Protein 2.0 webinar: What’s the greenest, most efficient way to make high-quality food protein?

27-Aug-2021 - Last updated on 27-Aug-2021 at 20:14 GMT

Image credit: GettyImages-Artis777

From 'animal-free' dairy proteins, to RuBisCO protein from a fast-growing aquatic plant that behaves like egg white, to 'Superbrewed' bacterial protein, the so-called 'alternative protein' market is rapidly heating up. But how scalable and sustainable are some of these new offerings, and are consumers on board?

In this FREE 60-minute webinar, moderated by FoodNavigator-USA editor Elaine Watson, we've brought together three exciting startups, an investor in alternative proteins, and a product innovation specialist, to explore the current protein landscape, from soy and pea to faba beans, plus the market potential for novel protein sources.

Event: Protein 2.0 from plant-based to fungi, lemna, bacteria, and more
Date: Wednesday September 15, 2021
Time: 9.30am PT/12.30pm ET
Duration of webinar: 60 minutes

AGENDA: In our debate, moderated by FoodNavigator-USA editor Elaine Watson, we’ll discuss:

Protein potential: Assessing the market opportunity for plant-based and ‘alternative’ proteins
The investor perspective: How are investors viewing the protein landscape?
Yield and sustainability: What’s the greenest, most efficient way to make high-quality food protein?
Comparing proteins: Taste, performance, nutrition
Consumers and next-generation proteins: Labeling, marketing

The first 50 minutes will be devoted to the panel discussion, and we’ll leave the remaining 10 minutes for audience questions to our expert panel (pictured left to right):

Tony Martens, co-founder at Plantible Foods, which is extracting RuBisCO protein from lemna, a fast-growing aquatic plant
Adam Noble, co-founder and CEO of Noblegen, which is growing an ancient micro-organism called euglena gracilis that naturally produces a range of ingredients from proteins, to beta-glucans with immune health benefits
Dr Bryan Tracy, co-founder of Superbrewed Food, which is growing a whole food ingredient from a bacteria that’s very high in protein that works particularly well in dairy-free cheeses and other products
Barb Stuckey, president and chief innovation officer at Mattson, a product innovation company that has worked with scores of players in the food and beverage industry from startups to multinationals
Nick Cooney, founder and managing partner at Lever VC, a venture capital fund making early stage investments in alternative protein companies

And please make sure you send us questions you'd like us to put to our speakers during the event via the box on the right-hand side of the registration page! Or email Elaine at elaine.watson@wrbm.com or message her on twitter at @EWatsonWrites