To find out, we've gathered together food manufacturers, trend watchers and formulation experts to explore how food and beverage manufacturers can respond to this growing trend.
Date: Wednesday November 4
Time: 11.30am EST
Duration: 60 minutes
In the first 45 minutes of our free-to-attend, online 60-minute Protein Forum (moderated by FoodNavigator-USA senior correspondent Elizabeth Crawford) we’ll talk about:
1. What is the potential of protein?
What is driving the high protein trend, and does it make sense from a nutritional perspective (the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”)?
How much protein is enough, and how much is too much? Which categories are over-saturated with protein and which ones are ripe for innovation related to protein?
2. What are the opportunities and challenges for different protein sources?
Do the next generation of proteins, from rice and pea to algae, insects, and tiny aquatic plants, deliver the same way that animal protein, soy and whey do? How do these different sources impact the environment and factor into questions of sustainability and feeding the growing population?
3. What are different proteins like to work with?
How do different proteins behave in the formulation process? How do they impact flavor, solubility and texture? What other challenges will manufacturers need to address when working with high levels of protein?
4. What is the best way for manufacturers to position their protein-packed products?
Beyond the sheer amount of protein in products, what types of claims are consumers looking for? How do they evaluate protein sources?
The remaining 15 minutes will be devoted to Q&A where you can put your questions to our expert panel:
- Greg Sewitz, Co-Founder, Exo
- Laurie Demeritt, CEO, The Hartman Group
- Ethan Brown, CEO, Beyond Meat
- Refaat Hegazi, MD, PhD, MS, MPH, Medical Director, Abbott Nutrition