Food Tech in Focus: Sustainable Sourcing for Colors, Flavors, and Sweeteners; and plotting a future for dairy… without cows

Our opening ‘biosynthesis’ panel will explore where it makes sense to extract flavors, colors, sweeteners and bioactives from plants and where it might be more efficient - and sustainable – to use microbial fermentation, new cell-free approaches, or plant cell culture.

Our second panel – ‘Dairy 2.0’ - will explore developments in plant-based dairy and delve into the next generation of ‘animal-free dairy products.