Beyond Plants: Using Fermentation, Fungi, Algae, and Bacteria to Create Novel Proteins and

Organisms from beyond the plant kingdom are emerging as new sources of proteins and ingredients. Recombinant protein technology can enhance the sensory experience of modern plant-based foods. Discover the potential of these fermentation-based technologies to create novel flavors and other raw materials, improve sustainability, and drive manufacturing efficiencies.

Jeff Bercovici, Los Angeles Times (moderator)
Michele Fite, Chief Commercial Officer, Motif FoodWorks
Thomas Jonas, CEO and Co-founder, Sustainable Bioproducts
Mark Matlock, Sr. Vice President Food Research, Archer Daniels Midland Company
Anja Schwenzfeier, Business Development Manager, Novozymes

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The Good Food Institute is a global nonprofit building a sustainable, healthy, and just food system. Our scientists, entrepreneurs, lawyers, business analysts, and policy experts are harnessing the power of food innovation and markets to accelerate the transition of the world’s food system to plant-based and cultivated meat, eggs, and dairy.
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