How do we feed 9.9bn people by 2050, and what will they be eating? Could plant-based, fermentation based, and cell-cultured (a.k.a. ‘cultivated’) meat, milk and eggs ultimately replace industrialized animal agriculture? And does it always make sense to extract flavors, colors, sweeteners and other food ingredients from plants if you can produce them more efficiently - and more sustainably – via microbial fermentation?
Join the FoodNavigator-USA team along with leading industry experts for two content specific sessions, as they shine a spotlight on the groundbreaking technological advancements taking the food industry by storm.
Does it always make sense to extract flavors, colors, sweeteners and other food ingredients from plants if you can produce them more efficiently - and more sustainably – via microbial fermentation, ‘cell-free’ approaches or plant cell culture?
Plant-based milks now account for more than 15% of the fluid milk market, while plant-based cheese, creamers, yogurts and ice cream continue to gain traction. So where is the market going next, where’s the white space in the category, and what is the potential of a new wave of ‘animal-free dairy’ products made with real milk proteins and fats, minus the cows?
Growing meat from cells in bioreactors instead of living breathing animals should logically be more efficient, as resources are spent on growing only the cells that make up the meat product rather than keeping an animal alive. So, is cultivated meat a no-brainer, or does the technology face ‘intractable’ problems at food scale?
With weaker than expected sales in the alt-meat segment prompting some serious soul-searching, what does the future hold for meat alternatives, and how do the available options (plant-based, fermentation-based, cultivated etc.) stack up, what will distinguish the winners from the losers in the category, and how do consumers feel about the next generation of meat?