders, MPH, RDN, Associate Director, Nutrition & Food Safety International Food Information Council Foundation (IFIC)
Supply Chain Challenges: Organic and non-GMO Ingredients — Nathan Clark, MSc., Director of Business Development, Mercaris
How to Identify Trends to Stay Relevant with the Evolving Consumer Market — Blake Mitchell, Partner and President, Interact On Shelf
The Food Industry’s Current and Future Regulatory Environment — Jessica P. O’Connell, Special Counsel, Covington & Burling’s Food and Drug practice group
Microalgae as an Alternative Protein Source: A Developing Story — Gary Brenner, MA, Owner, Brenner pharma/food Business Development Ltd.
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Body in Tune: How Consumer Demand for Healthier Food Impacts Protein Use in Foods & Beverages — Kara Nielsen, Sales & Engagement Manager USA, Innova Market Insights
Proteins for Health: Issues, Updates and Opportunities — Joanne L Slavin, Ph.D., RD, Professor, Department of Food Science and Nutrition, University of Minnesota
Protein and Amino Acid Analysis in Relation to Nutrition Labeling and Protein Quality — Sneh D. Bhandari, MPh.D., Director of Chemistry Research, Silliker Inc., Merieux NutriSciences
Disruptive Ingredient Technologies: Characterizing Plant Proteins to Predict Optimal Food Matrix Use — Denis Chéreau, Ph.D., General Manager, IMPROVE SAS
Protein 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
Protein Blends: Increasing Ingredient Flexibility — Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research
Milk 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.
2016 Protein Trends & Technologies Seminar (In-Person Event)
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
Capitalizing on the Next Generation of Protein Opportunities; Sustaining the Rush — Elizabeth Sloan, Ph.D., President, Sloan Trends, Inc.
Perspectives on Investments & Acquisitions in the Protein Supply and Finished Products Industry — Matthew Roberts, Ph.D., Chief Scientific Officer, NBTY, Inc. and Screening Committee Member, Nutrition Capital Network
Managing the Dairy Protein Markets: Forces to Watch in the Coming Years — Duane Banderob, MSc, Chief Operating Officer, Dairy.com and leader, consulting and market intelligence services, Blimling and Associates
What’s for Dinner? Behaviors, Products, and Services Creating the New Future of Food — Justin Shimek, Ph.D., CEO and Chief Technology Officer, Mattson
Global Perspectives: An Overview of the Global Protein Landscape — Chris Schmidt, Senior Consumer Health Analyst, Euromonitor International
High on Protein: Insights into a Consumer Search for Health — Andrew Mandzy, MBA, Director of Strategic Insights, Nielsen
Future Signals: Identifying Behavioral, Marketplace, and Technology Trends — Mike Lee, MBA, CEO and Founder, Studio Industries
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Consumer Market Opportunities in Protein — David Sprinkle, MBA, Research Director, Packaged Facts
Unlocking the Potential of Alternative Proteins for Use in New Applications — Laurice Pouvreau, Ph.D., Senior Scientist, NIZO food research
Making a Claim: Factors impacting Protein Quality and a New Way for Measuring — David Plank, Senior Technical Manager, Medallion Labs
Flavors & Proteins – Understanding Component Interactions & the Impact of Processing — MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, North Carolina State University
Protein Supplementation and Athlete Performance — Jay Hoffman, Ph.D., FACSM, FNSCA, Dir. Institute of Exercise Physiology and Wellness, Professor and Chair, Dept. of Educational and Human Sciences, University of Central Florida
Formulating Protein Beverage: Real World Challenges and Tactical Solution — Justin Cline, Beverage Scientist, Imbibe
From Gluten-free to Whole Grain: Formulating On-trend Products — Heather Maskus, MSc, Project Manager, Pulse Flour Milling and Food Applications, Cigi (Canadian International Grains Institute)
Update on GMO Labeling: Where do We Stand, Where are We Headed? — Chip English, Partner, Davis Wright Tremaine LLP
2015 Protein Trends & Technologies Seminar (In-Person Event)
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
The Quest for Protein: Challenges and Opportunities Regarding Animal and Vegetable Protein Availability — William Sawyer, MSA, Vice President, FAR Animal Protein, Rabobank
Global Protein Regulation – A Question of Quality? — Sukh Gill, Llb (Hons) DTS MTSI, Director of Global Regulatory Services, Leatherhead Food Research
Protein Consumption in Emerging Markets — Darren Seifer, Executive Director, Food & Beverage Industry Analyst, The NPD Group, Inc.
Proteins: Quantifying the Odds for Market Success — Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.
Marketing Trends in Protein: Are You Capitalizing on the Opportunity? — Steve French, MBA, Managing Partner, NMI
What to Expect when you are Expected to Achieve Non-GMO Project Verification — Nancy Knight, Business Unit Manager, NSF Specialty Foods at NSF International
SPECIAL MARKET FOCUS: Current and Future Developments in Algae Protein Commercialization — Matthew Carr, Ph.D., Executive Director, Algae Biomass Organization
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Steaks to Shakes: Protein on the Shopping List — Linda Gilbert, Founder/CEO, EcoFocus Worldwide LLC
The Present and Proposed Future of Food Labels and their Impact on Proteins — Riëtte van Laack, JD, Ph.D., Director, Hyman, Phelps & McNamara, P.C.
Protein, Appetite & Leveraging: Protein’s Role in Energy Balance — Richard D. Mattes, MPH, PhD, RD, Distinguished Professor of Nutrition Science, Purdue University; Affiliated Scientist at the Monell Chemical Senses Center
The Protein Bridge: Linking Protein Structure to Function and Applications — Julie Emsing Mann, MSc, Adjacencies Research Staff Scientist, The Hershey Company
Processing, Characteristics and Uses of Extruded Plant Protein Ingredients — Mian Riaz, Ph.D., Director, Food Protein R&D Center, Texas A&M University
Allergens – It’s Really Just a Management and Communications Issue — Steve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska
Considerations in Protein Ingredient Use: The Impact of Processing and Molecular Interactions — B. Pam Ismail, Ph.D., Associate Professor, Dept. of Food Science and Nutrition, University of Minnesota
Flavor Challenges and Solutions for High Protein Functional Foods and Beverages — Keith Cadwallader, Ph.D., Professor of Food Chemistry, Dept. of Food Science and Human Nutrition, University of Illinois, Urbana–Champaign
2014 Protein Trends & Technologies Seminar (In-Person Event)
PRE-CONFERENCE PROGRAM: BUSINESS STRATEGIES
Protein’s Rise in the Global Health & Wellness and Supplement Arenas — Chris Schmidt, Company Analyst – Consumer Health, Euromonitor International
Opportunities & Headwinds in Global Ingredient Regulations — Carolyn Fisher, Ph.D., Senior Scientist, Decernis
Soy & Dairy Market Volatility: Its Impact on Protein Prices and Strategies for Managing Financial Risk — Robert Joyce, Commercial Business Consultant, Stewart-Peterson Inc.
Size, Share, Sources and Segments: Analysis and Forecasts for Value-added Protein Ingredient — Christopher Shanahan, Global Program Manager – Food & Agriculture Practices, Frost & Sullivan
Sooo Many Proteins, So Little Time: How to Choose? — Daniel Best, MSc, MBA, President, BEST VANTAGE Inc.
America’s Push for Protein: An Update on U.S. Consumers’ Protein Perceptions & Needs — Sue Fennelly, MBA, Senior Executive Manager, NPD Group – Food & Beverage
The Good, the Bad, and the Ugly, Starring the Creatine Cartel — Kit Sanderson, CEO, Spanish Fitness Media, LLC and Editor, MD Latino
TECHNICAL PROGRAM: FORMULATING WITH PROTEINS
Proteins and the Global Consumer — Barbara Katz, President, HealthFocus International
Communicating 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
Protein in Support of Skeletal Muscle Health: The Science Behind Recommendations for Athletes and ‘Mere’ Mortals — Professor Stuart M. Phillips Ph.D., FACSM, FACN, Department of Kinesiology, Exercise Metabolism Research Group, McMaster University, Canada & Visiting Professor, School of Exercise, Sport Science, and Health, Loughborough University, UK
Of Things to Come: DIAAS and How the World Will Measure Protein Quality — Joyce Boye, Ph.D., Research Scientist, Agriculture and Agri-Food Canada
Emerging Protein Ingredients: Processes and Properties — Nienke Lindeboom, Ph.D., Senior Scientist/ Project Leader, POS Bio-Sciences
Approaches and Tactics to Overcome Protein & Fiber Challenges — Marty Porter, Scientist, Merlin Development, Inc.
Applying Chemistry to Solve Protein Flavoring Issues — Robert J. McGorrin, Ph.D., Department Head & Jacobs-Root Professor, Food Science & Technology, Oregon State University
Insights into Protein Analysis from Commonly Used Methods to New Developments — Joseph Katzenmeyer, Ph.D., Chemistry Supervisor, rtech laboratories, from Land O’Lakes
2013 Protein Trends & Technologies Seminar (In-Person Event)
Muscling to the Top: Insights, Growth and the Promise of Protein — Tom Vierhile, (then Innovation Insights Director, Datamonitor Consumer, a unit of Informa plc.)
Strategic Insights into the Global Protein Ingredient Market — Christopher Shanahan, Global Program Manager-Food and Feed Ingredients Practice, Frost & Sullivan
Protein Packing Products: The Nutritional Rational — Christine Steele, Ph.D., director, Science, Innovation & Education, Abbott Nutrition
Product Claims: Navigating FDA/FTC Regulations — Judie Dziezak, principal, Dziezak Law Firm, P.C.
Pulses: From Global Staples to On-trend Products— Chef Charlie Baggs, President & Executive Chef, Charlie Baggs, Inc.
Protein Fundamentals: Options and Considerations — Erika Smith, Ph.D., Senior Principal Scientist, Protein Program Leader, General Mills, Inc.
Emerging Protein Technologies for Formulation Solutions — Edward Sliwinski, Ph.D., head of the Protein Centre, NIZO food research
Using Protein-rich Components to Achieve Desired Labeling — Scott Martling, M.S., Group Leader R&D, International Food Network
