Boston and New YorkBoston and NY

FoodHack Boston: The Future of Alt Proteins: What’s Next for the Sector?

When

Location

Event type

Upcoming
October

In the first half of the 2020’s, the alternative protein sector went through a peak and trough. The decade started with large IPOs and fundraises and more offerings in grocery and restaurants, but ended with many companies scaling down or shutting down, struggling retail performance, and tough regulations. In this conversation, we’ll hear from experts on how they think the alternative protein sector will develop over the next half of the 2020’s. Will we see a resurgence, continuing struggles, or something in between?

Join our meetup for entrepreneurs, professionals, investors and food enthusiasts to network and hear from food industry speakers.

​Whether you’re just starting your food business, looking to connect with startups to invest in or want to network with other like-minded professionals – this event is for you.

Program

  • 5:30pm – Doors open
  • 6:00pm – Opening remarks
  • 6:15pm – Panel Discussion
  • 7:00pm – Networking
  • 7:30pm – Event ends
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Event start time

  • Boston

    5:30PM

Speakers

  •

    Bio

    Aakash Shah

    Co-Founder and CEO
    High Time Foods

    Aakash Shah is the Co-Founder and CEO of High Time Foods, a Boston-based food tech company creating sustainable, plant-based protein solutions for global kitchens. With a background in engineering and entrepreneurship, Aakash is passionate about developing clean-label, versatile protein ingredients that help foodservice partners – from chefs to institutional kitchens – create delicious, high-protein dishes without compromise. Under his leadership, High Time Foods has partnered with leading distributors and hospitality groups across the U.S. and India, bringing climate-friendly protein to the mainstream.

  •

    Bio

    Philippe Prochasson

    Consultant

    Philippe Prochasson is a synthetic biologist and R&D leader with over 20 years of experience building and scaling precision fermentation programs. Formerly VP of Biosciences at Motif FoodWorks, he helped pioneer the use of biotech to bring new ingredients to market. Philippe is currently supporting multiple early-stage ventures as a consultant and partner, including EFFV, where he’s helping advance large-scale dairy protein production. Passionate about innovation at the intersection of biology, food, and scale-up, he brings both technical depth and a pragmatic view on how to make alt proteins commercially real.

  •

    Bio

    Emilie Fitch

    Founder and CEO
    People For Better Food

    more to follow…