Alternative proteins—are we there yet?
Event description
The future of food will not look like the past. We will have to shift paradigms and develop and scale new technologies—like plant-based, fermentation-based, and cultivated meat—to feed a growing population and establish a more sustainable, healthier, and more secure food supply chain.
GFI cultivated meat lead scientist Elliot Swartz will speak on the panel, “Alternative proteins—are we there yet?,” at the 19th annual Guelph Food Safety Seminars Symposium.
GFI speaker
Elliot Swartz
LEAD SCIENTIST, CULTIVATED MEAT
Elliot Swartz analyzes scientific progress and bottlenecks in cultivated meat.
Upcoming events
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Business of Alt Protein: Plant-based foods in foodservice — Sales trends, consumer insights, and menu strategies
New sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET.
Bridge2Food North America
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
