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Transforming our food system with cultured meat: developments & perspective

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Cultured proteins have the potential to transform our food system as we know it. We will explore how far leading experts are in the process.

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Alternative proteins can enhance food security – a topic that’s more relevant than ever in the light of COVID-19. Cultured products, which are animal products produced from cellular cultures rather than directly from animals, aim to resemble conventional meat, eggs, and dairy in terms of taste and structure, while offering significant benefits for human health, the environment, and animal welfare. This webinar will shine a light on the scientific progress that has been achieved over the past, the role of plant-based/cell-based hybrid products as an initial means of introduction to the public, and the responsibility of governments in regulation and funding of cultured products.

Our experts:

Hélène Miller, Head of European Affairs at Aleph Farms

Helene Miller is the Head of European Affairs at Aleph Farms, a pioneer in the field of cultured meat, who is working passionately to grow delicious, real beef steaks from the cells of cows. Aleph Farms’ thin-cut steaks mirror the same taste, texture, and nutritional quality as conventional steaks, and are safely grown without any harm to animals and with far less impact on the environment. Prior to Aleph Farms, Miller worked as a French lawyer and a consultant for about 10 years for major law firms in the regulatory Life Sciences (Dentons, Norton Rose, DLA Piper). Her area of expertise covers notable European regulation, marketing authorisations, market access, labeling, and the advertising of regulated products.

Prof Mark Post. CSO of Mosa Meat

Mark Post is a Dutch medical doctor who is Professor of Vascular Physiology at Maastricht University and was previously Professor of Angiogenesis in Tissue Engineering at the Eindhoven University of Technology. On 5 August 2013, he was the first in the world to present a proof of concept for cultured meat. Post first got involved in a Dutch government-funded programme investigating clean meat in 2006, when he was a part-time Professor of Tissue Engineering at the Eindhoven University of Technology. Motivated by the potentially high social impact, Post continued research even after the funding had ended in 2010. In 2013 he presented the world’s first hamburger cultured from bovine muscle stem cells.

David Brandes, Managing Director at Peace of Meat

David Brandes’s passion evolves around doing well by doing good – for the planet, for animals, and for innovation. He focuses on generating business opportunities while reducing the human destruction of our planet, starting with the highest impact opportunity – our food system. Brandes is a former Engagement Manager at McKinsey & Company and ex-CCO of Migros Online. Today, he is dedicated to establishing Peace Of Meat as Europe's leading B2B supplier for tasty and textured cultured fats – a sustainable sensation that carnivores crave!

The webinar will be facilitated by Nathalie Rolland, Head of the Cellular Agriculture Project at ProVeg International.

Our experts will also be speaking at the New Food Conference, Europe's biggest conference on alternative protein solutions that is bringing together leading food industry stakeholders to transform our food system. Get your tickets now!

You will be able to ask questions via the Q&A in Zoom. If you already have questions that you would like answered during the webinar, please reach out via email to kathleen.gerstenberg@proveg.com.

To stay informed on updates about the New Food Conference and the latest developments in the alternative protein sector, sign up to the ProVeg B2B newsletter.

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