Abstracts

Bringing meat to the table: What does success mean for the first commercial cell based meat?

KC Carswell, PhD, Memphis Meats
Q&A Moderator: Frea Mehta, Bluu

 

Cell-based meat is poised for the next big step: commercialization.  This step will determine the course of the industry.  It requires parallel lifts across (at least) four major areas in order for it to be a success: scale, cost, regulation, and consumer acceptance.  All of these areas have implications for both individual companies and the industry as a whole, and they will determine our ability to enact the positive change we seek for food production and the planet.  Those first commercial moments will invite public scrutiny and questions on a global scale, and we need to be ready to tell the story of cell based meat with data and evidence of a safe, delicious product from an emerging industry that is economically viable and ready to grow.

 

VC Panel

Moderator: Nik Talreja, 18.ventures
Lisa Feria, Stray Dog Capital
Prince Khaled bin Alwaleed, KBW Ventures
Andrew Ive, Big Idea Ventures
Mariliis Holm, Sustainable Food Ventures

Cell culture media development approaches toward scalable cultured meat & seafood manufacturing

Aletta Schnitzler, PhD Merck KGaA, Darmstadt, Germany
Q&A Moderator: Frea Mehta

 

The global appetite for meat and seafood is ever increasing and the detrimental impacts are clear. From deforestation associated with beef production to ocean fisheries collapse, slowing these consequences will take a multi-pronged approach. Cultured meat adds another option to the arsenal against the negative environmental impacts and food security uncertainties associated with conventional animal products. Cost and sustainability are two overarching challenges for the cultured meat & seafood field to overcome if commercialized products are to near price parity with conventional products. A main area of attention is cell culture media raw materials and formulation improvements to make media less expensive, with a concerted effort to increase cell productivity and eliminate reliance on animal-derived supplements. Here we will discuss the interdependencies of the main process technology areas for the field, with a focus on cell culture media formulation approaches using the QM7 immortalized quail myoblasts as a case study. Yet even with significant reduction in cell culture media costs, modeling of a scale-up manufacturing process indicates further efficiencies will need to be driven by the other technology areas to realize commercially competitive products.

From Utopia to Reality: Ways to Make the Cultivated Meat Industry Work

Dr. Patricia  Bubner, Orbillion Bio, Inc.
Q&A Moderator: Frea Mehta

 

The traditional meat industry has been providing protein to humanity for generations but is becoming increasingly unsustainable. Although cultivated meat is a promising sustainable solution, it cannot yet compete in terms of scale and cost efficiency. Get answers on how we can make the cultivated meat industry economically viable, and address challenges and gaps in knowledge, such as the lack of peer-reviewed research and standardization, the unclear path to scale up, regulatory hurdles and product safety.

Introduction to Covington & Burling LLP

Jessica O’Connell
John Balzano, Partner
Bart Van Vooren
Ingrid Rechtin
Nigel Howard

The future of pet food is cultured meat!

Dr. Shannon Falconer, Because Animals

Advancing Cultured Foods through Digitalization & Lab Automation Software

Wendy Cheng, Benchling
Q&A Moderator: Alex Shirazi

The Future of Seafood in Asia Pacific

Dr Sandhya Sriram, Shiok Meats
Q&A Moderator: Alex Shirazi

 

60% of the world’s population lives in Asia-Pacific and there is a tremendous need of protein and food in this part of the world. This need is only growing more as the population surges. Hence, the need for sustainable and healthy food and protein sources is crucial. Seafood is a widely consumed protein in this part of the world. The innovation in the alternative protein sector for red and white meat is immense but the alternative seafood sector is vast and only recently disruption has started for plant-based and cell-based seafood. That is exactly what we are addressing at Shiok Meats, the first cell-based meat company in Singapore and South East Asia. At Shiok Meats, the world’s first cell-based crustacean meat company, our mission is to bring delicious, clean and healthy seafood and meats by harvesting from cells instead of animals. Shiok Meats will bring cell-based crustacean meats (shrimp, crab, lobster) to your table in the next couple of years. Our meats are animal-, health- and environment-friendly with the same taste, texture, more nutrients and no cruelty. “Shiok” in Sin

CMS20 Opening Party

Featuring DJ Just_Gyll

The History of Cellular Agriculture

Isha Datar, New Harvest
Paul Shapiro, Better Meat Co.
Neil Stephens, Brunel University London / Cultivate
Q&A Moderator: Alex Shirazi

Slaughter-free scalable production of beef cuts

Neta Lavon, Ph.D., Aleph Farms
Q&A Moderator: Frea Mehta, Bluu

 

The increasing consumer demand for meat and the limited resources available to answer it, force the food systems to seek for sustainable ways to produce meat products in scale, where and when they’re needed. At Aleph Farms through the process of identifying the composition and structure of whole beef cuts, we combine a nature-inspired design with technology to enable the scalable production of the meat products without the downsides. By understanding the precise functions and properties of ingredients, we are able to formulate the desired attributes of our products.  We use non genetically modified cells collected from cow without slaughter from which we establish cell banks that serve as an unlimited source for reproducible meat batches. Our Unique technology uses closed system to grow various cell types in 3D, under controlled conditions and brings the full sensorial experience of a whole beef cut.

Centralized vs Non Centralized Systems

Moderator: Kate Kruger, PhD, Helikon Consulting
Daan Luining, Meatable
Jordan Jones, Worcester Polytechnic Institute
Martina Miotto, CellulaREvolution Ltd
Q&A Moderator: Alex Shirazi, SVCMS

The Definition of Meat is Changing

Brian Spears, New Age Meats
Q&A Moderator: Frea Mehta, Bluu

Eating giant tortoise like Charles Darwin on the HMS Beagle (the secret is automation)

George Peppou, Vow
Soroush Pour, Vow
Q&A Moderator: Alex Shirazi, SVCMS

 

Yep, Charles Darwin was the OG foodie. Upon the HMS Beagle, Darwin tried many weird & wonderful meats, from giant tortoise to puma. Today, we’d never want to risk endangered species through over-adventurous palettes. But what if we could have our meat and eat it too?

 

That’s the promise of cultured meat, through which growing Galapagos turtle meat may be no harder than pork. But culturing a diverse array of meats is much harder than growing just one species. Hear about the software & hardware automation we use to wrangle this immense complexity.

Sensory & Textural Objectives for Cultured Meats & Alternative Proteins

Marc Johnson, Texture Technologies
Q&A Moderator: Alex Shirazi, SVCMS

Open Mic Session
Host: Anita Bröllochs

Live Meditation

Yvonne Wang, PhD & MBA, Wild Earth + MPower Wellness

Regulating Cultured Meat for Faith-based Communities

Rabbi Joel Kenigsberg, Magen Avot
Q&A: Miriam Guggenheim, Covington & Burling LLP

CMS20 Online: Space Track Presentation

Grace Douglas, NASA

The Future of Meat in a Multi-Planetary World

Moderator: Alex Shirazi, SVCMS
Shahreen Reza, Mission: Space Food
Ezinne Uzo-Okoro, NASA + Terraformers
Didier Toubia, Aleph Farms

Regulatory Review: Food Safety Culture in Cultured Meat Manufacturing

Luke Grocholl, Ph.D., Merck KGaA, Darmstadt, Germany
Q&A: Brian P. Sylvester, Covington & Burling LLP

Eating giant tortoise like Charles Darwin on the HMS Beagle (the secret is automation)

Elliot Swartz, The Good Food Institute
Q&A: Jessica O’Connell, Covington & Burling LLP

Collaboration to promote competition – how nonprofits are building a healthy regulatory landscape

Moderator: Dr. Bianca Le, Cell Ag Australia
Yadira Tejeda-Saldana, Cell Ag Canada
Sam Lawrence, Food Frontier
Neil Stephens, Brunel University London / Cultivate
Nathalie Rolland, Agriculture Cellulaire France

Orbital & Deep Space Cellular Agriculture
Yuki Hanyu, Integriculture
Q&A Moderator: Alex Shirazi, SVCMS

Closing and Cultured Meat Game Show

Hosts: Meera Zassenhaus, New Harvest
Alex Shirazi, SVCMS