The Business of Alt Protein: Precision fermentation market trends, applications, and opportunities

Event description

The precision fermentation sector is growing and experiencing increasing interest and investment. In this session, GFI’s corporate engagement experts will provide an overview of the state of the precision fermentation industry globally to help you understand and navigate this space. We’ll cover:

• The value proposition of precision fermented ingredients  
• Different applications of precision fermented ingredients
• An overview of companies active in the space
• The regulatory and labeling landscape

This event is part of our “Business of Alt Protein” series. It is designed for industry professionals (R&D, marketing, supply chain, procurement, sustainability), innovators, and anyone curious about the future of food.

Meet the speakers

Marika Azoff

CORPORATE ENGAGEMENT LEAD, GFI

Marika works with companies involved in food sales and distribution to increase their sales of and commitment to alternative proteins. Marika first joined GFI with a focus on alternative seafood. Through building relationships with the private sector, she worked to accelerate the development of alternative seafood globally. Marika earned a BA in Animal Conservation from the University of Rochester and spent the last decade focused on animal conservation and strategic partnerships.

Abby Sewell

CORPORATE ENGAGEMENT MANAGER, GFI

Prior to joining GFI, Abby worked in marketing collaborating with leading food, beverage, and CPG brands to develop and execute multifaceted marketing campaigns grounded in data-driven insights. With a BS in Integrated Marketing Communications from Ithaca College and specialized training in Food Sustainability from NYU, Abby brings a unique blend of strategic marketing expertise and an understanding of sustainable food practices to her role at GFI.

Carlotte Lucas

HEAD OF INDUSTRY, GFI EUROPE

Carlotte supports the food industry to make delicious and affordable plant-based meat available across Europe, and prepare the sector for the arrival of cultivated meat.