Trends and Innovations

The promise of
precision fermentation

May 10, 2023

From

The promise of precision fermentation

From:

May 10, 2023

Precision fermentation is set to upend the market for food and beverage ingredients. Investors are flooding the market with capital, suppliers are forming partnerships with biotechnology companies to discover growth opportunities, and new ingredient concepts are being introduced at an accelerated pace.

In the Trends & Innovations webinar from Food Business News speakers will dive into the power of precision fermentation, the current challenges holding the market back and what needs to happen to unlock the technology’s full potential.

Speakers

Lucas Eastham

Fermentation Technology

Senior Scientist, Fermentation
The Good Food Institute (GFI)

Lucas’ role at GFI focuses on accelerating the alternative protein food industry by analyzing the fermentation-derived ingredient landscape, identifying emerging technological solutions and bottlenecks, and articulating solutions to accelerate the industry. His expertise ranges across the bioprocess commercialization spectrum from strain development, microbial upstream process development (USP), downstream process development (DSP), commercialization, and GMP operations. Prior to joining GFI, Lucas spent over a decade at Algenol Biotech commercializing microbial-derived biofuels, biofertilizers, food ingredients, and cosmetic ingredients. Lucas has an MS in environmental science and management from Duquesne University, as well as a BS in the biological sciences and anthropology from the University of Pittsburgh.

Melissa Abbott

Consumer Perception of Precision Fermentation

Vice President, Syndicated Studies
The Hartman Group

Melissa has been tracking key trends in the health, sustainability, food and retail industries for over twenty years, focusing on re-energizing brands and identifying growth opportunities. Among the first to analyze the European soy foods sector in the UK, Melissa has developed a deep understanding of retail & cultural trends in her consultations with a variety of companies including both CPG companies and retailers. She has an MS in Food Marketing from the National University of Ireland, Cork and appears in numerous national media annually.

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