(schedule is updated weekly; more details to come)
Plant-Based Meat: The Path to Competition
Thursday, September 6, 2018
Introduction to plant-based meat.
David Welch, PhD, Director of Science & Technology, The Good Food Institute
Experts in the development of plant-based meat and plant-based nutrition will discuss: recent advances in plant-based meat science and technology; how to most effectively develop academic/industry partnerships focused on advancing plant-based meat R&D; latest research findings including crop breeding, sourcing raw materials, extrusion manufacturing, and product development; the nutritional benefits of plant-based meat over traditional meat and its potential to improve health outcomes.
Dean Ornish, MD, Founder and President, Preventive Medicine Research Institute
Celeste Holz-Schietinger, PhD, Director of Research, Impossible Foods
Peggy Lemaux, PhD, Cooperative Extension Specialist, Department of Plant and Microbial Biology, UC Berkeley
Brian Plattner, Processing Technology Director, Food and Industrial Products Division, Wenger Manufacturing, Inc.
Ricardo San Martin, PhD, Research Director & Industry Fellow, Sutardja Center for Entrepreneurship and Technology, University of California, Berkeley
Lesley McClurg, Reporter, KQED Science (moderator)
Leaders from some of the most pioneering companies in the plant-based meat space will discuss: how to appeal to mainstream consumers by innovating to provide consumers with a sensory experience very similar to animal-based meat; innovating to capitalize on a consumer shift toward more plant-based proteins; strategic decisions that have influenced these companies and where they envision their brands, product lines, and production volumes in the coming years.
Sergio Eleuterio, General Manager of Springboard Brands, The Kraft Heinz Company
Nigel Hughes, SVP Global R&D, Kellogg’s
Dan Curtin, President, Lightlife Foods and Field Roast Grain Meat Co.
Zara Stone, Freelance Multimedia Journalist (moderator)
Hear from scientists whose research (ranging from biochemistry to meat science) exhibits significant cross-disciplinary application to plant-based meat, including perspectives from both academia and industry. Panelists will discuss: technical innovations in plant-based meat that build on years of food science research and product development from other sectors of the food and flavoring industry; how this wealth of knowledge can be leveraged to support rapid innovation for refining existing plant-based meat products and for expanding into new product categories.
Scott May, Founder, MISTA
Justin Siegel, PhD, Assistant Professor, Chemistry, Biochemistry & Molecular Medicine, UC Davis
Lav Varshney, Assistant Professor of Electrical & Computer Engineering, University of Illinois at Urbana-Champaign
Monjur Hossen, Principal Product Development Scientist, Global Innovation and Nutrition Team, Kellogg Company
Katherine Bourzac, Contributing Editor, MIT Technology Review (moderator)
Hear from companies whose products or services have not historically been directly focused on plant-based meat but exhibit strong applicability to plant-based meat. Panelists will discuss: insights into the raw materials that form the foundation of all plant-based meat across the supply chain — from optimized crop strains to functional raw material fractions to more advanced ingredients that derive inspiration from biological pathways; where these start-ups and industry partners see the most opportunity for innovation and establishing a competitive advantage in this fast-moving field.
Mark Matlock, Senior Vice President Food Research, ADM
Rajesh Potineni, Taste Innovation Discovery, Sensory & Analytical Sciences, Kerry
Michael Thompson, PhD, Vice President of Partner Development, Benson Hill Biosystems
Becky Worley, Technology Contributor, Good Morning America (moderator)
Investment interest and activity has come from a wide range of funders, including impact and mission funds, corporate venture funds, and agtech funds, as well as philanthropic foundations and government agencies. Active lead investors and strategic investors in the plant-based meat landscape will provide the audience with a lens into their criteria when exploring investment opportunities in plant-based meat, what areas excite them the most, where they would like to see new entrants to fund, and more.
Melvin Carter, PhD, National Program Leader for Food Science and Technology, Division of Food Safety, Institute of Food Safety and Nutrition, National Institute of Food and Agriculture, USDA
Lisa Feria, CEO, Stray Dog Capital
Rosie Wardle, Programme Director, FAIRR Initiative, Jeremy Coller Foundation
Brian Loeb, Associate, Conti Ventures, Continental Grain Company
Jeff Bercovici, San Francisco Bureau Chief, Inc. Magazine (moderator)
Megan Poinski, Senior Editor, FoodDive (moderator)
Hear from social scientists in academia, the nonprofit sector, and business. Crucial to the long-term success of plant-based and clean meat is a successful communication strategy that targets early adopters while still providing appeal to a broader demographic. Panelists will discuss consumer segmentation, perceived benefits and barriers to purchasing plant-based and clean meat, effective message design, and interventions that help drive consumer purchasing of plant-based foods.
Chris Bryant, PhD Candidate, University of Bath
Barb Stuckey, President and Chief Innovation Officer, Mattson
Richard Waite, Research Associate, World Resources Institute’s Food Program
Brian Cooley, Editor-at-Large, CNET CBS Interactive (moderator)
Leaders of organizations that focus on religious dietary laws will share insights into how they determine whether foods are kosher or halal, what aspects of clean meat are most relevant to whether it qualifies as kosher or halal, and how companies can get kosher or halal certification for clean meat foods. There have been some Rabbis who claimed that clean meat is not, for religious purposes, meat at all (that it is pareve); our kosher expert will discuss that concept.
Global demand for seafood is projected to grow, yet over 90% of wild fisheries are already being fished at maximum capacity, are classified as overfished, or have already collapsed. This session will discuss the unique opportunities and challenges associated with developing plant-based and clean meat products for the seafood sector.
Liz Specht, PhD, Senior Scientist, The Good Food Institute
Clean Meat: The Path to Commercialization
Friday, September 7, 2018
Introduction to clean meat.
Liz Specht, PhD, Senior Scientist, The Good Food Institute
Hear from scientists actively pioneering clean meat research, with perspectives from academia and from commercial endeavors. Panelists will provide: insight into the latest developments in clean meat commercialization in their respective regions of the globe, as well as high-level perspective on the growth and maturity of the industry and opportunities to leverage expertise from other fields; a sense of the rate of progress to date and expected rate going forward; their thoughts on bottlenecks or challenges that have posed limitations to more swift development.
Mark Post, PhD, MD, CSO & Co-Founder, MosaMeat
Neta Lavon, PhD, Vice President for Research and Development, Aleph Farms Ltd.
Eric Schulze, PhD, Vice President of Product and Regulation, Memphis Meats
Liz Specht, PhD, Senior Scientist, The Good Food Institute
Jacob Bunge, Agriculture Reporter, Wall Street Journal (moderator)
Leaders from some of the most pioneering companies in clean meat will provide: insights regarding business strategy considerations; the achievements and frustrations they have experienced since their founding; what excites them most about next steps for their companies and the industry as a whole; a sense of perspective and context for the opportunities and challenges facing startups in this increasingly crowded competitive landscape.
Lou Cooperhouse, President & CEO, BlueNalu
Niya Gupta, Founder & CEO, Fork & Goode
Josh Tetrick, CEO + Co-Founder, JUST
Uma Valeti, MD, CEO + Co-Founder, Memphis Meats
Erin Brodwin, Science Correspondent, Business Insider (moderator)
Hear from scientists whose research has not been directly focused on clean meat but exhibits significant cross-disciplinary relevance. Speakers include meat scientists, tissue engineers, and pioneers in other biological fields whose domain expertise can be leveraged to accelerate clean meat research. These academic and industry scientists will: reveal how their diverse training and backgrounds endow them with unique insights to address the technical challenges facing the emerging clean meat industry; and explain what backgrounds and disciplines should be more proactively engaged by the clean meat field to enable innovative technical solutions.
Tanja Dominko, PhD, Associate Professor, Biology & Biotechnology, Worcester Polytechnic Institute
Lauren Sammel, Enabling Technologies Coordinator, Johnsonville, LLC
Larisa Rudenko, PhD DABT, Visiting Scholar Program on Emerging Technologies, MIT
Regan Morris, Producer and Reporter, BBC News (moderator)
Hear from companies whose products or services have not been directly focused on clean meat to date but exhibit significant potential to accelerate the development of the industry. Many of the early clean meat companies launched as “full stack” providers performing technology development in many areas in-house. But as with any industry, as the clean meat industry matures, it will increasingly leverage existing industry partners who can more efficiently provide or co-develop the materials, services, and technologies the clean meat industry requires at scale. Panelists will explain how existing companies in sectors like life science and chemistry are viewing the emerging clean meat industry and how they decide when to get involved.
Tiffani Burt, PhD, Global Platform Leader, Sealed Air
Steven Kattman, PhD, Director of the Cardiac Cell Therapy Program, FujiFilm Cellular Dynamics International (FCDI)
Kris Chatrathi, PhD, PE, Lead Process Engineer, Oil & Gas, Black & Veatch
David Thomas Kuninger, PhD, Associate Director and Group Leader, Thermo Fisher Scientific
David Welch, PhD, Director of Science & Technology, The Good Food Institute (moderator)
Hear from active lead investors and strategic investors in the clean meat landscape. In the last 18 months, investors ranging from corporate venture funds to established Silicon Valley technology firms to double-bottom-line investors seeking both impact and profitability have participated in clean meat funding rounds. In some cases, clean meat is the initial gateway into food technology of any kind, and it has been embraced as a bold and visionary bet. Panelists will hear what metrics these investors used to decide that the time was right to jump into the clean meat field and what strategic value their involvement brings to their clean meat portfolio companies.
Ela Madej, Founding Partner, Fifty Years
Tom Mastrobuoni, Chief Financial Officer, Tyson Ventures, Tyson Foods
John Melas-Kyriazi, Early-Stage Investor, Spark Capital
Maryanna Saenko, Principal, Khosla Ventures
Elaine Watson, Editor, Food Navigator-USA (moderator)
Hear from people who influence U.S. food policy— the invisible but important fabric of laws, procedures, and norms that influence what choices are available to you when you go to the supermarket. Panelists will share their insights into how clean meat companies might navigate the existing regulatory framework to bring their products to market and how legislators, regulators, and incumbent food companies can create a level playing field for plant-based companies in order to maximize consumer choice.
Ann Veneman, Fmr. United States Secretary of Agriculture
Jessica Almy, Esq, Director of Policy, The Good Food Institute
Deepti Kulkarni, Esq, Associate, Sidley Austin LLP
Ezra Klein, Founder and Editor-at-Large, Vox (moderator)
Experts in environmental science and public health will discuss the American farm system’s health and environmental issues, but with an optimistic twist. Panelists will address the potential for clean and plant-based meat to solve our most pressing sustainability challenges, including antibiotic resistance, habitat loss, climate change, and food safety. The discussion will also cover steps that companies and stakeholders can take to minimize potential environmental risks from rapid scale-up of clean meat technologies.
Pat Brown, PhD, MD, CEO & Co-Founder, Impossible Foods
Isaac Emery, PhD, Senior Environmental Scientist, The Good Food Institute
Scott Faber, Vice President for Government Affairs, Environmental Working Group
Sahra Pak, MS, RD, Registered Dietitian
Jade Scipioni, Health and Business Reporter, FOX Business Digital (moderator)