The Business of Alt Protein: Navigating global regulations for precision fermentation (PF)
Event description
As the PF sector gains momentum worldwide, understanding the global regulatory landscape is critical for go-to-market success. During this webinar, GFI policy experts from Europe, the U.S., Brazil, China, the APAC region, and Israel will bring you up to speed on PF regulatory developments and frameworks for each region, including:
- Whether a regulatory process currently exists in each region
- What the high-level PF regulatory process involves (agencies, timelines, requirements)
- Examples of PF companies that have successfully navigated approval
There will be plenty of time for questions after the presentations!
Meet the speakers
Carlotte Lucas
HEAD OF INDUSTRY, GFI EUROPE
Carlotte (she/her) leads our corporate engagement work, connecting with companies and investors across Europe to encourage investment and innovation in sustainable proteins. Her background is in change management consultancy with Deloitte, supporting companies and stakeholders through large-scale transformations.
Madeline Cohen
ASSOCIATE DIRECTOR OF REGULATORY AFFAIRS, GFI
Madeline leads GFI’s regulatory team in implementing regulatory, policy, and litigation strategies to support a clear path to market and a level playing field for alternative proteins.Prior to joining GFI, Madeline worked on a variety of litigation and compliance matters as an associate at Wiley Rein LLP. She also previously served as a law clerk to the Honorable Robert. C. Chambers, U.S. District Court Judge. Madeline holds a J.D. from The George Washington University Law School and a B.A. from American University.
Alysson Soares
HEAD OF POLICY, GFI BRASIL
Alysson graduated from the University of Brasília (UnB) and with an extension in Legislative Procedure from the Brazilian Legislative Institute (ILB). He has almost 10 years of experience in the area of Government and Institutional Relations. In addition, he has experience in engaging decision-makers and monitoring and analyzing the Legislative and Executive Branches, focusing on negotiation, public policy formulation, legislative process and government decision-making process.
Seth Roberts
SENIOR POLICY MANAGER, GFI EUROPE
Seth works with public authorities, food safety experts and businesses to secure a clear and evidence-based regulatory path to market for plant-based and fermentation-made foods, and cultivated meat. He brings experience from the UK Civil Service and the House of Commons.
Shiri Heffer
SUSTAINABILITY & FOOD SECURITY SENIOR MANAGER, GFI ISRAEL
Shiri is GFI Israel’s sustainability & food security senior manager, dedicated to integrating alternative proteins into the sustainability and food security agendas of key decision-makers across government, academia and industry. Before joining GFI Israel, Shiri served as a senior environmental economic consultant, where she led significant projects, including designing municipal strategic plans for climate change assessments, leading climate innovation related plans, and supporting renewable energy initiatives. Her clients included the Tel Aviv Municipality, the Strategy Division in the Ministry of Environmental Protection, and start-ups and leading companies. Shiri also managed the development of the waste management and energy efficiency field at EY Israel.
Dean Powell
SENIOR SCITECH ANALYST, GFI APAC
Dean provides scientific and technical expertise for GFI APAC, focusing on cultivated meat. He holds a Ph.D. in molecular and cellular biology with a focus on poultry muscle development and a bachelor’s in Animal and Veterinary Bioscience, both from the University of Sydney. Dean has experience working for the Australian Federal Government both as a scientific assessor for food safety regulations and as an international policy analyst focusing on the Asia Pacific region.
Marika Azoff
CORPORATE ENGAGEMENT MANAGER, GFI
Marika Azoff leads The Good Food Institute’s (GFI) initiatives with foodservice companies and culinary organizations. She works with major U.S. foodservice companies, influential culinary institutions and culinary associations to inspire and accelerate their shift toward alternative proteins. Marika holds a degree in Animal Conservation from the University of Rochester and has over ten years of experience in environmental/animal conservation and strategic partnerships.
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