Drawing on 20+ years of industry experience and protein knowledge, deep consumer insights, and market trends, this talk addresses the importance and impact protein can have in creating value in consumer brands and foodservice today. This talk is structured to mock a Protein 101, and is meant for anyone developing new products with protein and for anyone looking to produce compelling value propositions with protein. Agenda will include overall market trends, a high-level lesson on protein types and sources, emergence and growth of plant based protein, and a demonstration/tasting to observe the advantages and disadvantages of protein selection. In 2017, introduction of new product launches with protein claims grew 29%, while claims with plant based protein grew 14.7% in North America (Innova Insights, 2018). Hatchery partner Ingredion‘s proprietary consumer study shows that plant based consumer interest is growing, and many factors affect their product purchase decision. Join us to learn more.
About the presenter:
Julie Emsing Mann is the Manager of Ingredion’s Global Plant Protein Program. This role is a driving strategic force for the future and innovation in the plant protein arena. Ingredion’s portfolio includes; pea, lentil, faba, and chick-pea ingredients. Julie spent the first 20 years of her career at The Hershey Company. In her most recent role, she was Manager, Plant Protein Research and Technology in the Snacks Division at Hershey. Additional roles were held in: New Product/Tech Development, Strategic Development/ Partnerships, and New Entrepreneurial Business Identification and Development. Julie has earned her Master’s Degree from Drexel University in Food Science and Nutrition, and holds a Bachelor’s in Food Science from Pennsylvania State University. She holds 5 US Patents, with 1 additional patent pending approval. Julie is a well-known leader in Food Technology and Proteins, and in 2016 was a TED talk speaker, presenting, “Enough of Enough: The End of Measuring Up to Others”. She was a founding member of Protein 2040, an initiative to feed the growing world population with sufficient protein by 2040. She is active board member for the research arm of Plant Based Foods Association (PBFA). Julie is also a board member for U.C. Berkeley’s Alt Meat Lab, driving new research and technology in clean and plant based meat. Ingredion is a global ingredient solutions company making sweeteners, starches, proteins and unique ingredients from plant sources such as corn, tapioca, pulse, rice, and potato. We provide innovative solutions for almost 60 industry sectors across more than 40 countries. Our passion is delivering innovative, cost-effective ingredient solutions to keep you ahead of trends.