FOR IMMEDIATE RELEASE:
January 26, 2016
Contact: Jack Satzinger
Eden Prairie, MN - January 26, 2016 - Davisco has partnered with Food Business News to launch a webinar called Formulating Snacks with High Quality Whey Protein. The webcast takes place on Jan. 28th from 2 to 3 p.m. ET. Viewers will learn about the technical challenges of processing snack foods that are high in protein, why whey protein can meet market demand for protein-fortified snacks and see ingredient solutions that can overcome the technical challenges that high protein extruded snacks and bars pose.
The webinar will be led by two speakers: Massoud Kazemzadeh, PhD, and Craig Sherwin, PhD, CFS. Dr. Kazemzadeh is the founder, Principal and owner of Kay’s Processing LLC and Kay’s Naturals Inc. He has more than 30 years of experience in process engineering, protein chemistry, product development and more. Dr. Sherwin is Davisco’s research director. Sherwin directs a research program, leads external partnerships and oversees the technical leadership team.
“This webinar is the perfect opportunity for product developers working with protein bars, puffed snacks, cereal and more to gain invaluable industry knowledge,” said Polly Olson, vice president of new business development, sales and marketing at Davisco. “As more health-conscious consumers embrace high-protein diets, snacks fortified with whey protein will continue to gain popularity.”
To register, follow the link to our event page.
Davisco, a business unit of Agropur inc., is a cheese and whey products producer with an industry-renowned specialty in high purity whey proteins. The company, headquartered in Le Sueur, Minnesota, was founded by Stanley Davis in 1943.