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UPCOMING WEBINAR

Streamlining Product Development by Using Protein Functionality Testing

Thursday, May 29, 2025 | 11 AM - 12 PM CDT

Join us as we explore key test methods designed to evaluate a protein ingredient’s application potential—its functionality fingerprint. This webinar will showcase how these tests can drive product innovation, benefiting both ingredient suppliers and CPG clients. Real-world examples and case studies will be shared to demonstrate how this approach has brought these insights to life.

Key Highlights

Need for Protein Functionality Characterization: Innovation in raw material development and sourcing, plus a concerted effort by protein ingredient suppliers to optimize ingredients and enhance overall functionality has led to a need for product developers to quickly evaluate the performance potential of any protein ingredient.
Relevance of Functionality Testing for Food Applications: Review the different functionalities tested and their relevance to different product platforms and unit operations that are critical for product design.
Versatility of Use for Ingredient Suppliers and CPGs: Suppliers can use these tests as part of their ingredient development process, opportunity identification and sales team support. CPG’s can streamline R&D by creating a database of fully characterized protein ingredients, then sorting best performers as a function of core functionality per application/product platform.

Meet the Presenters

Cosmin Beliciu, PhD

Project Leader
The National Food Lab, A Eurofins Company

Cosmin Beliciu, PhD

Project Leader
The National Food Lab, A Eurofins Company

Cosmin Beliciu has a PhD in Food Science and Technology from Cornell University. He has over 15 years of food industry experience in Product Development, working at all phases of the product development cycle to bring products from concept to commercialization.

He is currently a Project Leader at The National Food Lab in Ithaca, New York. In his role, he scopes and executes development projects to support our clients across the food industry. Cosmin is a member of the Institute of Food Technologists (IFT) and American Dairy Science Association (ADSA) and is the author of 8 publications (articles and patents) and 14 scientific conference presentations.