Feed your future
June 2-5, 2019 | New Orleans, LA

content tagged as Product Development

11 - 13 Results out of 13
Protein Goes Green: The Potential and Challenges of <Em>Spirulina</Em> Cultivation, Processing, and Application

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S402AB

The demand for plant protein from different sources is growing, not only due to the growing interest to reduce meat consumption in the western world, but also to face the challenge of feeding 9 billion people in 2050. Next to the leading plant protein source worldwide – soybean – microalgae are one repeatedly proposed alternative. Microalgae offer great potential through their high productivity per area and time compared with other crops and they do not compete for the limited arable land available. Moreover, they can contain up to 70% protein per dry weight, unsaturated fatty acids, and other high value components of interest to the food, pharmaceutical, and chemical industries. This symposium focuses on the entire value chain of this emerging protein source with spotlights on the cultivation, the downstream processing, and already commercialized products and concludes with a critical view from a sustainability perspective.

Arthrospira spp. are one of two microalgae species that are generally recognized as safe (GRAS) by FDA and serve as red line in the symposium. The blue-green cyanobacterium is commonly cultivated in large open “race-way-ponds” between the 30° northern and 30° southern latitudes. It is an effective, low cost, and robust way to produce large amounts of dried biomass, well known as Spirulina, rich in proteins and unsaturated fatty acids. However, cultivation in open ponds has certain limitations, especially with regard to the total biomass concentration per volume, which is affecting the efficiency of all subsequent downstream processing. In open pond systems the important impact factor is light: its intensity and distribution per volume element cannot be precisely controlled. Light stress induces an increased production of phycocyanin, a blue protein, which is the coloring principle of natural blue and green food colors. The effect of stress factors on metabolic pathways to trigger responses on cellular level are emerging research topics in the field with direct implications on economic feasibility. Technologically improved cultivation systems address these issues, including production and processing in urban environments.

Besides on the focus on Spirulina cultivation, its optimization and downstream processing, the symposium will address the life cycle assessment of Spirulina cultivation in comparison to soybean farming. As the leading plant protein source, soybean production and processing is highly optimized and serves as a benchmark, although major drawbacks like farmland usage for animal feed production and GMO soy plants are causing consumer concerns. The sustainability assessment is needed to identify critical points in recent Spirulina production and processing which have to be investigated and optimized to make Spirulina a sustainable green protein source.

Experts from academia and industry will present on how (i) a state-of the art industrial scale Spirulina cultivation is realized; (ii) in what way photo-bioreactors can contribute to the Spirulina cultivation in the future; (iii) explore the potentials of natural colors based on Spirulina as raw material, and the usage of process side streams; and (iv) in combination with a critical LCA to depict the potential of algae protein to close the protein gap in the future.
Alternative Proteins in Food Systems: Methods, Approaches, and Challenges

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 01:45 PM - 02:45 PM

Where: McCormick Place - S403AB

With an ever-expanding consumer awareness of sustainability, health, and nutrition, the use of proteins from alternative and sustainable sources has gained increasing importance. Especially, the products like meat analogues have become of high public interest as consumers’ dietary habits change towards a reduction of meat consumption due to ecological and ethical aspects. However, proteins derived from alternative sources (e.g. plants, algae, insects) are currently underutilized, which is largely due to a lack of functionality to form desired texture or properties. These proteins have a big potential to satisfy the market demand of food protein in the future, provided it can be processed or modified to achieve the required texture and properties for food applications.

The functional properties of proteins depend on their unique three-dimensional structure. For certain applications, such as biopharmaceutical applications, it is important that the proteins preserve their native state in order to exert the desired functionality. On the other hand, this sensitive behavior of proteins to its environment is of particular interest; when properly controlled, protein denaturation and aggregation result in novel functionalities and materials. In many technical applications, protein denaturation and aggregation are, therefore, prerequisited to achieve the desired product properties and performance. Protein based surfactants, stabilizers, coatings, biodegradable films, or meat analogues are some of the products based on the modification of protein structure.

While there is a vast amount of research on how the processing conditions including pH, ion concentration, ionic strength, temperature, and shear, affect the functional properties of conventional protein systems (e.g. milk proteins), little is known about the structural and functional changes of alternative proteins through food processing. Such studies demand a multidisciplinary approach focusing on the characterization and control of the influence of processing conditions at various levels; beginning from the extraction of proteins from the raw material until the morphology/structure development in the final food product.

This session provides an overview to the formulation of alternative proteins into food systems and their characteristics in terms of functionality and sustainability. Challenges associated with the up- and downstreaming to meet purity and quality requirements will be discussed. Furthermore, the applicability of conventional technologies to alternative proteins, as well as the novel approaches to functionalize the proteins, and to design sustainable food products will be presented.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
Get Your Head in the Game.The Science Behind Ingredients for Sports Nutrition.&nbsp;

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S405AB

 

The definition of sports nutrition has changed in the past 10 years. In the past sports nutrition was defined by muscle builders and athletes. Today, we see a rise in weekend warriors and a wide array of demographics getting to the gym over 4 times a week to "stay healthy and fit."  We have also seen a huge rise in the educational aspect of food, beverage and nutraceutical products geared toward sports nutrition. More and more millennial and generation x types are reaching for the shelves and searching the internet for products with the best, well researched ingredients to not only keep them active and fit but support their pre and post workout needs. 



The session will focus on three different areas of sports nutrition.  



1) New Research behind Nitric Oxide Prodcution



2) Dairy Proteins for Sports Nutrition



3) Brain Health Ingredients for Sports Nutrition.