7:00 am Registration & Networking


Grab a quick cup of tea or coffee from the comfort of your own home office and start chatting with your peers in a virtual coffee room

8:00 am Opening Remarks


8:10 am Leveraging the Expertise & Infrastructure of Global Partners to Accelerate Growth


Collaboration is vital to accelerate the growing cultivated meat industry. Aleph Farms has secured several strategic agreements for example with the Japanese multinational Mitsubishi Corporation’s Food Industry Group and Global Brazilian Meat and Food company BRF, to bring its lab-grown meat products to these markets.
In this presentation you will:
• Explore how leveraging the expertise and infrastructure of leading food and meat companies will drive a faster scale-up of cultivated meat and eventually lead to a broader positive impact
• Discuss how the use of 3D bioprinting can accelerate the production of the first slaughter-free thick cut ribeye steak

8:40 am Fire-Side Chat: Accelerating Opportunities for Investors and Startups with Fintech Solutions


  • Fintech solutions to kick-start your fundraising round
  • How startups can leverage their partners and investors
  • Vevolution’s insights, reporting, and data on the industry

9:10 am PANEL DISCUSSION: An Investors Perspective

10:05 am PANEL DISCUSSION: Strategic Collaborations – Opportunities & Challenges


This interactive panel discussion will explore:
• Strategic collaborations with incumbent meat companies
• Value Chain Collaborations with industry & start-ups
• How can collaborations help to accelerate innovation?
• How to evaluate the right collaboration for you?

10:40 am Virtual Speed Networking


Recreating the face-to-face networking in the virtual world. We will pair you up with fellow attendees to break the ice and make new business relationships!


11:00 am Opening Remarks

11:10 am The US Regulatory Landscape for Cell-Cultured Meat – A Company’s Perspective

  • Eric Schulze Vice President - Product & Regulation, UPSIDE Foods


Both the FDA and the USDA are currently considering cultured meat within existing regulatory structures, but the process of effectively regulating cultured meat products remains at an early stage.
In this presentation you will:
• Discuss how cell-based meat companies are and should be working with
regulatory agencies to accelerate commercialization of cultivated meats
• Explore key challenges in navigating the regulatory landscape as a cell-based meat company, and lessons learnt from the journey so far

11:40 am The Regulatory Landscape of Cell-based Meat & Seafood in Europe

  • Alex Holst Policy Manager, The Good Food Institute


In Europe, all food consisting of, isolated from, or produced from cell culture or tissue culture derived from animals, plants, micro-organisms, fungi or algae, falls within the scope of the EU Novel Foods Regulation.
In this presentation you will:
• Outline the European regulatory framework and how companies should work to successfully navigate this
• Explore the importance of working with political decision makers and partners from civil society and industry to advance cultivated meats and seafood

12:10 pm The US Regulatory Framework for Cell-Based Meats

  • Xin Tao Senior Associate, Hogan Lovells


The regulatory framework around cell-based meats remains complicated, with the FDA and USDA each regulating a different portion of the product’s lifecycle.
In this presentation you will:
• Gain clear advice and practical solutions for compliance with labeling, advertising, and safety regulations from the Food and Drug Administration (FDA)
• Explore the pathways to regulatory approval, sharing advice around which pathway is the best for your brand and how to best prepare in the R&D phase

12:40 pm What Will the Regulatory Pathway for Cell-Based Meat and Seafood in the Future be?

  • Gregory Jaffe Director of the Project on Biotechnology, Center for Science in the Public Interest


Regulation remains a key hurdle in the cultivated meat and seafood industry, with much left to understand about how these products will be regulated in the future.
In this presentation you will:
• Discover lessons to be learnt from the absence of a mandatory pre-market approval process at FDA for genetically engineered crops, how this has been a factor in the low consumer acceptance of those foods, and how to avoid a similar fate for cell-based meats
• Outline what the future of the regulatory landscape for cell-based meats and seafood should, could and will look like

1:10 pm Food Safety and Inspection Service Oversight of Cultured Meat and Poultry Product Labeling

  • Joshua Ayers Program Analyst, OPPD Regulations Development Staff , USDA


  • Agency authority over the labeling of cultured meat and poultry products
  • Overview of the prior label approval process
  • Development of labeling regulations for cultured meat and poultry products

1:35 pm Overview of US Regulatory Framework for Cultured Animal Cell Foods

  • Jeremiah Fasano Senior Policy Advisor, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, US FDA


  • Review of the March 2019 Formal Agreement between FDA and USDA
  • Review of recent FDA activities
  • Recommendations for industry engagement

2:00 pm Networking Break


• Live Demo in Virtual Exhibition Hall
• 1-1 Meetings


2:35 pm Opening Remarks

2:45 pm Crafting a New Category of Food


As Cultured Meat comes to market, how will the category of protein evolve? Vow is pledging to take the cell-based sector to the next level by creating entirely new types of meat from a library of cells. In this presentation you will:
• Learn a platform approach to cultured meat and how wide consumer choice will be critical to the long term success of cultured meat
• Explore how outperforming conventional meat products (rather than replicating) will be crucial to encourage adoption by consumers

3:15 pm PANEL DISCUSSION: Successfully Differentiating Your Product & Brand


This interactive panel discussion will explore:
• Defining the optimal product type – Hybrid vs pure, burger vs whole cut
• Developing an effective pricing strategy
• Successfully differentiating your product and brand
• Communicating complex ideas with the consumer
• Choosing your value proposition

3:55 pm Networking Break


• Live Demo in Virtual Exhibition Hall
• 1-1 Meetings


4:10 pm Opening Remarks

4:20 pm Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat

  • Tom Ben-Arye Senior Scientist, The Good Food Institute Israel


Tissue engineering requires 3D scaffolds to support cell maturation into tissues and mimic the extracellular matrix (ECM). For cultivated meat, scaffolds need to be edible and have suitable nutritional value and texture.

  • Demonstrate the use of TVP – an edible porous protein-based biomaterial – as a novel cultivated meat scaffold.
  • Characterize the TVP properties as a tissue engineering scaffold.
  • Optimize culture conditions an co-culture with additional cell types to create bovine muscle tissues with enriched ECM.
  • Investigate the effect of cell co-culture on the ECM proteome

4:50 pm Achieving Price Parity of Cell-Cultured Seafood with Scalable, Food-Safe Media

  • Lauran Madden Vice President, Research & Product Development, BlueNalu


Seafood supply is under increasing pressure from overfishing, pollution, and climate change, and needs our help to maintain biodiversity while we continue to feed the world.
In this presentation you will:
• Explore how internal innovation and external partnerships can allow the production of media at a significantly reduced price, helping to achieve price parity and allow mass-market adoption of cell-cultured seafood
• Discuss innovation in sourcing and preparation of food-grade and animal-component free media which uses components that are in existing foods such as amino acids, sugars, fats, and salts

5:20 pm Microbial Production of Fish Growth Factors for Improving Fish Cell Culture


While the industry has been experimenting with serum-free formulations for cell-based terrestrial meats, these media have yet to be fully optimized for fish.
In this presentation you will:
• Examine key findings from innovative research to engineering a fish-specific, serum-free growth medium, identifying and synthesising fish-specific factors in the lab
• Outline the potential for novel fish growth factors to improve cell culture performance and reduce costs of production

5:50 pm Cell Line Optimization & Media Development for Seafood Products


The alternative seafood sector is gaining momentum. Bluu Bioscience is the first European cultivated seafood start-up, on a mission to bring cell biotechnology and food technology together to make cultivated fish a reality.
In this presentation you will:
• Discuss the importance of optimizing cell lines to allow for scalability of production and to create nutritious and delicious fish products
• Explore how the development of cost-effective, animal-free, customized culture media for fish cell lines is a fundamental step on the path to cultivated seafood

6:20 pm A sustainable supply chain: How the EntoEngine is making cellbased meat a reality


Reliable and sustainable supply chains are essential for turning cell-based meat into a reality. Reducing waste and increasing conversion rates of feed to biomass will ensure cost effectiveness.

In this presentation you will:

– Explore why Drosophila – the common fruit fly, circumvents limitations of traditional cell-based expression systems such as Yeast, CHO, and E.coli

– Outline the factors that make Drosophila a high performing expression system for producing species specific recombinant growth factor for the cell-based meats industry

6:40 pm Closing Remarks

6:50 pm Close of Conference Day 2