Cellular Agriculture & Fermentation - the Livestock Farms of the Future?

“Fifty  years hence, we shall escape the absurdity of growing a whole chicken  in order to eat the breast or wing by growing these parts separately  under a suitable medium.” Winston Churchill, 1931. It may have taken us more than fifty years, but we are getting closer to  Churchill’s dream of producing food with meat without  slaughtering a  live animal.

Join  us for the final webinar of our summer Food Tech series in partnership  with Weild & Co  and the Good Food Institute to learn about the  future of alternative proteins. Two alternative proteins will be  discussed: Cell-Ag, which is the reproduction of animal cells and  creation of biomass without animal slaughter and Fermentation which uses  bacteria, algae or yeast to produce organic molecules which are used to  replicate the animal-derived products such as milk, egg whites, and  more.  In this webinar, experts will discuss everything you need to know about cellular agriculture and fermentation including: - What is cellular agriculture for meat, dairy, seafood and its positive impact on the supply chain, - What is Fermentation and how is it being used for protein production, - Industry best practices to impact the mass consumer market, and  - Industry growth opportunities and key players.

Zak Weston, Foodservice and Supply Chain Manager of The Good Food Institute David Brandes,  Co-founder of a listed Alt-Protein company, EFFV International Advisory Board Member Jim Laird, CEO and co-founder ENOUGH The webinar will be moderated by Elliot Chun of Weild & Co/Emergents.