Taste of Science: Not All Proteins Are Created Equal: Measuring What Matters

As demand for protein-enriched products skyrockets, it’s essential to look beyond grams per serving and evaluate what makes a protein truly effective. This session explores digestibility metrics (DIAAS vs. PDCAAS), amino acid profiles, and bioavailability to uncover how protein type affects satiety, performance, and nutritional value.

John Sweeney, Director of Food Technology for Grande Custom Ingredients Group, will break down the key differences between dairy and plant-based proteins, offering data and insights from real-world applications. Attendees will learn how to align protein selection with clean-label claims, formulation goals, and new consumer considerations—such as the rising influence of GLP-1 medications on satiety and calorie intake.

Whether optimizing for functionality, nutrition, or label appeal, this session delivers a science-backed framework for improving protein formulation outcomes.