Education Programme 2019 Summits

Protein innovation: consumers driving growth

Wednesday 8th May, 10:00 - 12:00

Protein continues to ride a wave of popularity in nutrition. Today’s proactive consumers are looking for ways to advance their health – including losing weight, boosting immunity,  increasing energy and building muscle mass – all benefits of protein, which creates great opportunities for protein-rich products. A change in consumer trends and a shift towards more plant-based options suggests that developing new protein sources and improving existing ones will be the drivers of innovation in this space. This session will review current and future trends in existing and alternative proteins. 

Speaker: Mike Hughes, Head of Research and Insight, FMCG Gurus (UK) 

Sponsored by:

10:00 - 10:30

Alternative protein sources: current and future market trends within the food, drink and nutritional supplement space

  • Outlining consumer attitudes and behaviours when it comes to alternative protein sources
  • Understanding what key barriers and opportunities exist when it comes to positioning products around alternative protein sources  
  • Identifying in which product categories alternative protein sources are most influential on consumption behaviour

Speaker: Mike Hughes, Head of Research and Insight, FMCG Gurus (UK) 

10:30 - 11:00

New Insights on micellar caseins: exploring how to manage your protein synthesis

  • Latest trends in sport nutrition
  • Milk proteins at the heart of innovation
  • New scientific results on micellar caseins

Speaker: Audrey Boulier, Scientific and Innovation Manager, Ingredia (France) and Elsa Trotier, Nutrition Product Manager, Ingredia (France)

11:00 - 11:30

Driving better sensory outcomes with plant-based proteins

  •   Outlining how in-depth sensory science can help characterize flavour challenges of plant-based proteins and guide formulators in the development of better-tasting beverages
  • Gaining a better understanding of sensory science methods and the complexity of formulating with plant-based proteins
  • Learning more about the opportunities to apply sensory insights to drive improved and differentiated flavour profiles in new product development

Speaker: Kimberly Hogan, Sensory Science Lead, DuPont Nutrition & Health (US)

11:30 - 12:00

Identifying opportunities that exist in alternative protein sources 

  • Highlighting that alternative plant and animal protein
    sources, from insect to peanut, are not all equal from a nutritional standpoint
  • Regulatory compliance of alternative plant and animal
    protein sources is not a given, but must be assessed on a case-by-case basis
    with adequate data
  • Designing compliant communication for alternative protein
    sources is a challenge, and solutions are not necessarily to be found in the
    health claim space

Speaker: Luca Bucchini, Managing Director, Hylobates Consulting srl (Italy) 

12:00 - 12:30

Providing a comparison of alternative proteins

  • Focusing on novel foods, safety and sustainability
  • Outlining digestibility as well as nutritional & health effects of different proteins
  • Exploring the application within supplements and food

Speakers: Jurriaan Mes, Senior Scientist Food Quality & Health Effects, Wagedningen Food & Biobased Research (The Netherlands)