HIGHLIGHTS

• Product communication strategies to customers in case of fermentation for the alternative protein and market adoption

• Fermentation-enabled proteins and R&D - new challenges and research findings

• Fermentation-enabled ingredients and technologies

• Fermentation for alternative proteins commercialization from the production and technologies perspectives

• Business and investment opportunities in case of the fermentation for alternative proteins

• Microbial and fungi-based platforms and the future of meat and dairy products

• Bioprocessing advances, issues, and bottlenecks

• The legal and regulatory landscape in case of the fermentation for alternative proteins

• Fermentation for alternative proteins - product offering and production capacity

• Manufacturing issues and advancements, its trends, and production efficiency

• Fermentation technologies to increase scalability

• Product formulation, addressing flavor, texture challenges for new food products.

• Fermentation biotechnology and growth from the scalability, flavor, sustainability perspectives

AUDIENCE

• Ingredient suppliers

• Food & beverage brands

• Biotechnology companies

• Consumer trend analysis

• Pioneering academics

• CTOs

• CMOs

• Investors

• Solution Providers

• R&D Advisors

• Regulatory bodies

INDUSTRIES

• Biotech

• Foodtech

• Packaging

• Flavour & Fragrance