Our Innovation Fellow, Jean-Christophe Quillet, represented Stämm at the Future Food-Tech in San Francisco on March 13-14, 2025, where 1,200+ industry leaders gathered to drive innovation in food technology.
The summit is a global hub for food brands, ingredient providers, investors, and start-ups, tackling the most critical challenges in the food industry today. With the alternative protein market projected to reach $290B by 2035, scalable solutions are essential to producing cost-effective, high-quality cultivated meat.
The event highlighted:
- Regulatory and sustainability considerations must be baked in early so that the cultivated meat sector grows responsibly and gains public trust.
- Biomanufacturing is key: scaling up cultivated meat means scaling up bioreactors and the whole infrastructure around them. The industry recognizes that current bioreactors (largely adapted from biopharmaceutical manufacturing) will need to be reimagined for food-scale volumes.
- Multi-stakeholder partnerships (between startups, established food companies, investors, and even governments) are seen as crucial for the industry’s growth. Traditional meat producers bring expertise in distribution, scaling, and consumer preferences, while new cultivated meat companies bring cutting-edge tech and fresh ideas. Together, they can accelerate development and market acceptance.
It takes a community to scale a new food sector, from supply chains for growth media to training workers for this new kind of food production.
At Stämm, we’re proud to be part of this movement, redefining biomanufacturing to make cultivated meat production both sustainable and scalable.
Curious about what makes cultivated meat such a revolutionary shift in food production? Check out our deep dive into cultured meat here.
