A New Era for Alt-Proteins

As the alt-protein sector begins its climb out of the hype cycle trough, plenty of promising movement is being made across the space. From investments in enabling technologies accelerating scale, to regulatory approvals paving the way for novel foods, exciting partnerships continue to be forged between industry titans and cutting-edge innovators.

Challenges and bottlenecks remain, as investors still need to see real numbers before releasing funds, scaling remains a costly and lengthy process, and new restrictive legislation continues to emerge in some regions.

Ahead of Future Food-Tech in San Francisco on March 21-22, read first-hand insights from industry pioneers across the summit program on the future of alt-proteins, including the A-Z of scaling, key to consumer adoption, and emerging technologies disrupting the space.

As the alt-protein industry enters a new era, what new products and innovations are emerging that are disrupting the space?

Florian Schattenmann, CTO and Vice President of R&D and Innovation at CARGILL sees lower ingredients and lower costs as the key to consumer adoption: “We continue to see a broadening range of alternative protein options, but we also see a stronger focus on affordability. Many newer options also have fewer ingredients. Plant-based burgers and ground meat alternative products are just the beginning of what this category can deliver. Ground and formed rule now, but new technologies such as mycoproteins, 3D printing and cultivated meat are expanding the possibilities into whole-cut products, like alternative steaks and chicken cutlets, as well as hybrid blends.

Mycoproteins have been around for a while, but new, better tasting options are an emerging ingredient with a disruptive role to play. Biomass fermentation allows for zero waste, providing a high protein and high fiber solution that could help improve taste, texture, nutrition, and price parity to animal protein. Cultivated meat continues to be exciting – and a space that Cargill has invested in. It’s the closest substitute for the eating experience of animal protein, but it may be the mid-2030s before cultivated meat is produced in significant volumes.”

Katie Stebbins, Executive Director of the Food & Nutrition Innovation Institute at TUFTS UNIVERSITY cites healthier foods for people and planet to be essential: “We call this ‘sustainable nutrition’. This combination needs to be part of the design process at the initial stages of product development. Conversely, I am seeing protein-forward products that are focused on delivering high amounts of the macronutrient but with less consideration for planetary concerns.”

Maria Cho, CEO at TRIPLEBAR furthers this point, stating that great tasting products at a reasonable price will always win: “What’s disruptive is when those products don’t require compromise. For example if a product meets the criteria for the above but also is better for the environment and provides a meaningful nutrition benefit, that’s a real unlock. Triplebar’s mission, early in the value chain, unlocks biology to find an answer for those elusive product attributes that deliver on the consumer need. Disruption is about eliminating all of those trade-offs.”

Martin Habfast, Co-Founder at UMIAMI echoes the sentiment: “The next phase in alt protein will be about products without a compromise: Excellent whole-cuts (no need for yet another burger patty!) with few ingredients and excellent nutrition. Shaking up the category with a novel marketing approach will be crucial to win consumers back.”

Following UPSIDE FOODS’ historic regulatory approval, COO Amy Chen tells that the launch of UPSIDE’s whole-textured chicken product in July 2023 “has not only inspired consumers but also set a benchmark for the potential and promise of our industry. As we embark on the next phase, our primary focus remains on scalability and commercialization. This pivotal chapter will be marked by the emergence of new, delicious next-generation products aimed at enhancing scalability and accessibility.”

Yvonne Armitage, Biotechnology Business Unit Director at CENTRE FOR PROCESS INNOVATION (CPI) sees new products and innovations arriving daily: “It’s an exciting space to be in. Some world-first product developments have included cell cultured eel (Forsea Foods), cell cultured meatballs (Re:Meat), liquid egg (EVERY egg) to name three. Hybrid products and 3D printing, for example salmon fillet (Revo Foods) are providing breakthrough opportunities for the industry.”

Anne Marie Butler, Global Director of Strategy and Innovation at EDLONG focuses on the ingredients: “Many of the new alternative proteins utilizing fermentation or precision fermentation are making development of higher protein products much more feasible as many of these new proteins have increased functional properties. In turn at a consumer level we are seeing incredible innovation in the cultivated meat and fish space with companies like Upside Foods getting products right into consumers’ hands and restaurants, while 3D printing has seen a rise in plant-based offerings from companies like Redefine Meat.”

Takoua Debeche, Chief Research & Innovation Officer at DANONE has seen many incremental innovations in alt-protein categories over the years: “Oatmilk for instance, has been incremental to the plant-based milk alternative category, but may not be viewed as truly disruptive. A similar sentiment rings true for the alternative-meat category. While the technology behind many of the alt-meat innovations in-market is very advanced, the products forthcoming have been less groundbreaking than expected. However, I think this category is ripe for disruption and, with the right entrants, will help deliver the next wave of growth and recruit a larger number of consumers.”

Maija Itkonen, Co-Founder & CEO at ONEGO BIO believes that “harnessing microbes – the world’s most efficient protein factories – is going to be the only sensible way to produce egg protein for industrial use in the future. One of the most game-changing aspects in precision fermentation currently is the potential of some microorganisms such as filamentous fungi to utilize agricultural side streams or harness waste lands for input in protein production. Using food grade sugar as fermentation feedstock brings already a 90% reduction environmental impacts, but creating fully circular processes that valorize waste lands and waste materials will truly unleash the power of precision fermentation.”

Kara E. Leong, Executive Director at UC DAVIS INTEGRATIVE CENTER FOR ALTERNATIVE MEAT & PROTEIN details the key areas of innovation across protein categories: “For plant-based protein, new plant sources are exciting such as duckweed, improved pea varieties looking at better flavor and texture to eliminate problems such as metallic/bitter aftertastes and eliminate having to mask off flavors or improving/expanding varieties to increase drought tolerance, nutrient bioavailability, and reduce anti-nutritionals, exploring food waste such as spent brewers grains or grain waste such as rice hulls. New extrusion methods such as the multi-layering work to create amazing texture to new continuous use extruders to reduce high processing costs. Developing sources of plant originated protein sources for fermentation to increase nutrient and flavor values, similar to longstanding processes for coffee, cheese and bread.

For fungal based protein, I’m looking forward to a huge expansion of fungal biomass products with improved amino acid and texture profiles. I’m excited to see what fat based alternatives will come out onto the market such as Hyphat and the work done here at UC Davis in oleaginous yeasts.

Finally, for cultivated/cell-based meats, innovators are exploring the ability to optimize nutrient value and flavor through cell line or media development. For example, developing higher oleic acid profiles and reducing lineoleic acid in cultivated meats and fats could greatly reduce inflammation and heart disease risks for meat eaters. Hybrid products are utilizing creative sustainable sources for scaffolding such as jack fruit or filamentous fungi.”

From scaling and infrastructure to fundraising challenges, what are the biggest bottlenecks to overcome for companies spanning the alt-protein sector?

Kara E. Leong, UC DAVIS INTEGRATIVE CENTER FOR ALTERNATIVE MEAT & PROTEIN: “Scaling, infrastructure and fundraising pretty much capture it all, don’t they? You can’t scale without fundraising. For the past year plus, food innovation companies are realizing they will need to be scrappy and utilize existing infrastructure for food processing vs build their own facilities. Cell based companies may need to utilize plant-based ingredients to fill out the bulk of their first food products. There is not enough steel globally to fulfill the need for fermentation facilities, let alone conveniently located near start-up hub locations, workforce, distribution channels – and VCs don’t want to invest in infrastructure as it’s too risky.

We are quickly realizing, like AI and EVs, that government investment into this new forefront will be key to fully establish this industry by supporting foundational research, workforce training, and manufacturing/bioprocessing infrastructure. Academic research institutions will be key for their ability to apply and attract government funding for all of these areas. It will be critical for industry to learn to work with academia to capitalize on collaborative opportunities. Academia will need industry to advocate for government support that will accelerate the entire industry.”

Alfredo Espinoza, Director Food & Personal Care at MERRICK & COMPANY: “I believe the biggest holdup challenge in this competitive space, is the transition from an idea of an amazing alt-protein product to an actual feasible sustainable business model. This model must contain a combination of business potential, innovation, creative targeted marketing, and solid foundation of lessons learned from 150 years of good manufacturing practices, all powered by a diverse team of talented people.”

Arpad Csay, Senior Director of New Food at GEA: “From my perspective, the biggest bottleneck for precision fermentation is the lack of piloting and demo scale facilities that could bridge the gap between a benchtop process and commercial scale production. Building such facilities requires a significant amount of capital that few start-ups can afford, especially in the current environment, where funding is hard to come by and everyone’s mind is on minimizing cash burn. In the absence of such facilities, de-risking and process proofing is not possible and without such guarantees start-ups cannot complete their journey to commercial production. There are, however, some positive developments in this area and I believe by 2026 we will have a base level infrastructure to help food-tech start-ups bridge this gap.

For cultivated meat and seafood the key hurdles to overcome (in addition to the aforementioned infrastructure gap) are biological and technological in nature. Improving cell lines, increasing cell densities and yields, reducing media costs, and finding efficient ways to remove inhibitors are all crucial for building a successful industry.

In plant-based meat, it’s all about the final product. Companies need to put on the shelves goods that taste amazing and have clean labels, without the multitude of fillers currently present that are off-putting to consumers.”

Martin Habfast, UMIAMI cites three main challenges: “The first one is the most obvious – everyone knows it: Technology is not where it should be. Most products don’t make it regarding taste, ingredients, and nutrition. However, the category also has a clear marketing challenge. Companies proudly define themselves as tech start-ups, but most people don’t want to eat technology. The category now has a poor image, and a clear leader has to turn it upside-down to drive growth again. The last challenge is fundraising – but this is a simple consequence of the general dry funding environment and many companies struggling because of the two previous points.”

Anne Marie Butler, EDLONG: “While many companies are starting to overcome many of the obstacles, scaling up is still one of the biggest hurdles. From availability of equipment to repeatability of the processing in a larger scale the impact is still present. As a company who works with ingredients and many of the companies in this space we have seen this when it comes to availability of the proteins to get samples and innovate with outside of the agreed projects.”

Katie Stebbins, TUFTS UNIVERSITY: “One bottleneck I see is a lack of small-batch facilities where a company can produce enough product to test the market without making a huge third-party commitment to large-scale production. If we are serious about supporting this sector, we need to add this infrastructure to further de-risk the space.”

David Ziskind, Market Lead Food & Beverage at STANTEC agrees: “Manufacturing at scale is the biggest bottleneck. It’s the infrastructure needed to manufacture. Getting to market, in a meaningful quantity, and at a sustainable cost.”

Yvonne Armitage, CPI: “Regulatory approval is very high on the list as it takes time, effort and money to achieve. Also, public acceptance of new products and ensuring the right products are developed that fit with consumer needs.”

Takoua Debeche, DANONE: “The challenges of scaling, infrastructure or even fundraising are not unique to the alt-protein sector. Companies need to invest in building infrastructure for ingredients, manufacturing and distribution, while also considering infrastructure that supports sustainable and efficient production, and meets quality and regulatory requirements. Before thinking about scaling, companies need to prove out their offerings. For alt-proteins, this means recruiting and expanding a consumer base beyond core target (i.e. strictly plant-based consumers). To convince a broader consumer base of “flexitarians” to add more alt-protein products to their diets, we have to look at what values and drivers are most important to them. At Danone North America, we look not only at the role sustainability plays in plant-based products, but also how nutrition and taste are considered, as well as accessibility and affordability of the products.”

Florian Schattenmann, CARGILL believes alt-protein is starting to reach a pivotal point: “It must graduate from the adolescent state of excitement and new options to the grown-up reality of affordability and scale. Alternative protein products such as burger and chicken nugget analogues are not luxury products, they need to become affordable food options with great taste and appropriate nutritional profile to be adopted widely. This will require a focus on scaling, and continued innovations in process and ingredient-efficient formulation development.

Accelerating the category to meet demand will also require many more collaborations to help scale new and nascent technologies and iron out supply chain logistics. Our alternative protein collaborations include North America’s largest producer of pea protein, PURIS; Cultivated meat leaders Upside Foods, Aleph Farms and Wildtype; Food-tech mycoprotein leader ENOUGH; and 3D bioprinting tech innovator Cocuus.

With our position at the center of the global food supply chain and especially with constraints in the funding environment, companies like Cargill play an even more important enabling role to make scalable solutions possible. Today, we combine our manufacturing expertise, supply chain and relationships to help deliver more protein options – both alternative and animal-protein – to consumers.”

Maria Cho, TRIPLEBAR: “Funding in this climate is a real challenge. There are great companies working on impactful products that really could help deliver the outcomes our food system needs but they need support. We look at the government investment and support of electric vehicles in the auto industry as a case study, the outcome of which is infrastructural support to enable a meaningful step change. The same support would be incredibly valuable for the food-tech sector to bring down this barrier. Bottlenecks for collaboration also should be less cumbersome and organizations should consider collaborations where they would benefit from a community effort towards the end goals.”

Amy Chen, UPSIDE FOODS: “UPSIDE has made tremendous progress since we founded the industry in 2015 doing proof-of-concept and scientific development that people thought was not possible. In doing this work, we’ve proven that it’s possible to grow delicious meat directly from animal cells. Our recent regulatory approvals and launch have shown that our products are safe and can be commercialized, and that consumers are ready for them.

Now, our primary focus shifts towards scaling up our operations. This includes expanding manufacturing facilities and bolstering the supporting supply chain infrastructure. This journey encompasses technical scale-up, establishing a robust supply chain ecosystem, and driving down production costs. Additionally, we are committed to generating consumer awareness and adoption so we can demonstrate consumer demand at larger scales and continue to build on the enthusiasm and momentum behind cultivated meat.”

With increased focus around nutritional profile, how are companies leveraging precision fermentation, novel and functional ingredients to optimize taste whilst improving nutritional density?

Takoua Debeche, DANONE: “Indeed, nutritional profile, together with taste and affordability are among the top consumer drivers for alternative products. Plant-based proteins are often the most thought of alternative proteins, but there is also fungi, algae and single cells, or precision fermentation. These new ingredients technologies, combined with food science, are part of the toolbox that product developers and innovators can use to optimize taste and nutritional density. From a trend standpoint, we have seen a focus on improving the nutritional profile of alternative protein products, such as increasing the quantity and quality of protein, adding fiber, fortifying with minerals and vitamins, reducing sugars, optimizing the fat composition, and more. At the same time, we are also seeing more functional products, with specific health benefits and claims. Another trend focuses on “clean label” offerings – products with a shorter list of ingredients, and ingredients that are recognizable.

Precision fermentation has many advantages to offer beyond the sustainability benefits. For instance, in a product based only on whey proteins produced via precision fermentation, we can play with the concentration of branched chain amino acids versus a traditional dairy product made of dairy milk (whey and caseins and lactose). This allows for new production of lactose-free offerings, or products rich in branched chain amino acids, which also helps deliver on a key consumer need. ”

David Ziskind, STANTEC: “Precision fermentation offers an opportunity to create new or replicate existing flavors/taste in a different way, while providing a benefit such as sustainability, taste, or nutrition.  Replacing an ingredient/protein with one made via precision fermentation is a way to make a change without introducing a totally new product.”

Kara E. Leong, UC DAVIS INTEGRATIVE CENTER FOR ALTERNATIVE MEAT & PROTEIN: “In the not so distant past, huge numbers of pig pancreas were harvested for insulin and cow gut for rennet to make cheese. Now both are made utilizing fermentation expression systems. We have casein and whey proteins produced via precision fermentation for animal free cheese and dairy products. We can produce vegan bovine lactoferrin, one of only 2 bioactive dairy proteins allowed in infant formula and critical for reducing infant mortality due to pathogenic gut bacteria. The opportunities for incremental improvements in nutrition through synthetic biology are endless given time and research.”

Anne Marie Butler, EDLONG believes the solution does not end with precision fermentation: “While precision fermented ingredients are wonderful tools for improving nutrition and functional parity of products to that of dairy or meat, in my experience, they still require flavor improvement in the final application. PF Proteins and fats have really facilitated improved products, sometimes making it easier to get to a target profile, and when working with these we see great potential for the future of food and flavors.”

Yvonne Armitage, CPI: “Developing proteins and fats/oils etc that are the same as the current ingredients will help deliver new products to the market as they are well characterized. However, the next generation of products have scope to offer additional functionality and tailoring that could contribute to personalized nutrition targeting specific demographics including infants and older people.”

Katie Stebbins, TUFTS UNIVERSITY: “At Tufts University, TUCCA (Tufts University Center for Cell Ag) has intentionally partnered with The Friedman School for Nutrition Science and Policy to achieve these goals of health and sustainability. We have several avenues by which companies can access this co-generation of data and knowledge that are very exciting!”

In order to improve consumer retention and exceed expectations, what breakthroughs are being made on taste, texture and performance?

Anne Marie Butler, EDLONG: “A more collaborative approach is being taken at all levels of development to ensure consumers are getting the best products possible. Consortiums, partnerships and long term research projects are just some of the ways the industry is working to utilize the newest and best science and technology from ingredients, flavors, processing and packaging. At Edlong our scientists are looking at ways to mask off notes, improve mouthfeel and taste of healthier products and create new profiles for a more innovative eating experience.”

Takoua Debeche, DANONE: “Improving taste has been a core focus for both renovations and innovations. The quality of the alternative-protein products has improved dramatically since the 1970’s when plant-based milk alternatives were first introduced. Not only are we looking at taste, but also texture, mouthfeel and performance in key usages and occasions, such as which plant-based milk alternative is best for coffee, cereal or smoothies.

Today, we have moved beyond traditional beverages and into offerings across the dairy aisle, such as plant-based frozen desserts, plant-based cheese alternatives, and plant-based yogurts. This progress was achieved by leveraging different technologies from new ingredients (such as protein isolates, ingredients extraction) and flavor technologies to fermentation, enzymatic treatments. Culinary expertize is also very important. This progress has allowed Danone North America to increase household penetration and target a broader segment of flexitarian consumers who want to replace some of the animal-derived products in their diet with plant-based.

Food companies continue to invest in R&D to enhance the taste profile of alt-protein products, with a goal of continually raising the bar on taste and performance We see the opportunity as much bigger than working toward parity to animal-derived counterparts. There’s so much more that the goodness of plants can unlock when it comes to taste, nutrition and sustainability benefits.”

Yvonne Armitage, CPI: “Hybrid products offer the ability to ensure correct nutritional profile as well as the taste consumers want and recognize. Focusing efforts in fats and oils together with proteins provides opportunities to provide a range of equivalent and potentially superior products available to buy.”

Kara E. Leong, UC DAVIS INTEGRATIVE CENTER FOR ALTERNATIVE MEAT & PROTEIN: “From an academic standpoint, psychology, sensory, and agricultural economic research is being done on consumer acceptance and drivers. There will be increased research on determining root causes for off flavors and how to address them.

At our newly launched center, the Integrative Center for Alternative Meat and Protein (iCAMP), we will be working with our dining teams to utilize dining commons for iCAMP Café. iCAMP Café will allow us to introduce large numbers of students to new food products, provide feedback and develop reproducible recipes. Think of it, vast numbers (30,000 meals a day during the academic year at UC Davis alone) of young consumers voting by their preference (prepaid meal plans) in an early adopter state, tasting and assessing new food innovation. That is powerful.”

Maija Itkonen, ONEGO BIO: “Our ingredient Bioalbumen® is pure ovalbumin protein, the hero protein of egg white, which is responsible for the main ingredient performance. The high purity of the product without natural variation or mixture of several proteins in it contributes to superior functional properties and product quality. Bioalbumen® is exceeding all expectations as not only as a drop-in replacement for egg white in industrial food manufacturing but even replacing whole eggs in baking or egg yolk in mayonnaise. There’s limitless applications for this super functional ingredient as a binder, emulsifier, stabilizer and complete protein source across the food industry. So harnessing precision fermentation to produce this single powerful egg protein is in fact solving all the current challenges in the egg market and supply chain.”

Maria Cho, TRIPLEBAR: “We have been thinking a lot about it from a biology perspective. Food science has been an incredible tool in terms of delivering flavor in finished products but flavor starts in biology, which is exactly where our platform shines. Our current focus with partners is mostly on unit economics but we are excited to continue exploring a multitude of problems we can solve with our platform.”

With recent regulatory approvals for cultivated products in US and Israel but moves to ban in Italy and some US states, what does this mean for the sector and what are the ramifications across the globe?

Lou Cooperhouse, Founder, President & CEO at BLUENALU is excited by nations who recognize the critical need to create a resilient, secure, and stable supply chain to feed future generations, supporting the positive momentum to approve cell-cultivated products elsewhere in the world: “At BlueNalu, we have already validated the extraordinary interest for cell-cultivated seafood in our market research, as this will result in superior product benefits to both consumers and foodservice operators, while enhancing global food security for our challenged seafood ecosystem. We are replacing today’s highly variable and supply-restricted seafood supply chain with one that will be vertically integrated, consistent, and delicious every time.

Unfortunately, we are now seeing moves to ban or hinder the sale of cell-cultivated meat, poultry, and seafood in various states within the US, and in certain nations in Europe. These motivations are politicized and partisan, and are extremely short-sighted, unreasonable, and illogical. In the case of seafood, for example, the US imports about 70-85% of our supply, and it has been estimated that there will be a 50-million ton supply gap of seafood globally by 2050. Cell-cultivated meat, poultry and seafood technologies can and will address this impending shortage, enhancing food security in nations around the world. These partisan and politicized moves are stifling innovation, limiting consumer choice and free-market principles, and undermining economic growth.”

Martin Habfast, UMIAMI: “As for any innovation, doomers will doom. The recently appointed Prime Minister in France declared that ‘synthetic meat does not correspond to our conception of the French diet’. This is a shame, as all it does is let other countries be at the forefront of innovation. By banning innovation (Italy even banned ChatGPT for some time!) these countries create conditions for them to lag. Innovation will still happen, but it will stem from other places, and catching up will be costly and complicated.”

Takoua Debeche, DANONE: “Such regulatory decisions can significantly impact market access and consumer acceptance of alternative-protein products and cultivated products worldwide. Bans or restrictions in some regions can hinder market growth and innovation, while approvals in others may facilitate expansion of alternative proteins on a global scale. It is crucial for companies to engage with regulators, policy makers and stakeholders to address concerns and advocate for a regulatory framework that supports the development of new technologies, while at the same time prioritizes stringent food safety standards, safeguarding public health and consumer confidence in alternative protein products.”

Jill Powers, Vice President, Consumer Products & Retail, US Sales at SIEMENS: “I think that we will continue to see “glocalization” to meet local rules and regulations on a global scale. This is not very different from some of the regulatory rules for dyes or ingredients that we must recognize to develop, manufacture, and sell products on a global basis now.”

Anne Marie Butler, EDLONG: “The sector is still in its infancy and the reality is the future of food and the planet involves precision fermentation and cultivated products. The PFA and FFE are working to improve consumer perception and acceptance but to truly make a positive impact, government support is needed. If consumers cannot be brought along on this journey and see the benefits we will struggle to truly make a positive impact.”

Amy Chen, UPSIDE FOODS: “Despite the legislation, it’s clear that there’s a growing interest in cultivated meat both nationally and globally. Institutions like our Department of Defense and NASA are exploring funding opportunities for alternative proteins, including cultivated meat. Additionally, countries such as Israel, Singapore, and China are actively investing in or supporting cultivated meat development due to its potential benefits for climate change, public health, food security, and animal welfare. This global recognition underscores the significant role cultivated meat can play in shaping a more sustainable and humane future of food. Ultimately, our goal is to be an “and” not an “or” solution in the pursuit of feeding the world and enhancing consumer choice.”

Arpad Csay, GEA: “It’s definitely a mixed bag and something we, as an industry, need to tackle together. Continuing educating our legislators and the general public on the positive aspects of meat cultivation will pay dividends in the long run. While I expect certain regulatory bodies to maintain their adversary position, I believe we will have a critical mass of governments supporting our industry to put us on a firm foundation. Once that foundation is in place and the industry proves itself I expect a shift to a more favourable view from those currently opposing it.”

Maria Cho, TRIPLE BAR: “We are seeing huge global momentum in cultivated products. There are pockets of disagreement but we see these as a reaction to something new more than a threat to a nascent industry. Other geographies are more than counterbalancing these small pockets with supportive legislation, regulatory approvals and even investment. We expect to see this momentum continue. The sector needs to show its continued trajectory toward commercial implications from the unit economics perspective. Our platform will help accelerate that timeline, which is part of the reason we are so committed to cultivated meat.”

David Ziskind, STANTEC: “Certainly regulatory is a key hurdle.  It is interesting to see forward-thinking countries including Israel, Singapore, and now the US, taking the necessary steps for regulatory approval.  Certainly safety is forefront, but we must also consider this process can sometimes be political, as we see lobbying from various groups leading to mixed messaging – particularly in the US on a state level where we see concerns on label claims.  Ultimately for the sector, I believe it is important to have unified safety/regulatory approval, even if there is some dichotomy on labeling.”

Katie Stebbins, TUFTS UNIVERSITY: “We are still in the early days of this industry, and have a long way to go. It’s critical that we bring people in at their own pace and address concerns along the way. This includes not only articulating the potential to feed the next billion people more sustainably but also defining the economic benefit in jobs and capital that will power the economy.”

Kara E. Leong, UC DAVIS INTEGRATIVE CENTER FOR ALTERNATIVE MEAT & PROTEIN concludes: “It means all of the players in these industries need to support research on consumer acceptance and policy, and we all need to work hard to educate the consumer, the policy makers and the general public on how these products are made, what the risks are, and why broadening our food options are critical to our food security.”

On March 21-22, 1700+ innovation leaders – the who’s who of the global food-tech value chain – will gather in San Francisco for two action-packed days tackling the biggest challenges and opportunities in the sector, exploring breakthrough technologies, and forging partnerships to bring solutions to market.

See the full program at www.futurefoodtechsf.com/agenda and register now to join them: www.futurefoodtechsf.com/register

PLUS Don’t miss the Pre-Summit Workshop on “Scaling Biotech: Accelerating Commercialization, Optimizing Production & Financing“, taking place on Wednesday March 20, see link for details and how to add to your summit ticket.