Pre-Conference Workshop Day
Tuesday, April 23

WORKSHOP A | 9:00 am – 12:00 pm

Scaling Up Alternative Fat Bioprocessing Across Plant-Based, Fermentation & Cultivated Approaches

  • Priera Panescu Lead Scientist & Plant- Based Specialist, The Good Food Institute

Synopsis

It is no doubt that the alternative fats and oils sphere is experiencing a bottleneck when it all comes down to scalability. With most businesses in the ecosystem as start-ups, there is little room for certainty around the million-dollar question – how do we develop, manufacture, and produce sustainable fats at a million-metric-ton scale?

Join this 3-hour workshop to discuss solutions with leaders in the field:

  • Pinpointing scalable downstream processes for fat and oil retrieval from fermentation biomass
  • Brainstorming food-friendly techniques to restrict lipid oxidation and reach stabilization during storage
  • Exploring substitute methods for chemical extraction of animal fats to minimize manufacturing costs
  • Diminishing fermentation costs originating from aeration and temperature control to increase EOS
  • Evaluating efficacy of techno-economic analyzes for producers to help visualize success with scalability

WORKSHOP B | 1:00 pm – 4:00 pm

Establishing Partnerships Between CGP Brands & Oil Start-Ups to Create Product Fit

  • Steven Matzke Senior Manager Innovation Discovery and Business Development, CP Kelco

Synopsis

Whether from a technological or commercial standpoint, the element of partnership is crucial in the food tech industry. Working alongside well-established CPG brands bring valuable insights into efficient scaling processes, distribution networks, and supply chain management, which are all critical for meeting increasing demand in sustainable food options.

Take away key inspirations from this 3-hour workshop in a dynamic environment:

  • Designing pilot programs for CPG brands to test new formulations for enhanced synergies with start-ups
  • Facilitating collaborations for alternative fat and oil producers in the alternative protein space to invent enticing hybrid products
  • Demonstrating emerging technologies in sustainable fat production to experiment with novel resources
  • Navigating regulatory considerations for new formulations to assist businesses with brand recognition