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Speakers

7^th Food Protein
Hands-on

Course

Registration

Welcome address, Course Overview

Protein Consumption: market overview - Bridge2Food: Gerard Klein Essink, Managing Director (the Netherlands)

The developments in the global protein industry will be discussed. What are the fast moving proteins? How do the protein markets compare size, value and issue-wise? Which new protein sources are being developed?

Soya

Pea

09.30 - 10.10 hours

Protein Denaturation and Agglomeration

How do proteins behave in food formulations and during food processing? What are the effects of acid, salt, sugar on the protein structure, and the functional properties. Which other ingredients can be used to create a different functionality and or to obtain synergistic effects? What are the most important changes in protein structure during heating, cooling and freezing? How do these changes affect the protein functionality. During this presentation an overview of protein denaturation, agglomeration and gelation will be shared.

Coffee and refreshment break 

Protein Stabilisation and Emulsification

The principles of protein stabilisation will be discussed. Why do we need to stabilise proteins? What are principles behind(de)stabilisation? What are the effects of processing and ingredients on protein stability? Which kind of processing can help to stabilise? Which other ingredients are used to stabilise proteins and how does this interaction work? How do the various food proteins compare in terms of stability and emulsifying power from a fundamental and properties point of view in liquid food systems?

Nutritional & Health Benefits of Food Proteins

Until recently protein intake recommendations were based on avoidance of deficiency with respect to protein balance. The current focus of nutrition research is on establishing levels of protein intake that can support optimal health by promoting growth and preventing muscle wasting. Interest is growing within the public health community in raising protein intake recommendations and differentiating the quality and bio-availability of protein sources. This presentation will highlight the healthy & nutritional properties of proteins as well as how the various proteins compare.

Lunch for delegates and speakers

Protein Modification

Protein modification with the use of enzymes or chemicals is an important tool to improve bio- availability and/or functional properties, such as solubility, gelation,  foaming and emulsification, of food proteins. Various methods (e.g. cross-linking, proteolysis) can be used to modify proteins. Its effectiveness is dependent on i.e. the substrate, accessibility and environmental conditions.

13.55 - 14.35 hours

Protein extrusion

Extrusion is an excellent way to texturise proteins for food, petfood and feed products. New developments are taking place in high moisture extrusion of proteins. An overview will be given about the use of various proteins in different extrusion technologies and how the functionality of various proteins can be tailored to suit application needs.

Soy Proteins

The soybean (U.S.) (Glycine max) is a species of legume native to East Asia, and currently harvested in large amounts in the USA, and Latin-America. Soybeans are the primary ingredient in many processed foods, including meat and meat-free applications, dairy-free products, healthy & nutritional bars, infant and sport formulations.

15.20 - 15.50 hours

Tea & Refreshment Break

15.50 - 16.35 hours

Pea Proteins - Roquette (France)

A pea is most commonly the small spherical seed or the seed-pod of the legume Pisum sativum. Pea starch, fibres and proteins are used in many different food applications for gelling, binding, and nutritional reasons such as baby food and bars applications. Pea proteins are free from allergenic  properties.

16.35 - 17.20 hours

Potato Proteins - Solanic (The Netherlands)

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae  family. Potatoes are the world’s fourth largest food crop, following rice, wheat, and corn. New breakthroughs in technology have led to the development of new soluble potato proteins.  This protein has unique gelling, foaming, and emulsification properties.

Discussion and Closure

09.00 - 09.45 hours

Rapeseed or Canola Proteins

Rapeseed or Canola is one of two cultivars of rapeseed or Brassica campestris (Brassica napus L. and B. campestris L.). Their seeds are used to produce edible oil that is fit for human consumption. Once considered a specialty crop, canola has become a major European and North American crop. Breakthroughs in technology by the Burcon Nutrascience have led to 100% acid soluble and transparent canola proteins which, will be introduced shortly to the global food and beverage market. Rapeseed proteins also have high gelling and emulsification capabilities in various food systems. In addition, Burcon recently introduced the first acid soluble soy protein isolate ClarisoyTM, which will allow applications in transparent acidic beverages.

09.45 - 10.30 hours

Wheat Proteins

Wheat (Triticum spp.) is a worldwide cultivated grass from the Levant area of the Middle East.  Globally, after maize, wheat is the second most-produced food among the cereal crops; rice ranks  third. Wheat grain is a staple food used to make flour for bread, bakery, pasta and cereal applications, for sugar syrup production and for fermentation to make alcoholic beverages. Wheat gluten is used for binding and texturising purposes in many different foods.

Refreshment break

11.00 - 11.45 hours

Egg Albumin Proteins - Rembrandt Foods (USA)

Egg white is the common name for the clear liquid (also called the albumin) contained within an egg. It is the cytoplasm of the egg, primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo. Egg albumin is known for its unique gelling, 
binding, and foaming capabilities, and used in for instance meat-free, fish, baked goods.

11.45 - 12.30 hours

Caseinate Proteins
Casein (from Latin caseus “cheese”) is the predominant phosphoprotein (αS1, αS2, β, κ) that accounts for nearly 80% of proteins in cow milk and cheese. As it exists in milk, it is a salt of calcium. In the acid form, caseinates are widely used in meat and bar applications as well as in health foods for nutritional reasons. Relatively new products to the food industry are milk protein concentrates and milk proteins isolates.

Lunch for delegates & speakers

13.30 - 14.15 hours

Whey Proteins
Whey or milk plasma is the liquid remaining after milk has been curdled and strained. Whey is used to produce ricotta, brown cheeses, and many other food products including dairy, sports, beverages, bakery and nutritional applications. Whey proteins primarily consist of α-lactalbumin and β- lactoglobulin. 

14.15 - 15.00 hours

Collagen: Collagen, Gelatin and Peptides -

Gelatin is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals’ skin and bones. It has been commonly used as a gelling and binding agent in many applications such as confectionery, dairy and meats. Gelatin is an irreversibly hydrolyzed form of collagen. Collagen and collagen peptides have found new applications in many health and nutrition foods including bars, supplements and beverages.

Refreshment break

15.30 - 16.15 hours

Functional animal proteins from collagen based raw material and blood plasma
With focus on proteins developed out of by-products from the meat industry, this presentation will focus on the beneficial functionalities of animal proteins, such as being used as an emulsifying, purge improving, yield increasing ingredient. Animal proteins are popular clean label ingredients with their classification as meat raw material, and their non-allergenic characteristics. The important application areas are the meat processing and animal feed industry.