Global Food Forums’ webinars provide insights into key consumer and food product trends and address technical formulation issues. Register today for upcoming events. Past webinars also can be viewed on-demand.
EverPro: The Performance Boosting Ingredient for Next-Gen Beverages
— REGISTER TODAY!
DATE: June 22, 2023 ♦ 1:00 pm CDT — Join us for an exclusive look at EverGrain’s latest innovation efforts on its upcycled barley protein ingredient, EverPro. After providing background on the process and potential impact of upcycling barley, we’ll dive into the market opportunity and benefits of this plant-based protein and detail how it outperforms others on sustainability, taste, and nutrition. Discover the potential of EverPro in applications such as sports and nutrition beverages and how it can transform the future of food.
Clean Label Yogurt! Lower Sugar, Higher Protein Solutions
— NOW ON DEMAND!
DATE: April 26, 2023 — You’re here because consumers seek yogurts with no added sugar, higher protein, and transparent ingredients they can trust. That’s why you’re connected with Global Food Forums Clean Label in the first place. Learn how to meet these demands, from idea through prototype, with quality milk proteins (MCPs) and unadulterated, single-strength 100% fruit purees. In this webinar, learn how to make more delicious yogurts with a clean ingredient statement.”
Milk Protein Concentrate/Isolate Helps Create Excellent High-Protein Food Applications
— NOW ON DEMAND!
DATE: April 4, 2023 — Consumers are becoming more conscientious about the components in their foods without wanting to sacrifice taste and flavor. Milk protein concentrate and isolate do just that by bringing outstanding high protein levels to food applications. Attendees will learn about using functional milk proteins to formulate high-protein baked products, confections, and snacks. Additionally, participants will be taught how to choose the best proteins for their projects and what equipment and expertise is available to help in formulating food applications.
Bakery Innovations! Powered by the Trending Fungi-Based Ingredient
— NOW ON DEMAND!
DATE: February 23, 2023 — If adding the much-needed proteins and fibers to the day’s most important meal is so easy, why not include it in everything we eat? Learn more about fungi-based ingredients’ benefits and features, from production to consumption; find out what drives consumers to the better-for-you space; and discover how surprisingly easy it is to “Power Up” your recipes. The Protein Brewery introduces Fermotein®: a neutral fermented fungi-based food ingredient, powering the nutritional value of bakery products without compromising on taste or performance.
Cleaner Labels Via Replacing Caseinates in Beverages
— NOW ON DEMAND!
DATE: September 22, 2022 — Consumers are becoming more conscientious about the components in the foods and beverages they consume and prefer cleaner labels with more natural-sounding ingredients. When it comes to dairy ingredients, the terms “milk protein” and “micellar casein” are perceived as much cleaner and natural than “caseinates.” Attendees will learn about using functional milk proteins and micellar casein to replace caseinates, particularly in beverages, thus leading to cleaner labels and more satisfied consumers.
Barley Protein & the Future of Sports Nutrition Beverages
— NOW ON DEMAND!
DATE: August 30, 2022 — EverGrain is committed to accelerating the plant-based sports nutrition beverage movement with upcycled barley protein: the only source of plant-based protein at a scale that delivers high levels of nutrition, and sustainability, optimal taste, and solubility in product development. During this webinar, protein experts and key members of EverGrain’s team will show how upcycled barley protein can help your brand raise the bar in the ever-changing sports nutrition market.
Better Protein Starts with Better Beans
— NOW ON DEMAND!
DATE: June 29, 2022 — This webinar will provide an overview of how Benson Hill leverages the natural genetic diversity of plants through its CropOS® technology platform to create protein options that are more nutritious, sustainably produced, and affordable. Benson Hill has developed ultra-high protein soybean germplasm that serves as the foundation for creating quality ingredients through an approach that blends data science, plant science, and food science capabilities. This approach and innovation across the technology and business model landscape offers access to a robust protein ingredient portfolio that meets the evolving preferences of consumers and the rapidly growing global demand for healthy and sustainable plant-based protein solutions.t.
Pulse Ingredients to Differentiate Your Clean-Label Products
— NOW ON DEMAND!
DATE: June 8, 2022 — Pulse ingredients, such as flours, proteins and fibers from peas, lentils, or faba beans, are a natural fit for foods that aim to leverage “clean labeling” as part of their brand strategies. Given their nutritional, sustainability, and functional attributes, pulse-derived ingredients can expedite innovation and provide avenues for product differentiation that aligns with consumers’ food expectations. Learn more about available pulse ingredients and how they support clean labeling across various food applications, including meat, meat alternatives, bakery, desserts & confectionary.
High Protein Yogurts: Principles, Challenges & Options — NOW ON DEMAND!
DATE: April 14, 2022 — This webinar will explore yogurt market trends. It will delve into the importance of taste and texture and how to use the different components of milk to maximize consumer preference. Attendees will learn to overcome the challenges associated with a higher protein, low sugar yogurts. Additionally, participants will be taught how to choose the best proteins for their projects and what equipment and expertise are available to help formulate set, stirred, and drinkable yogurts.
Clean Label Food Manufacturing: Using Fruit Puree Instead of Added Sugars — NOW ON DEMAND
DATE: April 7, 2022 — Come explore how to meet consumers’ emerging demand for “clean label” food products using real fruit ingredients in food and beverage formulations. Designed to help you bring creativity to life, the seminar answers key questions and suggests new ways to employ fruit-based ingredients instead of added sugars in food manufacturing. You will learn to:
• Understand the distinction between added and intrinsic sugar and why intrinsic sugar is preferable.
• Replace ingredients that consumers either don’t understand or think are unhealthy with “whole-food,” nutritious ingredients.
• Apply techniques to use fruit ingredients in place of added sugar.
Finally! Clean Label Meat Substitute Solutions without the Methylcellulose! — NOW ON DEMAND
DATE: December 14, 2021 — Due to the increasing demand for clean label and more natural meat substitutes, Fiberstar launched new methylcellulose-free solutions. Its Citri-Fi® citrus fiber works synergistically with several plant-based proteins including Avebe potato protein, Merit Foods canola protein and Puris pea protein. These solutions create the meat-like texture, succulence and hot bite that consumers expect. This webinar will discuss each ingredient’s benefits and how they function in meat alternative products. Then, this session will introduce the new methylcellulose-free solutions and talk through how these benefit various market needs.
Exploring Protein Bars: Milk Proteins and Other Global Trends — ON DEMAND
DATE: November 9, 2021 — During this webinar designed by Idaho Milk Products, participants will learn about the protein bar market and the current trends; where the market is heading; and, who to watch in this space. They will gain knowledge of the common challenges encountered when formulating protein bars and the solutions for overcoming them. They will discover the benefits of protein blends and how milk proteins help in formulating process successful bars and what it means for consumers. Additionally, participants will come to know how to choose the best proteins for their projects and what equipment and expertise is available to help them in formulating, creating samples and then testing bars for flavor, hardness and shelf-life predictions.
2021 SWEETENER SYSTEMS PREMIUM WEBINAR: Formulating with Sweet Enhancing Ingredients — MORE INFORMATION & ON DEMAND
DATE: November 4, 2021 — This Premium Webinar is designed for application scientists and R&D product formulators working on food, beverage and supplement products that would benefit from various levels of sweetness. The food technology-based webinar will deliver practical insights and advice on consumer and sweetener ingredient trends and on use of high-potency sweeteners and bulking agents in formulations. It finishes with guidance on sweetening products with whole fruit ingredients.
Understanding Consumers’ Needs in a New Era of Sugar Reduction
Stephanie Mattucci, CFS, Associate Director, Food Science, Mintel
Find out what consumers are looking for in sweeteners and how innovative ingredient solutions are rising to the challenge.
Maximizing Success with High-Potency Sweeteners
John C. Fry, Ph.D, Director, Connect Consulting
This presentation concentrates on practicality: sweetener selection; how much to use; assessing prototypes fairly; and dealing with sweetener defects.
Bulking Agents From Allulose to Polyols: Maximizing Their Benefits
Melanie Goulson, MSc, President, Merlin Development
This presentation provides examples and technical tips of how bulking ingredients, “partners to high intensity sweeteners,” can help mitigate texture and flavor issues.
Formulating with Whole Fruit Ingredients
Kristen Sparkman, MSc, Culinologist, CuliNex, LLC
Examples of ways to formulate with various forms of apples, berries, dates, raisins, and prunes will be provided.
Global Food Forums Webinars On Demand
2021 CLEAN LABEL WEBINAR: Technical Solutions in Formulating Clean Label Food — ON DEMAND
DATE: October 7, 2021 — Clean label products have short, simple ingredient lists that consumers recognize and come from “natural sources.” The concept has grown to include plant-based as well. This webinar reveals the results of new consumer research regarding consumer attitudes toward ingredients and then moves on to provide practical, impartial advice on working with hydrocolloids and colorants.
Consumer Attitudes Towards Food Ingredients: A Changing Landscape
Anthony Flood, Senior Director, Food Ingredient Communications, International Food Information Council (IFIC)
This presentation delves into the latest survey results on consumer attitudes toward food, food ingredients and health.
Tips & Tradeoffs when Formulating with Hydrocolloids
Nesha Zalesny, MBA, Technical Consultant, IMR International
This jam-packed presentation looks at key concepts in selecting hydrocolloids for optimal use.
Natural Colorants: The Opportunities and Challenges In Using Them Successfully
Winston Boyd, Ph.D., Principal Consultant and Owner, Earthwise Technologies
This presentation offers suggestions on considered to address common but sometimes difficult to solve coloring challenges.
Working with Sugar Alternatives: Remove the Guesswork! — ON DEMAND
DATE: April 28, 2021 — Developing formulas using a singular sugar replacer can be challenging. Numerous revisions are generally required to attain functionality, great texture and the taste similar to that provided by sugar. Join Batory Foods Sweetener Specialist® and Head of Innovation and Technical Services, Melissa Riddell, for an exclusive webinar introducing Batory Sweet Essentials™ Sweetener Blends. The webinar will demonstrate how easy these one-to-one blends are to use in almost any application; while not compromising flavor and sweetness! All the functional strength and natural sweetness of sucrose. None of the stigma!
Formulating Excellent Quality High Protein Ice Cream — ON DEMAND
DATE: April 15, 2021 — Learn about the common challenges encountered when formulating high-protein ice cream and the solutions for overcoming them, including shrinkage issues. Discover the benefits for you and the value for consumers of using calcium-reduced milk proteins for more stable ice cream formulation mixtures and how these MPCs can improve water-binding and optimize foam structure. Achieve success when developing high-protein frozen treats that are clean-label friendly and that your consumers will enjoy.
2021 PREMIUM PROTEIN WEBINAR: Overcoming Technical Issues: Formulating with Protein Ingredients — ON DEMAND
Alternatively, click individual presentation titles below & scroll down to bottom of page to access video and download PowerPoint.
DATE: March 24, 2021 — Formulators working with protein ingredients strive to optimize a product’s texture, flavor and nutrition (i.e., protein quality). This webinar delivers insights into each of these challenges along with a short introduction. Objective, non-commercial information is presented in a useful, efficient manner.
Emerging Protein Trends & Interesting News Bites
Claudia Dziuk O’Donnell, MSc, MBA, Co-Owner, Global Food Forums.
A short, fast-paced tour through recent data and thought-provoking news items on food proteins.
Beyond Nutrition: Protein Blending for Improved Structure and Texture
Laurice Pouvreau, Ph.D., Research Scientist & Expertise Leader Plant Protein Technology, Wageningen Food & Biobased Protein Research Group
This presentation looks at working with proteins and protein ingredient blends for optimum texture.
Increasing Plant-Based Products’ Protein Quality through Ingredient Blending
Matthew G. Nosworthy, Ph.D. Agriculture and Agri-Food Canada.
How to blend complementary proteins to overcome a common limitation of plant-based proteins—lower PDCAAS scores compared to some animal proteins—will be discussed.
Formulated Protein Foods & Beverages: Flavoring Tactics
Gary Reineccius, Ph.D., Professor Emeritus, Department of Food Science & Nutrition, University of Minnesota
Research insights and unknowns into the challenges of flavoring protein-based formulated products is presented.
Additional helpful information referenced in the 2021 Premium Protein Webinar: How to calculate PDCAAS values in “Using Protein-rich Components to Achieve Desired Labeling Presentation.” It includes video and a downloadable PowerPoint. Regulations & industry standards for protein levels in protein concentrates and isolates at “How Much Protein Is In Concentrates & Isolates.”
Discover CanolaPRO® and Complementary DSM Solutions: Plant-Based Dairy & Meat Alternatives – ON DEMAND
DATE: March 4, 2021. Consumer trends toward flexitarians, vegetarians, and vegan diets present a high-growth opportunity for plant-based options alongside traditional meat and dairy products. Consumers are increasingly attracted to plant-based alternatives because of their naturally healthy halo, sustainability considerations, and innovative product offerings. This webinar will provide an introduction to CanolaPRO®, a novel plant-based protein from the canola plant, and the unique characteristics that set it apart from other proteins. Learn how to differentiate your products with this sustainable, clean tasting, complete protein. Discover how the OneDSM portfolio can deliver complete solutions for a wide variety of both dairy and meat alternatives.
Clean Label Protein-Enhanced Healthcare Nutrition RTDs: Tips & Solutions to Challenges – NOW ON DEMAND
DATE: February 25, 2021. Learn about common challenges and their solutions when formulating protein ready-to-drink beverages for healthcare and mainstream nutrition. Discover the benefits when milk protein concentrates and isolates (MPCs and MPIs) are used in your products. These functional milk proteins address storage stability issues and eliminate the need for sodium hexametaphosphate (SHMP). Idaho Milk Products’ IdaPro and IdaPlus milk proteins have a blander flavor profile, higher solubility, and faster hydration and dispersion rates than other MPCs and MPIs. Fewer stabilizers and flavor masking agents are required. Drinks with a longer shelf-life and less grittiness and sedimentation result.
New Clean Label Texturizing Solutions for Dairy & Plant-Based Alternatives – ON DEMAND
DATE: October 27, 2020. AVEBE discusses new texture solutions developed to assist in developing high quality clean label dairy and plant-based alternative dairy products. Demand for clean label foods has become the new normal and consumer interest in plant-based alternatives has exploded. Developing products that meet the desired sensory profile, cost, & shelf life—all produced with traceable, sustainably sourced and recognizable ingredients can be challenging.
The Plant-Based Protein Debate: What Consumers Want
— ON DEMAND
DATE: August 17, 2020. The popularity of plant-proteins has resulted in an explosion of new plant-based foods. While secure supply-chains, price and ingredient functionality are top priorities for food companies, what do consumer prioritize when purchasing plant-based foods? This USB and Qualisoy webinar provides information about the sustainability, nutrition, protein-quality and functionality of a variety of protein ingredients. NEW consumer insights about the purchase drivers and marketing messages to which consumers respond is revealed.