Kjeldahl versus Dumas: Rethinking Protein Measurement for Next-Generation Foods In Partnership With Xylem/Gerhardt

In Partnership with Xylem Lab Solutions/C. Gerhardt GmbH

As alternative proteins move from research labs into commercial production, accurately measuring protein content has become more important –  and more complex – than ever before.

Traditional methods for protein determination were developed for relatively simple food matrices. Today’s emerging ingredients – from plant concentrates and fermentation-derived proteins to microbial biomass – often present new analytical challenges that can affect how protein is quantified, validated, and reported.

This webinar brings together experts to explore how laboratories are navigating these challenges in real-world settings. Through a practical discussion comparing Kjeldahl and Dumas methodologies, the panel will examine how different approaches perform across diverse protein systems and why selecting the right analytical method is critical for product development, regulatory compliance, and commercial success.

Rather than focusing on instruments or technologies alone, the session will look at the broader analytical landscape shaping the next generation of protein innovation.

Key takeaways

• Why protein measurement can be significantly more complex in alternative and emerging protein systems than in traditional food matrices
• How non-protein nitrogen and complex ingredient compositions can affect reported protein values
• The practical strengths and limitations of Kjeldahl and Dumas methods in modern protein analysis
• How laboratories balance accuracy, throughput, automation, safety and sustainability when selecting analytical methods
• What companies should consider when validating protein measurements during product scale-up and regulatory submissions

What attendees will learn

Attendees will gain a clearer understanding of how protein determination methods perform across different alternative protein ingredients and production systems. The session will explain how laboratories interpret nitrogen measurements, address challenges associated with non-protein nitrogen, and ensure that reported protein values accurately reflect the nutritional content of products. Participants will also learn how analytical choices influence product development, regulatory compliance and labeling, and how companies can avoid common pitfalls when measuring and reporting protein in next-generation foods.

Who should attend

• Food scientists and R&D teams working with plant, fermentation or microbial proteins
• Analytical laboratories supporting alternative protein development and testing
• Ingredient manufacturers developing next-generation protein ingredients
• Quality assurance and regulatory professionals responsible for nutritional analysis and labeling
• Product developers seeking reliable protein measurement during scale-up and commercialization
• Researchers and innovators working across the alternative protein ecosystem

The session will conclude with a live Q&A where attendees can put their questions to the speakers (time permitting)