A plethora of new proteins has arrived in the food industry; join this webinar as we discuss these new sources and their promise.
This webinar will look beyond soy, dairy and traditional grains to investigate emerging protein sources -- pulses, nuts, seeds, fungi and marine sources – as well as new ones being created through biofermentation. It will look at the traditional applications these new sources are taking over, plus novel products the traditional proteins could not help create. Our speakers will address applications, the bioavailability of different protein sources (PDCAAS scores), the advantages and disadvantages of different proteins and how to mask and otherwise deal with off-notes. We’ll even bring up GLP-1 drug diets and the role protein-fortified foods play in them.
Claudia Dziuk O’Donnell, MSc, MBA, is a professional with more than 11 years of experience in R&D and QC in the food processing industry. She has held bench-level to director positions, including product formulation of meat and seafood products with plant-protein extenders and managing product development projects and teams. She co-owned Global Food Forums, where she frequently spoke and wrote about protein-based foods and oversaw content for its Protein Trends & Technologies Seminar. She now runs FoodTrendsNTech.com.
Casey Jenkins, Product Development Manager, CuliNEX
Casey Jenkins is a product development manager at contract product development firm CuliNEX (www.culinex.biz), bringing over 20 years of extensive experience in food product development. She’s worked with leading food manufacturers such as East West Tea Company, Annie’s, Lyons Magnus, Nestle and Quaker Oats. Her expertise includes roles in innovation development, project management, product development, regulatory management and quality control, covering a wide range of food product categories.
Moderator
Dave Fusaro | Editor in Chief | Food Processing
Dave has been editor in chief of Food Processing since 2003. Before that, he was editor in chief of Dairy Foods and managing editor of Prepared Foods, so he’s been covering the food and beverage industry for 30 years and has visited dozens, maybe 100 or more, food and beverage plants.
