Next generation Alt Prot – When milk comes from bacteria and meat from the bioreactor
Alternative proteins have long since stopped being simply hype; everybody is talking about them. Proof of the market potential has been provided. Plant-based milk could acquire significant market shares, and the market for meat alternatives is growing constantly. However, fish, cheese and egg hardly exists across the board. On the whole, the industry is still in its infancy, and the next development level is due: making products better, healthier, more affordable, more sustainable and more readily available.
To do so, new production technologies are required along with new ingredients: processing of (new) plant-based ingredients, precision or biomass fermentation, as well as cell cultivation are presenting the industry with massive new challenges, while at the same time offering a variety of possibilities to each of them for securing a piece of the gigantic proteins market. The dynamic in the important sector for food production is increasing.
#alternative proteins, #plant-based, #cultivation, #precision, #fermentation, #biomass, #fermentation, #ingredients
3:00 - 3:05 p.m. Opening and Moderation
Charlotte Dyba, NX Food, Düsseldorf, Germany
15:05 - 15:30 Uhr State of the alternative protein industry
Carlotte Lucas, Corporate Engagement Manager, GFI - Good Food Institute, Forest, Belgium
3:30 - 3:55 p.m. Innovations in Cultured Meat and how to overcome the inherent scaling issues of the industry
Leo Grönewegen, CEO & Co-Founder, CellulaREvolution, Newcastle, United Kingdom
3:55 - 4:15 p.m. Cashewrella Vegan Cheese Alternatives
Udo Flachs Nóbrega, CEO, Cashewrella, Rosdorf-Mengershausen, Germany
4:15 - 4:55 p.m. Panel Discussion
Carlotte Lucas, Corporate Engagement Manager, GFI,
Dr. Theresa Rothenbücher, Chief Scientific Officer & Co-Founder, Revo Foods, Vienna, Austria
Fabio Ziemßen, Balpro e.V.,