Welcome!

Speakers

6^th Food Protein
Hands-on

Course

Welcome Drink in bar of Hotel Casa 400

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

Protein Denaturation, Agglomeration, Stabilisation, Emulsification & Nutritional Properties

09.30 - 10.10 hours

Protein Denaturation and Agglomeration - Unilever: Mr. Dr. Rob Vreeker, Research Scientist (the Netherlands)

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 - AZTI: Mr. Dr. Juan Carlos Arboleya, Senior Researcher (Spain)

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- TNO: Mr. Aard de Jong, Senior Scientist (the Netherlands)

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 (PCAAS, digestibility) as well as how the various proteins compare.

Lunch for delegates and speakers

Plant proteins: Properties, Functionalities & Applications

Soy Proteins - Solae: Mr. David Welsby, Science Fellow, Applied Technology (United Kingdom)

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.

13.55 - 14.35 hours

Pea Proteins - Roquette: Ms. Aurélie Maurey-Soulier, Market Development Manager (France)

Pea Protein Projects (France)A pea is most commonly the small spherical seed or the seed-pod of the legume Pisum sativum. Yellow pea-derived ingredients such pea starch, fibers and proteins are used in many different food applications for gelling, binding,and nutritional purposes. Pea protein is a functional and nutritional protein used in foods (meat, prepared meal, dairy,..) and protein-enriched and nutraceutical finished products. Yellow pea is not listed in the EU major allergen list that requires labeling.

Potato Proteins - Solanic: Mr. Paul Hart, Application Technologist (United Kingdom)

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.

15.20 - 15.50 hours

Tea & Refreshment Break

15.50 - 16.35 hours

Wheat Proteins - Tereos Syral: Ms. Patricia Rodriquez, Customer Technical Support Engineer (France)

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. Vital wheat gluten is extracted from wheat during production of wheat starch and starch derivatives. It is used to enhance network in dough applications and for binding and texturising purposes in many different foodstuffs. It can be further processed into modified soluble wheat proteins that are used as dough improvers, emulsifiers and for protein enrichment.

16.35 - 17.20 hours

Rapeseed or Canola Proteins - TNO: Mr. Aard de Jong, Senior Scientist (the Netherlands) & Bridge2Food: Gerard Klein Essink, Managing Director (the Netherlands)

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. Rapeseed proteins also have high gelling and emulsification capabilities in various food systems. 

Discussion and Closure

Protein modification and Formulation Protein Foods

09.00 - 09.45 hours

Protein Modification - DSM: Mr. Hugo Streekstra, principal scientist Applied Biochemistry and Physiology (the Netherlands)

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.

09.45 - 10.30 hours

Protein Processing and Handling Challenges with a focus on beverages - Solae: Mr. David Welsby, Science Fellow (United Kingdom)
An overview of the different technologies to add & mix proteins into food products will be given. What difficulties in respect of wettability, solubility, dispersability and stability will need to be overcome when formulating protein foods. The typical do and don’t when developing powdered and liquid beverages with proteins will be summarised and ingredients which can be used to stabilise proteins in emulsified systems & solutions will be discussed.

Refreshment break

Animal proteins: Properties, Functionalities & Applications

11.00 - 11.45 hours

Egg Albumin Proteins - Bouwhuis Enthoven: Mr. Jan Zijderveld, Managing Director Quality and Development (the Netherlands) 

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

Casein Proteins -FrieslandCampina: Mr. Toine Hendrickx, Technical Sales Manager (the Netherlands)

Casein (from Latin caseus "cheese") is the predominant phosphoprotein (aS1, aS2, b and k) that accounts for 80% of the protein in cows milk. In milk it is present in a highly organized micellar structure. Via acid precipitation and subsequent neutralisation a range of caseinates are available with a vast spectrum of functional profiles. Therefore application of caseinates in foods and nutritional products are manifold. During last decades advancements in filtration processes has led to the introduction of other casein based proteins like milk protein concentrates and isolates.

Lunch for delegates & speakers

13.30 - 14.15 hours

Whey Proteins - FrieslandCampina: Mr. Toine Hendrickx, Technical Sales Manager (the Netherlands)

"Whey" is most commonly referring to cheese whey i.e. the liquid remaining after milk has been curdled and strained. Based on a number of processes a wide range of whey derivatives are produced, that in terms of protein content range from protein free pharmaceutical grade lactose till highly purified whey protein isolates. Especially high protein whey products (concentrates, isolates and whey protein hydrolysates) are nowadays highly valued functional and nutritious ingredients in foods, sports nutrition and weight management products. The functional and nutritional profile of concentrated whey proteins is significantly determined by the origin and processing of the whey.

14.15 - 15.00 hours

Collagen, Gelatin and Peptides - Rousselot Expertise Center, R & D Laboratory: Mr. Filip Meersman, Senior Applied Scientist (Belgium)
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

Protein Analytics

15.30 - 16.15 hours

Protein analytics - Foss: Mr. Jürgen Möller, Scientific advisor(Denmark)
How to measure protein physico-chemical properties ? How about measuring molecular weight, size in solution, monomer/dimer or tetramer equilibria, charge in solution. Which techniques can be used to quantify protein: total protein measurement, but also soluble/insoluble protein, and amino acid analysis. Can we ‘deformulate’ a blend of proteins based on the amino acids composition? Are there existing softwares doing this? Can this analysis be done also in a food product? Which type of interactions are possible with other food components? And which fast protein measurements for quality control are available and which type of toos can be used to assess constant protein content ? (NIR, etc…). Many questions are relevant when buying and selling proteins in the food industry.