Fermentation is reshaping the future of protein—enabling scalable, animal-free alternatives that meet growing sustainability and nutrition demands.
This panel explores how microbial, precision, and biomass fermentation can transform our food system, and what it takes to bring these innovations from the lab to the plate.
Startups to pitch:
Adamo Foods
ImaginDairy
Ingrediome
Rosalind Bioculture
Investment Director, European Circular Bioeconomy Fund (ECBF)
Jowita is an Investment Director at ECBF. With the Fund since 2021, she has been involved in investments across different bioeconomy verticals. Before ECBF, Jowita was a part of an investment vehicle focused on late-stage companies, M&As and project finance investing. Jowita has a degree in Computer Science and Econometrics, Quantitative Finance as well as she is a CFA charter holder.
Co-Founder & CEO, Clean Food Group
A successful entrepreneur with 16 years of experience in FMCG and food and beverages. Alex co-founded CFG alongside Tom Ellen and Prof Chris Chuck of the University of Bath. In addition to being CEO, Alex leads on the commercial and regulatory areas of the business at CFG.
Project Acquisition Coordinator/ Platform Manager Bio Base Europe Pilot Plant / The ProteInn Club
Head of Entrepreneurship Programmes, EIT Food