DuPont Nutrition & Health will be present at IFT 2018 - booth #S1062
Do not miss DuPont speaking sessions:
012 The Challenge of Meat Alternatives: Stepping Up to the Center of the Plate - Monday, 7/16/2018 10:30 am - 12:00 pm
Speakers: Austin Lowder, Applications Scientist, DuPont Nutrition & Health.
Topic: This symposium will explore meat alternatives through multiple lenses: a marketing focus on the current consumer shape of the segment, a technical focus on the science of structure in meat and meat alternatives, and a practical focus drawing on the experiences of several key individuals within the meat alternative space. Austin Lowder, DuPont Nutrition & Health, will present Meeting the Challenges of Meat Alternatives: Understanding the Ingredient Spectrum.
008 Protein: Understanding Consumer Interest and Attitudes to Develop Impactful Messaging - Tuesday, 7/17/2018, 10:30 am - 12:00 pm.
Speaker: Michelle Braun, PhD, Research Scientist, DuPont Nutrition & Health.
Topic: This symposium will explore current consumer understanding of these and other topics related to protein. Findings from a recent consumer study regarding what consumers know about protein and related benefits of specific sources. This talk will be followed by a presentation on current evidence for the role of dietary protein to support health-related outcomes recognized by consumers, as well as outcomes that are only just beginning to be well-understood. The final presentation will explore how this information can be put to use in labeling to engage or educate consumers who are seeking protein-containing products. The different channels available and messages most well-suited for each will be discussed. Michelle Braun, PhD, Research Scientist, DuPont Nutrition & Health, will present From Foundational Knowledge to Emerging Health Benefits: Current Evidence for Protein Consumption for Health.
057 Flavors of Food Protein Ingredients and Their Applications in Product Formulation - Tuesday, 7/17/2018, 2:15 pm - 3:45 pm
Speaker: Kimberly Hogan, Sensory Scientist, DuPont Nutrition & Health.
Topic: Plant proteins are important protein sources to meet the nutrition demands of the increasing population. Flavor is an important aspect of food ingredients, including protein ingredients, that dictates consumer acceptability of the final food products. Even though great progress has been made in the off-flavor control of soy protein, off-flavor of many plant protein ingredients remains a major limiting factor for their use in food products. Kimberly Hogan, Sensory Scientist, DuPont Nutrition & Health, will present: Sensory Attributes of Various Plant Proteins and How They Influence Consumer Acceptance.
We hope to see you there.
Learn more about the event here.