9am - 6:10pm EDT | 3pm - 12:10pm CEST

9:00 am Registration & Networking

Synopsis

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.

9:45 am Opening Remarks

CONSUMER TRENDS & NEXT-GENERATION TECHNOLOGIES OVERVIEW

10:00 am The State of the Industry

  • Blake Byrne Incoming MPhil, University of Cambridge; Fmr. Business Innovation Specialist, The Good Food Institute

Synopsis

A new industry ecosystem is emerging with 100+ startups and corporations involved in cultivated meat, and investments in 2020 alone nearly tripling the historical cumulative capital raised in the space. Also, the field is beginning to be considered a legitimate scientific discipline among scientists around the world.
In this presentation you will:
• Identify where we are in the industry’s life cycle
• Discuss different potential futures for the industry

10:25 am Making the Connection and Preventing the Next Covid: The unique potential of cellular agriculture

  • Jens Tuider International Director & Special Advisor to the CEO, ProVeg International

Synopsis

COVID-19, a highly contagious virus disease that was transmitted from animals used as food to humans, has caused the biggest global disruption since World War II – with lockdown regimes increasingly interfering with personal freedoms, economic security and social stability. While all eyes are on containment strategies, there is very little awareness about the connection between this global state of emergency and our animal-based food system.

This presentation will:

– Draw attention to the connection between animal-based food systems and pandemics

– Showcase how the cellular agriculture revolution can help prevent the next pandemic – and transform our food system into a multiproblem solution that, at the same time, helps to mitigate climate change, loss of biodiversity, anti-microbial resistance, and world hunger

10:50 am Whole-cut Seafood: Let’s Make Sure our Approach is Anchored by Data

  • Claire Bomkamp Senior Scientist - Cultivated Seafood Specialization, The Good Food Institute

Synopsis

GFI’s Sustainable Seafood Initiative is enabling high-impact research to address critical challenges facing the plant-based, cultivated, and fermentation-derived seafood sectors.
In this presentation you will:
• Outline the science and technology of cultivated seafood and the key research that is critical for developing alternative seafood products that replicate the sensory experiences of conventional options
• Discuss the tools being developed and deployed to accelerate the development and commercialization of alternative seafood

11:15 am Live Q&A – Ask the Speakers Your Burning Questions

  • Blake Byrne Incoming MPhil, University of Cambridge; Fmr. Business Innovation Specialist, The Good Food Institute
  • Jens Tuider International Director & Special Advisor to the CEO, ProVeg International
  • Claire Bomkamp Senior Scientist - Cultivated Seafood Specialization, The Good Food Institute

11:30 am Virtual Speed Networking

Synopsis

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!

SCALING

11:50 am Opening Remarks

12:00 pm Solving the Industry’s Scalability & Speed-to-Market Challenges

Synopsis

The average Western diet comprises of over 1,000 animals in a lifetime. Discover how Meatable are working to satisfy the world’s appetite for meat without harming people, animals or the planet.
In this presentation you will:
• Discuss how replicating the natural process of fat and muscle growth, in proportions that emulate traditional cuts of meat, can aid commercialization and speed-to-market
• Explore how to create a fundamentally more cost-effective and scalable production process for cultivated meats

12:25 pm Leveraging Existing Production Technologies to Achieve Scale

Synopsis

Driven by concerns for animal cruelty and unsustainable food systems, GOURMEY is working to develop a cell-based poultry production platform.
In this presentation you will:
• Discuss how to leverage existing cell production technologies prevalent in other industries, to shorten process development and scale-up without the need for breakthrough innovation in bioreactor development

12:50 pm Commercialization & Cost Reduction Strategies & Approaches

Synopsis

The two main challenges in cultured meat commercialization are scale and cost. This translates to the efficiency and complexity of the production process, and to the cost of the feed provided to the animal cells and matured meat tissues.
In this presentation you will:
• Discuss how to optimize the production process to achieve greater yields, translating to higher conversion from feed to meat
• Share how facilitating the production of meat using existing manufacturing processes from food and pharma industries can provide an industrially scalable and clear path to market

1:15 pm Live Q&A – Ask the Speakers Your Burning Questions

1:30 pm Networking Break

Synopsis

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

2:00 pm Rationalize Bioreactor Design for Cost-Effective Production of Cultivated Meats

  • Mario Chin Co-Founder and Chief Scientific Officer, Avant Meats Company Limited

Synopsis

  • Prevalent bioreactor technology is designed and optimized for biologics production. The cells in the bioreactor have a very different cellular arrangement compared to those in the meat. Innovations are needed to improve the cell density and scalability of bioreactors. In this presentation we will:
  • Discuss the bottleneck of large-scale cell production in the use of existing industrial bioreactors and operation modes.
  • Share new insights into bioreactor design that address the challenges in cultivated meat production.

2:25 pm Building a Fully Functioning Commercial Pilot Plant for Cell-Based Crustacean Production

Synopsis

Shrimp supply is a $50 billion global market with Vietnam, Thailand, Indonesia, and India as major producers exporting on a vast scale.
In this presentation you will:
• Discuss lessons learnt from building the first-of-its-kind commercial pilot plant for cell-based crustacean production in Asia
• Explore how to reduce the production costs by a factor of 100 through growth media innovation

2:50 pm Live Q&A – Ask the Speakers Your Burning Questions

  • Mario Chin Co-Founder and Chief Scientific Officer, Avant Meats Company Limited
  • Sandhya Sriram Chief Executive Officer & Founder, Shiok Meats

3:00 pm Crafting Cell-cultured Heritage Meats for a Flavorful Future

Synopsis

Today’s animal agriculture prioritizes speed and profits at the expense of the natural world and of true, delicious flavor. Discover how Orbillion focuses on a variety of heritage meats, like bison, sheep, and deer, that most people can’t access because they aren’t readily commercialized.
In this presentation you will:
• Examine innovation in cell line sourcing, functional testing and optimization to find the optimal meat cell lines that are both nutritious and tasty
• Explore opportunities and challenges for scalability and wide-spread adoption of premium cell-based meats

3:25 pm Cell-Based Lobster & Crab Meat – Commercialization & Scaling Strategy

Synopsis

A typical wild harvested lobster takes between five to seven years to reach a suitable weight, and only yields around 25% protein. Growing lobster and crab meat in a laboratory can help solve some of the problems of the inefficient crustacean supply chain.
In this presentation you will:
• Outline key hurdles and advantages in cultivating crustaceans over whole fish and meat cuts, which are a more complex mix of muscle, fat, skin, bone, and connective tissue
• Share key insights into developing successful commercialization and scaling strategy

3:50 pm Live Q&A – Ask the Speakers Your Burning Questions

4:00 pm Networking Break

Synopsis

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

4:20 pm Opening Remarks

FORMULATION & PRODUCT DEVELOPMENT

4:30 pm Synthetic Biology – The Story of Rennet’s Displacement

Synopsis

For millennia, milk had been made to coagulate into cheese by adding rennet to it. Traditionally that rennet came from the lining of the fourth stomach of a very young calf.
In this presentation you will:
• Delve into rennet’s dominance in cheese-making and how it could quickly be supplanted by synbio fermentation
• Hear lessons for the alternative protein industry to take from the tale of rennet’s displacement in food production and what this could mean for the future of other animal-based ingredients

4:55 pm Tuning the Feel & Texture of Cultivated Meat by Understanding its Physical Properties

Synopsis

Mimicking the texture and consistency of conventional meat products remains a key challenge for the industry.
In this presentation you will:
• Explore how better analyzing the physical properties of meat can allow cell-based products that accurately mimic the texture of conventional meat to be produced
• Discuss how novel technologies can allow us to best develop cell-based meats which do not compromise on taste and texture

5:20 pm Live Q&A – Ask the Speakers Your Burning Questions

5:30 pm PANEL DISCUSSION: Emerging Applications of Cell Cultures

Synopsis

This interactive panel discussion will explore:
• The future of cellular agriculture beyond cell-based meat & seafood
• The challenges and opportunities in emerging applications such as eggs, kinds of milk, fats and gelatine
• Key case studies and lessons learnt from brands

6:00 pm Closing Remarks

6:10 pm Close of Conference Day 1