Track III: Optimizing Protein Production
- Panel: The Role of Microorganisms in the Bakery Industry: Enhancing Functionality, Reducing Allergens, and Strengthening Supply Chains - Cedric Verstraeten, revyve, Dr. Elisa Arte, Enifer & final speaker TBA
This panel will focus on:
1. How can microbial biomass ingredients, such as those developed by revyve, help bakers reduce allergens while maintaining texture and functionality in bakery applications?
2. What are the food safety and supply chain advantages of incorporating microbial biomass solutions into bakery formulations?
3. How do microbial ingredients align with sustainability goals, and what regulatory or technical challenges need to be addressed for broader adoption in the bakery industry?
- Building the Future of “CellAg” Food with Research, Education and Open-Access Scale-Up Facilities - Robyn Eijlander, BFF & Tim van de Rijdt, MOSA MEAT
The Netherlands is strengthening its position as a global leader in cellular agriculture by investing trough CAN in Research, Education, Scale-up with the launch of two open-access scale-up facilities. Cultivate at Scale (CaS) and Biotechnology Fermentation Factory Ede (BFF) where developed by the Cellular Agriculture Netherlands Foundation (CAN) in collaboration with the Ministry of Agriculture, Fisheries, Food Security and Nature (LVVN) and the Dutch government’s National Growth Fund (NGF), NIZO Food Research and Mosa Meat, a milestone in the development of scalable sustainable protein.
- Advanced Process Intensification for Plant and Animal Cell-Cultured Food - Will Milligan, Extracellular
Extracellular is a CDMO for animal and plant-cell cultured food. Will Milligan, Extracellular’s CEO and Founder, will present their work on continuous, and perfusion bioprocessing and chart the path to price parity for cell-cultured food products.
