This webcast was organized with the support of IFT's Protein Division.
Protein is an essential part of any diet, yet different protein sources vary in their ability to provide us with the essential amino acids we need for growth and repair. Is your company considering using insects and microalgae as alternative sources of proteins in food?
This webcast will help you gain a deeper sense of the technological, nutritional and sustainable (social, environmental and economic) conditions of alternative proteins in the food industry. Additional insight will be provided into current regulations which require the use of animal testing for the determination of protein quality in order for food manufacturers to make a claim. New animal-free testing will be discussed that allows manufacturers to comply with the law in making protein claims, thereby creating greater choices for consumers for healthy food options.
Attendees will learn:
• reasons why new sources of protein are needed for sustainability of the food supply.
• about the “state of the art” of insects and microalgae use for food purposes from nutritional, safety, regulatory and sustainability perspectives.
• regulations around the world governing protein quality
• the analytical testing required to make a protein claim which utilizes an animal model system.
• the development of new animal-free quality tests that allow low-risk compliance with regulations.
Speakers:
Sergiy Smetana
David Plank
Laurice Pourvreau (Moderator)
Length: 60 minutes
Contact Hours: 1.00
Date Recorded: June 9,2016
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
This webcast was organized with the support of IFT's Protein Division.
Protein is an essential part of any diet, yet different protein sources vary in their ability to provide us with the essential amino acids we need for growth and repair. Is your company considering using insects and microalgae as alternative sources of proteins in food?
This webcast will help you gain a deeper sense of the technological, nutritional and sustainable (social, environmental and economic) conditions of alternative proteins in the food industry. Additional insight will be provided into current regulations which require the use of animal testing for the determination of protein quality in order for food manufacturers to make a claim. New animal-free testing will be discussed that allows manufacturers to comply with the law in making protein claims, thereby creating greater choices for consumers for healthy food options.
Attendees will learn:
• reasons why new sources of protein are needed for sustainability of the food supply.
• about the “state of the art” of insects and microalgae use for food purposes from nutritional, safety, regulatory and sustainability perspectives.
• regulations around the world governing protein quality
• the analytical testing required to make a protein claim which utilizes an animal model system.
• the development of new animal-free quality tests that allow low-risk compliance with regulations.
Speakers:
Sergiy Smetana
David Plank
Laurice Pourvreau (Moderator)
Length: 60 minutes
Contact Hours: 1.00
Date Recorded: June 9,2016
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
