Next-gen fats and oils: Tackling sustainability concerns in the lab

By Flora Southey

- Last updated on GMT

Hear three start-ups pitch their next-gen fat innovations at Climate Smart Food. GettyImages/Jonathan Knowles
Hear three start-ups pitch their next-gen fat innovations at Climate Smart Food. GettyImages/Jonathan Knowles

Related tags Climate Smart Food

Can novel technologies help alleviate deforestation and animal welfare concerns? Hear from three start-ups who are convinced they can.

Oils and fats are essential ingredients, boosting the taste, texture, and even the appearance of food products.

But how tropical oils and animal fats are sourced regularly comes under scrutiny. Can novel technologies help alleviate deforestation and animal welfare concerns?

Join us at Climate Smart Food 2024 when we meet three innovators rethinking oil and fat and production in the lab.

On Thursday 26 September​, three start-ups will pitch their innovations in a session titled Chewing the Fat​. You’ll hear from:

  • Max Jamilly​, co-founder, Hoxton Farms​ – a UK start-up developing cell cultivated fat;
  • Anastasia Krivoruchko​, co-founder and CEO, Melt&Marble​ – a Swedish start-up tapping precision fermentation to rethink fat production; and
  • Mary-Liss Kutt​, chief innovation officer, ÄIO​ – an Estonia-based start-up developing substitutes for palm oil and animal fats.

Who else is speaking at Climate Smart Food?

Over three days in September (24-26), expert speakers will take to the digital stage to discuss all things sustainability in food production. This free-to-attend​ event is open for registrations​ now.

So, who exactly is on the bill? We’re looking forward to welcoming:

  • Marco Botta​, General Manager, Ferrero Hazelnut Company
  • Jussi Loponen​, VP, Group R&D, Head of Fazer Lab
  • Didier Toubia​, CEO, Aleph Farms
  • Sharon Bligh​, Director of Health and Sustainability, Consumer Goods Forum
  • Alice Pilkington​, Senior Global Food and Drink Analyst, Mintel
  • Eva Sommers​, CEO, Fermify
  • Romain Zanna-Bellegarde​, Head of Loop France
  • Aisha Stenning​, Programme Manager, Plastics, Ellen MacArthur Foundation
  • Cliona Howie​, CEO, Foundation Earth
  • Mphumuzi Sukati​, Senior Nutrition and Food Systems Officer, FAO
  • And many more…

What’s on the programme?

24 September: Decarbonising supply chains at the source

Food majors are under increasing pressure to stamp out irresponsible practices from ingredient supply chains. But voluntary measures have only got the sector so far, and policymakers are stepping in. While Europe races to comply with incoming regulations, rising global temperatures are plaguing production of key commodities cocoa, coffee and sugar. Can decarbonisation practices be embedded at the source before it’s too late?

Day 1 of Climate Smart Food will cover:

  • Preparing for EUDR: Is Europe ready for incoming deforestation regulation?
  • Futureproofing cocoa, coffee and sugar against climate change
  • Sowing sustainability into food supply chains: Challenges and opportunities

25 September: Eco-friendly production from farm to fork

Ensuring sustainable nutrition from farm to fork requires significant change. In a bid to champion resource efficiency, the agricultural sector is rethinking farming practices for the 21st​ century. And it’s not just agtech promising to deliver; food waste and upcycling are also on food makers’ radar, with valorisation the aim of the game. But improving sustainability can come with a hefty price tag and someone’s got to foot the bill. Amid a cost-of-living crisis, can consumers afford to eat ‘green’?

  • Upcycling ingredients: Risks and opportunities of turning trash into treasure
  • Food waste: Tips and tricks for solving a trillion-dollar problem
  • Agtech solutions promising to boost resilience of food production – hosted by

26 September: New tech and novel ingredients for a sustainable future

Technological innovations, including those tackling packaging waste, promise to move the needle on carbon emissions. So too do novel ingredients, which have the power to significantly improve the sustainability of everyday products. But not all innovations are on the market, and tight investor budgets could see trailblazers struggle to reach the regulatory stage. Which new ingredients and technologies will go the distance to truly transform what and how we eat?

Day 3 of Climate Smart Food will cover:

  • Packaging unwrapped: Innovative solutions for the circular economy
  • The ‘hybrid’ potential in meat and dairy
  • Building a market for new ingredients: From stem cells to microbes and ‘food from air’

Is 24-26 September ​blocked out in your diary? The event is free to attend​ and registration is now open​. We look forward to welcoming you to our digital stage!

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