Protein is a hot trend in food formulation right now. But is this a sustainable trend or a passing fad? How much protein is enough, and do the next generation of proteins, from rice and pea to algae and insects, deliver in the same way that soy and whey do? And how should you position your protein-packed products? 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.
In our discussion, moderated by FoodNavigator-USA Senior Correspondent Elizabeth Crawford, we’ll talk about:
1. What is the current and future potential of protein?
Protein is a hot trend right now. What is driving this trend and to what extent is it a sustainable or passing fad? How much protein is enough, and how much is too much? What 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 and insects, 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. From a manufacturing perspective, what is it like to work with different proteins?
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?