Proteins of the Future
Watch the webinar in replay here:
In a context of ecological and climate crisis, population growth makes even more pressing the need to produce new food sources that are less resource intensive, such as alternative proteins. A variety of alternative to meat-based proteins are available, including plant-based proteins, cell-cultured meat and insects. During this seminar, French and American researchers and entrepreneurs from the agri-food sector will discuss recent advances in research on plant and insect proteins, their environmental impact, as well as associated ethical and regulatory issues.
The event will begin with a keynote presentation by Jérémie Prouteau, co-founder of the DigitalFoodLab, a FoodTech insight and strategy consultancy that helps large corporations, investors and entrepreneurs identify and leverage FoodTech opportunities. He is also an advisor, investor and board member to many FoodTech startups.
Following the presentation by the Jérémie Prouteau, a panel will discuss alternative options for protein production and consumption. The panel will converse on the environmental impact of human’s current dietary needs and how alternative proteins can reshape these needs.
October 28, 2021 – 11:00 a.m.
This online event is free and open to the public.
- Didier Rémond, PhD – Research Director at INRAE
- Alain Revah – Chief Marketing and Strategy Officer at Ÿnsect
- Akissi Y. Stokes – CEO of Wundergrubs
- Sean Warner – CEO of Grubbly Farms
- Moderator: Oriane Solente, R&D Manager at FPL Food LLC
This event is organized by the Atlanta Office for Science and Technology of the Embassy of France, in partnership with the French-American Chamber of Commerce of Atlanta.