Thursday, September 5, 2019
Bruce Friedrich, Co-founder and Executive Director, The Good Food Institute
It’s no secret that the plant-based industry is booming. In this session, industry leaders and market research experts will share sales data, consumer insights, and shifts underway in both retail and foodservice to uncover what’s driving this growth and what’s next for the rapidly evolving plant-based food industry.
Elaine Watson, FoodNavigator-USA (moderator)
Sophie Egan, Director of Health and Sustainability Leadership and Editorial Director for the Strategic Initiatives Group, The Culinary Institute of America
Anubhav Goel, President, Client Growth Solutions, SPINS
Dan Altschuler Malek, Managing Partner, Unovis Partners and New Crop Capital
Gil Phipps, Vice President of Our Brands, The Kroger Co.
Barb Stuckey, President and Chief Innovation Officer, Mattson
Want to expand your target consumer base by a factor of 20? Then you need to appeal to meat eaters. Two of the largest plant-based meat brands will discuss how they are winning over America’s meat-loving masses. A top restaurant chain will share insights on marketing plant-based meat to their mainstream consumers.
Ezra Klein, Vox (moderator)
Chuck Muth, Chief Growth Officer, Beyond Meat
Patty Trevino, SVP of Marketing, CKE Restaurants, Inc.
Sara Young, General Manager, Plant-Based Proteins, MorningStar Farms
2017 and 2018 were record years for investment in the plant-based and cell-based industries. Hear from some of the most active VCs in plant-based and cell-based meat, strategic industry investors, and a leading Sand Hill Road VC about why investors are bullish on new forms of meat production.
Nathaniel Popper, The New York Times (moderator)
Lisa Feria CEO, Stray Dog Capital
James Joaquin, Co-founder, Obvious Ventures
Tom Mastrobuoni, Chief Financial Officer, Tyson Ventures
Darren Streiler, Investment Director, ADM Ventures
Costa Yiannoulis, Investment Director, CPT Capital
Organisms from beyond the plant kingdom are emerging as new sources of proteins and ingredients. Recombinant protein technology can enhance the sensory experience of modern plant-based foods. Discover the potential of these fermentation-based technologies to create novel flavors and other raw materials, improve sustainability, and drive manufacturing efficiencies.
Jeff Bercovici, Los Angeles Times (moderator)
Michele Fite, Chief Commercial Officer, Motif FoodWorks
Thomas Jonas, CEO and Co-founder, Sustainable Bioproducts
Mark Matlock, Sr. Vice President Food Research, Archer Daniels Midland Company
Anja Schwenzfeier, Business Development Manager, Novozymes
Six startups. One stage. Thousands of eyes. See the next generation of good food innovators in action as they pitch their startups to the industry’s leading stakeholders. (And be sure to swing by their booths for a taste of a sustainable future.)
Brian Cooley, CNET CBS Interactive (moderator)
Sri Artham Founder, Hooray Foods
Andy Bass, Director of Marketing, Ecovative
Blair Crichton, Co-founder, Karana
Christie Lagally, Founder and CEO, Rebellyous Foods
Giuseppe Scionti, CEO and Founder, NOVAMEAT
Christopher Kong, CEO and Co-founder and Amadeus Ahnan, CTO and Co-founder, Better Nature
Experts in the research and development of plant-based meat will discuss recent advances in plant-based meat technology (including Impossible Burger’s recipe update), research into plant-based meat extrusion and manufacturing R&D, crop research for commonly used plant proteins, and breeding organic pulse and cereal crops to enhance their protein content.
Erin Brodwin, Business Insider (moderator)
Mohammed Oufattole, VP Research and Development, Benson Hill, Biosystems
Brian Plattner, Processing Technology Director, Food and Industrial Products Division, Wenger Manufacturing, Inc.
Celeste Holz-Schietinger, Director of Research, Impossible Foods
Dilrukshi Thavarajah, Associate Professor of Pulse Quality and Nutrition, Clemson University
Courtesy of MorningStar Farms and Eclipse Foods
Hear from people who influence U.S. food policy—through legislation, regulation, or litigation—as they reflect on how we can ensure that plant-based and cell-based meat have a fair shot in the marketplace.
Janelle Bitker, San Francisco Chronicle (moderator)
Jessica Almy, Director of Policy, The Good Food Institute
Jaime Athos, President and CEO, The Tofurky Company
Deepti Kulkarni, Partner, Sidley Austin LLP
Ann Veneman, Former United States Secretary of Agriculture
Friday, September 6, 2019
When some of the world’s leading food manufacturers and restaurants start focusing on alternative proteins, it’s clear that there is a major shift afoot. In this session, executives from top meat companies discuss their current protein diversification efforts and how these are driven by both consumer demand and the imperative to minimize business risk.
Jacob Bunge, The Wall Street Journal (moderator)
Eric Christianson, Chief Marketing Officer, Perdue Farms
Christy Lebor, Global Innovation Lead, JBS
Advancements in stem cell biology, tissue engineering, and bioprocessing have enabled innovators to develop cell-based meat. However, several key challenges lie in the path to commercializing cell-based meat. In this panel session, learn from the scientists and leaders who are using their skills in key technology areas to drive novel, foundational research on the path toward cell-based meat commercialization.
John Cumbers, SynBioBeta (moderator)
Yuguo Lei, Assistant Professor, University of Nebraska
Amy Rowat, Associate Professor, UCLA
Liz Specht, Associate Director of Science and Technology, The Good Food Institute
Didier Toubia, Co-founder and CEO, Aleph Farms
Evolving our global food system to one reliant on plant-based and cell-based foods is a massive undertaking. Panelists will address the potential for cell-based and plant-based meat to solve our most pressing sustainability challenges, including antibiotic resistance, global malnutrition and poverty, climate change, and natural resource utilization. The session will also include a discussion of the ways companies and investors can de-risk their investments.
Adam Rogers, Wired (moderator)
Varun Deshpande, Managing Director, GFI India
Max Elder, Research Director, Future Foods Lab, Institute for the Future
Stephanie Feldstein, Population and Sustainability Director, Center for Biological Diversity
Seth Goldman, Executive Chair, Beyond Meat
David Lipman, Chief Science Officer, Impossible Foods
Rosie Wardle, Programme Director, Jeremy Coller Foundation and Senior Advisor, FAIRR
Commercial-scale cell-based meat operations will require the support of companies and research institutes in life sciences, chemistry, and other sectors adjacent to cell-based meat. This session will provide perspectives on the scale-up of tools and technologies for cell therapy and pharmaceutical manufacturing, how these can be applied to cell-based meat manufacturing, and the translational research required to advance the industry.
Lesley McClurg, KQED (moderator)
Lavanya Anandan, Head of Partnerships & External Innovation, Millipore Sigma/Merck KGaA, Darmstadt, Germany
Kris Chatrathi, Lead Process Engineer, Black & Veatch
Kelvin Ng, Head of Strategic Innovation, Bioprocessing Technology Institute, Agency for Science, Technology & Research (A*STAR)
Vincent Sewalt, Global Lead, Regulatory Science & Advocacy, DuPont Nutrition & Biosciences
Seafood is the next frontier for cell-based and plant-based meat. This session will feature perspectives from the front lines of plant-based and cell-based seafood companies, insights on the drivers of seafood purchase behavior, and philanthropic catalysts who recognize the immense potential impact of addressing ocean conservation challenges by advancing more sustainable methods of seafood production.
Kristy Hamilton, IFLS (moderator)
David Benzaquen, Co-founder and CEO, Ocean Hugger Foods
Lou Cooperhouse, President and CEO, BlueNalu
Maisie Ganzler, Chief Strategy and Brand Officer, Bon Appétit Management Company
Evan Rapoport, CEO, Oceankind
Sandhya Sriram, CEO and Co-founder, Shiok Meats
Founders of leading cell-based meat companies join one of the most active global investors to discuss the state of the industry, moving from proof of concept to commercial-scale operation, and the biggest challenges and opportunities along the path to market.
Regan Morris, BBC (moderator)
Shir Friedman, Co-founder and CCO, SuperMeat
Niya Gupta, Founder and CEO, Fork & Goode
Michael Kleindl, Co-founder and Managing Partner, Blue Horizon Ventures
Josh Tetrick, CEO and Co-founder, JUST
Uma Valeti, CEO and Co-founder, Memphis Meats