Protein Trends in Food: What, Where How, Why

(Webinar length:  1h 35m)


 This webinar will answer the following important questions:

  • What are the latest trends and approaches for the protein content of foods in contemporary healthful diets?
  • How is protein influencing new product introductions and marketplace positioning as well as dietary recommendations from healthcare professionals and ultimately individual consumer choice?
  • How is the protein content of your product perceived?
  • How can it be best communicated in labeling, advertising and publicity to support marketing efforts?

Built from amino-acids and needed for growth, muscle tissue, bone and wound repair, protein has significance beyond the basics that can vary by individual need and dietary goals. Age, physical activity and satiety response can all factor into what determines the best amounts of dietary protein. Environmental concerns and a consciousness trend towards minimizing meat and dairy are also prompting more interest in plant based protein source alternatives.

Areas covered--the latest influencers affecting protein:

  • Dietary needs for adults, children, teens, the elderly and fitness conscious
  • Sources - animal vs. plant; biological quality and value 
  • Nutrition Facts label percent daily value & protein digestibility corrected amino acid score (PDCAAS)
  • Health-related labeling claims – nutrient content, disease-prevention, structure-function
  • Mealtime dilemma - center-of-the-plate main-attraction or sparing accompaniment for calorie control?
  • Satiety value and weight control role
  • Status and place in the less-animal-foods/more vegan meals movement 
  • How powerful is protein-centered promotion? – consumer perception and choice
  • “Clean” sources – protein ingredients and the preference for natural and non-gmo foods

Who will benefit from this webinar:

  • Regulatory Affairs & Compliance Professionals
  • QA and QC Managers
  • Food Scientists, Technologists & Product Developers
  • Government Food Inspectors
  • Consumer & Marketing Research Professionals
  • Advertising, Brand, Marketing & Public Relations Managers
  • Legal Consultants and Professionals
  • Retail & Restaurant Food Staff
  • Dietitians and Nutritionists 
  • Importers and Exporters
  • Int'l and Foreign Agricultural Trade Reps

Presenter--Lauren Swann, MS, RD, LDN

Lauren Swann is President of Concept Nutrition, Inc., specializing in strategies to effectively deliver accurate nutrition messages for industry, media and public health.  She established the Regulatory Affairs department for Vlasic Foods International. Clients include well known food companies, retailers, restaurants and trade associations.  She’s co-authored and written chapters for six books, including the Nutrition Labeling Handbook and has been interviewed by national and local media including NPR. She has an MS in Nutrition Communications from Boston University, a BS in Medical Dietetics from Howard University, is a Registered Dietitian, Licensed in Pennsylvania. 

  • Item #: 0722fProtein
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Price $289.00