From BioTech into FoodTech and Beyond

There is a consensus among experts that one of the biggest challenges in the food industry today is finding alternative food sources and technologies with emphasis on proteins to feed the increasing world population, in light of the climate crisis.

All of the above provide us with the following brief for next generation alternative proteins:

- in the case of a food, it must be tasty at least as the original bite. Tasty means the overall experience: appearance, taste, texture and flavor

- safe

- high quality & high nutritional value

- sustainable

- reaching price parity compared with traditional foods

There are several promising proteins sources that are being intensively developed nowadays:

- plant based

- micro-algae, yeasts, bacteria and more – fermentation based

- functional proteins via precise fermentation

- Insects

- Tissue cultured based, also called clean meat or cultivated meat

During the presentation key issues will be discussed