8:00 am Check-In & Light Breakfast
8:40 am Chair’s Opening Remarks
Exploring the Potential of Next-Generation Fermentation Technologies to Fully Circularize the Bioeconomy
8:45 am Out of Thin Air: Harnessing Gas Fermentation to Create Novel Ingredients with Wide Applications
Synopsis
- Sharing the potential of gas fermentation and renewable energy to develop more sustainable protein ingredients
- Demonstrating the nutritional and functional potential of gas fermentation-derived ingredients
- Presenting the cost-competitiveness of these proteins
9:15 am Roundtable Discussion: Assessing the Viability of Continuous Fermentation & Processing – How & When?
Synopsis
- Advantages and challenges
- Brainstorming what continuous fermentation could look like
- Sharing key technical limitations and ways to tackle them
- Considerations for scaling up continuous bioproduction
9:45 am Valorizing Side Streams to Brew Sustainable & Functional Proteins
Synopsis
- Presenting a case study on the new wave of strategic partnerships to valorize side streams
- Strain design and fermentation strategies to create sustainable, upcycled ingredient
- Demonstrating the application potential of these ingredients
10:15 am Morning Networking Break
Enhancing Manufacturing Sustainability of Fermentation-Derived Proteins
11:15 am Biomanufacturing Food from CO2
Synopsis
- Journey to scaling gas fermentation
- Importance of partnerships
- Leveraging commercialized gas fermentation for food biomanufacturing
11:45 am Creating Scalable & Effective Analytical Frameworks to Determine Key Quality Attributes & Protein Specifications
Synopsis
- Implementing workflows to test shelf life, thermo/pH stability, and ease of formulation: ie. details the quality criteria of ingredient selection : superior nutrition / and functionalities. an update on new ways to assess proteins functionalities
- Altering the format of the protein ingredient to suit the formulation approaches: ie. empowering proteins by design to make easier to use in recipe and accelerate go to market
12:15 pm Scaling Up to Industrial Fermentation Through Effective Partnering & Capacity Analysis
Synopsis
- Evaluating the availability of large-scale fermentation facilities globally
- Implementing technoeconomic modelling to assess scale-up viability
- Validating external partners to prepare for scale-up
12:45 pm Networking Lunch Break
Leveraging Consumer Insight Evaluation to Support Product Development & Innovation
1:45 pm Roundtable Discussion: Analyzing Key Consumer Behaviour Trends to Balance Internal Company Drivers with External Market Priorities
Synopsis
- Utilizing key techniques to identify untapped “white space” in the market
- Managing the tension between internal sustainability and economic goals with the customer priorities of nutrition, taste and cost
- Delving into key lessons learned from early market feedback
- Creating a common vocabulary to differentiate your products and drive mainstream adoption
2:15 pm Creating Effective Consumer Insight Feedback Loops & Implementing Commercially Critical Insights into Product Innovation
Synopsis
- Developing effective frameworks to gather consumer insights throughout the product development lifecycle and provide internal feedback
- Utilizing pre-market and in-market data to support continuous product development and innovation
- Factoring feedback into R&D to ensure changes are cost-effective while providing value to each customer segment
- Using The Theory of Constraints to manage the tension between consumer desires for simple ingredients with the functional requirements of delivering products with great taste and texture
Harnessing Collaboration to Advance Industry
2:45 pm Panel Discussion: The Precision Fermentation Alliance & Fungal Protein Association Perspective
Synopsis
- Hear founding members discuss their work over the past year to champion fermentation-derived proteins in the future of food
- Examining how industry competitive collaboration can advance consolidation
- Discussing effective methods to transform the wider food system through protein innovation
3:30 pm Chair’s Closing Remarks: Executing on the Long-Term Vision: Evaluating the Key Barriers to Achieving Cost Competitiveness, Convenience & Taste
Synopsis
- Presenting The Good Food Institute’s progress on building a better future for food
- Balancing scale-up financing with ingredient innovation
- Evaluating the key hurdles to fully commoditizing alternative proteins