This has been the case for companies in industries as diverse as alternative energy, biotechnology, electric vehicles, and robotics, which developed critical advantages over incumbents.ĭuring my fireside chat, we will cover one of the more interesting questions for this industry, which is: should we continue to focus on producing products that replicate beef, chicken, pork and seafood, or use biotechnology to create existing animal proteins we either don’t eat today, but could be tasty, like capibara and koala, or are endangered species or banded products, like crocodile, foie gras and shark fin? Furthermore, we have the ability to create new proteins with unique tastes. The reality is that the options are limitless through the use of cellular meat.ĭan Phillips Matias Muchnick Narayan T M Julian Melchiorri Ahmed Khan Christopher Landowski Kevin Benmoussa Dana Yarden Michael Leonard Hadar Sutovsky Rosie Wardle Virginia Rangos Kaitlin Grady Caroline Sorlin Frédéric Pâques Jennifer Bartashus Ranjani Varadan Floor Buitelaar Christie Lagally Tony Moses, PhD Arik Kaufman Eitan Fischer Peter Licari Irina Gerry Matthew Jacobs Caroline Mak Neal Jakel Micael Simonsson Eyal Afergan, Ph.D Lou Cooperhouse Nate Crosser Debbie Yaver Justin Whiteley Nick Cooney Alice Brooks #sustainability #climatechange #cleantech #sustainabledevelopment #sustainable #agtech #foodtech #sustainableag #foodsystems #agriculture #food #alternativeprotein #culturedmeat #cellularmeat #future #innovation #technology There are still many challenges that the alternative protein sector needs to overcome, from taste and texture to costs and nutritional value, but I am optimistic that companies will be able to make large steps forward through technology innovation. Although I don’t expect alternative proteins to take a significant amount of the $1.2 trillion animal protein sector during the next decade or two, it is reasonable to believe that adoption could gain momentum in the subsequent decades, leading to alternative proteins having 50% market share by 2050, as new products that are direct replacements for animal protein, and potentially provide better nutrition, reach cost parity with animal protein and flood the market. In the run-up to my fireside chat on the “The New Age of Protein: Stepping Away from Mimicry” at Future Food-Tech Alternative Proteins Summit on Wednesday, June 28th, I sat down for a conversation with Liam Littrup Jensen at Rethink Events to provide some thoughts on the alternative protein sector. Although many people have written the epitaph for the alternative protein sector as sales have plateaued and significant valuation declines occurred for the public companies, don’t count me among those naysayers on the industry. I remain a huge proponent of alternative proteins, particularly the next-generation products (cultivated, insect, mycelium, precision fermentation, and plant-based companies with differentiated technologies). “This is not social media, this is not the internet, this is not gaming.” But agtech investors aren’t going anywhere Why startups need a farmer first approach to innovation ( ) Ryan Bond, Ph.D., MBA,Īmanda Karas Jenny Nguyen Karla Roeber Serge Tismen Shail Mehta Cy Obertīayer BioSTL Bunge Borlaug Institute for International Agriculture Chevron CoverCress Inc.,ĭonald Danforth Plant Science Center Nutrien Pivot Bio #climatechange #sustainable #agtech #foodtech #sustainableag #foodsystems #agriculture #future #foodwaste #biodiesel Michael DeCamp Jennifer Ozimkiewicz Fernando Candia Julie Borlaug Jackie Joyner-Kersee Justin Raymundo Shannon Hauf Lisa Safarian Bob Morris C. Thanks to Jennifer Marston, a food & ag technology reporter at AgFunder, for a great article about last week’s AgTech NEXT conference. Jennifer provides a valuable recap of the key points discussed during all the sessions, especially the “A Call for Creative Capital” panel I moderated with panelists Jason Wrone, Open Prairie Ventures martha schlicher, BioGenerator and Sanjay Wagle, The Lightsmith Group, as well as the keynote address on the topic delivered by Nancy Pfund, DBL Capital Partners.
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