LTC Webinar: Future Technology in Nutrition

25 June 2020

‘We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals ten thousand years ago. This is primarily a protein disruption driven by economics.'

We were delighted to host the second in our Future Technology Series event of 2020: Future Technology in Nutrition. The discussion focused on promising technologies that are driving the evolution towards better taste, affordability and nutrition in our food. A special thank you to our great panellists:

Camilla Fayed, pioneer in the 'food as medicine space' and founder of Notting Hill's award-winning restaurant Farmacy London.
Professor Mark Post, chair of the Physiology Department at Maastricht University, CSO and co-founder of Mosa Meat and Qorium, that will commercialize cultured meat and cultured leather.
Anthony Chow, senior investment analyst within Burnbrae Group, who handles the company's lifescience, ageing research and more nascent cultivated meat portfolio.
James Collins, an established authority in sport & exercise nutrition, currently coordinating an expert team to produce UEFA's Nutrition Consensus.

To download our report on Future Technology in Nutrition please CLICK HERE.

Next week we will discuss ‘The relationship between the VC and its portfolio companies’ with Vas Bailey, partner at ARTIS Ventures and three CEO / Founders from their portfolio companies.

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