Date: February 14, 2008
Time: 2pm EST
Length: 60 minutes
Cost: Free
Sponsored by:
Description:
Recent research suggests that whey protein can play an important role in helping people control their weight. We generally feel more full when consuming protein than when consuming the same calories of carbohydrates or fat, in part because we digest them so quickly. But whey protein offers additional benefits – some of its components work to direct the body’s energy away from producing fat and into producing muscle, while others may act as an appetite suppressant. In fact, whey protein, through its interaction with gastrointestinal hormones, appears to increase the feeling of satiety more than other proteins such as caseins.
With obesity making headlines around the world, food, beverage and supplement companies are being called on to offer new or additional products that help consumers meet this significant dietary challenge. Dedicated to improving human wellness with whey protein, Hilmar Ingredients offers functional, nutritious whey proteins for applications tuned to healthy eating. In this webinar, their expertise is teamed with knowledge from the Wisconsin Center for Dairy Research to offer a balanced insight into the benefits of whey for weight management. Learn the science behind whey’s satiety effect from K.J. Burrington, Dairy Ingredient Applications Coordinator for the Wisconsin Center for Dairy Research, the consumer trends fueling the demand for satiety products from Gwen Bargetzi, Director of Marketing for Hilmar Ingredients, and the successful foods and beverages applications possible with whey proteins from Grace Harris, Manager of Applications for Hilmar Ingredients.
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Kimberlee (K.J.) Burrington has a bachelor’s and master’s degree in food science from the University of Wisconsin-Madison. She has 20 years of experience in product development. She has been working as the Dairy Ingredient Applications Program Coordinator for the Wisconsin Center for Dairy Research since 1997. Prior to her work at Wisconsin Center for Dairy Research, she worked at Ridgeview Industries, the Keebler Company and as a consultant to the baking industry. K.J. has also been a contributing editor for Food Product Design magazine since 1997. K.J. provides technical support for dairy processors and end users on dairy functionality and applications.
 With a passion for persuasion, Gwen Bargetzi has been managing the marketing function in various industries for over 20 years. As manager of marketing communications for New Zealand Milk Products during the 1990’s, Bargetzi brought clarity and direction to the company’s protein brand ambitions. She developed the company’s first Web site, nzmp.com, spending a year and a half in New Zealand to coordinate international efforts for the million dollar project. In 2002, she was recruited by Armstrong Associates, NZMP/Fonterra’s California-based advertising agency, to take on the role of executive-level planner for clients’ marketing communications. Bargetzi worked with a range of clients including Mumm champagne brands, Allied Domecq/Beam’s New Zealand-based wines and Dairy Farmers of America. While working with Hilmar Ingredients, Bargetzi recognized they shared a passion for the promise of dairy proteins and in 2005, joined the company as director of marketing in time to initiate their new brand and communications architecture.
 What better start for a native Californian than working in the wine industry? Grace Harris began her career with positions in quality assurance and enology at the grand masters of wine – Beringer, Mondavi and Christian Brothers. Her expertise in chemistry and analysis captured the attention of New Zealand Milk Products, now Fonterra, who recruited her for their lab team in 1990. As senior food scientist with Fonterra, Harris focused her efforts on development of new functional proteins and nutrition bar technology. She was instrumental in furthering the use of sensory testing in better-for-you foods and evolving the pilot plant facilities to reflect commercial environments. In 2001, Harris joined Proliant Dairy Ingredients, which was purchased by Hilmar Cheese Company and became Hilmar Ingredients. As manager of applications and business development, she provides guidance on new and reformulated products to customers and at industry conferences around the world.
Harris has a bachelor’s degree in agricultural science from Fresno State University and is a member of ADPI and IFT. She also is a member of the American Association of Candy Technologists, however her interest in confections extends beyond membership. She has “adopted” a family-owned chocolate maker in Sonoma County and consults with the business to expand and improve traditional confections. |
