3rd Fermentation-Enabled Alternative Protein Summit 2023

With a rise in flexitarians and demand for quality and sustainable protein sources, investment is pouring into the fermentation enabled alternative protein space, with fermentation-based protein companies securing US$1.7 billion in investments last year. Forbes have forecasted this to rise to 36.3 billion by 2030. However, 9 in 10 fermentation-based food brands still fail to make it in the market.

The 3rd annual Fermentation-Enabled Alternative Protein Summit, as the only industry-led forum uniting the entire biomass and precision fermentation ecosystem, will return to San Francisco as an in-person meeting. Hosting 150+ key decision-makers from biotech and food tech, multinational consumer packaged goods, independent food brands, and ingredient suppliers, this 3-days summit will help you scale-up and successfully commercialize fermentation-enabled alternative with speed to market.

Emulating on previous years' success, the 2023 summit remains the focal point for this fast-growing industry. We are excited to expand our content coverage to give you the most comprehensive, A-Z guide with 2 dedicated streams, 35+ expert speakers to help Technical Scientists and Commercial leaders across the fermentation protein value chain,

Taking place in the global food technology hub in San Francisco, this summit will equip you with the information and partnerships to accelerate scalability, enhance consumer perception and positioning with sustainability and production efficiency in mind. 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 your key meeting to kick off 2023 to turbocharge next-generation alternative protein sources.

URLs:
Website: https://go.evvnt.com/1374948-0?pid=176 
Tickets: https://go.evvnt.com/1374948-2?pid=176 
Brochure: https://go.evvnt.com/1374948-3?pid=176 

Time: 8:00 am - 5:00 pm

Prices:
Industry - Conference + 3 Workshops: USD 4946.00,
Industry - Conference + 2 Workshops: USD 4297.00,
Industry - Conference + 1 Workshop: USD 3648.00,
Industry - Conference Only: USD 2999.00,
Solution Provider - Conference + 2 Workshops: USD 5097.00,
Solution Provider - Conference + 1 Workshop: USD 4348.00,
Solution Provider - Conference Only: USD 3599.00,
Academic - Conference + 2 Workshops: USD 3697.00,
Academic - Conference + 1 Workshop: USD 3148.00,
Academic - Conference Only: USD 2599.00

Speakers: Paul Shapiro, Chief Executive Officer, Better Meat, Julie Post-Smith, Chief Marketing Officer, SuperBrewed Food, Aaron Schaller, Chief Technical Officer and Co-Founder, MeliBio, Inc, Bryan Tracy, Chief Executive Officer, SuperBrewed Food, Jared Raynes, Chief Scientific Officer, All G Foods, Bruno Gehin, Global New Protein Project Leader, Roquette, Tim Geistlinger, Chief Scientific Officer, Perfect Day, Bruno M. Xavier, Senior Extension Associate, Cornell University, Stu Strumwasser, Managing Director, Green Circle Capital Partners LLC, Bernd Gerhartz, Chief Scientific Officer, Better Dairy, Ismael Nieves, Senior Director: Fermentation, Meati Foods, Carl Jones, Plant Sciences Director, Mars Advanced Research Institute at Mars, Miller Tran, Vice President: Research and Development, Triton Algae Innovations, Ltd., Kesha Stickland, Founder and Chief Executive Officer, Mushroom Meat Co., Eyal Afergan, Chief Executive Officer, Imagindairy, Eyal Afergan, Chief Executive Officer, Imagindairy, Anna El Tahchy, Chief Technical Officer, Nourish Ingredients, Dan Gardner, Co-Founder and Chief Operating Officer, The Mushroom Meat Co., Frances Gilman, Principal Scientist, Kraft Heinz, Abril Estrada, Chief Product Officer, Wild Earth, Irina Gerry, CMO, Change Foods, Amanda Fischer, Director of Precision Fermentation, Turtle Tree, Moran Farh,i VP of Research, The Better Meat Co., Sarah Borg, Program Manager Alternative Proteins Hochland SE, Hochland, Maya Bendifallah, Co-Founder and Chief Scientific Officer, Nutropy, Jason Rosenburg, Head of Business Development, ReMilk, Daniel Evans, Chief Executive Officer, Evans and Company, Anthony Clark, CTO, Helaina, Shannon Nangle, Founder and CEO, Circe, Eran Noah, Director of Intellectual Property, ReMilk, Teresa Chan, Director, Regulatory Affairs, Impossible Foods, Bosco Emparanza, Co-Founder and Chief Executive Officer, MOA FoodTech, Xun Wang, President and Chief Executive Officer, Triton Algae Innovations, Ltd., Dan Altschuler, Managing Partner, Unovis Asset Management, Andrew Ive, General Managing Partner, Big Idea Ventures, Joshua Livermore, Head of Bioprocessing, Formo, Fei Lou, Chief Executive Officer, Liven Proteins, Allen Henderson, Director, Biochemistry, Impossible Foods, James Petrie, Chief Executive Officer, Nourish Ingredients, Michelle Ruiz, Co-Founder and Chief Executive Officer, Hyfe Foods, Audrey Gyr, Startup Innovation Specialist, The Good Food Institute