How To Innovate With Protein

Sponsored by: DMV

Focused on:

  • Protein
  • Innovation
  • Nutrition
  • Health

Date: 30 October


Time: 3PM London/11AM New York

Protein is trending, but “high protein” as a claim is not enough. DMV reveals protein innovations

Protein is hot and healthy. Today an increasing number of consumers want to include protein in their diet since both carbs and fat are no longer accepted. DMV experts reveal protein concepts that can be easily translated to your next innovation in protein.

The health conscious consumer has a positive attitude towards protein, but “high in protein” as a claim is not enough. Proven benefits that are relevant to the consumer are required to make your innovation a success. Eveline Martens, researcher at Maastricht University, translates scientific insights into consumer benefits on satiety, weight management and overall health.

Consumers understand protein is connected to an active lifestyle. Nevertheless today's sports nutrition products are often designed for professional athletes and fail to attract the mass. Many products offer fast recovery and are fortified with synthesised amino acids, both unnecessary and unattractive for recreational athletes. Most athletes with an incidental sports regime could benefit from a slow protein for recovery, but also taste and convenience are crucial. DMV’s nutritionist Mieke Acda reveals a concept that ticks all the boxes.

This webinar will be hosted by Benno van Mersbergen, business development manager. He will provide an update on recent market trends and consumer insights on protein. If you are considering protein innovation, these insights will help you to convince different groups of consumers.

Presented by

Eveline Martens,

Nutritional Scientist

After obtaining the master’s degree in Metabolism and Nutrition, Eveline Martens worked as a junior researcher in the Department of Human Biology at the Maastricht University. In December 2010, she started her PhD research on dietary protein in relation to energy balance. She performed this human nutrition research as part of the European Full4Health project, and in cooperation with the industry.

Mieke Acda,


Mieke Acda has worked for FrieslandCampina for 5 years as a nutritionist, and is currently focussing on dairy protein in relation to performance nutrition, recovery and muscle health. Her main role is to expand the nutritional know-how around dairy protein and to translate scientific insights into application knowledge and understandable consumer communication.

Key Learning Objectives

  • To learn the developments in the mainstream protein market
  • To gain scientific insights into consumer benefits on satiety, weight management and overall health
  • To understand the needs for the recreational athlete


  • Head of Marketing
  • Marketing in health related subjects
  • Nutritionist
  • Heads of Research and Development
  • Purchasing
  • NPD Specialist
  • Innovation Director