Cultivating a New Food System: Products, Processes and People

This October, a cultivated fishball debuted at a private tasting in Berlin, stirring up fresh discussions around the future of cell-based meat in Germany. But is real progress being made? Meanwhile, in the United States, resistance to cultivated products is brewing, while the UK inches closer to introducing cultivated foie gras. Despite these developments, large-scale cultivation still seems distant, with global dynamics more varied than ever. Is Singapore still the global leader in cultivated meat innovation? How close are we to overcoming the challenge of creating animal-free serum? And which breakthrough products will truly drive change? How ready are consumers, and how can we bridge the gap between cultivation and diverse global food cultures? Join us for an exploration of the key issues shaping the future of cultivated meat: - Regulatory landscapes - Scaffolding technologies - Hybrid approaches - Processing innovations