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.