Novel Protein Sources
The alternative protein landscape has matured beyond the first-generation burger, with precision fermentation companies (Perfect Day whey, Remilk and Formo casein, The EVERY Company egg proteins) achieving cost parity in select applications and cultivated meat receiving FDA and USDA clearance for Upside Foods, GOOD Meat and Mission Barns. The track will dissect scale-up economics, regulatory pathways through FDA pre-market consultation and EU novel foods (EFSA), bioreactor design for adherent vs suspension cell lines, and serum-free media cost reduction. Plant-based 2.0 reformulations targeting clean-label, mycoprotein platforms (Quorn, Nature's Fynd, Enough), microalgae and insect protein (Aspire, Ynsect) will receive dedicated sessions.
- Cultivated meat: bioreactor scale-up, serum-free media, FDA/USDA pathway
- Precision fermentation: Perfect Day, Remilk, Formo dairy and egg proteins
- Plant-based 2.0: clean-label reformulation and texture engineering
- Mycoprotein platforms: Quorn, Nature's Fynd Fy, Enough ABUNDA
- Microalgae (Chlorella, Spirulina) and single-cell protein systems
- Edible insects: Aspire cricket, Ynsect mealworm — EU novel food approvals
- Techno-economic analysis and life-cycle assessment of alt-proteins
Explore the full GSFS 2027 program
- 01Food Safety & Microbiology
- 03Functional Foods & Nutraceuticals
- 04Food Packaging & Shelf Life
- 05Sensory Science & Consumer Research
- 06Food Engineering & Processing
- 07Nutrition & Public Health
- 08Sustainable Food Systems
- 09Food Informatics & AI
- 10Cultivated Meat & Cellular Agriculture
- 11Precision Fermentation
- 12Allergen Management
- 13Food Fraud & Authenticity
- 14Plant-Based Nutrition
- 15Ultra-Processed Foods
- 16Climate-Smart Agriculture
- 17Food Allergies & Intolerances
- 18Postharvest & Cold Chain
- 19Dairy Innovation
- 20Beverage Science
- 21Bakery & Confectionery
- 22Meat & Poultry Science
- 23Aquaculture
- 24Insect Proteins
- 25Algae & Marine Foods
- 26Probiotics & Postbiotics
- 27Dietary Fiber
- 28Culinary Science
- 29Food Education
- 30Food Service Innovation
- 31Indigenous & Heritage Foods
- 32Spices & Bioactives
- 33Food Waste Reduction
- 34Pet Food Science
- 35Personalised Nutrition