The alternative protein industry is at a pivotal moment. After an initial wave of enthusiasm, the sector is now navigating a period of recalibration. Consumer expectations are shifting, business models are evolving, and questions about scale and sustainability remain front and center. At the same time, innovation in protein technology has never been more exciting. Advances in fermentation, precision biology, and cultivated meat are bringing new solutions closer to commercial reality. The drive to deliver better nutrition, improved functionality, and more sustainable production systems is fueling the next generation of breakthroughs. FREE REGISTRATION FOR AOCS MEMBERS! https://buff.ly/RWXahmi Join us for a forward-looking discussion with two leaders who are shaping the future of food: Baljit Ghotra, Co-CEO and Co-Founder of EQUII — Innovating the Food Markets with Breakthrough Protein Technologies With over 25 years of innovation experience at ADM, Nature’s Fynd, Ingredion, Kraft/Mondelez, and Cargill, Dr. Ghotra brings real-world insight into navigating the industry. As Co-CEO and Co-Founder of EQUII, he is advancing high-protein, high-fiber, non-GMO flours using scalable plant-based and microbial biomass technologies. His proven track record—from precision fermentation to patented ingredient launches—offers a roadmap for innovation that withstands market pressures. Ning Xiang, Assistant Professor, Department of Agricultural, Food and Nutritional Science at the University of Alberta — Biomaterials for Cultivated Meat Production A thought leader in cultivated meat technologies, Dr. Xiang specializes in biomaterials and bioprocess engineering to advance sustainable biomanufacturing. Her work spans lab-to-market efforts, from biocompatible scaffolds and bioreactor design for large-scale cell-based food production. Prior to her current role, she held research and development positions at Tufts University, Nestlé Product Technology Centre, and CellX Co., Ltd., where she was a co-founder and tech lead. Additionally, she serves as Guest Editor for a special issue on Cellular Agriculture for Trends in Food Science & Technology. (fb)

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