Cultivated Meat Product Formulation and Hybrids

Delves into the science and strategy behind formulating with cultivated meat and hybrid protein products. Attendees will explore the unique properties of cultivated cells, how they are grown and harvested, and what challenges arise when incorporating them into structured food products. The session also addresses hybrid approaches—combining cultivated, plant-based, and fermentation-derived ingredients to enhance product performance, reduce costs, and improve scalability. Topics include flavor optimization, texturization, and regulatory implications.