Cultured Meat

Enabling the Cell-Based Food Revolution

An Exclusive Industry Event (Online)

– on invitation or application only –

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.

Programme

13.00
Welcome

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

14.20
Networking Break

14.50
Gabriel Liguori (CH), Founder and CEO, TissueLabs
3D Printing Meat: How Bioprinting Can Transform Appearance, Texture, and Flavours in Cellular Agriculture

15.20
Regulatory Panel

Jeremiah Fasano (US),  Senior Policy Advisor, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, US Food and Drug Administration
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

15.55
Viknish Krishnan-Kutty (SG), Founder and CEO, Cellivate
Filling the gaps by enhancing cell growth and having edible microcarriers, to create scalable structured meat

16.15
Networking break

16.45
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
Speech title: coming soon

17.35
Panel
Lejjy Gafour (CA), Co-founder and COO, Future Fields
Driving down the cost of the growth factor – The path to consumer affordability

18.00
Online Networking

19.00
End

Speakers
Nolte

Stefan Nolte

Head of the department Plant-Based at Migros Industry. Nolte is responsible for the integrated management of all plant-based food products in the portfolio. He is in charge of giving all existing and future capabilities of plant-based food development and production within the Migros group both a strategic and operational frame.

Beatrice Conde-Petit

Beatrice Conde-Petit

Food Science Officer, Bühler. Conde-Petit drives strategic innovation projects at the interface between science, technology and business around the world. She is responsible for Bühler’s Future of Food Program with focus on sustainable feed and food supply leveraging collaborative innovation with customers, academia, startups and suppliers.

Michael Peters

Michael Peters

Global Director Innovation in the Taste and Wellbeing division at Givaudan. Peters, a flavourist by training, joined Quest / Givaudan in 1990. His current aim is to understand the flavour dimension in cell-based food and develop sustainable solutions to transform the global food system to meet the needs of the future.

Gabriel Liguori

Gabriel Liguori

Founder and CEO of TissueLabs, a 3D bioprinting startup based in Switzerland. Liguori is a medical doctor with a PhD in Tissue Engineering. In 2018, he was elected a “Forbes” Under 30 and, in 2020, named by the “MIT Technology Review” as an MIT Innovator Under 35. Liguori works with the goal of developing tissues in the lab for future clinical applications.

Viknish Krishnan-Kutty

Viknish Krishnan-Kutty

Founder and CEO of Cellivate Technologies. Prior to founding Cellivate, Krishnan-Kutty completed his PhD in Neural Stem Cell Differentiation at the National University of Singapore, and his B.Eng. from the State University of New York, Stony Brook. Through Cellivate, he wants to help enable the clean meat revolution.

Thomas Herget

Thomas Herget

Head of the Silicon Valley Innovation Hub, MilliporeSigma at Merck. Herget joined Merck in 2004 and led global R&D teams focusing on evaluating new business opportunities in bioscience. In 2017, he became corporate head of the Silicon Valley Innovation Hub and established the division Cultured Meat.

Eric

Eric Jenkusky

CEO and Co-founder at Matrix Meats. The company designs and manufactures scaffolds for the cultivation of clean, healthy, and environmentally friendly meat. For this purpose, Matrix Meats uses a custom-engineered nanofiber matrix for the meat to be grown on that is animal-free, scalable, and works with any type of meat.

Gafour

Lejjy Gafour

Co-founder and COO, Future Fields, a biotech company focused on enabling the rapid commercialization of the cellular agriculture industry by providing affordable, high quality, customized growth media.

Fabio Campanile

Fabio Campanile

Global Head of Science and Technology in the Taste & Wellbeing division at Givaudan. Campanile joined Quest International in the Netherlands as R&D manager in 2000. The company was acquired by Givaudan in 2007. Campanile has had several roles in R&D and headed the department of Flavour Creation and Application.

Co-Moderators

Orit Ronen

Orit Ronen-Bernstein

Orit Ronen-Bernstein is a trusted pathfinder and “bridge builder” connecting companies headquartered in Switzerland with the world. Her speciality is not just connecting companies but the right people – their visions, minds and hearts. She has an established network and her door-opening impact gives her access to many decision makers, especially in the food area.

matthewrobin

Matthew Robin

CEO of ELSA-Mifroma, a group of six food companies in Migros Industry. Robin has pioneered Migros strategy, investments and activities in the cultured meat area. Educated in England as a chemical engineer, he pursued a career in Switzerland and the USA in the pharmaceutical manufacturing and medtech area, before moving to the food sector.

Information

Participation is by invitation only. The event targets networks of artificial intelligence research and practice with thought leaders and decision makers from society, business and government. For questions about the invitation process, please contact culturedmeat@gdi.ch.

Date

30 June 2021

Time

13:00 – 19:00 (CEST / Zurich time)

Venue

Online

Language

English

Price

Free of charge