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Alternative Dairy and Meat - From Precision Fermentation to Cellular Agriculture

Alternative Dairy and Meat - From Precision Fermentation to Cellular Agriculture

Alternative proteins are becoming more prevalent in the grocery aisle as food startups and companies continue to develop new products for the market. Nascent food production technologies used to produce alternative proteins, such as precision fermentation and cellular agriculture, are also gaining traction with startup companies achieving key regulatory milestones. This webinar will be reviewing the current landscape and state-of-the-art regarding alternative proteins and their current applications in dairy, bakery, and deli.

Recording and Slide Deck only available for download for IDDBA members.
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