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2021 Good Food Conference - Online

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Dror Balshine

Founder & President, Sol Cuisine

Mark Warner

Founder, Warner Advisors LLC

Joe Ertman

President, Real Vision Foods

XL Lin

Founder, President & CEO, Esco Aster

Nicole Johnson-Hoffman

Managing Director, Further Processed Foods, OSI Europe

Vanessa Benjamin

New Harvest Fellow, New Harvest

James Petrie

Chief Executive Officer, Nourish Ingredients

Matt McGuffey, Ph.D.

Product Manager, Givaudan

Adam Janczuk, Ph.D.

Vice President, Global R&D, Int'l Flavors & Fragrances/DuPont

Tony Moses

Director, Product Innovation, CRB

Ryan Rakestraw

Director, Temasek US (Asia Sustainable Food Platform)

Friederike Grosse-Holz

Director, Blue Horizon

Deepti Kulkarni

Partner, Sidley Austin LLP

Christina Aguila

University Innovation Specialist, The Good Food Institute

Arjun Iyer

Academic Community Coordinator, The Good Food Institute

Amy Huang

University Innovation Manager, The Good Food Institute

Nick Johnson

President, Davis Alt Protein Project

Aditya Vaze

Co-Founder, Wageningen Alt Protein Project

Lisa Franke

Research Assistant, Berlin Alt Protein Project

Varsha Rao

Biomedical Researcher and Past-President, Boulder Alt Protein Project

Mila Dijsalov

Co-Founder, Biosense Alt Protein Project

Sophia Retchin

Co-Founder, Chapel Hill Alt Protein Project

Michael Byun

Organizer, Stanford Alt Protein Project

Cathy Walsh, Ph.D.

Senior Scientist, Mote Marine Laboratory & Aquarium

Kevan Main, Ph.D.

Assoc. VP, Directorate of Fisheries and Aquaculture, Mote Marine Laboratory & Aquarium

Ana Paula Dionisio, Ph.D.

Deputy Head, Research and Development, EMBRAPA

Ernst Van Orsouw

CEO, Roslin Technologies

Jack Reid

Co-Founder & CEO, Unicorn Biotechnologies

Chenfeng Lu

Food Biotech Innovator & Entrepreneur, Fybraworks Foods

Shiva Susarla

CEO, Mycovation

Ajay Tharakan, Ph.D.

Senior Bioprocessing Engineer, CellulaRevolution

Ronny Reinberg-Moran

Co-Founder & CEO, Alfred's Food Tech

Alice Wistar

Chief of Staff, Black Sheep Foods

Steve George, Ph.D.

CEO & Co-Founder, Terra Bio

Mihir Pershad

CEO, Umami Meats

Christophe Chantre

Co-Founder & CEO, Boston Meats

Paul Bartels

Inventor & Founder, Mogale Meat Co.

Anne Palermo

CEO and Co-Founder, Aqua Cultured Foods

Steven Cornet, Ph.D.

Project Manager, Protein Technology, NIZO

Ben Gray, Ph.D.

Senior Technology Research Manager, Benson Hill

Kushal Chandak

Vice President, Research and Development, PURIS Holdings

Christopher Gregson, Ph.D.

Food Materials Scientist (& GFI grantee), Paragon Pure

Lana Zivanovic, Ph.D.

Chief Scientific Officer, InnovoPro

Miek Schlangen, MSc

PhD candidate, Food Process Engineering, Wageningen University

Inja Radman, Ph.D.

Scientific Officer & Co-Founder, New Culture Food

Kris Tyner, Ph.D.

Senior Director, Bioprocessing. Culture Biosciences

Matt Gibson

CEO & Co-Founder, New Culture Food

Jeroen Hugenholtz, Ph.D.

Business Development Manager & Group Leader Microbial Cell Factories, Wageningen University,

James Gardner, Ph.D.

Program Manager, ABPDU, LBL

Andre Menezes

Co-Founder and CEO, Next Gen Foods

Nicole Atchison

CEO, PURIS Holdings

Matt Spence

Managing Director, Guggenheim Partners

Emilie Fitch

Chief Growth Officer, Nowadays

David Kay

Director of Communications, UPSIDE Foods

Aylon Steinhart

Founder & CEO, Eclipse Foods

Kristin Bresnahan

General Counsel & Chief People Officer, Nobell Foods

Curt Albright

Managing Member, Clear Current Capital

Maureen (Mo) McCusker, Ph.D.

Chief Operations Officer, Blackhawke Behavior Science

Preston Zhang

Executive Director, Corporate Development, Pinduoduo

Jim Thorne

President, Nourish Ventures (Griffith Foods)

Bruno Franco

Partner, Enfini Ventures

Michal Klar

Founder and CEO, Future Food Now Ventures

Anthony Chow

Co-Founder, Agronomics Limited

Mark Langley

Managing Partner, Unovis Asset Management

Simeon Bridgewater

Investment Manager, Children's Investment Fund Foundation

Devon Bonney

Analyst, Food & Beverage Sector Lead, Sustainability Accounting Standards Board

Susanne Weigel, Ph.D.

Investment Manager, Alternative Proteins, Nutreco NuFrontiers

Paul Burridge, Ph.D.

Assistant Professor, Northwestern University

Marie Gibbons

Research Scientist, Vow

Steven Rees, Ph.D.

Co-Founder & CEO, Defined Bioscience

Birgit Dekkers

Co-Founder, Rival Foods

Mario Martinez, Ph.D.

Assistant Professor, Department of Food Science, Aarhus University

Girish Ganjyal, Ph.D.

Interim Director and Associate Professor, School of Food Science, Washington State University

Theresa Rothenbücher, Ph.D.

Co-Founder and Chief Scientific Officer, Revo Foods

Shannon Hood-Niefer, Ph.D., MBA

Vice President, Innovation and Technology, Saskatchewan Food Industry Development Centre

Ciara McDonnell, Ph.D.

Research Scientist, CSIRO

Valerie Pietsch, Dr.-Ing.

Research Associate, Department of Food and Human Nutritional Sciences, ThermoFisher

Dan Altshuler Malek

Managing Partner, Univos Ventures

Reine-Marie Guillermic, Ph.D.

Research Associate, Department of Food and Human Nutritional Sciences, University of Manitoba

Michal Halpert

Academy Engagement, The Good Food Institute

David Benzaquen

Co-founder, Moonshot Collective

Zak Weston

Foodservice and Supply Chain Manager, The Good Food Institute

Ryan Simon

Senior Director, Safety & Regulatory, Intertek

Caroline Bushnell

Vice President of Corporate Engagement, The Good Food Institute

Ezra Klein

Journalist, The New York Times

Melissa Facchina

General Partner & Co-Founder, Siddhi Ops & Siddhi Capital

Nicole Negowetti

Senior Director of Policy, Plant Based Foods Association

Shoshana Weissman

Senior Manager of Digital Media and Policy Fellow, R Street Institute

Elena Walden

Policy Manager, The Good Food Institute Europe

Laura Braden

Lead Regulatory Counsel, The Good Food Institute

Kai Yi Carrie Chan

Co-Founder and CEO, Avant Meats

Jason Scorse

Associate Professor of Environmental Policy, Middlebury Institute of International Studies

Danielle Wiener-Bronner

Writer, CNN Business

Dilek Uzunalioglu, Ph.D.

Head of Food Applications, Motif Foodworks

Elaine Watson

Editor, FoodNavigator-USA

Tyler Huggins

CEO and Co-Founder, Meati Foods

David Ziskind

Director of Engineering, Black & Veatch

Maurice "Mo" York

Chief Supply Chain Officer, Gathered Foods

Teng Yong Low

Branch Head, Risk Assessment & Comms Dept, Singapore Food Agency’s National Centre for Food Science

Johnny Ream

Partner, Stray Dog Capital

Jessica Almy

Vice President of Policy, The Good Food Institute

Julie Gil N. Martin

Co-Founder, Wageningen Alt Protein Project

Reza Ovissipour, Ph.D.

Assistant Professor in Food Safety and Cellular Agriculture, Virginia Tech

Brian Cooley

Editor at Large, CNET

Jeremy Chignell, Ph.D.

Senior Fermentation Specialist, The Good Food Institute

Priera Panescu, Ph.D.

Senior Scientist & Plant-Based Specialist, The Good Food Institute

David Welch, Ph.D.

Chief Scientific Officer & Co-Founder, Synthesis Capital

Jed Lynch

Head of Americas, Sustainable & Impact Banking, Barclays Investment Banking

Juan Gabriel Aguiriano Nalda

Group Head Sustainability and Technology Ventures, Global, Kerry Group

Pallevi Srivastva, Ph.D.

Head of Media & Process Development, Wildtype

David Block, Ph.D.

Professor, Department of Viticulture and Enology and Department of Chemical Engineering, UC Davis

Ryan Dowdy

Science and Technology Analysis Manager, The Good Food Institute

Rajesh Krishnamurthy

Chief Business Officer, Laurus Bio

Jordan Bar Am

Partner, McKinsey

Elizabeth Gutschenritter

Managing Director, Alternative Protein, Cargill

Eugene Klerk

Managing Director, Credit Suisse

Amelia Lucas

Reporter, CNBC

Katherine Helena Oliveira de Matos, Ph.D.

Director of Science and Technology, The Good Food Institute Brazil

Alexandre Cabral

Policy Advisor, The Good Food Institute

Gustavo Guadagnini

Managing Director, The Good Food Institute Brazil

Guilherme Vilela

Corporate Engagement Manager, The Good Food Institute Brazil

Chris Bryant

Honorary Research Associate, University of Bath

Alex Holst

Policy Manager, The Good Food Institute Europe

Richard Parr, MBE

Managing Director, The Good Food Institute Europe

Amir Zaidman

VP Business Development, The Kitchen Hub

Nir Goldstein

Managing Director, The Good Food Institute Israel

Aviv Oren

Director of Business Engagement and Innovation, The Good Food Institute Israel

Varun Deshpande

Managing Director, The Good Food Institute India

Alex Ward

Chief Operating Officer, TiNDLE (Next Gen Foods)

Monila Kothari

APAC President, Taste & Wellbeing, Givaudan

Audrey Tan

Science and Environment Correspondent, The Straits Times

Magi Richani

Founder and CEO, Nobell Foods

Mark Post

Chief Scientific Officer, Mosa Meat

Emiko Terazono

Online commodities editor, Financial Times

Avery Cohn

Program Director, Food and Agriculture, ClimateWorks Foundation

Sarah Gibbens

Staff Writer, National Geographic Society

Elliot Swartz, Ph.D.

Lead Scientist, Cultivated Meat, The Good Food Institute

David Kaplan, Ph.D.

Professor, Tufts University

Julian Rosenberg, Ph.D.

Associate Director, Center for Biopharmaceutical Education and Training

Galina Hale, Ph.D.

Professor of Economics, University of California, Santa Cruz

William Chen, Ph.D.

Michael Fam Chair Professor and Director of Food Science and Technology Program, NTU Singapore

Justin Kolbeck

Co-Founder & CEO, WildType

Jen Lamy

Senior Sustainable Seafood Initiative Manager, The Good Food Institute

Fengru Lin

Co-Founder and CEO, TurtleTree

Christie Lagally

Founder and CEO, Rebellyous

Doug Friedman, Ph.D.


Jette Young, Ph.D.

Assoc. Professor, Science Team Leader, Dept. of Food Science, Aarhus University

Denise Ott, Dr.rer.nat.

Head of Sustainability, EU SMART PROTEIN Project

Liz Specht, Ph.D.

Vice President of Science & Technology, The Good Food Institute

Jeff Crumpton

Senior Manager of Retail Reporting, SPINS

Vikas Garg

Founder and CEO, abillion

Austin Clowes

Scientific Research Funding Coordinator, The Good Food Institute

Audrey Gyr

Startup Innovation Specialist, The Good Food Institute

Yeshi Liang

SciTech Specialist, GFIC

Minqi Wang

SciTech Consultant, GFIC

Wilfred Feng

Senior Counsel, Dentons

Doris Lee

General Manager, GFIC

Viola Chen

Innovation Specialist, GFIC

Irina Gerry

Chief Marketing Officer, Change Foods

Kelvin Ng, Ph.D.

Deputy Director, Strategic Innovation and Enterprise, A*STAR

Saloni Shah

Food and Agriculture Analyst, The Breakthrough Institute

Stephanie Feldstein

Population and Sustainability Director, Center for Biological Diversity

Ng Huck Hui

Assistant Chief Executive (Biomedical Research Council), A*STAR

Elaine Cheung

Operating Partner, Temasek

Anya Eldan

VP Innovation, Israeli Innovation Authority

Nathalie Rolland

Cellular Agriculture Specialist, Agriculture Cellulaire France

Aletta Schnitzier, Ph.D.

Head of R&D, Cultured Meat, Merck KGaA / MilliporeSigma

Jo Raven

Senior Manager, Research and Engagements, FAIRR Initiative

Rosie Wardle

Co-Founder and Partner, Synthesis Capital

Parendi Birdie

Head of Strategic Partnerships, Impact Investor, Mission Barns

Arturo Elizondo

CEO, Clara Foods

Simon Kahan, Ph.D.

Founder, Cultivated Meat Modeling Consortium

BZ Goldberg

Director of R&D, The Mediterranean Food Lab

Ali Khademhosseini, Ph.D.

CEO & Founding Director, Terasaki Institute for Biomedical Innovation

D. Julian McClements, Ph.D.

Distinguished Professor, Department of Food Science, University of Massachusetts, Amherst

Jess Krieger

Co-Founder & CEO, Ohayo Valley

Amy Chen

Chief Operating Officer, UPSIDE Foods

Shannon Cosentino-Roush

Chief Strategy Officer, Finless Foods

Jaime Athos

CEO, Tofurky

Thomas Rossmeissl

Head of Global Marketing, Eat Just, Inc.

Jon Fasman

U.S. Digital Editor, The Economist

Laura Reiley

Journalist, The Washington Post

Bryan Kreske

General Manager, Hormel

Uma Valeti

CEO and Founder, UPSIDE Foods

Eric Toone

Technical Lead, Investment Committee, Breakthrough Energy Ventures

Tom Kalil

Chief Innovation Officer, Schmidt Futures Foundation

Bruce Friedrich

Founder & CEO, The Good Food Institute

Jamie Woodside

Program Analyst, U.S. Department of Agriculture

Celeste Holz-Schietinger

VP of Product Innovation, Impossible Foods

Lisa Feria

Managing Partner and CEO, Stray Dog Capital

Lisa Sweet

Head of Future of Protein, COVID Response, and Food Health, World Economic Forum

Linda Blevins, Ph.D.

Deputy Assistant Director for Engineering, National Science Foundation

Maria Lettini

Executive Director, FAIRR Initiative

Nigel Barrella

Regulatory Counsel. Barrella Law

Ling Li

Director of Business Development, Food, C16 Biosciences

Rep. Haley Stevens (MI-03)

Chair, House Science Subcommittee on Research & Technology

Rep. Rosa DeLauro (CT-03)

Chair, House Appropriations Committee, U.S. House of Representatives

Aditya Vaze

Co-Founder, Wageningen Alt Protein Project

The event is over

Hosted by

The Good Food Institute

The Good Food Institute is an international nonprofit reimagining meat production. With more than 150 team members across our U.S. team and five affiliate offices, we’re building a world where alternative proteins are the default choice. We exist to make the global food system better for the planet, people, and animals.

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Stray Dog Institute

Cultivating dignity, justice, and sustainability in the food system.

Help Desk

Welcome to the GFC 2021 Help Desk!

CP Kelco – A Huber Company

Unlocking Nature-Powered Success

Merck KGaA, Darmstadt, Germany

Accelerating cultured meat production at scale


Shaping the future of plant-based food with unrivaled preservation expertise and integrated taste and nutrition solutions.

Beyond Meat

Go Beyond with Beyond Meat

Givaudan Taste & Wellbeing

The alternative protein movement: our holistic approach

PowerPlant Partners

PowerPlant is a growth equity firm investing in emerging consumer food, beverage, foodservice, food-tech, & personal wellness brands.


Meeting Demand for Sustainably Grown Ingredients

Big Idea Ventures

Solving the world's biggest challenges by investing in the best entrepreneurs.

Griffith Foods | Nourish Ventures

We Blend Care and Creativity to Nourish the World.


We Create food and beverage experiences to delight and enhance wellbeing, naturally for people and the planet!


Singapore's lead public sector R&D agency, bridging the gap between academia and industry.

Laurus Bio

Laurus Bio is an integrated research-driven biomanufacturing organization with deep expertise in precision fermentation and recombinant technology. We manufacture animal-free recombinant proteins and growth factors for the cultured meat industry. In addition, we offer in-depth precision fermentation expertise as a CDMO service for companies looking to develop, scale-up and manufacture microbial fermentation derived alternative proteins

Bright Green Partners

We empower our clients to win in alternative meat and dairy


Through the power of mycelium, we're revolutionizing the way people choose to eat.

Bio-Lead Ltd.

key reagents & cell-culture media to support growth & differentiation of cultured-Meat/fish/dairy cells.


Enabling biology in vitro

Motif Foodworks

Motif FoodWorks is a food technology company working to make plant-based foods better tasting, more nutritious and so desirable that people actually crave them.


The global leader in cell-cultured seafood

Kuleana: Next Generation Seafood

Supercharged seafood made from plants. Welcome to #thenewschooloffish.

CREMER Nutrition

Benefit from nature.


A New Kind of Fish - Sustainable & Cruelty-free Cultivated Fish

Genedant Venture Capital

Investing in people. Inventing a world without equal.


China's largest agriculture-focused technology platform

Moolec Science

Real animal proteins in plants

New Age Meats

Cell-culture meat company based in Berkeley, CA.

Aleph Farms

Aleph Farms grows beef steaks, from non-genetically engineered cells isolated from a living cow, without harming animals and with a significantly reduced impact to the environment.


A world leader in cultivated meat, poultry and seafood


Enough is a food tech company, producing ABUNDA mycoprotein, the most sustainable protein.


Helping organizations capitalize on transformative opportunities and solve their toughest challenges

Center of Food and Fermentation Technologies

TFTAK - Your best partner for Innovative Food Technologies

Rival Foods

Rival Foods develops new technologies, processes and formulations that serve to create game-changing plant-based food products with the goal to outcompete animal protein on quality, health, environmental impact and cost.

Plant Protein Innovation Center

Plant Protein Innovation Center, using and interdisciplinary research approach, will help address you plant-protein challenges and opportunities

Rak Lab

The genetic basis of proliferation and differentiation in cultured meat


Asia's first Bio-tech start-up transforming Mycelium into Bespoke Food & Beverage solutions using our proprietary AI platform


We grow Water Lentils - a sustainable, clean label plant protein with incredible functionality

Terra Bio Food

Taste, Texture, and Price has never looked so Sustainable with Upcycled Spent Grain Protein

Patch Organics

Patch Organics - The Worlds First Pumpkin Seed Milk.

Black Sheep Foods

Seeking to be the world leader in plant-based wild and heritage meats.

Fybraworks Food

Real meat proteins, real world solutions.

Umami Meats

Cultivating the future of sustainable seafood.

Boston Meats

Creating true texture in alternative meats!

Eagle Genomics

Unlocking radical innovation by enabling the conversation between microbiome data and the scientist

Altra Design

We are a design agency on a mission to reinvent food systems


A community forecasting platform partnering with GFI to forecast the future of alt-protein.

The Chapel Hill Alt Protein Project

An alt protein ecosystem builder for The Research Triangle Area

The Davis Alt Protein Project

Growing the Alternative Protein Ecosystem at UC Davis Through Direct Student Engagement

The Wageningen Alternative Protein Project

Bringing the protein transition to Wageningen University

Johns Hopkins [Alt.] Protein Project

University group advancing alt protein technology at JHU

FoodTech Tel Hai College

Alternative protein, healthy food product development and food sensory

Food Structuring Lab at Wageningen University

The shear cell is a great method to make new meat analogues: here we demonstrate how it works

Aarhus University


Department of Food and Human Nutritional Sciences, University of Manitoba

Does it sound good? Probing meat-analogue texture with ultrasound

Terasaki Institute for Biomedical Innovation

Designing the Future of Biomedical Innovation

XPRIZE Feed the Next Billion | ASPIRE

$15M XPRIZE competition to develop structured, alternative chicken & fish products. Late registration is open until December 1st!


The leader in continuous cell culturing technologies

Brazilian Agricultural Research Corporation (EMBRAPA)

We are a technological innovation enterprise focused on generating knowledge and technology for Brazilian agriculture