As an exclusive platform for the cell-based food industry, Migros, Bühler and Givaudan are co-hosting an online event and inviting start-ups and industry to bring together a wide range of expertise spanning this domain. The aim of this online gathering is to offer the community at the forefront of food innovation a high-profile networking environment for interaction and evolution.
Speakers from companies offering enabling technologies and services will present how their commitment and activities can help the growing number of start-ups striving to change the way we produce and eat. The role of these enablers and how they interact with the cell culture experts will determine how quickly and efficiently this promising industry develops. Already, numerous significant investors have realised its huge potential and they are also invited to join the cellular food community at this event.
The list of the enablers taking part covers the entire range of technologies, from bioengineering and downstream processing to flavour enhancement, 3D-printing and consumer data analysis. There will be two one hour online networking sessions where participants can interact in small groups amongst themselves and with enablers, as well as a discussion panel with regulatory experts from the US, EU and Asia.
The participation in this exclusive cell-based meat convention is by invitation or application only. The event is sponsored and hosted by Migros, Bühler and Givaudan, three Swiss companies spearheading this field in Switzerland. It was initiated and is being organised by Orit Ronen-Bernstein in cooperation with the GDI.
Stefan Nolte (CH), Head of Business Unit Plant-based, Migros Industry, Migros
Translating the New Food: Retail as a Bridge to Consumers
Beatrice Conde-Petit (CH), Food Science Officer, Bühler
Collaborative Innovation for a Sustainable Food Supply
Michael Peters (CH), Global Director Innovation Taste & Wellbeing, Givaudan
The Role of Taste Technology in Enabling Meat Substitutes
Gabriel Liguori (CH), Founder and CEO, TissueLabs
3D Printing Meat: How Bioprinting Can Transform Appearance, Texture, and Flavours in Cellular Agriculture
Jeremiah Fasano (US), Senior Policy Advisor, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, US Food and Drug Administration
Kris De Smet (EU), Head of Team Food Hygiene, Directorate-General for Health and Food Safety, European Commission
Benjamin Smith (SG), Director, Future Ready Food Safety Hub (FRESH)
Michael Beer (CH), Vice Director, Head of Food and Nutrition, Federal Food Safety and Veterinary Office
Matthew Michael (US), Director, Regulations Development Staff, Office of Policy and Program Development, USDA Food Safety and Inspection Service
Moderated by: Fabio Campanile (CH), CTO, Givaudan
Viknish Krishnan-Kutty (SG), Founder and CEO, Cellivate
Filling the gaps by enhancing cell growth and having edible microcarriers, to create scalable structured meat
Thomas Herget (US), Head, Innovation Hub Silicon Valley, MilliporeSigma, Merck
Cell Culture Media Development for Cultured Meat
Eric Jenkusky (US), CEO and Co-founder, Matrix Meats
Scaffolding: A Key Building Block for Cultivated Meat
Lejjy Gafour (CA), Co-founder, Future Fields
Becoming Affordable: How to Reduce the Cost of the Growth Factor