The Protein Production Debate: Which Technologies Have the Fastest Route to Commercialisation? brings together four champions of novel production methodologies, from microbial fermentation to cell culturing.

With their on-stage debate coming up at Future Food-Tech London, we asked the panel which of their technologies and models have the best chance of commercialising and achieving global scale.

 

Thanks to the unlimited availability of our feedstock and the modularity of our sustainable photosynthetic fermentation platform, we can quickly scale globally and bring security in protein supply to every corner of the world.”

Julian Melchiorri, Founder & CEO, ARBOREA

 

Calysta has already proven that our protein works, is nutritious and safe, and meets a need in the market. We are now in the commercialisation stage and commissioning our first large-scale plant to deliver tens of thousands of tonnes of protein to address this need; importantly, doing so with a production model that preserves biodiversity for this and future generations. Each of our fermenter loops measure at over 300m3, which to our knowledge, makes our facility the largest biomass fermenter in the world.”

Geoff Bryant, Chief Technology Officer, CALYSTA

New Culture’s vision is to have 50 million pounds of our cheese consumed by 2030. Production of billions of pounds to meaningfully rival the current annual global cheese consumption of ~50 billion pounds may take another decade.

Each of the novel protein technologies suffers from a bottleneck that makes acceleration against this timeline unlikely. Delivering quality products to consumers will ensure the continued investment needed to reach a globally impactful scale efficiently.”

                                                     Josh Kittleson, VP Biology, NEW CULTURE

 

To learn more from Arborea, Calysta, New Culture and Wild Type, make sure you attend the Protein Production Debate at Future Food-Tech London this September 22-23.