Precision fermentation promises a future supply chain in which food ranging from dairy to sweeteners to eggs could be grown locally in any community in the world. With less land, less water, no animal slaughter, and the ability to tightly control an indoor process, the vision for a scaled version of precision fermentation is a food-safe, greener, and more efficient form of protein (and much more) production. No longer will we have to milk cows to create whey protein, or render fat from animals. But ultimately, these ingredients need to be scaled and formulated into foods and beverages in a way that makes cost, culinary, and consumer sense. This session features Mattson CEO & Chief Food Technology Officer Justin Shimek, Ph.D., who will share the company’s collective experience developing with functional precision fermented proteins, fats, and more. Mattson will discuss everything from how to manage the safety and handling of precision fermented inputs, to how to work with limited supply, from Mattson’s experience across the sector, and discuss the successes and challenges that might crop up while working with biotech companies as burgeoning suppliers. While scaling the technology is in progress, how can we prepare products to enter the marketplace when ingredients are ready for sale? How do consumers feel about these ingredients? And what sort of functional, food safety, and sensory issues exist? No matter how much you know about precision fermentation, if your company is planning for a more sustainable future, this product development-focused session is for you. Speaker: Justin Shimek, PhD