Delivering Protein in Great Tasting, Everyday Foods

START DATE:3/17/2020

Start Time:2:00 PM EDT

Duration:60 minutes

Abstract:

This webinar will feature an overview of a range of every day foods and review formulating techniques that will enhance the nutritional quality of these foods – particularly regarding adding protein – but also  covering gluten-free and vegan approaches. We’ll cover items from breakfast, lunch and dinner – including snacks & beverages and a 100% gluten-free, vegan pizza!

Learning Objectives:

  • Introduction to revolutionary chickpea protein concentrate and chickpea flour
  • Ingredient qualities that improve formulation taste & product quality in high protein and allergen/gluten-free and vegan applications
  • Case histories & formulating advice where Artesa ingredients solved problems and helped create great products in everyday foods: yogurt, pasta, soup, tortillas, cheese, pizza!
  • Creative food concepts for taking the plant-based food revolution to new categories


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Speakers

Steve Fink

Vice President, Marketing
PLT Health Solutions


Steve Fink is PLT Health Solutions Vice President of Marketing. He brings over a decade of marketing, product development and commercialization experience to PLT, and today oversees new product launch efforts, supports PLT’s innovation partners with marketing strategies, and works closely with PLT customers in developing concepts for consumer products featuring PLT ingredients. Prior to joining PLT, Steve was the Global Marketing Business Manager for Ajinomoto North America where he led that organization’s B2B and B2C marketing initiatives for branded bulk amino acid portfolios, R&D pre-scale pharmaceutical ingredient portfolios, and retail sports supplements portfolios. During his tenure he spearheaded the company’s launch of the AjiPure active lifestyle retail nutrition brand. Earlier in his career, he practiced law as a patent, trademark, copyright and intellectual property attorney.

Michael Spinelli

Co-Founder & Chief Innovation Officer
Nutriati, Inc.


Michael Spinelli comes from consumer food, with a long background in product development from the bench to the supermarket shelf. He spent 18 years at Ben & Jerry’s and then Unilever and had a leadership role in the development of the Sabra Hummus brand. Which is where we became intimately involved with the suddenly trendy chickpea. Michael has extensive experience in food product development and commercialization.

After spending over two decades in leadership roles at major food companies, Michael is driven to improve our food supply by offering new approaches to product development and nutrition.

April Welsh

Culinary Food Technologist
Nutriati, Inc.


April Welsh is a key fixture of Nutriati’s Culinary Center, where she works on incorporating Artesa Chickpea Flour and Artesa Chickpea Protein into formulations that meet customer expectations for organoleptics and processing – as well as developing new commercial concepts for the food, beverage and supplements markets. Prior to joining Nutriati, April worked at Agrana Fruit US as a Product Developer, assisting in the commercialization of new consumer products based on her company’s ingredients. A former Apprentice Cheesemaker, April has a Bachelor of Food Science and Environmental Nutrition from The University of Akron.

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