2nd Fermentation-Enabled Alternative Protein Summit 2022

The 2nd Annual Fermentation-Enabled Alternative Protein Innovation Digital Summit arrives, in-person, in San Francisco to host key decision-makers from biotech and food tech, multinational consumer packaged goods, independent food brands, and ingredient suppliers, looking to up-scale and commercialize fermentation-enabled alternative proteins to create sustainable and successful food products.

With fermentation touted as the next pillar in the alternative protein movement, and a growing appetite from consumers to buy into the nutritional and sustainability benefits of this food technology, it is now more important than ever to come together as a community. This in-person conference, in the global food technology hub for San Francisco, will equip you with the information and partnerships to leverage fermentation biotechnology to increase the scalability, flavor, sustainability, and production efficiency of such next-generation alternative protein sources.

Whether you are currently developing a new fermentation-enabled protein product offering, securing production capacity to achieve scale-up, or are looking to launch into the growing consumer alternative protein space, this is the key meeting to kick-off a highly successful 2022.

A Snapshot of What You Will Learn

Uncover how microbial and fungi-based platforms are set to disrupt the future of meat, eggs, and dairy products.
Address potential bottlenecks in bioprocessing such as feedstock optimization, incorporating high throughput equipment, and delivering high yield and product quality through cutting-edge downstream purification.
Navigate the evolving regulatory framework and enabling market adoption by educating and communicating with consumers.
Optimize your product formulation and addressing flavor, texture challenges for new food products.

Who You Will Meet
Alternative Protein Brands
Multinational Food and Beverage Companies
Biotechnology Companies
Food Technology Start-ups
Investors and Incubators
Fermentation Feedstock Suppliers
Regulatory Bodies
Fermentation Equipment Solutions
Flavor and Fragrance Manufacturers
Consumer Trend Analysts
Ingredients Suppliers
Enzyme Suppliers
CRO and CMO
Consulting Companies

URLs:
Website: https://go.evvnt.com/910179-0?pid=176
Tickets: https://go.evvnt.com/910179-2?pid=176
Brochure: https://go.evvnt.com/910179-3?pid=176

Prices:
Industry - Conference + 2 Workshops: USD 3997.0,
Industry - Conference + 1 Workshop: USD 3498.0,
Industry - Conference Only: USD 2999.0,
Solution Provider - Conference + 2 Workshops: USD 4797.0,
Solution Provider - Conference + 1 Workshop: USD 4198.0,
Solution Provider -Conference Only: USD 3599.0,
Academic/Small Biotech - Conference + 2 Workshops: USD 3397.0,
Academic/Small Biotech - Conference + 1 Workshop: USD 2998.0,
Academic/Small Biotech - Conference Only: USD 2599.0

Speakers: Bruce Friedrich Founder and Chief Executive Officer Good Food Institute, Irina Gerry Chief Marketing Officer Change Foods, Kimberlie Le Chief Executive Officer Prime Roots, Matt Gibson Chief Executive Officer New Culture, Andrew Ive Managing Partner Big Venture Ideas, Caroline Sorlin Plant based Acceleration Unit General Manager Bel Group, Rachel Fraser VP Downstream Processing Impossible Foods, Stephanie Hice Regulatory Review Scientist and Microbiology Reviewer US FDA, Joshua Nixon Chief Technology Officer and Co-Founder Prime Roots, Ranjan Patnaik Chief Technology Officer Clara Foods, Tim Geistlinger Chief Scientific Officer Perfect Day, Wim de Laat Chief Executive Officer and Co-founder The Protein Brewery, Cecilia Lindstrom Head of Product and Process Design Innovation Arla Foods, Elysabeth Alfano Founder Plant Powered Consulting, Joshua Livermore Head of Bioprocessing Formo, Theodore Barber Open Innovation Leader Danone, Bryan Tracy Chief Executive Officer Superbrewed Foods, David Tze Chief Executive Officer NovoNutrients, Jakob Skovgaard Strategic and Commercial Advisor Remilk, Sonalie Figueiras Chief Executive Officer Green Queen Media, BZ Goldberg Chief Executive Officer The Mediterranean Food Lab, David Benzaquen Chief Executive Officer Mission:Plant, Inja Radman Chief Scientific Officer New Culture, Ricardo Carvajal Director Hyman, Phelps and McNamara PC, Anthony Clark Chief Scientific Officer MycoTechnology, Nate Crosser Entrepreneur in Residence Blue Horizon

Time: 09:00 - 16:15

Venue Name: The Westin San Francisco Airport