Leslie Jefferson, community health program manager, Giant Food.Amy Jolin, development director, Wholesome Wave.So how can we boost access and affordability to healthy food through innovative public-private partnerships that bring together retailers, manufacturers, health care providers, insurers and national leaders? Food doesn’t have to be the enemy though. PANEL: From produce prescriptions to medically tailored meals and personalized nutrition: Integrating nutrition into the healthcare system Food is a central force of life – giving us the fuel we need to go about our days, but unfortunately it us also the number one cause of poor health in America with an estimated 700,000 deaths annually related to what we eat. Charles Platkin, executive director and founder Center for Food As Medicine and Hunter College NYC Food Policy Center, and Liz Crawford, deputy editor, FoodNavigator-USA MORNING SESSION: Upgrading the Western Diet 11am- 12.30pm Central ti meįIRESIDE CHAT: Is the western diet slowly killing us? The western diet – and the modern world, from antibiotic use to hyper-sanitary environments – are wreaking havoc with our microbiome and our metabolic system, so how can we shift consumption patterns in a healthier direction?ĭr. MODERATOR: Elaine Watson, senior editor, FoodNavigator-USA.Abena Foli, head of regulatory affairs, Orbillion Bio.

Dr Tyler Huggins, co-founder, Meati Foods.Dr Lisa Dyson, founder and CEO, Air Protein.Ethan Brown, co-founder and CEO, Beyond Meat .PANEL: Meat 2.0: With weakening sales in the alt-meat segment prompting some serious soul-searching, what does the future hold for meat alternatives, how do the available options stack up, what will distinguish the winners from the losers in the category, and how do consumers feel about the next generation of meat? So is cultivated meat a no brainer, or does the technology face ‘intractable’ problems at food scale? Growing meat from cells in bioreactors instead of living breathing animals should logically be more efficient, as resources are spent on growing only the cells that make up the meat product rather than keeping an animal alive. ‘cultivated’) meat: Foodtech fantasy or the future of meat?ĭr Elliot Swartz, lead scientist, cultivated meat, The Good Food Institute and Elaine Watson, senior editor, FoodNavigator-USA MODERATOR: Elaine Watson, senior editor, FoodNavigator-USAĪFTERNOON SESSION: The Future of Meat 1.30pm-3pm Central timeįIRESIDE CHAT: Cell-cultured (a.k.a.Sonia Huppert, global innovation marketing leader, re-imagine protein, IFF.Matt Gibson, co-founder and CEO, New Culture.Dave Ritterbush, CEO, Califia Farms .Miyoko Schinner, founder and CEO, Miyoko’s Creamery .

So where is the market going next, where’s the white space in the category, and what is the potential of a new wave of ‘animal-free dairy’ products made with real milk proteins and fats, minus the cows? PANEL: Dairy 2.0: Plant-based milks now account for more than 15% of the fluid milk market, while plant-based cheese, creamers, yogurts and ice cream continue to gain traction.

MODERATOR: Elaine Watson, senior editor, FoodNavigator-USA.

Dr Erin Marasco, global biology lead, Cargill.

Ricky Cassini, CEO and co-founder, Michroma.

Dr David Welch, CSO and co-founder, Synthesis Capital.

Nusqe Spanton, founder and CEO, Provectus Algae.

Dr Joshua Britton, founder and CEO, Debut Biotech .

PANEL: Biosynthesis: Fermentation and the future of flavors, colors and sweeteners Does it always make sense to extract flavors, colors, sweeteners and other food ingredients from plants if you can produce them more efficiently - and more sustainably – via microbial fermentation, ‘cell-free’ approaches or plant cell culture? MORNING SESSION: Sustainable Sourcing for Colors, Flavors, and Sweeteners and plotting a future for dairy… without cows 11am- 12.45pm Central time

Emulsifiers, stabilizers, hydrocolloids.

Chocolate and confectionery ingredients.

Carbohydrates and fibers (sugar, starches).

Plant-based, alt proteins, precision fermentation.

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