Alternative Protein Industry To Unite For ‘Crystal Ball’ Summit To Talk About ‘Future Of The Protein Aisle’ At New Future Food-Tech Summit

4 Mins Read

Bringing together global food leaders and stakeholders, from ingredient suppliers to brands and investors, the upcoming Alternative Proteins Summit hosted by Future Food-Tech is set to “unpack the possibilities” of the industry. Set to take place virtually on June 22-23, conference producer Oliver Katz says the summit will deliver the “crucial conversations we need to have in order to scale” and reach mass adoption. 

The new Alternative Proteins Summit launched by Future Food-Tech and organised by Rethink Events will take place next month on June 22-23, connecting food industry leaders, startups and investors together to “map out the future of protein”. Over the course of two days, the event will “unpack the possibilities” of all three pillars of the industry – plant-based, cell-based and microbial fermentation. 

Entrepreneurs, ingredient suppliers and retailers are also set to join the summit, which aims to unify all players to create new approaches to scale novel climate-friendly proteins that will meet the needs of a planet of 10 billion people by 2050. This will mean tackling numerous key challenges, such as regulations for not-yet-commercialised products, and how to best communicate with consumers to reach mass adoption. 

“Within the three pillars [of alternative protein], there are so many really interesting and crucial conversations we need to have in order to scale,” Katz tells Green Queen Media

Food techs like Atlast Food Co. are now developing whole cut alternative proteins. (Image: Atlast Food Co.)

“Unified communication when talking about alternative proteins. It is important to discuss how companies are positioning these to ensure people feel comfortable and ensure success. Is it vegan, is it plant-based? How are we talking about the production processes and fundamentally teaching consumers about the benefits of new methods like precision fermentation or cell culturing?” 

Another big topic is the development of whole cut alternatives, such as Meati Foods’ fermentation mushroom steaks or Atlast’s mycelium bacon

“This is an area with few options currently available. In the traditional meat market, whole cut products make up a large percentage of all food purchased in that category. How technology is being used to biomimic animal products like steaks, chicken breasts and fish fillets presents a huge opportunity,” said Katz. 

To hone in on the topic, the summit will host a dedicated session to explore the food tech players within the space. Future Food-Tech is also presenting an “Innovation Challenge” launched by legacy meatless meat maker Quorn Foods plant ingredients provider Roquette to invite entrepreneurs and innovators to pitch their whole cut alternative solutions. 

Foodservice and culinary innovation will be a key theme discussed in the Alternative Proteins Summit. (Image: Impossible Foods)

“Culinary innovation is another really interesting area lots of companies are focusing on,” Katz continued, from how brands are “supporting their food service and retail partners to teach them how to cook and create amazing dishes with plant-based options” to how they are “creat[ing] new sensory experiences that intrigue consumers.” 

Other core themes to take centre stage during the summit include discussions on diversifying plant-based ingredients, the rising buy-in from mainstream retailers and CPG giants, questions about food safety and unlocking the huge potential innovation, market opportunity in dairy alternatives and how alternative proteins fit into ESG investment. 

Aside from panel discussions, there will be “Ask Me Anything” sessions, one-to-one networking opportunities, fireside chats – including one between Impossible Foods founder Pat Brown and American musician and investor Questlove – and interactive workshops featuring governmental organisations like the Singapore Economic Development Board, NASA and the Canadian Space Agency.

Ryan Pandya, co-founder of precision fermentation dairy startup Perfect Day, will be one of the featured speakers at the event. (Image: Perfect Day)

Joining the impressive line-up of virtual appearances will be animal-free dairy maker Perfect Day co-founder and CEO Ryan Pandya, Takoua Debeche who leads innovation at Danone, Bel Group’s plant-based acceleration manager Caroline Sorlin, UBS’ director of sustainable investing Karianne Bail-Lancee, among many others. 

Bringing this star-studded list of speakers together was no easy feat, said Katz, who says it’s all down to the Future Food-Tech team’s passion for “delivering exceptional events and connecting people to create a more sustainable and nutritious food system.” 

Concluding the two-day summit will be what Katz described as a “crystal ball session” consisting of a debate-style panel with “some really high-profile leaders.”

“It’s around what our protein aisle will look like in 10 years’ time,” explains Katz. 

Future Food-Tech Alternative Proteins Summit will take place June 22-23, 2021 (10am US Eastern Time / 7am US Pacific Time / 3pm GMT Time / 10pm SGT Time). Tickets available for US$495 – Save 10% with exclusive code GQ10. Register to join the event here

Lead image courtesy of Meati Foods.


  • Sally Ho

    Sally Ho is Green Queen's former resident writer and lead reporter. Passionate about the environment, social issues and health, she is always looking into the latest climate stories in Hong Kong and beyond. A long-time vegan, she also hopes to promote healthy and plant-based lifestyle choices in Asia. Sally has a background in Politics and International Relations from her studies at the London School of Economics and Political Science.

You might also like