Innovate, Sustain, Nourish: The Cultivated Protein Revolution

Key Highlights & What to Expect: 

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  Investigating fat cell behavior across species to enhance the sensory profile - Beef, Chicken and Fish Adipocytes
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  Unlocking fungi’s potential as precision fermentation platforms for sustainable protein production.
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  Transforming forestry by-products into protein-rich resources to enhance sustainable aquafeeds.
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  Creating scalable platforms for producing bovine fat to enhance cultivated meat applications.
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  Evaluating plant-based microcarriers for cost-effective and scalable CM production.
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  Exploring Non-Adherent Insect Cell Line as a sustainable foundation for novel cultivated meat products.
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  Addressing ethical considerations and value-based decisions in developing in-vitro meat.
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  Evaluating environmental benefits and challenges in cultivating meat from undifferentiated cells.
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  Gas Fermentation: Innovating Novel Ingredients for Widespread Applications 
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  Labeling and Claims: Ensuring Transparency and Consumer Trust in Cultivated Meat Products.
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  Strategies for Achieving Ethical and Affordable Pricing in Cell-Cultured Meat.
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  Exploring innovative bioreactor designs to enhance scalability and efficiency in cultivated meat production.
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  Enhancing trust and transparency through advanced traceability systems in the cultured meat supply chain.
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  Cellular agriculture – Domestic & export opportunities
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  Exploring precision fermentation’s capabilities to produce sustainable, animal-free egg whites.
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  Exploring hybrid products combining cultivated meat and plant-based innovations for enhanced appeal.
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  Identifying key financing trends and strategies driving sustainable growth in alternative proteins.
  Tao Zhang, Co-Founder, Dao Foods International
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  Exploring the potential for halal certification in the cultivated meat and seafood sectors.
  Dr. Mohammad Naqib Hamdana, Professsor, Universiti Teknologi Malaysia
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  Understanding the implementation of ISO 22000 in ensuring food safety within cultivated meat production.
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  Comparing FSSC 22000 and ISO 22000 standards in ensuring food safety in the cultivated meat sector.
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  The role of functional ingredients in enhancing the quality and nutrition of cultivated meat products.
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  Advancements in sensory analysis for improving the taste, texture, and overall appeal of cultivated meat.
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  Optimising production processes to reduce costs and improve the quality of cultivated meat products.
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  Exploring the potential of microalgae as a sustainable base for cultivating pork products.
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  Scaling up cocoon protein expression platforms to support the production of high-quality cultivated meat.
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  The role of aroma analysis in driving innovation and improving the characteristics of food products.
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  Understanding the Impact of Cell Characteristics on growth, doubling times, growth rates, metabolism, differentiation capacity, and genomic stability
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  The Democratization of Cell Lines and Its Potential to Transform Cultivated Meat Production
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  Exploring the Evolution of Bioprocess Design in Cultivated Meat Production
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  Enhancing Nutritional Profiles - increased omega-3 fatty acids or higher vitamin and mineral content
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  The Potential of 3D Bioprinting in Shaping the Future of Cultivated Meat
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  Patents and Jurisdiction: Navigating Legal and Intellectual Property Issues
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  Harnessing Tissue Engineering for Sustainable Clean Meat Production
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  Consumer Adoption of Cultivated Meat: Trends in the US and UK
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  How Cultivated Meat Will Disrupt Agriculture and the Food Industry.
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  Sodium Zirconium Phosphate as Adsorbent Material for Ammonium Removal in Animal Cell Culture
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