Not All Proteins Are Created Equal
With 7 in 10 consumers actively seeking more protein in their diets, food developers face a critical challenge: not all proteins deliver the same nutritional or functional value.
In this on-demand webinar, John Sweeney, Director of Research & Development at Grande Custom Ingredients Group, breaks down the science of protein quality and explores how to create high-performing, great-tasting products without compromises.
You’ll learn:
- What defines protein quality and how it’s measured through DIAAS (Digestible Indispensable Amino Acid Score)
- How whey protein compares to plant-based alternatives in amino acid completeness and digestibility
- Why functional performance — texture, flavor, and appearance — is just as critical as nutrition
- How understanding protein quality helps meet growing consumer demand for clean-label, high-protein products
From the lab to the marketplace, John connects science, functionality, and consumer expectations — helping you make better formulation decisions with confidence.
