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Alternative proteins – Are you insect curious?

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Barclays Eagle Lab Virtual Events

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Join us to explore how AgriTech can support the changing face of the sector and we’ll help you to realise its full potential.

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Today Industry 4.0 or the Fourth Industrial Revolution is bringing exciting opportunities for farmers to increase productivity, protect the environment, and make farming more sustainable.

In 2013, the UN produced a report on eating edible insects. One third of the Earth's arable land is already used for livestock, and this has led to continuing deforestation and thus putting a strain on water resources.

80% of the world's population already eat bugs, in fact there are over 2,000 types of edible insects.

But what does that mean for the future of the food industry?

Crickets, mealworms, cicadas, grasshoppers and even the Black Soldier Fly look set to become part of the menu for more consumers during the coming decade. Some companies are now exploring how insects can be grown on organic waste-reducing environmental contamination.

Eating insects is not new, but large scale insect farming for both human consumption and animal feed has been suggested as one of the next agricultural commodities to support the worldwide demand for sustainable protein sources.

New research and developments in this fledgling food category is happening more widely - can insect protein be a serious alternative for conventional production of other animal-based protein sources, either for direct human consumption or indirectly as feedstock?

Register to join us and our expert guests to dive deeper into Alternative proteins and how you can apply it to your business.

Wendy Hewitson - AgriTech Programme Manager ,will present an overview of the Eagle Labs and the AgriTech Programme

 

Wayne Martindale – Associate Professor, Enterprise & Food Insights and Sustainability, NCFM – Lincoln University

Wayne directs the Food Insights and Sustainability Service at the National Centre for Food Manufacturing at the University of Lincoln. FISS applies research across the food industry for some of our best known brands. Wayne has been working in sustainability since 1998, after eight years of doctoral research in biochemistry in the UK, Japan and USA. He started his sustainability practice with the BASIS/FACTS leadership team delivering certification programmes for UK agriculture and has held visiting scientist roles at CSIRO Australia and the OECD in Paris.

Wayne has brought over 20 years’ experience into leading the Food Insights and Sustainability Research Group at the National Centre for Food Manufacturing. The food innovation folio he leads delivers applied research with manufacturers and technology integrators.He specialises in food sustainability, FMCG, CSR, food manufacturing

Thomas Constant – CEO & Founder BeoBia

BeoBia stems from the Irish Gallic word for “food for life”. BeoBia aims to mirror this and have developed an insect growing pod for people’s homes which provide a sustainable and healthy source of protein while reusing house hold food waste even in the most urban of locations. The modular pods are made from 3D printers using recycled plant based plastics. Users can recycle their uneaten fruits and vegetables in their home and convert them into high quality insect protein.

Company founder Thomas Constant incorporated Beobia in 2019 to commercialise his final year university project. The project won the Loughborough Design School award for 'The project with the most commercial potential.’ They then successfully launched their first product on Kickstarter 2020. BeoBia are now looking to scale in the UK and Europe. 

Daniela Arias Rivera – COO and Co-Founder Sibo

Daniela is the COO & Co-Founder of Sibö. She is driven by science, innovation, health, and environmental sustainability. Advocate for latin american women in STEM and entrepreneurship. Sibö is the name of the primary deity in the Talamancan mythology of Costa Rica. He is the hero who taught people what foods are safe to eat, how to plant crops, and set down the rules of society regarding use the natural resources. “At Sibo our purpose is to find new efficient and clean raw materials to create healthy and sustainable solutions for the world” – they have found a passion for waste and other un-common materials such as insects. By creating biomaterials for the food industry we can provide solutions that go from food ingredients, alternative and sustainable proteins and snacks, to sustainable packaging biomaterials and even more solutions to come . Today Sibo is scaling to Europe and the UK with the help of international brand champions, consultants and partners.

Any questions you wish to raise please send to AgriTechEagleLabs agritecheaglelabs@barclays.com

 

A link to join this virtual event will be sent out closer to the event time

We are looking forward to seeing you.

For further information please contact

Wendy Hewitson                                        

Barclays UK  

agritecheaglelabs@barclays.com

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