Find some answers in the second US-focused installment of FoodNavigator’s FREE-to-attend global Positive Nutrition virtual series, now available ON DEMAND: Plant-based protein in focus: From Pongamia to chickepeas, where we delve into nutrition, taste, texture, clean label considerations, and sustainability.
The session is structured as follows:
FIRESIDE CHAT: Barley protein in the spotlight. In conversation with Gregory Belt, founder and CEO, EverGrain, AB InBev
Barley is mostly starch (which is why brewers like it, as the sugars in the starch are converted to alcohol) and fiber, and only contains around 10-15% protein, so it’s not grown as a protein crop. However, ‘spent’ barley - what's left after the brewing process - is packed with protein, but has historically been dumped or used in low-value applications such as animal feed or fertilizer, says EverGrain CEO Greg Belt, who was on assignment in AB InBev’s R&D center in Belgium in 2013 when he first became interested in the fate of the millions of tons of spent grains the brewing industry churns out every year…
Elaine Watson will catch up with Greg to explore the nutritional, technical and functional properties of barley protein, where it sits in the broader plant-based protein segment (is it the next soy or pea, or destined to be a more niche player?), how it fits into the emerging ‘upcycled’ food economy, and how to talk about it with consumers.
PRESENTATION: Pea protein in the spotlight with Dr Aurelie Mauray, market manager Americas, plant proteins, Roquette
PANEL DEBATE: Plotting the next 10 years in plant-based protein
- Dr Jim Astwood, CTO, TerViva
- Dr David Welch, CSO and co-founder, Synthesis Capital
- Dr Justin Shimek, CEO, Mattson
- Chadwick White, chief innovation officer and co-founder, Nepra Foods
- Roi Wurgaft, owner, Wurgaft Consulting and Development
- Dr Aurelie Mauray, market manager Americas, plant proteins, Roquette
- Panchali Chakraborty, technical director, savory & snacks, Givaudan
The so-called ‘alternative’ protein landscape remains dominated by plants. But the formulation toolbox is expanding rapidly, with the likes of pea and fava beans set to compete with everything from ‘animal-free’ dairy and collagen proteins; to fungi-, algae-, bacteria- and yeast-derived proteins made in fermentation tanks; to a new wave of proteins made via ‘cell-free’ microbial production platforms – as well as real animal cells - over the next decade.
So where is the plant-based protein market going, what’s new in the toolbox (from Nepra’s work on hemp to Terviva’s work on Pongamia), and are new plant-based options always going to be an easier sell for consumers than some of the more exotic new offerings emerging from Silicon Valley? We’ll explore all angles from science, investment, and formulation, to marketing.
Click HERE to register to watch on demand.
Checkout the other US-focused sessions in FoodNavigator’s global Positive Nutrition series:
March 17: Feeding the gut microbiome: From Pre-, pro-, and postbiotics to resistant starch (now on demand)
March 31: Healthy beverage trends: from sparkling water to wellness shots