Food, Feed & Nutrition // How to scale up sustainable alternatives //

Webinar

Thursday, 30 July | 14:00 – 15:15 CET

 

Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. When it comes to innovation, a growing number of stakeholders is working on technologies to provide a more sustainable way of producing food and feed. Whether insects, algae, or plants as a new resource for food and feed, whether developed through synthetic biology or other cell-based strategies – there is a broad spectrum of alternative solutions in the food, feed and nutrition sector. This webinar presented insights into novel approaches and discussed current up-scaling challenges. 


Speakers:


The webinar provided insights on key developments in the field and future prospects:

  • What is the potential of the alternative protein market?
  • Which novel technologies are used to develop cell-based and plant based products?
  • Which innovations are needed to produce cultured meat?
  • Which challenges are posed by upscaling?

Key Take-Aways

The second webinar, part of the EFIB Sustainability Dialogues, introduced the topic of Food, Feed, and Nutrition: How to scale up sustainable alternatives. Various start-ups, such as HigherSteaksPeace of Meat, CellulaREvolution, and Better Nature presented sustainable alternatives for meat production, using innovative technologies.

Gerrit Suhlmann (Freelancing Senior Strategy Consultant) presented market insights on cultured meat and meat alternatives by referring to food report recently launched at AT Kearney. One of the key take-aways: Taste and price are crucial to convince consumers, but major regulatory challenges remain with regard to products using cell-based approaches. Find the full report here.

Benjamina Bollag (Co-Founder & CEO, HigherSteaks) explained her determination to work in the field of cultivated pork production, as current pork production is faced with high antibiotics use, Green House Gas emissions, and significant demand for water and land. She introduced the benefits of cultivated meat that is based on ground-breaking, disruptive stem cell innovation and that entails antibiotic-free meat. Bollag also presented the first-ever tasting of a cultured bacon and pork belly which took place some days ahead recently and that investor’s interest increased rapidly now. Find out more here.

David Brandes (Managing Director, Peace of Meat) spoke about market perspectives for cell cultured fats in a B2B context for any producer aiming to improve meatiness taste experience for plant-based products or cultured meat. According to him, cultured fats is able to boost the juiciness and tenderness of alternative meat products – better than any other solution currently available on the market. The company is currently in the process of up-scaling its own new production technology to address the increasing market demand of alternative meat products in the next years. Find out more here.

Leo Groenewegen (CEO, CellulaREvolution) presented a novel bioreactor system using a peptide technologies that facilitates up-scaling of cultured meat production towards commercial scale with a continuous system. His company has started first cooperation with partners looking to upscale alternative meat productions. Groenewegen stated that his company is open to further joint projects in this phase of development so that his technology approach could develop as a key technology to drive forward  commercialisation of large-scale cultured meat products.

Christopher Kong (Co-Founder & Head of Business Development, Better Nature) presented Tempeh fermentation as an alternative and natural protein solution. Better Nature is the first technology company focusing on this fermentation process to create plant-based vegetarian food without a high amount of additional ingredients. The companies first products entered market in January and received a huge consumer interest right from the beginning. Kong emphasised that the pandemic even increased interest in sustainable, vegetarian products, so his company did not lose any speed with regard to the market launch of new products this year.