The path to commercializing cultivated meat. The main challenges and barriers in transforming cultivated meat products from a premium limited product to a global phenomenon.
A presentation by Ido Savir, CEO, SuperMeat.
Question 1: What drives you?
A deep hunger to make this world better.
Question 2: Why should the delegate attend your presentation?
The cultivated meat industry is nearing its tipping point. We will explore the challenges and opportunities that this unique era brings to the many potential stakeholders in the market.
Question 3: What emerging technologies/trends do you see as having the greatest potential in the short and long run?
The last decade has seen the emergence of multiple technologies aimed to create a more robust and sustainable food system. From AI and 3d printing to precision fermentation and vertical farming. Driven by our growing need to strengthen our global and local food security, I believe the biggest trend we will see is the translation and convergence of these technologies to form the next generation of food manufacturing.
Question 4: What are the barriers that might stand in the way?
The main challenge from my perspective is operational. The need to persuade companies of the value of the technologies and then implement them across multiple sectors and industries. To achieve that we will need to work together, locally and globally, creating unified interfaces, helping to facilitate the introduction of these technologies to the markets and industries around the world.
About Ido Savir
Ido Savir, CEO and Co-Founder of SuperMeat, is a graduate of IDF`s prestigious tech program ‘Mamram’. Ido has over 20 years of experience in developing and leading breakthrough technologies for the hi-tech industry in Israel and around the world, helping form technological infrastructures for governments and multinational enterprises.
SuperMeat is a Tel Aviv-based food tech company working to supply the world with high-quality chicken meat grown directly from chicken cells. At SuperMeat, food technologists, engineers, biologists, and chefs work together with the food and meat industry to craft the highest-quality poultry products, produced in a sustainable and animal-friendly way.
Ido Savir will be speaking at the 2021 edition of the Protein Transition Conference.