The new international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition.
Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks.
Cultivating a New Food System: Products, Processes and People
November 21st, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM BST (LONDON)
This October, a cultivated fishball debuted at a private tasting in Berlin, stirring up fresh discussions around the future of cell-based meat in Germany. But is real progress being made? Meanwhile, in the United States, resistance to cultivated products is brewing, while the UK inches closer to introducing cultivated foie gras. Despite these developments, large-scale cultivation still seems distant, with global dynamics more varied than ever.
Is Singapore still the global leader in cultivated meat innovation? How close are we to overcoming the challenge of creating animal-free serum? And which breakthrough products will truly drive change? How ready are consumers, and how can we bridge the gap between cultivation and diverse global food cultures?
Join us for an exploration of the key issues shaping the future of cultivated meat:
- Regulatory landscapes
- Scaffolding technologies
- Hybrid approaches
- Processing innovations
Are there any critical questions or topics you feel must be covered? We invite you to submit them before or during the session. Our experts will be happy to discuss them.
Participants
- Dr. Cornelius Lahme, Marketing & Communications at Bluu Seafood
- Deepika Rajesh, Chief Scientific Officer at Roslin Technologies
- Nadine Filko, Moderation
Can’t make the live event? Register anyway! We will send the recording to all registrants by email.
