DAY 1 | Available On-Demand

To feed a global population of 10 billion people by 2050 we need to produce more food in the next 40 years than we have in the past 8,000 years – a seemingly impossible task unless we dramatically change the way food is produced and distributed given half the world’s habitable land is already converted for agriculture. Could rapid advances in technology, from vertical and molecular farming to cellular agriculture and precision fermentation, hold the key? How might AI help optimally produce, process and distribute safe and nutritious food? And what will it take to get consumers – and investors – on board?

Join the FoodNavigator-USA team along with leading industry experts for two content specific sessions, as they shine a spotlight on the groundbreaking technological advancements taking the food industry by storm.

Delivering on the promise of cellular agriculture, precision fermentation and molecular farming to create more sustainable proteins.

Between FDA and USDA greenlighting the sale of cultivated chicken in the US, the ground-breaking of large-scale precision fermentation facilities and advances in molecular farming, 2023 has been a banner year for novel protein production. But the path forward for these technologies is far from clear with manufacturing backlogs and bottlenecks, additional regulatory hurdles, and a tightening investment landscape.

We will explore how front-runners in this space continue to move forward, as well as consumer and investor appetites for evolving food-tech.

Change Foods
Co-Founder & CEO
Eat Just
Chief Technology Officer
Moolec Science
CEO & Co-Founder
The Better Meat Co.
What is the consumer appetite for food tech?

Advances in food-tech promise to produce food more ethically and sustainably than conventional methods, but consumers historically have shied away from the combination of science, technology, and food, with some worrying about the long-term health and environmental impacts of food-tech while others idealize ‘natural’ foods. But consumers could change their tune as they learn more about climate change and food insecurity.

In this panel, industry leaders discuss the role technology plays in today’s food system, how consumer perceptions of food-tech are evolving and how industry can communicate with consumers in a scientifically accurate and digestible way, as well as what challenges lie ahead.

Co-Founder & Chief Business Officer
The Hartman Group
Co-Founder & CEO
Finless Foods
Indoor farming’s moment of truth

Vertical farms promise to reduce the distance traveled and environmental impact of food from farm to plate – and in doing so offer consumers fresher, more nutritious options and retailers more stable supply and a better ESG proposition. But with high development and maintenance costs, including massive infrastructure and expensive tech demands, the industry is teetering on the edge of the trough of disillusionment.

How should stakeholders in the nascent industry rethink their business models and offerings to lower their costs and improve their margins? What factors continue to fuel strategic investment and partnerships in the segment? And what is the value proposition for consumers?

Co-Founder & COO
From Fields to Fermentation: How AI and digital transformation are evolving the food and beverage industry

Manufacturers and retailers are improving their technology stack through digital transformation strategies and AI to improve operations and address historical food and beverage challenges from ingredient shortages and reformulations to predicting current and future market opportunities.

Corporate Vice President, Industry Strategy, Consumer Industries
Blue Yonder
Co-Founder & CEO
Director of Product Management
Co-Founder & COO

Look at the detailed agenda for the other sessions:


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