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GFI's 2020 Symposium on Fermentation

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Description Schedule Speakers Booths

Speakers

Liz Specht

Associate Director of Science and Technology, The Good Food Institute

David Welch

Director of Science and Technology, The Good Food Institute

Bruce Friedrich (GFI)

Co-Founder and Executive Director, The Good Food Institute

Nate Crosser

Startup Growth Specialist, The Good Food Institute

Aleh Manchuliantsau

Founder and CEO, PLANETARIANS

Justin Whiteley

Co-Founder and CTO, Meati

Ene Viiard

Chief Innovation Officer, TFTAK Center of Food and Fermentation Technologies

B.Z. Goldberg

CEO and Director of R&D, The Mediterranean Food Lab

Caroline Bushnell

Director of Corporate Engagement, The Good Food Institute

Gavin McIntyre

Co-Founder and Director of Business Development, Atlast Food Co.

Mark Warner

Founder, Warner Advisors

Joost Matthijssen

Director of Venturing, Nutreco

Thomas Jonas

Co-Founder and CEO, Nature's Fynd

Jeroen Hugenholtz

Group Leader Microbial Cell Factories, Wageningen University & Research

Jim Laird

Founder and CEO, 3F Bio

Bryan Clardy

Head of R&D, Planterra Foods

Stacy Pyett

Program Manager, Proteins for Life, Wageningen University & Research

Markus Klinger

Head of Protein Ingredients Venture, Novozymes A/S

Lisa Dyson

CEO, Air Protein

Rob Johnson

Science Manager, Fermentation Specialist, Quorn Foods

Gregory Belt

Global Vice-President of Sustainability & Value Creation, AB InBev

Tim Geistlinger

Chief Science Officer, Perfect Day

Monica Watrous

Managing Editor, Food Business News

Ranjan Patnaik

Chief Technology Officer, Clara Foods

Michael Leonard

Chief Technology Officer, Motif FoodWorks

The event is over

Hosted by

The Good Food Institute

GFI is a nonprofit that is developing the roadmap for a sustainable, secure, and just protein supply. We identify the most effective solutions, mobilize resources and talent, and empower partners across the food system to make alternative proteins accessible, affordable, and delicious.

Booths

GFI's Sustainable Seafood Initiative

Download GFI's action paper, An Ocean of Opportunity, to learn more about plant-based and cultivated seafood for sustainable oceans without sacrifice.

Fybraworks Foods

Fybraworks is developing animal-free fermentation-based meat alternatives for human and pet consumption by using its proprietary technology to grow real meat proteins in yeasts and fungi.

Clara Foods

Clara Foods™ is a Bay Area venture capital-backed company working towards a disruptive advance in food technology by using fermentation to produce animal proteins without the animal.

Atlast Food Co

Bacon without the oink™

PLANETARIANS

PLANETARIANS - next platform for alternative meats: clean, water-efficient, cheap.

Better Nature

Better Nature is the world's first food-tech company focused on tempeh fermentation with the purpose of making protein without compromise - delicious, nutritious and all-natural, just as it should be!

Harmony

New generation of early life nutrition

Change Foods

CHANGE® is using cutting edge biotechnology and precision fermentation to create bio-identical ingredients, helping us produce animal-free dairy products that are indistinguishable from the real thing.

White Dog Labs

WDL is a biotech company - developing and scaling a suite of next-generation nutritional products.

3F Bio

3F BIO’s purpose is “to make protein sustainable” and the company address this by growing mycoprotein, an existing advantaged ingredient with an established market role, more sustainably and at a lower cost than all other protein options

BioIntelligence Technologies

Intelligent instruments and software to increase throughput and profitability of fermentation bioprocesses, through real-time in-situ measurement of products and real-time intelligent analytics.

Pow.bio

Pow.bio helps companies discover profitable processes for fermentation and small scale production of food-grade biomass and precision fermentation products