Track II: New Product Development & Formulation Challenges

• Panel Discussion: Regulatory Challenges for Cultivated Ingredients (Cultivated Meat, Novel Cultivated Ingredients) in Europe - Dr. Hannah Lester - ATOVA Consulting, Didier Toubia, Aleph Farms, Cornel Herrmann, ELSA Group, Lucie Racault, Nestle 

This panel discussion navigates the regulatory landscape surrounding cultivated ingredients in Europe, addressing key areas such as safety standards, labelling requirements, and the novel food approval process. It compares European regulations with those in other regions and explores efforts to harmonize international standards for trade facilitation. Additionally, it anticipates future trends in regulatory frameworks, considering the influence of emerging technologies and the role of industry stakeholders in shaping policies and standards.

• Revolutionizing Protein: Exploring the Frontier of Molecular Agriculture - Henk Hoogenkamp, Moolec Science

• Panel Discussion: How to (Re-)Formulate Products? - Christine Guilmin, Cargill & Henrik Lund, Naturli Foods

This panel discussion focuses on optimizing ingredient profiles, exploring how companies reformulate products to meet evolving consumer preferences and nutritional needs while preserving taste, texture, and nutritional value. It delves into the incorporation of novel ingredients to enhance product functionality without sacrificing taste or consumer acceptance, considering factors like texture, shelf life, and nutritional content. Additionally, it addresses the challenge of balancing affordability and quality in reformulation efforts to ensure product accessibility without compromising sensory experience. The discussion also examines strategies for maintaining brand consistency and consumer trust throughout the reformulation process, emphasizing transparent communication to mitigate confusion or scepticism among consumers.