Cell-Based Protein
Consumer Appetite & Emerging Markets  

From steaks, chicken strips and burger to bacon, eggs and dairy, dozens of companies are working to scale up production of cell-based protein. Investment and interest continues to gain momentum with an eye toward expanding consumer choice and producing food more sustainably.

How is lab-grown animal protein created? What is the consumer appetite for cell-based products and where is the market headed? What’s the potential impact on animal-based protein?

Hosted by Charlie Arnot, CEO of The Center for Food Integrity, the webcast features Eric Schulze, PhD, Vice President of Product and Regulation at Memphis Meats and Kevin Ryan, MS, PhD, Malachite Strategy and Research, a CPG-focused strategy and innovation consulting agency.


CFI NOW: The Future of Dining Out

CFI NOW is back with analysis and insight on how the pandemic has fundamentally changed the food system and consumer attitudes – and what we can expect in 2021. What shifts are happening in purchasing behaviors? How is the food industry evolving to adjust? What’s ahead in the new year?

Panelists Hudson Riehle, senior vice president of research, National Restaurant Association, and Neil Russell, senior vice president of corporate affairs and chief communications officer president of corporate affairs, Sysco, addressed these questions and more during CFI NOW: The Future of Dining Out on Jan. 15.


CFI NOW: 2020 Epiphanies and Our Crystal Ball on Dec. 4 is now available for viewing. View now.