New technologies in plant-based food
by Liz Specht
The plant-based foods sector has experienced tremendous growth and innovation as plant-based alternatives to animal products are increasingly adopted into the diets of mainstream consumers seeking healthier or more sustainable options. These products have come a long way in replicating the taste, texture, and mouthfeel of their animal-based counterparts. However, there is still ample room for food technology and product development to enable greater inroads into mainstream markets.
In this seminar we discussed opportunities all across the product development pipeline - from genetic mapping to developing better plant protein crop strains, to novel protein isolation and functionalization methods, to mechanical processing and formulation to better replicate the structure and flavor of meat.
The seminar on new technologies in plant-based food was hosted by Liz Specht. As Associate Director of Science & Technology with the Good Food Institute, Liz analyzes areas of current and future technological need within plant-based and cell-based meat innovation, catalyzes research to address these needs, and supports start-ups and investors who are moving the field forward. Liz has a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University, a doctorate in biological sciences from the University of California San Diego, and postdoctoral research experience from the University of Colorado Boulder. Liz is a Community Fellow with CU Boulder’s Sustainability Innovation Lab and a Guest Lecturer for Singularity University. She has a decade of academic research experience in synthetic biology, recombinant protein expression, and the development of genetic tools. She is a firm believer in the power of technology to enable us to meet the growing food demand in a sustainable way.
