Emerging Novel Technologies for the Future of Meat, Eggs, and Dairy

9:00 am Chair’s Opening Address

9:15 am The Power of Fermentation for Global Health, Climate, and Biodiversity


  • Conventional meat production poses serious threats to the environment and public health.
  • Luckily, we can make meat in a better way via food innovation technology. Fermentation is the third pillar of alternative proteins, and until recently has been the most neglected.
  • Fermentation allows us to provide consumers with the foods they love while preserving biodiversity, protecting human health, and slowing climate change.

9:45 am Creating Mycelium-Based Meat Alternatives

  • Joshua Nixon Chief Technology Officer & Co-Founder, Prime Roots


  • An in-depth look at why mycelium is uniquely positioned to replicate animal proteins.
  • A deep dive into the potential for scalability of mycelium- based protein.
  • Overview of the complex challenges in developing mycelium-based meat alternatives

10:15 am Leveraging Precision Fermentation Technology to Develop Animal-Free Egg Proteins


  • Factors including cost, scale & accessibility are key to compete.
  • The functionality of egg proteins are key to their value proposition.
  • Clara Foods leverages industry-leading partnerships to fast track development and market access.

10:45 am Networking Break

11:15 am Fermentation based food protein production using fungi in submerged fermentation from lab to commercial; Fermotein and beyond

  • Wim de Laat Chief Executive Officer & Founder, The Protein Brewery


  • Fermentation is generally a very expensive technology to produce products with. A sustainable fermentation based protein production requires a thorough understanding of the impact of raw materials quality and logistics, water and energy use.
  • The Protein Brewery has developed a fermentation based protein production technology for Fermotein that is broadly applicable, sustainable, locally produced and healthy and nutritious.
  • As a first functional protein production system we next to this developed technology to produce Egg Whites by fungal Fermentation that would enable us to have a cost effective process for the production of animal derived proteins.

11:45 am You Can’t Make Meat from ‘Thin Air’ – Gas Fermentation as a Tool for the Production of Sustainable Proteins

  • David Tze Chief Executive Officer, NovoNutrients


  • An evaluation of the quality of bacterial proteins produced from gas fermentation.
  • An insight into the technology required for this fermentation method including a look at looping gas bioreactors and the role they play.
  • It’s not about air: low-cost gas fermented protein requires low-cost hydrogen.

12:15 pm Fireside Chat: Partnering With Alternative Protein Companies to Reformulate and Develop Sustainable Consumer Foods


A key discussion around how multinational food companies can incorporate alternative protein ingredients and products into their product portfolio.

1:00 pm Networking Lunch

Addressing Scalability & Commercialization Challenges in Alternative Protein Development

2:00 pm Creating Delicious, Sustainable Choices for Today and a Better Tomorrow – A Perfect Day Case Study from the Lab to the Dinner Table


  • Perfect Day is on a mission to create a kinder, greener tomorrow—starting in the dairy aisle. In this session, we’ll discuss how we took a desire for no compromise dairy products to having animal-free products in over 5,000 grocery stores.
  • We’ll share our vision for how our fermentation process can contribute to a reduction in greenhouse gas emissions, water use, and energy consumption as we scale our partnerships.

2:30 pm Biomass Fermentation – A Journey From Discovery to Commercial Production

  • Bryan Tracy Chief Executive Officer, Superbrewed Foods


  • Biomass proteins have been feeding people since the evolution of humankind, and could deliver new paradigms of nutrition and functionality to enhance the lives of all consumers!
  • Superbrewed Food shares their journey of learning from native human and animal nutrition to discover natural, GMO-free solutions for delicious, whole food protein nutrition.
  • We also discuss the influence that scalability and competitive economics had on the discovery and development of our Superbrewed Protein, which is poised for market introduction in 2022.

3:00 pm Panel Discussion: From Lab Scale to Food Production Scale and Everything In-between


As consumer demand for alternative meat, dairy, and protein increase as does the need to improve processes to
bring these products to market. This panel will provide a roadmap of actionable insights to bring your protein to scale.
Addressing key challenges such as:

  • Considerations for bioprocessing scale up for liquid and solid-state fermentation including infrastructure and design.
  • Considerations when partnering with a CDMO and securing manufacturing capacity to meet consumer demand.
  • Sourcing cost-efficient manufacturing equipment and overcoming engineering design hurdles associated with bioreactor scale-up.
  • Addressing yield bottlenecks and increasing purity of your selected target and more.
  • Achieving a successful commercial scale-up and launch.
  • How to distribute your product including who to partner with.

3:45 pm Accelerating Commercial Scale-up Through Partnerships


  • The cow is being disrupted by precision fermentation, but there is a path for established dairy companies and brands to survive and thrive.
  • How established dairy companies can gain access to technology and speed in the development of alternative dairy business.
  • How new venture companies can gain access to commercial scale and build lasting value in partnership with established players.

4:15 pm Chair’s Closing Address

4:30 pm End of Conference Day One