Webinar description

Join GFI for a webinar unveiling a groundbreaking report that identifies high-value agricultural sidestreams with tremendous potential for maximizing food production via alternative proteins while cutting the costs and environmental impacts of agricultural wastes.

This analysis identifies the optimal sidestreams candidates from North America’s top crops that could be valorized for protein concentrates for plant-based food ingredients, protein hydrolysates for fermentation or cultivated meat media, and lignocellulosic sugars for fermentation media. 

The webinar will address challenges, including the need for research and development to optimize sidestream functionality, alongside the establishment of robust supply chains and infrastructure. This analysis also outlines strategic geographic opportunity areas and the need for public-private partnerships to take full advantage of the economic and environmental potential sidestreams offer.

Key recommendations will be discussed for the following stakeholders intent on capitalizing on the potential of sidestreams:

  • Ingredient manufacturers and agricultural players 
  • Researchers and alternative protein manufacturers
  • Policymakers

Join us to learn about the full potential of sidestream valorization, paving the way for sustainable and efficient alternative protein production.

Meet the speakers

Lucase headshot

Lucas Eastham, M.Sc.


Lucas works with the SciTech team to analyze the technical landscape for proteins and ingredients derived from microbial fermentation, identify key challenges, and articulate solutions to accelerate the industry. Before GFI, Lucas spent ten years at Algenol Biotech commercializing microbial-derived biofuels, biofertilizers, food ingredients, and cosmetic ingredients. His expertise ranges across the bioprocess commercialization spectrum from strain development, cultivation process development (USP), downstream process development (DSP), commercialization, and GMP operations. Lucas holds a B.S. in Biology and Anthropology from the University of Pittsburgh and an M.S. in Environmental Science and Management from Duquesne University.


Bryan Quoc Le, Ph.D.


Dr. Bryan Quoc Le is a food scientist, consultant, and author who holds a Ph.D. in Food Science from the University of Wisconsin, Madison. His doctoral research examined the biological effects of savory flavors from plant-based sources on mammalian cells. Presently a Faculty Research Fellow in the Department of Biology at Pacific Lutheran University, he focuses on transforming food and agricultural waste into sustainable fermentation substrates for the alternative protein sector. He is the inventor of two patents and the recipient of the 2023 Food Science Consultant of the Year for the Global Vegan Awards.

Upcoming events

View all events
An illustration of the globe with two hands reaching towards one another.  third party event featured image.
Madinat Jumeirah Conference Centre

Agri-Food Systems Summit

GFI is pleased to partner with Climate Action for the Agri-Food Systems Summit, returning to COP28 in technical collaboration with the UN Food and Agriculture Organization. Convening 400 global stakeholders…

Remote conference call on a red laptop at a cafe
Virtual Event

Ask GFI: Alt Protein Careers

Are you interested in working in alternative protein? Join SciTech academic community coordinator, Asia Sheehab, to learn more about pursuing an academic or industry career in this rapidly growing field.

Stylized illustration of periodic elements in blue circles
Virtual Event

The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein products

Join GFI and nutrition experts from dsm-firmenich, an ingredient and solution supplier for the food and beverage industry, for a seminar focused on nutritional considerations for alternative protein product development…

A plate of cultivated meat
Virtual Event

The Science of Alt Protein: Adipocyte bioprinting to improve the flavor of cultivated meat products

Learn how Dr. Abbott and her team are 3D printing adipocytes into the intramuscular space to improve the flavor and texture of cultivated meat products.

An illustration of the globe with two hands reaching towards one another.  third party event featured image.
Virtual Event

Reimagining meat: Career pathways for food and nutrition scientists in the alternative protein field

The IAFNS Innovation Showcase will feature a session describing career pathways for food and nutrition scientists in the alternative protein field.

An illustration of the globe with two hands reaching towards one another.  third party event featured image.
Grand Hyatt At SFO

Fermentation-Enabled Alternative Proteins Summit

Attend the summit with GFI’s Adam Leman, Ph.D., for an in-depth exploration of the latest technical and commercial insights in the fermentation industry.