3 - Day Hands-on Combining Theory & Practice

Food Proteins Course Properties, Functionalities & Applications

June 15 - 17, 2011, New Orleans (USA) International Speakers from General Mills, FrieslandCampina, Solae, Gelita, Solanic, Roquette, DSM, Clextral, Proliant Meat Ingredients and many more.

Bridge2Food: Outlook 2011 The bridge between food specialists: strategic consultancy & research We take pride in being the bridge between different food experiences and know-how and in delivering custom-made food solutions with a personal touch. We enjoy creating new international networks between food specialists and improving know-how by organizing platforms, conferences and courses around fast-moving food categories, as well as on food proteins. We also provide boardroom level strategic advice including practical hands-on experience for more tactical or operational purposes.

Protein Innovation Network (PIN) Bridge2Food is an active partner in creating a Protein Innovation Network for professionals in research, development & applications, sales & marketing, processing & technology, buying related to proteins and food. Check us out on Bridge2food.com for more information and link yourself to your colleagues in the industry.

Summits, Conferences, Courses & In-Company Trainings A wide range of two-day food industry conferences for senior managers of food manufacturers in Europe, the USA and in Asia has and will be organised by Bridge2Food. These conferences have become platforms and networks for the sport & performance nutrition, healthy & nutritional bars, meat-free and dairy-free industry in many ways. At Bridge2Food, we run three-day food industry courses for food technicians on topics like food proteins and soya drinks & desserts courses. In-company trainings on specific food subjects can be tailored to customer needs. This can be a very cost efficient way of training the staff on developments in the food value chain or on specific topics such as food proteins, protein functionalities or applications. We combine a personal touch with attention to detail. Building bridges between food specialists, business and insights with our know-how, experience and network friends is fun!

Past network meetings in Europa, USA & Asia include: Sports & Performance Nutirion

Food Proteins Course: Properties,

Healthy & Nutritional Bars Europe

Functionalities & Applications

Meat-free & Dairy-free

Soya Drinks & Desserts Application Course

Soya-based Drinks & Desserts Europe & Asia

Foods for the Elderly

Protein Summit School Children Foods Food Protein Innovation

2011 PIN Programme -

Sport & Performance Nutrition 2011, Conference, Amsterdam (NL)

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5th Food Proteins Course, New Orleans (USA)

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Protein Technology innovation 2011, Conference, Amsterdam (NL)

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Elderly & Medical Foods 2011, Conference, Amsterdam (NL)

5th Food Proteins Course, June 15 - 17, 2011

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Food Proteins Course: June 15 - 17, 2011 Properties, Functionalities & Applications - Theory & Practice

Course Objective

The Course “Food Proteins: Properties, Functionalities & Applications” is designed for all those managers who are active in the food industry and who want to learn more about the properties and functionalities of a broad range of industrially available vegetable and animal proteins, and who want to obtain hands-on know-how and know-why.

Course Set-up & Programme Food Proteins covered in this course (plant and animal-based):

> Soya > Pea > Wheat

> Potato > Gelatin > Casein > Egg albumin > Whey > Blood plasma, Skin, Bone & Fat

> Canola

Block 1: Theory (Day 1 & 2) - Properties & Functionalities overview The course is designed in such a way that the participants will learn first about the origin of the various proteins, their functional and nutritional properties and the relative importance of the proteins in the various food applications. The functionalities of each individual protein will be highlighted as well as the processing methods to extract proteins, the various types of proteins available, the legislative context and the major food applications and reasons for usage.

Block 2: Practice (Day 3) - Application choices: workout The functional properties and applications of each type of protein will be discussed from a theoretical and practical point of view. Participants will evaluate various protein gels and various foods with different proteins in order to combine the theory with practice and obtain “hands-on” experience.

Who will attend?

The course is designed for all those managers who are active in the food industry and who want to learn more about properties and functionalities of broad range of industrially available vegetable and animal proteins, and who want to obtain hands-on know how and know-why. For instance, managers with a specialization in Application, Product Development, New Business Development, R&D or Technical Service. They can have a background in food technology, chemistry, nutrition, biology, science, microbiology or health. The entry level of delegates for this Course is a finished BSc of MSc education in the following areas of expertise: food, feed, chemistry, biology, nutrition, science, microbiology, health etc. or with relevant industry experience up to 10 years.

Food Manufacturing and Food Ingredient industries that can benefit from this conference include: Health Food Companies | Meat, Bakery, Snacks, Bars, Beverages, Dairy, Sauces and Soups, Ready Meals Manufacturers | Food Ingredient Manufacturers | Food Processing and Packaging Manufacturers

Unique Course Position

This Course is the only one available in its kind Europe and elsewhere. The combination of the lectures of industry pro-fessionals on the theory of a wide range of proteins with practical hands-on experience is unique and is a real point of difference with other courses. Contact details: Marjolijn Cohen or Gerard Klein Essink with Bridge2Food T:+31 30 225 2060 | F: +31 30 225 4139 | www.bridge2food.com

5th Food Proteins Course, June 15 - 17, 2011

| Jan van Eijcklaan 2 | NL-3723 BC Bilthoven |

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Course Day 1: Wednesday, June 15th, 2011

08.15 - 08.45 hours

Registration

08.45 - 09.00 hours

Welcome

09.00 - 09.30 hours Protein Consumption: market overview - Bridge2Food: Gerard Klein Essink, Managing Director (The Netherlands) The developments in the global protein industry will be discussed. What are the fast moving proteins? How do the protein markets compare size, value and issue-wise? Which new protein sources are being developed?

Block 1: Theory Properties & Functionalities overview The course is designed in such a way that the participants will learn first about the origin of the various proteins, their functional and nutritional properties and the relative importance of the proteins in the various food applications. The functionalities of each individual protein will be highlighted, as well as the processing methods to extract proteins, the various types of proteins available, the legislative context and the major food applications and reasons for usage. In this block the full focus of each individual protein presentation is on: > Properties of the various plant and animal raw materials and protein basis > Processing methods to extract proteins > Various types of proteins with their functionalities > Further processing methods such as extrusion for texturising proteins > Legislative context > Major food applications for the various types of proteins: reasons for usage Food Proteins covered in this course (plant- and animal-based): > Soya > Potato > Egg albumin > Pea > Casein > Blood plasma, Skin & Bone > Wheat > Whey > Canola > Gelatin & Collagen 09.30 - 10.10 hours Protein Denaturation and Agglomeration - General Mills: Dr. Erika B. Smith, Principal Scientist GI Division (USA) How do proteins behave in food formulations and during food processing? What are the effects of acid, salt, sugar on the protein structure, and the functional properties. Which other ingredients can be used to create a different functionality and or to obtain synergistic effects? What are the most important changes in protein structure during heating, cooling and freezing? How do these changes affect the protein functionality. During this presentation an overview of protein denaturation, agglomeration and gelation will be shared. 10.10 - 10.40 hours: Coffee and refreshment break

5th Food Proteins Course, June 15 - 17, 2011

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Course Day 1: Wednesday, June 15th, 2011 10.40 - 11.20 hours

Protein Stabilisation and Emulsification The principles of protein stabilisation will be discussed. Why do we need to stabilise proteins? What are principles behind(de)stabilisation? What are the effects of processing and ingredients on protein stability? Which kind of processing can help to stabilise? Which other ingredients are used to stabilise proteins and how does this interaction work? How do the various food proteins compare in terms of stability and emulsifying power from a fundamental and properties point of view in liquid food systems?

11.20 - 12.00 hours

Nutritional Properties and Comparison of Food Proteins In this presentation the fundamentals and definitions of the nutritional properties of proteins will be detailed as well as how the various proteins compare. You will also learn about the ongoing debates with regards to the measurement of nutritional properties including the PDCAAS values and methods.





12.00 - 13.15 hours

Lunch for delegates and speakers

13.15 - 13.55 hours

Protein modification - DSM Food Specialties: Mr. Dr. Hugo Streekstra, Scientist (the Netherlands) Protein modification with the use of enzymes or chemicals is an important tool to improve bio availability and/or functional properties, such as solubility, gelation, foaming and emulsification, of food proteins. Various methods (e.g. cross-linking, proteolysis) can be used to modify proteins. Its effectiveness is dependent on i.e. the substrate, accessibility and environmental conditions.

13.55- 14.35 hours

Protein extrusion - Clextral INC: Mrs. Anne-Sophie Le Corre, Process Manager, (United States) Extrusion is an excellent way to texturise proteins for food, petfood and feed products. New developments are taking place in high moisture extrusion of proteins. An overview will be given about the use of various proteins in different extrusion technologies and how the functionality of various proteins can be tailored to suit application needs.

14.35 - 15.05 hours

Tea and Refreshment break

15.05 - 15.50 hours Soy Proteins - Solae: Mr. George Rakes, Science Fellow-Global Applications and Applied Technology (United States) The soybean (U.S.) (Glycine max) is a species of legume native to East Asia, and currently harvested in large amounts in the USA, and Latin-America. Soybeans are the primary ingredient in many processed foods, including meat and meat-free applications, dairy-free products, healthy & nutritional bars, infant and sport formulations. 15.50 - 16.35 hours: Pea Proteins - Roquette: Ms. Chandani Perera, Senior Team Leader (United States) A pea is most commonly the small spherical seed or the seed-pod of the legume Pisum sativum. Pea starch, fibres and proteins are used in many different food applications for gelling, binding, and nutritional reasons such as babyfood and bars applications. Pea proteins are free from allergenic properties.

5th Food Proteins Course, June 15 - 17, 2011

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Course Day 2: Thursday, June 16th, 2011 16.35 - 17.20 hours

Potato Proteins - Solanic: Mr. Paul Hart – Application Technologist (United Kingdom) The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family. Potatoes are the world’s fourth largest food crop, following rice, wheat, and corn. New breakthroughs in technology have led to the development of new soluble potato proteins. This protein has unique gelling, foaming, and emulsification properties.

Day 2 - Block 1: Theory (continued) 09.00 - 09.40 hours Rapeseed or canola Proteins - BioExx Specialty Proteins - Dr. David T. Balke, Food Applications Specialist (Canada) Rapeseed or Canola is one of two cultivars of rapeseed or Brassica campestris (Brassica napus L. & B. campestris L.). Their seeds are used to produce edible oil that is fit for human consumption. Canola has become a major European & North American crop. Rapeseed proteins also have high gelling and emulsification capabilities in various food systems. 09.40 - 10.20 hours Wheat Proteins Wheat (Triticum spp.) is a worldwide cultivated grass from the Levant area of the Middle East. Globally, after maize, wheat is the second most-produced food among the cereal crops; rice ranks third. Wheat grain is a staple food used to make flour for bread, bakery, pasta & cereal applications for sugar syrup production and for fermentation to make alcoholic beverages. Wheat gluten isused for binding and texturizing purposes in many different foods. 10.20 - 10.50 hours

Refreshment break

10.50 - 11.30 hours

Egg Albumin Proteins Egg white is the common name for the clear liquid (also called the albumin) contained within an egg. It is the cytoplasm of the egg, primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo. Egg albumin is known for its unique gelling, binding, and foaming capabilities, and used in for instance meat-free, fish, baked goods.

11.30 - 12.10 hours Caseinate Proteins - FrieslandCampina: Mr. Toine Hendrickx, Technical Sales Manager (The Netherlands) Casein (from Latin caseus “cheese”) is the predominant phosphoprotein (αS1, αS2, β, κ) that accounts for nearly 80% of proteins in cow milk and cheese. As it exists in milk, it is a salt of calcium. In the acid form, caseinates are widely used in meat and bar applications as well as in health foods for nutritional reasons. Relatively new products to the food industry: milk protein concentrates and milk proteins isolates. 12.10 - 13.30 hours

Lunch for delegates & speakers

13.30 - 14.10 hours Whey Proteins - FrieslandCampina: Mr. Toine Hendrickx, Technical Sales Manager (The Netherlands) Whey or milk plasma is the liquid remaining after milk has been curdled and strained. Whey is used to produce ricotta, brown cheeses and many other food products including dairy, sports, beverages, bakery and nutritional applications. Whey proteins primarily consist of α-lactalbumin and βlactoglobulin.

5th Food Proteins Course, June 15 - 17, 2011

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Course Day 3: Friday, June 17th, 2011 14.10 - 14.50 hours Collagen, Gelatin and Peptides - Gelita: Dr. Stephan Hausmanns, Head of Business Unit Health & Nutrition (Germany) Gelatin is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals’ skin and mostly bones. It has been commonly used as a gelling and binding agent in many applications such as confectionery and meats. Gelatin is an irreversibly hydrolyzed form of collagen. Collagen which has found new applications in health foods. 14.50 - 15.30 hours

Refreshment break

15.30 - 16. 10 hours

Functional Animal Proteins from Collagen based Raw Material and Blood Plasma - Proliant Meat Ingredients: Dr. Xingqiu Lou, Director of Technical Department (United States) With focus on proteins developed out of by-products from the meat industry, this presentation will focus on the beneficial functionalities of animal proteins, such as being used as an emulsifying, purge improving, yield increasing ingredient. Animal proteins are popular clean label ingredients with their classification as meat raw material, and their non-allergenic characteristics. The important application areas are the meat processing and animal feed industry.

Day 3- Block 2: Applications overview 09.00 - 15.30 hours: Protein Evaluation and hands-on team working sessions in groups The functional properties and applications of each type of protein will be discussed from a theoretical and practical point of view. Participants will evaluate various protein gels and various foods with different proteins in order to combine the theory with practice and obtain “hands-on” experience. Delegates will be divided into small teams. Delegates will prepare gels of all proteins and will evaluate the gels on various aspects such as thermodynamic properties, gel strength, colour, flavour, elasticity etc. Various foods will be discussed and topiced by the industry specialists from their ingredient perspective. Delegates will learn all about why proteins are used in certain applications, what the processing and application conditions for usage are and how the proteins affect taste, colour, viscosisty etc. Some of the applications highlighted are: Bread & Pastry

Confectionary & Snacks

Meat & Meat-free

Dairy & Dairy-free and Berverages

Bars

Nutrition

12.30 - 13.45 hours: Lunch for delegates & speakers 15.30 hours: Summary & Closure 15.45 hours: Meet the Experts

5th Food Proteins Course, June 15 - 17, 2011

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Registration & Information

4 Easy ways to register! > > > >

Telephone Fax E-mail Internet

+31 30 225 20 60 +31 30 225 41 39 [email protected] www.bridge2food.com

Payment & Cancellation > By Credit Card, through www.bridge2food.com When you are unable to attend, a substitute delegate is welcome at no extra charge. Please provide the name and the title of the substitute delegate at least 7 days prior to the summit. For cancellations the following rules apply: - Cancellations received until 60 days before the start of the meeting: a refund minus 10% administration charge and when applicable credit card cost will be made; - Cancellations received between 60-45 days before the start of the meeting: a complete set of meeting documentation will be sent to the delegate, and 50% of the invoice value, credit card and postal mailing costs will be refunded. - Cancellations received as less than 45 days before the start of the meeting: a complete set of documentation will be sent. No refunds will, however, be made.

Sponsoring & Exhibition This highly profiled industry event provides your company with a unique opportunity to capture the interest and influence the decisions of a highly targeted audience. Capitalize on this ideal platform to market your services and form strategic relationships through networking! Limited Sponsorship and Exhibit Opportunities are available, including: distribution of Promotion Materials, Cocktail Reception Lunch, Dinner. To sponsor or exhibit at this course, please contact Bridge2Food at +31 30 225 2060 or e-mail [email protected]

5th Food Proteins Course, June 15 - 17, 2011

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Jan van Eijcklaan 2 | 3723 BC Bilthoven | The Netherlands T: + 31 30 225 2060 | F: + 31 84 832 7225 | Skype: Bridge2Food E: [email protected] | I: www.bridge2food.com