8:00 am Registration & Morning Coffee
8:45 am Chair’s Opening Remarks
Examining State of Industry & Impact of Alternative Fats on Sustainable Food Systems
9:00 am Advocating Clean Label & Nutrition to Secure Regulatory Approval & Access the Market for Novel Food Products
Synopsis
- Illustrating the importance of food labelling to signify quality assurance, safety, and traceability standards
- Delving into the complexity of sustainable food systems to ensure compliance with regulations from an ecological, nutritional, and ethical perspective
- Building a credible portfolio to gain authorization for use of nutrient claims on alternative food products
Accelerating Novel Fermentation Approaches to Alternative Fats & Oils
9:30 am From Microbes to Food: Enhancing Precision Fermentation to Produce Sustainable Fats for Alternative Foods
Synopsis
- Manipulating biochemical properties of fatty acids to replicate animal fats for optimal flavor
- Programming microbes with fermentation to acquire specialized fatty acids for tailored food production
- Achieving cost-competitiveness to withstand economic pressures arising from commodity-type fats
10:00 am Morning Refreshments & Networking
11:00 am Augmenting Fermentation Technology to Improve Yields & Reduce Costs of Sustainable Fats
Synopsis
• Specializing in strain engineering and adaptive evolution of microbes to understand process development for fats and oils
• Optimizing upstream fermentation processes such as growth condition, temperature, and pH to prepare for scaling up
• Evaluating downstream fermentation processes to minimize annual costs for profitable outcome
11:30 am The Phaff Yeast Culture Collection: Historical Overview, Knowledge Gaps & Recent Discoveries for Fat Production Using Oleaginous Yeast
Synopsis
- Diving into the study of oleaginous (high oil) yeasts and their history over the past 100 years to acknowledge their use for ingredient application
- Closing the knowledge gap for yeast species to identify their fat composition, nutrient range, stress tolerance, growth profile, and structural changes with cultivation conditions
- Leveraging the immense biodiversity in the Phaff Yeast Culture Collection to demonstrate cultivation conditions that replicate animal-derived oils
12:00 pm Lunch & Networking
Strengthening Novel Cultivated Approaches to Animal-Free Fats & Oils
1:00 pm Scaling Cultivated Fat By Selecting Optimum Growth Conditions
Synopsis
- Determining the pros and cons of cell types for enhanced taste and texture
- Evaluating the significance of bioreactor design and process development
- Innovating lipid production by selecting the optimal temperature, pH level and agitation to control physical parameters
1:30 pm Elevating Technology & Machine Learning to Facilitate Full Automation of Cultivated Fish Fats & Oils
Synopsis
- Implementing machine learning for process automation to nurture an end-to-end solution for traditional, incumbent fish cell cultivators
- Developing prediction models using databases on bioreactor conditions to screen high-quality simulations
- Fostering partnerships with large seafood corporations and CPG companies to address regulatory barriers
2:00 pm Panel Discussion: Setting Up for Success in Fundraising to Amplify Manufacturing Capacity in Food Tech
Synopsis
Understanding what makes or breaks companies with long-term investment is paramount to achieving profitable unit economics and a healthy fundraising environment. With producers of alternative fats and oils operating at the lower end of the spectrum, here’s what venture capitalists are keen to learn more about:
- Executing accurate financial models to raise sufficient funding for sophisticated investment choices
- Redefining the importance of contract manufacturing capacity for alternative ingredient producers
- Addressing shortages of infrastructure for alternative fats and oils production to increase flexibility
- Articulating challenges for companies with respect to accessing capital and analyzing techno-economics
2:45 pm Afternoon Refreshments & Networking
Leveraging Plant-Based Approaches to Sustainable Fats & Oils
3:30 pm Producing Sustainable Alternatives to Palm Oil Through Plant-Based Technology for Remarkable Taste
Synopsis
- Characterizing plant-derived fats for a combination of foods to strategize how to penetrate the market
- Drawing technological comparisons with fermentation and cultivated techniques to conduct cost-benefit analyses for clearer vision in the business
- Exploring the process of plant extrusion to exploit renewable green resources for consumer appeal
4:00 pm Roundtable Discussion: Upcycling Agri-Food Side Streams into Yeast Oils to Invent Vegetable Oil Substitutes for Ingredient Formulation
Synopsis
- Innovating palm oil alternatives to decarbonize the value chain and drive better nutritional footprint
- Collating sugars, fatty acids, and alcohols to enable yeast-led fermentation and generate biomass
- Aligning sustainable values with partnering companies to accelerate efficient application of fats and oils