Next-generation fermentation technologies are gaining momentum in the food industry, and interest in the space from investors is growing, with the recent $28m raised by a fungi-based protein brand just last week.
The REFORMULATE: Fermentation-Enabled Alternative Protein Innovation Digital Summit (January 26-28, 2021) is your one opportunity to be brought up to speed with novel technological advances powering the new wave of alternative protein products and leveraging fermentation biotechnology to increase the scalability, flavor, sustainability and production efficiency of such next-generation alternative protein sources.
Bringing together key decision-makers from biotech & food tech, multinational CPG, independent food brands and ingredient suppliers, this is a conversation not to miss.
Key Speakers Include: • Ranjan Patnaik, Chief Technology Officer, Clara Foods • Nate Crosser, Start-up Growth Specialist, The Good Food Institute • David Bucca, Founder & CEO, Change Foods • Matt Gibson, Co-Founder & Chief Executive Officer, New Culture • Britta Winterberg, Co-founder & Chief Scientific Officer, LegenDairy Foods • Andrew Beasley, Commercial Director, 3F BIO
Agenda Highlights • Discover the changing consumer trends reshaping the food & beverage industry, and identify the actions needed to positively align your products with future consumer purchasing patterns. • Assess the commercial potential of next-generation fermentation-enabled protein sources to accelerate product innovation, increase scalability and inform your future R&D strategies. • Overcome formulation & manufacturing challenges that can arise, to ensure your products do not compromise on taste, texture, or functionality. • Understand how fermentation-enabled proteins should be communicated to adhere to appropriate food regulations and labelling guidelines.