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New Proteins

Explore the rise of plant-based and novel protein sources—pulses, nuts, fungi, and biofermented innovations—shaping new product applications and replacing traditional proteins in this exciting webinar on the future of protein.

November 20, 2025 

2:00 PM ET / 1:00 PM CT / 11:00 AM PT / 6:00 PM GMT

Duration: 1 hour 

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Summary

Americans' appetite for protein continues unabated, but their interest is trending toward plant-based proteins and especially novel ones. 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.

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