Plant-based food sales may be slowing, but that doesn’t mean innovation on the plate is stalling. Instead, momentum is shifting toward breakthrough technologies and smarter ingredient combinations. Cultured meat and precision fermentation are driving the next wave of sustainable ingredients, from proteins to cultured fats that bring authentic flavor and texture. This session highlights advances in cell culture, fermentation platforms, and scale-up strategies, along with the partnerships moving products from R&D to dining tables. Hear how food innovators are combining biology and culinary creativity to build a resilient, delicious, and sustainable future for global diets.

Biotech is no longer behind the scenes—it’s on our shelves, in our homes, and part of our daily routines. From sustainable haircare to household cleaning, and high-performance materials, bio-based innovations are redefining everyday consumer experiences. This session explores what drives adoption, how brands communicate the value of biology, and why trust, transparency, and performance are key to building loyalty. Join us to hear from the companies making biology irresistible, accessible, and seamlessly integrated into daily life—and learn what it takes to create bio-products consumers truly love.

Mining has long relied on brute force and chemistry, but biology is opening a new frontier. Biomining uses engineered microbes to extract metals and minerals with precision, efficiency, and far less environmental impact than traditional methods. From rare earth elements essential to clean energy to critical metals powering electronics, synthetic biology is reshaping how we source the building blocks of modern life. This session spotlights innovators designing bio-based recovery systems, scaling sustainable solutions, and reimagining resource extraction.

Meat is one of the world’s most complex biomanufacturing systems—and also one of its least optimized. For 12,000 years, we’ve cycled crops through animals to make meat. Drawing from his new book Meat, Bruce Friedrich contends that advances across science and engineering now make it possible to produce meat far more efficiently, which will reduce meat’s contribution to hunger, climate change, deforestation, antibiotic resistance, and pandemic risk. Most importantly for the success of alternative meats, these new technologies will also improve food security and add to GDP for the nations that lean in. It’s been exactly ten years since the first plant-based burgers were introduced and also exactly ten years since the first cultivated meat companies were incorporated. Bruce will reflect on how far we’ve come, how far we have to go, and what it's going to take to get there. Welcome to the next agricultural revolution—courtesy of science.

Synthetic biology has long offererd vibrant pigments and functional ingredients with consistency, scalability, and improved sustainability. While many US policy shifts are creating headwinds for biotech innovation, the regulatory momentum around food colors and ingredients could open a significant opportunity for synbio adoption. This session examines the opportunities and risks ahead, highlighting how innovators can align with shifting rules, build trust, and bring bio-based ingredients from lab to label in a rapidly evolving food landscape.