2024 Agenda
Networking Breakfast
At The Future of Protein Production Chicago networking breakfast, you will begin your day with a warm and friendly atmosphere as industry leaders, entrepreneurs, and professionals come together to...
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Welcoming Address
Join us for the Welcoming Address as we explore what you will learn at The Future of Protein Production Chicago. Peter Mortimer, Event Manager, will extend a warm welcome to participants, speakers...
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Reimagining Economic Development with Alternative Proteins
Governments can play a crucial role in propelling alternative protein forward. Funding R&D is essential: early-stage innovations need support to reach maturity, so public grants bridge the gap between
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Sustainable Synergies: Lessons from Electric Vehicles for the Alternative Protein Sector
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Navigating the alt-protein maze: From R&D to retail reality
The journey from lab to mainstream adoption is treacherous, riddled with intricate challenges. This presentation will unveil the secrets to navigating this complex landscape, transforming promising...
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Panel Discussion: Alternative proteins: Triumphant march or precarious balancing act? Unveiling the 'elephants in the room'
The 'elephants in the room' for alternative proteins include but are not limited to scalability issues, environmental impact assessments, regulatory frameworks, addressing consumer skepticism...
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Karyn Knox
Karyn Knox serves as the Chief Development and Partnerships Officer for the Educated Choices Program (ECP), an international academic non-profit organization focused on providing free science-based education surrounding the impact of food choices and our current food system on human and planetary health. As CDPO, she has spoken at numerous conferences about education's critical role in food-related behavioral change, including the 15th International Conference for Climate Change in Vancouver, the Massachusetts Council on Aging Conference in Boston, and Plant Based World Expo NA in NYC. Karyn is committed to helping people create a healthier life and planet and is dedicated to empowering individuals to be the change they want to see in the world. She firmly believes that when people are given the proper information and opportunity to make positive changes for themselves and the world around them, they will rise to the occasion! Karyn holds degrees in Non-Profit Management and Wildlife Conservation and has years of experience working within the non-profit sector. She brings with her a unique perspective on education's role in behavioral change and how the younger generation thinks about and accepts the concepts surrounding alternative proteins, plant-forward dietary choices and their widespread impact
Educated Choices Program
Navigating FDA’s pre-market food ingredient evaluation programs: An introduction to food additives, and GRAS ingredients
This presentation will highlight how to navigate the agency's pre-market food ingredient evaluation programs, including the generally recognized as safe (GRAS) Notification Program, and the food...
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Panel Discussion: Startups in Action: Life in the Trenches
In our dynamic panel discussion, "Startups in Action: Life in the Trenches," we bring together a select group of 3-4 early-stage founders who are at the forefront of the plant-based realm...
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Adam Yee
Adam Yee is the CTO of Sobo Foods, a new plant-based ethnic food startup. Adam has created a variety of different products and projects such as cofounding Better Meat Co, being an early employee at Motif Foodworks and podcast producer of My Food Job Rocks.
Sobo Foods
The regulatory conversation: Practical insights for success
The booming world of alternative proteins presents exciting opportunities, but regulatory hurdles can trip up even the most innovative players. Join us for a strategic deep-dive into the...
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Innovation, Regulation & Reform: The UK’s Approach to Novel Foods
The explosive growth of alternative proteins demands clear and consistent regulations. Join us for an in-depth exploration of the global regulatory landscape in 2024. Understand the current state...
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Start-up Symposium
Hear from three innovative young companies making their mark in the food-tech space. This session will showcase lightning pitches from each company, with each pitch lasting five minutes...
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Panel Discussion: Safeguarding alt protein safety – tailored regulations for the future
The burgeoning alternative protein space promises a revolution in food production, but alongside innovation comes the crucial responsibility of ensuring consumer safety. Join us for a dynamic panel...
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Brian P. Sylvester
Brian P. Sylvester is a Partner at international law firm Perkins Coie, resident in the firm’s Washington DC Office. He is a leading authority on food tech regulation, and serves as a trusted advisor to global brands, startups, life science companies, investors, and trade associations. Brian’s regulatory practice spans FDA and USDA regulatory strategy and compliance from “farm to fork” and includes new product development, labeling and advertising and crisis management, corporate transactions and litigation. In the area of food and beverage, Brian has extensive experience developing regulatory strategies to commercialize a range of food tech innovations, including transgenic crops and alternative proteins like cultivated meat and fermentation-derived food ingredients. He draws on his tenure as a former regulator at USDA to counsel clients on strategic considerations around engagement with and advocacy before USDA and FDA on numerous complex issues, including those of first impression. Brian is a prolific author and frequent speaker at industry-leading events in the United States, the European Union, China, Israel, and other parts of the world, and is regularly called upon to offer insights on trending legal issues by preeminent industry and global publications.
Perkins Coie LLP
Choosing a Name: Branding considerations for protein alternatives, including plant-based and cultivated meat products
Branding considerations are critical when labeling plant-based meat and dairy products. Legislation and litigation have emerged in the US and the EU around use of terms such as meat and milk for...
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Startup Symposium
Hear from three innovative young companies making their mark in the food-tech space. This session will showcase lightning pitches from each company, with each pitch lasting five minutes...
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Launching a new ingredient into retail and food-service: How education is key to marketing and end-user adoption
Mycelium is a totally new ingredient/food source that needs to be introduced to the industry and consumers; it has hurdles and opportunities that are interesting to talk about
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Nudging consumers to embrace alternatives at scale
This session invites participants to explore the insights gained from Plantega's endeavors, the influence of its approach on consumer behavior, and the lessons learned in positioning alternative prote
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Key IP considerations for alternative protein startups
Are you a startup in the booming alternative protein space? This session will equip you with the crucial knowledge to navigate the intellectual property (IP) landscape...
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Panel Discussion: From restaurant plates to supermarket shelves – breakout strategies and best practices to bring alternative protein products to market in 2024 and beyond
The sizzle of alternative proteins on restaurant menus is undeniable, but how do you translate that buzz into supermarket dominance? Join our dynamic panel as they dissect winning strategies and...
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Janet Helm
Janet Helm is a registered dietitian nutritionist and culinary professional who has built a career in nutrition communications and food marketing. For more than 20 years, Janet was the chief food and nutrition strategist for Weber Shandwick, a global public relations agency. She also tracked trends as a global food analyst for Mintel, a global market research firm in Chicago. Most recently she left to start her own consultancy, Food at the Helm where she helps clients intersect with food culture, tell their food and nutrition story, and deploy influencers. Janet is a sought-after speaker on food trends at national conferences and has discussed the latest nutrition topics in the media, including segments on Good Morning America, Today and CNN. She is a former media spokesperson for the Academy of Nutrition and Dietetics and a recipient of the Academy’s Media Excellence Award. She also frequently writes about food trends for various publications including U. S. News & World Report and Forbes, where she is a regular contributor.
Food at the Helm
Revolutionizing plant-based meat production for price parity and quality at scale
Why do plant-based meats often lag behind animal products in affordability and taste? What are the critical hurdles hindering true mainstream acceptance? Join Christie Lagally, CEO of Rebellyous...
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Startup Symposium
Hear from three innovative young companies making their mark in the food-tech space. This session will showcase lightning pitches from each company, with each pitch lasting five minutes...
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Hyperspeed evolution: Unlocking biology for the alternative protein future
Jonathan will discuss Triplebar's revolutionary technology poised to turbocharge the alternative protein sector: the Hyper-Throughput System. Imagine crafting novel protein sources and optimizing...
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Extrusion revolution: Crafting the perfect bite for novel foods
John will discuss the secrets to optimizing the extrusion process for crafting delicious, nutritious novel foods. Traditional extrusion methods aren't enough for novel foods, so you will discover...
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Panel Discussion: Bridging meat science and innovation in alternative proteins, with a focus on hybrid and cultivated products
Join this dynamic panel as they explore the intersection of meat science and innovation, unlocking the potential of hybrid and cultivated protein products. They will dive into the science behind...
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Udi Lazimy
Udi Lazimy works with companies around the world to build and transform supply chain and sustainability strategies, from farm to product. He has over 20 years experience leading sustainable food system policy, sourcing and innovation at companies and organizations like Eat Just, Beyond Meat, Upcycled Foods Inc, The Good Food Institute and Organic Farming Research Foundation. Most recently, Udi led both the sourcing and sustainability programs for Eat Just, makers of world-famous Just Egg and Good Meat brands. More can be found at https://udilazimy.com
Lazimy Regenerative Impact Partners
The History and Future of Chicago Protein Production
The presentation highlights Chicago’s narrative arc from the former meatpacking capital of the world to a leader in sustainable protein production and the companies driving this transformation...
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Seamless Integration: Hamilton's Innovative Solutions for Cultivated Food Processes
Hamilton Company produces advanced in-line sensors for a variety of biotech applications. The innovative and intelligent sensors are the first that do not require an external transmitter, making...
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Streamlining the path to scalable alternative protein production with AI-enhanced R&D
In the race to offer alternative protein-based products, overcoming the 'valley of death' is one of the biggest challenges with 90% of SynBio technologies failing to scale. This is because R&D is...
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SynBio unveiled: Spotlight on current solutions for an end-to-end horizontal platform
Mervyn will dive into the world of Synthetic Biology (SynBio), focusing on unveiling the current solutions within an end-to-end horizontal platform. Tailored for scientists, researchers, and...
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Startup Symposium
Hear from three innovative young companies making their mark in the food-tech space. This session will showcase lightning pitches from each company, with each pitch lasting five minutes...
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Panel Discussion: Price challenges in alternative proteins and industry initiatives to address the cost impediment in food and beverage products
Join this panel discussion as we dissect the price challenges and explore industry initiatives breaking down cost barriers in food and beverage products. Today’s global economic and inflationary...
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Nick Bradley
Nick is the Editor of Protein Production Technology International, the international digital resource for the alt proteins industry. The alternative protein industry is dynamic, with ever-advancing technologies, decreasing cost curves, changing regulations and increasing consumer adoption, which should lead to substantial gains in market share for alternative protein over the coming decade. This magazine follows these trends, with a quarterly format designed to showcase the many developments in plant-based, fermentation-derived, cellular agriculture and other novel food technologies. Covering the entire value chain from source materials through raw material optimization to process optimization, this interactive industry resource investigates the design and engineering of innovations to help companies scale-up and capitalize on this still nascent meat substitute marketplace.
Protein Production Technology International
Harmony on the horizon: Bridging the gap through industry collaboration in alternative proteins
While innovation thrives within companies, industry-wide collaboration is crucial for broader success. Through this presentation, attendees will learn how the fostering of partnerships between...
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Exploring the prospects of science and technology in taste improvement of the plant-based protein segment
Alternative proteins and particularly plant-based proteins are becoming more and more important in the face of future challenges, resulting from continuous population growth, the imbalance between...
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Collaboration and partnership as the path to impact
Join Hamid for an insightful session exploring the transformative potential of collaboration and partnership as a path to impact. Designed for professionals, entrepreneurs, and industry enthusiasts...
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Startup Symposium
Hear from three innovative young companies making their mark in the food-tech space. This session will showcase lightning pitches from each company, with each pitch lasting five minutes...
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Panel Discussion: Horizontal collaboration that could supercharge progress by breaking down silos
Isolated efforts hinder the full potential of alt-proteins, creating bottlenecks and slowing down advancement. Traditional, vertical industry structures impede knowledge sharing, resource...
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Julieta Cardenas
Julieta is a journalist working on the future for food, animals and the environment. She has experience writing for Vox, hosting a video podcast, Tomorrow's Plate for UnchainedTV, and now is at Sentient Media. A graduate of the NYU Animal Studies MA program, her thesis was on collaboration in cellular agriculture.
Sentient Media
Deep dive on non-traditional funding resources for the sector
Forget the limited VC landscape – discover diverse pathways to finance your innovative solutions and fuel innovation, accelerate commercialization, and widen access to delicious, sustainable...
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Manufacturing flexibility in plant-based protein with No Meat Factory
Quality and flavor never go out of style when it comes to proteins, but how customers prefer to get high-quality, high-flavor protein can change rapidly – from grounds to whole-cuts and everything...
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Commercialization roadmap: Critical considerations for manufacturing at commercial scale
This presentation will dive into the critical strategies for effectively de-risking technology to align with market demands in terms of quality, quantity, and cost metrics. By attending this...
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Panel Discussion: State of the industry – investment landscape in 2024
While the alternative protein sector boasts significant potential and exciting developments, there are also some critical challenges that remain largely undiscussed. This panel will confront and...
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Alex Shirazi
Alex Shirazi is an author, product designer and startup advisor with a background in retail analytics, brand marketing, and user experience design. Alex is the co-founder of Balletic Foods, a fermentation-based alternative protein startup in California. Alex co-organizes the Cultured Meat Symposium and hosts the Cultured Meat and Future Food Show - a podcast dedicated to spreading the word about cellular agriculture technology. Alex studied brand design at the University of Illinois at Urbana-Champaign.
Balletic Foods
FPP Happy Hour "Meat"-Up at Marz Brewing in Partnership with Clever Carnivore
Join us at the conclusion of Day 2 of the Future of Protein Production Chicago to continue the conversation at Marz Brewing. Marz offers a selection of 24 draft libations...
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The Future of Protein Production Chicago
The Meeting Place for Sustainable Protein Production in the Americas
April 29th & 30th 2025
