New Sources of Protein
If it is not from an animal, it can’t be called meat, can it? Yet, there is the Impossible Burger. Milk comes from cows, but not if its Ripple. Mom no longer needs to tell you to finish your peas. Cricket bars – that might be where I draw the line, but you can buy them. Are new sources of a “perfect” protein emerging? How do you determine whether the protein should be turned into a consumer brand, a food ingredient, or a feed ingredient? Heck, chickens probably like crickets.
Virginia Emery – Founder & CEO, Beta Hatch
Peter Hawthorne – Managing Partner, P. Chandler Partners
Laura Zaim – Venture Partner, New Crop Capital / Unovis Partners
Moderator: Rob Trice, Founder and Partner, Better Food Ventures