BUILDING A HEALTHIER AND MORE SUSTAINABLE FOOD SYSTEM
Unlock the secret to scaling new food products that capitalize on trends like alternative protein; cleaner ingredients; food as medicine and sustainability. Build key partnerships and collaborations to ensure you leave your mark on our food system and be part of the revolution for a healthier, more sustainable planet.
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Advisory Board
Mukesh Kasargode
Greg Hocking
Maureen Rinkunas
Chuck Templeton
Andrew Ive
Celeste Holz-Schietinger
Selection Committee
Gwen Cheni
Gwen is a Partner on the Investment Team at Khosla Ventures.
She was previously a Partner at IndieBio/SOSV covering bio and AI. Prior to IndieBio, Gwen was the founder and Managing Partner of Galapagos Ventures, an early stage venture fund focused on the intersection of biology and AI/ML. She was an early investor in SyntheX, Intrinsic Medicine, and Huue. Prior to Galapagos Ventures, she was a Director at StudioX (machine learning venture studio funded by Shell and Boston Consulting Group) and a Venture Partner at Fusion Fund (early stage fund focused on AI/ML, robotics and devices). Gwen was on the Board of Advisors at Singularity University Ventures, an impact-focused accelerator, and helped launch their first batch of startups in the Nordics.
Prior to venture, Gwen spent eighteen years on Wall Street investing in public equities, started her career at Goldman Sachs, JPMorgan, and was promoted to portfolio manager at a $300 million innovation-themed hedge fund.
Gwen is the author of a chapter in a Physics textbook on lasers, second author on two publications in immuno-oncology, and co-owner of a patent on magnetic resonance. She currently sits on the Advisory Board of the Yale University School of Medicine.
Gwen received her bachelor’s degree in economics (math track) with a minor in computer science electrical engineering from Yale University. She received her MBA from the University of Chicago. Gwen also spent two years at UCSF researching immunotherapy for glioblastomas, and was second author on two publications.
Rahul Ray
Ephraim Lindenbaum
Sarah Williams
Sarah Williams is a Partner at Rich Products Corporate Venture Fund. Sarah has spent the past 25 years working with food companies as an operator, consultant and investor. In 2003, she was the first hire at f’real foods, a frozen blended beverage company, and held several key leadership roles while building the business from start-up through growth to a successful acquisition by Rich Products in 2012. After a transition period, Sarah worked with the founding team of Food System 6 accelerator to stand-up and run its first entrepreneur cohort focused on health, equity and sustainability in the food system. In 2017, she returned to Rich Products to join the newly established Rich products Corporate Venture Fund. Sarah has an MBA from Duke University and a BA from Princeton University.
Ashley Hartman
Melissa Gordon
Roxanne Tully
Nate Crosser
OUR COMMUNITY
CEO/FOUNDERS FORUM
With a mission to create meaningful relationships and tackle key challenges unique to your role, the CEO/Founders forum offers an opportunity for thoughtful discussion among peers in the food industry.
Here is some of what you will discuss:
- Strategies for success in a challenging economic climate
- Investor relations and fundraising
- Scaling your brand
- M&A Strategies
To reserve your space on the forum you must have a ticket to the summit.
OUR INDUSTRY LEADING SPEAKER FACULTY
Mukesh Kasargode
Karen Ivanis-Rogers
Alan Kleinerman
Alan Kleinerman serves as Vice President and Head of Disruption at Kraft Heinz overseeing innovation, new ventures and partnerships to deliver disruptive growth across the company’s biggest bets in North America. With a wide-ranging career, Alan leverages his unique combination of skills in breakthrough innovation, data-driven marketing and investment banking to discover growth opportunities, unlock big data, and drive forward the company’s transformation.
He began his career at Morgan Stanley where he focused on strategy and portfolio transformation. Following business school, Alan kicked off his marketing career at Reckitt Benckiser in a variety of roles, including leading complete relaunch of the Enfamil brand resulting in sales and share growth for the brand. He then joined Mars Wrigley where he deepened his focus on innovation, serving as Senior Director of Health & Wellness Innovation & Strategy.
Celeste Holz-Schietinger
Craig Wilson
Greg McParland
Carl Bachmann
Gwen Cheni
Gwen is a Partner on the Investment Team at Khosla Ventures.
She was previously a Partner at IndieBio/SOSV covering bio and AI. Prior to IndieBio, Gwen was the founder and Managing Partner of Galapagos Ventures, an early stage venture fund focused on the intersection of biology and AI/ML. She was an early investor in SyntheX, Intrinsic Medicine, and Huue. Prior to Galapagos Ventures, she was a Director at StudioX (machine learning venture studio funded by Shell and Boston Consulting Group) and a Venture Partner at Fusion Fund (early stage fund focused on AI/ML, robotics and devices). Gwen was on the Board of Advisors at Singularity University Ventures, an impact-focused accelerator, and helped launch their first batch of startups in the Nordics.
Prior to venture, Gwen spent eighteen years on Wall Street investing in public equities, started her career at Goldman Sachs, JPMorgan, and was promoted to portfolio manager at a $300 million innovation-themed hedge fund.
Gwen is the author of a chapter in a Physics textbook on lasers, second author on two publications in immuno-oncology, and co-owner of a patent on magnetic resonance. She currently sits on the Advisory Board of the Yale University School of Medicine.
Gwen received her bachelor’s degree in economics (math track) with a minor in computer science electrical engineering from Yale University. She received her MBA from the University of Chicago. Gwen also spent two years at UCSF researching immunotherapy for glioblastomas, and was second author on two publications.
Abigail Storms
Lucho Lopez-May
Nicky Quinn
David Tze
Claire Schlemme
Claire Schlemme is an ardent environmentalist who saw a need to fix a broken food system in order to protect the planet. Claire’s lifelong interest in food and nature began to intertwine when she was diagnosed with cancer in her early 20s. This experience made her passionate about understanding the links between food and health, both of our environment and our own bodies. She co-founded Boston’s first organic juice company with the aim to connect local farmers and city-dwellers through nutritious and delicious foods. This experience exposed her to two primary challenges: food waste and the lack of affordable nutrition. Committed to finding solutions at the intersection of food, sustainability, and accessible nutrition, Claire launched Renewal Mill. Prior to diving into entrepreneurship, Claire was an environmental consultant at Industrial Economics, Inc. in Cambridge, MA. She holds a BA from Wellesley College and a Master of Environmental Management from Yale University.
Kat Amrhein
Veronica Fil
Veronica Fil is a former behavioral economist; an author; and the co-founder of Grounded Foods Co.-- a company that creates high-nutrition dairy alternatives from one of the world's most sustainable superfoods, hemp.
Alyon Steinhart
Aylon Steinhart is the co-founder and CEO at Eclipse Foods, a startup on a mission to create a more sustainable, healthy, and humane food system. Eclipse is building the future of dairy using micelles (the microscopic "magic" of milk) to create plant-based products that are indistinguishable from conventional dairy in taste, texture, and functionality. Eclipse has raised over $60M from investors including Y Combinator, the chairman of Beyond Meat, and the founder of Reddit, and has launched the first-ever plant-based milkshake offered at a national restaurant chain (Smashburger).
Prior to founding Eclipse, Aylon worked at the Good Food Institute, the leading non-profit in alternative proteins. There, he incubated dozens of startups and advised investors and strategic partners including Kraft Heinz, Kellogg's, and more on the alternative protein space.
Scott Tassani
Currently, as President of Meati Foods, a Boulder, Colorado start-up and innovator in alternative protein solutions, Scott is spearheading a growth strategy to achieve $1B in net sales by 2025. His fundraising impact led Meati to convert a $150M Series C and more than double the company's market valuation.
Tassani previously served for nearly 30 years at The Pillsbury Company and General Mills, where in his last five years, he was the President and Chief Customer Officer for the brand’s $11 billion North America business. During his tenure with General Mills, he delivered winning strategies and premier commercial execution for leading consumer brands, including Cheerios, Annie’s, Yoplait and Nature Valley.
Ratna Mukherjea
Ratna leads Food Innovation at Benson Hill, supporting R&D and commercial activities by connecting composition, functionality, nutrition, and sensory to genetics using Food Digitization. She was previously the Global R&D leader for Specialized Nutrition at IFF, focusing on strategy, technical and market readiness for pediatric nutrition and medical nutrition. At Solae/DuPont, IFF, she had responsibility for research strategy and execution (Protein business), science translation & influencer engagement across the health science portfolio (probiotics, fiber, and proteins), and technology and innovation efforts for the Human Milk Oligosaccharide (HMO) platform.
Andy Kleitsch
James Caffyn
Sarah Williams
Sarah Williams is a Partner at Rich Products Corporate Venture Fund. Sarah has spent the past 25 years working with food companies as an operator, consultant and investor. In 2003, she was the first hire at f’real foods, a frozen blended beverage company, and held several key leadership roles while building the business from start-up through growth to a successful acquisition by Rich Products in 2012. After a transition period, Sarah worked with the founding team of Food System 6 accelerator to stand-up and run its first entrepreneur cohort focused on health, equity and sustainability in the food system. In 2017, she returned to Rich Products to join the newly established Rich products Corporate Venture Fund. Sarah has an MBA from Duke University and a BA from Princeton University.
Rahul Ray
Greg Hocking
Scott Hine
Scott Hine has over 30 years of experience in the consumer, agriculture and consulting industries. Before joining The EVERY Company, Scott held a variety of roles in leading organizations including Kraft Foods, Accenture and Novus International, where he was Chief Innovation Officer, VP of Global Operations, and VP of Products and Solutions. His life and expertise span four continents and include leadership of global growth, diversification, M&A and EBITDA improvement. Scott holds a bachelor’s of science in Chemical Engineering from the University of Michigan and an MBA from the Ivey Business School at Western University in Hong Kong.
Irina Gerry
Irina is a purpose-driven entrepreneur and marketing leader, on a mission to transform the food system and drive widespread adoption of sustainable ways to feed the world. She is a Chief Marketing Officer at Change Foods, a precision fermentation food tech company, creating animal-free dairy products.
Prior to joining Change Foods, Irina spent 5 years working on two of the largest plant-based food and beverage brands, Silk and So Delicious. Irina has over a decade of experience in consumer marketing space with global giants, Procter & Gamble and Danone, as well as business strategy and operations with Deloitte. Irina holds an MBA from Harvard Business School.
Amy Chen
Amy Chen is the Chief Operating Officer of UPSIDE Foods, the world’s leading cultivated meat company, which is focused on growing delicious meat directly from animal cells. As COO, Amy leads the brand's global strategy and commercial functions, including sales and marketing, finance and operations, product development, food safety and public policy. She's also helping scale the company's culture as it enters this next phase, following the US FDA green light for UPSIDE Foods' cultivated chicken. Prior to joining UPSIDE Foods, Amy was Senior Vice President for PepsiCo Beverages North America. She previously served as the Chief Marketing Officer for PepsiCo Snacks in the Greater China Region, in addition to other sales, operations, strategy and innovation roles. She has an M.B.A. and a J.D. from Stanford University and an undergraduate degree in chemistry from Harvard.
Nate Crosser
Christina Khoo
Christina is the Director of Emerging Science, Nutrition and Regulatory Affairs, Ocean Spray Cranberries. She leads a team responsible for providing scientific substantiation for the development of functional health products and regulatory guidance for messaging and claims. During her tenure, Christina successfully obtained the first FDA qualified health claim for a food (cranberry) to help reduce an acute urinary tract infection, as well as novel foods and GRAS approvals. Christina also leads the emerging science team, spearheading several projects with start-up companies, evaluating technologies from farm to fork to help accelerate innovation and sustainability initiatives.
As an influencer, she has taken on roles in cross sector initiatives. She is Chair of the IAFNS Bioactives committee and the Cognitive Health working group. She serves as Treasurer of the National Berry Crops Alliance board and Vice Chair of the Juice Products Assn Board. Christina participates actively in the National Academy of Science, Engineering and Medicine Food Forum as well as the Tufts Friedman School Food and Nutrition Innovation Institute as the co-chair of the Food is Medicine working group, where she collaborates with cross sector partners to work on important food and nutrition issues.
Christina received her doctorate at the Food Science and Human Nutrition Department, University of Florida and completed a postdoctoral fellowship at Harvard School of Public Health.
Barb Stuckey
Barb has been at Mattson since 1997 and is currently Chief Innovation &
Marketing Officer at North America’s most successful independent developer of
foods and beverages for the retail food and chain restaurant industries. Barb is
known as a taste, food trend, innovation, consumer insights, and product
development expert.
As part of Barb’s role in the innovation projects that make up her daily job, she is
required to taste food and figure out how to make it better. After more than 2
decades doing this, she’s honed her tasting skills and ability to help others make
food taste better. She shared this insight with the world in 2012 when her book
Taste What You’re Missing was published. In 2013, the paperback edition was
released (under the simplified title Taste).
Barb was instrumental in helping The San Francisco Cooking School integrate
the science of taste into their curriculum. She now teaches the Fundamentals of
Taste to each entering class. Barb is also a contributor to Forbes.com where she
writes about the food industry.
Barb lives with her hypertaster husband, two artisan cats, and splits her time
between San Francisco and Healdsburg, in the heart of Sonona wine country.
Audrey Gyr
Audrey is a Startup Innovation Specialist at the Good Food Institute (GFI), an international nonprofit focused on creating a healthy, just, and sustainable food system through plant-based, fermentation-derived, and cultivated protein innovation. She consults with alternative protein startups on all areas of building a business including fundraising, commercialization, and go-to-market strategy. Audrey manages GFI’s Business of Alt Protein Seminar series and was the author of the 2021 State of the Industry Report on Fermentation. Audrey holds a B.S. in Animal Sciences and Development Sociology from Cornell University. She joined GFI after several years of working at transformative organizations in the fields of financial technology, sustainable agriculture, and higher education.
Scott Romano
Rachel Yarcony
Strong leadership with 20 years of hands-on experience, managing companies, leading strategic processes, sales and marketing of products in Food & Pharmaceuticals industries.
Rachel was V.P. Marketing at Teva pharmaceuticals, VP Business development at Tambour, Business Manager at Nestle and Marketing Manager at Strauss group.
Rachel has proven success in bringing new products and breaking-through innovations to fruition in leading companies in highly competitive industries.
Rachel is a Grand EFFI Winner, for the effective marketing activity of the year 2012 – Nestle, the launch of a new snacks category “Shtuchim pretzels”.
Rachels holds B.A. in Psychology & Communication from Tel-Aviv University and MBA (with honors) from ESG in France.
https://www.linkedin.com/in/rachelyg/?originalSubdomain=il
In 2019 Rachel founded myAir food-tech, a personalized functional food company specializing in stress management.
myAir develops stress-relief nutrition backed with machine learning technology for deep personal profiling, offering a long-term personal stress management routine.
In a world where we manage our diet and sports, we must start managing our stress. Stress is the epidemic of our era, and personal nutrition is part of the solution.
Shannon Theobald
Shannon helps foodtech founders launch and scale *without* working 15+ hour days, so they can get back what they do best - making world-changing products.
Her background is in corporate strategy and merchandising at fortune 50 retailers such as Walmart and Kroger, where she partnered with top CPGs like Tyson, Mondelez, Nestle, Danone, PepsiCo, JBS, Kellogg, Hormel, and more. She has also worked on projects for Bain, BCG, McKinsey, Accenture, and EY.
Shannon is an alternative protein author (Printing Your Dinner), Podcast Host (Big Food Big Future), speaker, and strategist. She stopped eating meat at the age of 3 when her mother jokingly told her pepperoni was made out of butterfly wings.
Momo Wu
Michelle Wolf
Michelle Wolf co-founded New Wave Foods shortly after graduating from Carnegie Mellon with a master’s degree in biomedical engineering. She is a talented engineer with consumer packaged goods experience, who lead the initial development of New Wave Shrimp as a product "from the sea for the sea." In 2021 she was recognized by Forbes as one of the "30 under 30 Food & Drink" based on her accomplishments co-founding a company that promotes sustainable eating. Her goal is to build a portfolio of sustainable plant-based seafood products embraced by both the operator and the consumer.
Neeru Ravi
Neeru Ravi is a core member of Boston Consulting Group’s Consumer and Climate & Sustainability practices. She is the topic lead for alternative proteins in North America. Since joining the firm in 2015, Neeru has worked with BCG with clients in the UK and the US. Her functional focus has been on consumer insights, consumer segmentation, growth strategy development, pricing, consumer-centric sustainability, and alternative proteins. She is co-author of BCG’s thought leadership publication ‘Taking Alternative Proteins Mainstream’.
Matt Gibson
Born and raised in dairy-rich New Zealand, Matt became passionate about transforming the dairy industry when he started learning about its massive environmental, animal welfare, and human health impacts. After founding multiple start-ups in New Zealand, he moved to the Bay Area to launch New Culture as part of IndieBio, the world’s leading biotech start-up accelerator, with co-founder Inja Radman. He has a BSc from the University of Auckland in genetics and microbiology, completed a certificate in filmmaking from the New Zealand Film Academy, and is a licensed skydiver with 60+ jumps above him. He is also a budding banjo picker.
Nicole Centeno
Nicole Centeno is a French Culinary Institute-trained chef, cookbook author, mother and the founder and CEO of Splendid Spoon, a meal-delivery platform that offers 50+ ready-to-eat, plant-based meals. A Condé Nast alum, Nicole has always been passionate about food; well before founding Splendid Spoon, Nicole immersed herself in the culinary world where she worked at pop-ups, catered and taught cooking and nutrition courses at Columbia University It wasn’t until her first pregnancy in 2012, when Nicole decided to leave her corporate career to pursue food full-time. Like many of her peers, Nicole realized how unattainable it was to achieve a wellness-driven lifestyle with a demanding career and the day-to-day demands of being a working parent. This inspired her to launch Splendid Spoon and is the genesis of Splendid Spoon’s mission to offer accessible, nutritious and delicious plant-based fare to everyday Americans.
Today, Nicole and her team believe that the refrigerator is the ultimate medicine cabinet. Splendid Spoon is committed to providing the tools, food, and community resources for you to make plant-based habits attainable and feel your best, available online at splendidspoon.com. Nicole holds a bachelor of science degree from Boston College and is a graduate of the Classic Culinary program at the International Culinary Center in NYC. She is the author of Soup Cleanse Cookbook (Rodale, August 2016) and was named one of Observer’s 10 Wellness Entrepreneurs to watch. Nicole lives in Brooklyn, NY, with her sons, Grover, Caleb and daughter, Charlotte.
Michael Tai
Michael Tai is a bioprocess strategic and business leader that focuses on transforming fermentation lab technology breakthrough into economical commercialization. Michael has a PhD in Biological Systems Engineering, 6 years experience at ADM across R&D and production, and 2 years at Motif FoodWorks as Head of Bioprocess, developed heme bovine myoglobin bioprocess and successfully scaled up to metric ton level production. Michael co-founded Boston Bioprocess Inc. in 2022 as a pilot scale up platform to help bio-ingredient companies develop and scale up their bioprocesses to get into commercial manufacture.
Lindsay McCorkle
Lindsay is a Director at Blue Horizon, a fund focused on sustainable food systems. She is responsible for North American deals across the food and ag sectors, ranging from seed to pre-IPO. Prior to Blue Horizon, she worked at Rabobank where she developed early stage agrifoodtech coverage for the research and investing teams. Previously, Lindsay worked in private equity at MacAndrews & Forbes and as an M&A banker at Moelis & Company. She has worked as competitive pastry chef for the last 15 years.
Maria Buitron
Maria is a Principal at Piva Capital, where she invests in companies and entrepreneurs that are transforming industry for people and planet. Maria joined Piva as a founding member in 2019 and has since led investments in companies like Menlo Micro, Boston Metal, Oobli and Plantible. Before beginning her career in venture, Maria worked as a strategy consultant, where she developed technical and commercial expertise in the energy sector. Maria has also had strategy and business development roles in different ClimateTech startups, including energy storage developer Stem.
Originally from Mexico City, Maria earned a BS in Chemical Engineering with top honors from Tecnologico de Monterrey, Mexico and holds an MBA from UC Berkeley, Haas School of Business. She was named to the 2020 Forbes 30 Under 30 List in the Energy and Immigrant categories.
Christie Myers
Christie is a strategic visionary, and business development leader, driven by the possibility that exists when we collaborate for good. She serves as Business Development Manager at Cache Creek Foods, a manufacturer and supplier of innovative tree nut ingredients for plant based beverages & foods.
Prior to joining Cache Creek Foods, Christie supported Procore Technologies through a rapid-growth season and IPO, managing key OKRs on the Corporate Strategy team. Christie is an ACC accredited leadership coach, with a certification from the Hudson Institute of Coaching, and a BA from Westmont College.
Sara Mielke
Sara Mielke is a food lover who found her calling at the intersection of creativity and science. She discovered her passion for food at a young age when she received a play kitchen from her parents, where she would “craft recipes” alongside her mother. Sara has spent the past five years as a Product Development Scientist for Cache Creek Foods, honing her knowledge of tree-nut, dairy-alternative ingredient applications. She earned her bachelor’s degree in Food Science and Technology from the University of California, Davis
Eric Hamborg
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2023 Partners
Founding Partner
Botrista Technology
Website: https://www.botrista.co/
Botrista Beverages provides automated beverage solutions to foodservice operators. Operators can increase ticket size and beverage attachment by serving non-alcoholic craft beverages to younger generation consumers. The trendy innovative craft beverages include infused teas & lattes, flavored lemonades, energy drinks, iced coffees latte and more. Botrista enables operators to add a new beverage category to their menu without the operational complexities.The DrinkBot platform allows operators to subscribe to world-class quality ingredients from the leading ingredient manufacturers that they partner with. The vision is to make any staff member a professional barista or bartender with a DrinkBot.
Gold Partners
Benson Hill
Website: https://bensonhill.com/
Benson Hill is a food technology company on a mission to lead the pace of innovation in the food system. We have a vision to build a healthier and happier world by unlocking nature’s genetic diversity with the leading technology platform, CropOs®. Starting with consumer demand, we leverage CropOS to design food that’s better from the beginning: more nutritious, better tasting, and more accessible, while enabling efficient production and delivering novel sustainability benefits to food and feed customers. We uniquely combine data science, plant science and food science along with advanced breeding techniques to create innovative food, ingredient and feed products — starting with a better seed. Soybean protein is our proving ground. We are building an integrated supply chain, through directly owned or controlled assets, direct contracting, and strategic partnerships with farmers, processors and customers to receive insights on product performance and influence each silo within the food system. We believe our success, and the success of all businesses, should be measured not just based upon profitability, but on the ability to make a positive impact on society and the environment.
Boston Bioprocess
Website: https://bostonbioprocess.com/
Boston Bioprocess is a scale up partner for fermentation-based companies. We offer a full suite of benchtop and pilot-scale assets to help our clients bring their products to market quickly, safely, and efficiently. We are experts in both fermentation and downstream processing, and we can partner with clients to bring them through regulatory approval as needed.
Event Partner
Cache Creek Foods
Website: https://www.cachecreekfoods.com/
Our customers pioneer plant based beverages, dairy alternative products, and snacks that win at market, decrease cancer and obesity, and usher in a better quality of life.
Cache Creek Foods supports their growth with innovative tree nut ingredients, formulation expertise, and dependable service.
MyAir
Website: https://myair.ai/
Chronic stress is a global silent killer, and creating a stress resilience routine is challenging for 83% of the US population. However, research proves that attaching new habits to beloved, current ones, like eating, is critical to sustainable behavioral change. Just as stress can affect nutrition, nutrition can affect stress. myAir leverages mind & body analytics to personalize stress relief via nutrition.
Media Partners
CellAgri
Website: http://www.cell.ag/
CellAgri is a news and market insights startup that provides the latest insights on a range of topics relating to cellular agriculture. We provide the news and analysis on the latest trends in all the main companies and players in this field. For the future of food.
Good Food Institute
Website: https://gfi.org/
The Good Food Institute is a nonprofit think tank working to make the global food system better for the planet, people, and animals. Alongside scientists, businesses, and policymakers, GFI’s teams focus on making plant-based and cultivated meat delicious, affordable, and accessible. Powered by philanthropy, GFI is an international network of organizations advancing alternative proteins as an essential solution needed to meet the world’s climate, global health, food security, and biodiversity goals.
Just Food
Website: https://www.just-food.com/just-food-magazine/
Just Food, the digital magazine from the team behind leading food industry website just-food.com, brings you the latest food industry news, analysis, interviews and exclusive data. Taking an in-depth look at consumer and market trends, as well as developments in products and ingredients, this magazine is essential reading for decision-makers and buyers in the food industry. The Just Food digital magazine is published bi-monthly and free to read online in the web browser of any device – whether you’re on a desktop, tablet or mobile phone.
New Protein
Website: https://www.newprotein.net/
newprotein.net is a new on-line resource for food technologists worldwide tasked with the challenge of formulating foods and beverages using alternative sources of protein. Find the right products for your new product development projects using our specially designed search functions.
To keep up-to-date with the latest alternative protein news get our free weekly newsletter which includes updates on products, services, webinars, training courses and conferences.
Protein Report
Website: https://www.proteinreport.org
Protein Report is the digital publication and industry platform dedicated to advancing the world’s understanding of protein – the business, science, and culture of how protein is produced, distributed, and consumed. It is the only publication entirely dedicated to protein, and the only information resource committed to facilitating an inclusive dialogue around protein industry challenges and solutions among stakeholders from all sectors and backgrounds. Established in 2018, Protein Report serves a diverse global readership of scientists, startup founders, food industry professionals, agriculturalists, investors, researchers, policy makers, consumers, and other stakeholders with an interest in protein, food, agriculture, and science.
What is Cultivated Meat?
Website: https://www.whatiscultivatedmeat.com/
WhatIsCultivatedMeat.com is an initiative of the Educated Choices Program, a nonprofit organization that provides educational programming on food systems to classrooms and communities worldwide. This comprehensive, evidence-based resource explores the science of cellular agriculture and cultivated meat, answering the most frequently asked questions by teachers, students, and the public.
Partner with us
Based on your objectives, we can create bespoke packages designed specifically for you – from presenting your expertise on the main stage, to hosting a private dinner. You can partner with us showcase your brand and make valuable new connections. Opportunities predominantly lie in 3 main categories: Thought Leadership, Branding & Networking.
To discuss your objectives and partnership opportunities please contact [email protected]
Interested in a media partnership?
We'd love to hear from you and how we can support one another to connect with the industry. Contact [email protected]
Venue
Venue
Kabuki Hotel, 1625 Post St, San Francisco, CA 94115, United States
Kabuki Hotel, 1625 Post St, San Francisco, CA 94115, United States
Hotel Map link: https://hotelmap.com/MVLTU
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