Cellular-Derived Proteins – Making Whey and Milk Without the Curds and Cows

Mr. Sylvester participated as a speaker at a joint session of the “Yogurt & Cultured Innovation Conference” and the “Ice Cream Technology Conference” hosted by the International Dairy Foods Association (IDFA) on April 8, 2021. His presentation highlighted recently commercialized, high profile products of cellular agriculture. He discussed hot button issues such as labeling at both the federal and state levels, how FDA is approaching safety oversight, and what to expect going forward. He also highlighted key issues that the ice cream, yogurt and the broader food industry should consider when looking at using novel ingredients in dairy foods or manufacturing and marketing finished dairy analogue products entirely produced without the animal.