Food Proteins, Sustainability and the Circular Economy 2

Session Chair(s)

• MC

  Milena Corredig

  Professor
  Department of Food Science
  Aarhus University
  Aarhus, Midtjylland, Denmark

Session Chair & Moderator(s)

• 

  Patrick Donnelly, PhD, CAE

  CEO
  AOCS (American Oil Chemists' Society), Illinois

Session Chair(s)

• 

  Elaine Krul, PhD

  President
  EKSci, LLC
  Saint Louis, Missouri

Session Chair & Moderator(s)

• 

  Chris Marinangeli, PhD

  Director
  Regulatory Centre of Excellence
  Protein Industries Canada

The next decade will see a dramatic dietary shift towards more plant-based and alternative proteins. How will we reconcile the creation of new protein-rich foods that are not only sustainable but also affordable and highly nutritious? How will we be able to maintain the highest standards of protein quality while new protein value chains develop with new paradigms of sustainability and circularity, with new equilibria between feed and food ingredients? This program. session will look at how we will be able to balance the use of less/more refined ingredients, to learn to use side streams efficiently, while designing products of the highest nutritional value.

Presentations:

• 10:55 AM – 11:25 AM CDT (Chicago, USA; UTC-5)

  Upcycled Barley Protein – Where Sustainability, Nutrition & Consumer Expectations Meet
  

  Presenter: Rosa Sanchez, MEng. – Evergrain LLC
• 11:25 AM – 11:55 AM CDT (Chicago, USA; UTC-5)

  Role of the Food Industry in Promoting Healthy, Sustainable Diets
  

  Presenter: Kevin B. Miller, PhD – General Mills