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webinar : Producing meat without the animal

Cellular agriculture is an emerging field that has the potential to mitigate many of the issues within our food systems and provide an alternative solution. You may be wondering – what is cellular agriculture? Cellular agriculture, also known as cultured or cultivated meat, is where agricultural products (such as meat, milk, and leather) are produced – without the use of livestock. The agricultural products are instead developed from cell cultures using a combination of the sciences including techniques found in biotechnology, tissue engineering, molecular biology, and synthetic biology.

Source: Producing meat without the animal

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Cultured meat: will Europeans eat it?

Consumer acceptance will be crucial to the success of cellular agriculture. But will Europeans be willing to try and buy cultured products? This webinar will explore consumer acceptance of cultured meat in Europe, with a special focus on a study conducted in France and Germany, that ProVeg collaborated on.

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Digital 2nd Annual Industrializing Cell-Based Meat Summit 2020, August 25-27

At a time when our environmental footprint is at its largest and demand for animal-based products is growing rapidly, ensuring sustainability and reducing our impact on a global scale is paramount. Alongside this, cell-based meat technology has seen a dramatic advancement, including a burger up on the International Space Station and new exciting varieties of cell-based meat and fish being developed on the ground. The same challenges still exist though and unifying this unique field into an industry is the first step forward. At the Digital 2nd Annual Industrializing Cell-Based Meat Summit  industry leaders share the latest scientific progress in the field and address the current challenges cell-based meat researchers are facing.

Source: Home | Digital 2nd Annual Industrializing Cell-Based Meat Summit 2020

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Webinar: Overview of the European plant-based food market and consumer, June 30th

The demand for plant-based food is surging across the globe, and consumers from North America to Asia are increasingly interested in delicious plant-based products. In response to this growing demand, the Good Food Institute will be hosting a series of webinars highlighting different plant-based markets around the world.

Up first: the Good Food Institute is partnering with our partner organization, ProVeg International, to present market and consumer data on the European market! ProVeg International recently surveyed several thousand consumers across nine European countries in order to identify priorities for product improvement and development based on consumers’ experiences of purchasing and consuming plant-based products.

During this webinar we will review high level market data on the European market (with focuses on the U.K., Germany, and France), and will learn about the enormous potential for developing and launching new plant-based products in multiple food categories with clear growth opportunities.

Source: Overview of the European plant-based food market and consumer

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Webinar: Opportunities in Alternative Seafood, June 25th

With global seafood demand projected to rise over the coming decades and sustainable seafood production unable to keep pace, the opportunities for plant-based and cultivated seafood development and commercialization are endless. Join the Good Food Institute and Changing Tastes for a webinar on alternative seafood.

GFI will discuss the need for new seafood production systems and how plant-based and cultivated products can fill in the looming supply gaps. We will then discuss the current market landscape of both plant-based and cultivated seafood.

Changing Tastes will then explore the findings for their new, unprecedented study into what consumers and key buyers think we will be eating in the next 2-3 years. Their research explores what’s driving Americans to look away from the ocean to satisfy their appetites. With plant-based and cultivated seafood in focus, Changing Tastes will also look at what species and types of products will be most in-demand, where consumers will be buying them, what will be considered the most delicious choices in the near future, and how COVID19 has changed the market.

Source: Webinar: Opportunities in Alternative Seafood

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Plant-Based Foodservice Market Overview Webinar Registration, June 18th

NPD SupplyTrack data released by The Good Food Institute shows U.S. wholesale foodservice sales of plant-based meat grew 37% last year, with especially strong market share gains in the quick-service restaurant channel. This webinar will explore sales data across commercial and non-commercial foodservice segments

Source: Plant-Based Foodservice Market Overview Webinar Registration

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From Cell Culture to Food : Making it a European Reality #3, May 20, 2020, 5 PM CEST

Academia and cellular agriculture

Topic 1 : How to convert existing knowledge and infrastructure to cellular agriculture ? with Tom Ben-Arye
Topic 2 : How to get publishable research in cellular agriculture ? with Mark Post

To register use this link

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Webinars ‘From cell culture to food’ May, 6/13/20/27 (2020)

With this intake form you can sign up for the webinars of ‘from cell culture to food, making it an European reality’.

Webinar 1, 6.05.2020, 17.00 – 18.45: European actors The European Cellular Agriculture Scene: who are active now and where are we missing activity: Alex Holst Consumer Attitude in Europe and how to frame the debate: Nathalie Rolland

Webinar 2, 13.05.2020, 17.00 – 18.45: Funding in cellular agriculture Speakers will be confirmed soon.

Webinar 3, 20.05.2020, 17.00 – 18.45: Academia and cellular agricultureHow to convert existing knowledge and infrastructure to cellular agriculture: Tom Ben Arye, Good Food Institute How to get publishable research in cellular agriculture: Prof. Mark Post

Webinar 4, 27.05.2020, 17.00 – 18.45: Planning a career in cellular agriculture Career planning session: Effective Altruism Geneva

Source: Intake Form for ‘From cell culture to food’