Alternative Protein Asia


Amos Palfreyman

Co-founder, Miruku

Sessions: On the Food Frontier: Technologies Driving New Protein Production & Prices

Amos Palfreyman is passionate about sustainable food systems. He is the CEO and Co-founder at Miruku and an advisor at FoodHQ, a New Zealand food science collaboration.

He has worked in food and agriculture across the US, Israel and the Netherlands with a focus on innovation and commercialisation.

Amos is also a board member for Just Zilch, one of New Zealand’s leading food waste minimisation charitie

Andrew Cameron

Senior Category Manager – F&B, CSR & OS&E – Global Procurement Organisation, Global Sustainability Project Director and F&B and OS&E Senior Category Manager

Sessions: New Protein for Traditional Palates: Conquering Asian Consumers Through Culture, Convenience and Cuisines

Andrew Cameron is a Technology Innovation (Honours – First Class) Graduate who has dedicated his career to understanding the levers for positive change across the hospitality value chain. His experience includes: lab work and research, agriculture and production, science communication, front of house in awarded bars, restaurants and cafes, events, and now, leading the establishment of Accor’s first procurement office in the region in Singapore. He has a passion for sustainability, F&B, innovation and driving transformation. Originally from Australia, he has lived in Singapore with his Wife, Katherine, for nearly 6 years, and in their free time if they are not out eating and drinking, they enjoying hosting and cooking at home

Dr Angela Leung

Professor of Psychology, Singapore Management University

Sessions: The Cultivated Nutrition: Public Perception & Consumer Acceptance of Cell-based Food

Angela Leung is Professor of Psychology at the Singapore Management University. She received her PhD in Social Psychology at the University of Illinois, Urbana-Champaign. Her research areas include cultural psychology, environmental psychology, creativity, and paradox management. Her publications have appeared on top-tier journals including American Psychologist, Journal of Personality and Social Psychology, Psychological Science, Personality and Social Psychology Bulletin, Journal of Experimental Social Psychology, and Journal of Environmental Psychology. Angela has edited two books on the psychological science of culture, one published by the Cambridge University Press in 2010 and another by the Oxford University Press in 2018. She is currently the Associate Editor of the Journal of Cross-Cultural Psychology and the Co-Editor-in-Chief of the Asian Journal of Social Psychology.

Anton Wibowo

CEO, Trendlines Agrifood Innovation Centre (TAIC)

Sessions: Scaling an Industry – Addressing Growing Pains in the Booming Foodtech Landscape

Anton Wibowo has more than 12 years of diverse business, management, and investment experience in the Singaporean biotechnology and agribusiness communities.

As the operations director and former business development director at Biomax, an award-winning biotech company involved in recycling waste into fertilizer, Anton led the company’s technical and sales teams, served on the investment committee, and was a key contributor to a successful multimillion fundraising effort involving institutional and individual investors.

Today, Anton is CEO of the Trendlines Agrifood Innovation Centre (a subsidiary of The Trendlines Group), which manages the Singapore-based Trendlines Agrifood Fund and is responsible for the development of innovation-based agrifood tech companies that improve the human condition.

Avinash Desamangalam

Research Manager – Food & Agriculture, Mordor Intelligence

Sessions: Driving Diets with Dollars: Promoting New Protein Products to Consumers

Avinash Desamangalam is the Research Manager, heading the Food & Agriculture practice at Mordor Intelligence. Avinash has a rich experience of 12+ years in food and agriculture, both as an industry practitioner and a consultant. He has varied market research and consulting experience in all facets of the sector including agricultural inputs, trading, supply chains, food processing, and retail. Within the Food and Beverage categories, his personal interest lies in understanding the macroeconomic and socio-political trends driving the trade and consumption of products.

He leads a team of 70+ researchers at various levels, engaged in Market Research across the food and agriculture value chain, from seed to plate. The team works on syndicated market research reports, custom market research solutions, and data-based solutions for clients in 60+ countries, including food industry majors such as Ajinomoto, Coca-Cola, Dabur India, Givaudan, Ingredion, Kerry Ingredients, Marubeni, etc.

Ben Pippin

Channel Director, Big Idea Ventures

  • Big Idea Food Compeition (BIFC)
  • Event Closing

Ben is the Channel Director for Big Idea Ventures based in Singapore. Prior to joining Big Idea Ventures, he worked as a Senior Account Manager – Strategic Partnerships at Grab in Singapore. Ben’s background is in F&B as both chef and consultant, working in fine dining in New York, as well as opening a number of restaurants in Hong Kong. In addition, he has experience in food supply chain and distribution and business development.

He holds a B.S in General Studies with a Music minor from Drexel University in Philadelphia, Pennsylvania. Ben is an in-house resource for strategic corporate sponsorships, culinary development, and regional F&B networks in SE Asia.

Beth Loberant

Head of Regulatory Affairs, Supermeat

Sessions: Regulatory Frameworks for Alternative Proteins in APAC: Opportunities & Bottlenecks

Has over 35 years of experience in production, technology and regulatory affairs in the plant tissue culture, herbal dietary supplement, and food and meat processing industries. In recent years she has worked to establish regulatory pathways and compliance in the cell-based meat industry. Beth represents SuperMeat in APAC-Society for Cellular Agriculture, as well as on the board of Cellular Agriculture Europe where she is chair of the regulatory affairs committee.

Bryan Toh

Head of Global Business Development, Green Rebel Foods

Sessions: New Protein for Traditional Palates: Conquering Asian Consumers Through Culture, Convenience and Cuisines

Christian Cadeo

Managing Partner, Asia for Big Idea Ventures

  • Keynote Opener
  • Winner Announcement Big Idea Food Competition (BIFC)
  • Scaling an Industry – Addressing Growing Pains in the Booming Foodtech Landscape

Christian Cadeo is Managing Partner, Asia for Big Idea Ventures, a new alternative protein venture capital fund based in New York and Singapore. Prior to this, he assumed leadership roles in multiple US-based startups, including AdMob, JUST and Domo Group, and worked on bringing them to Asia. Christian also has extensive professional experience including technology sector work at Google and Microsoft. 

Chong Nyet Chin

Director, Food Safety and Quality, NTUC FairPrice

Sessions: Regulatory Frameworks for Alternative Proteins in APAC: Opportunities & Bottlenecks

Ms Chong holds a Science degree in Chemistry from National University of Singapore, and an MBA from Leicester University, UK. She has over 20 years’ experience in the areas of quality assurance and food safety, well-versed in GMP, HACCP, ISO 9001 and ISO 22000, Organic Standards, 6 Sigma and Total Quality Management.
As a technical professional, she is currently the Technical Chair of food processing & distribution under Singapore food standard committee. She has been working with government authorities such as SFA and Enterprise Singapore in areas of Cold Chain Management Standards, Organic certification, FMCG standards and Food Safety Regulations. In 2017, she received the Merit award for Quality and Standards given by ESG, endorsing her contributions to the Singapore standards journey.
In her current position in FairPrice, she is responsible for the overall control of the food safety and quality assurance system as well as regulatory management for the Co-operatives. Due to keen interest in quality management systems and strong belief that a strong foundation in system will build a strong brand, she has helped Fairprice in developing the risk management framework and various control measures in fulfilling the vision of assuring food safety from source to store.

Claudine Loong

Lecturer, Nanyang Polytechnic

Sessions: Are Plant-based Ingredients Healthier and Friendlier to the Environment?

Claudine is a Dietitian by profession and graduated from Flinders University in 2009. She is a full time member of Dietitians Australia since 2010. She was previously working at Singapore General Hospital as a Dietitian before joining Nanyang Polytechnic as a lecturer in 2015. Her special interest includes Eating Disorder, Oncology, General Surgery Medicine (particularly Head & Neck Surgery) and Public Health Nutrition. She had also collaborated with companies to run nutrition events, validate health and nutrient claims, analyse and modify recipes and meal planning. Besides, she was also involved in research projects related to adolescents’ lifestyle behaviours.

Dr Dalal AlGhawas

Program Director, Big Idea Ventures

Sessions: On the Food Frontier: Technologies Driving New Protein Production & Prices

Dr. Dalal AlGhawas is the Program Director at Big Idea Ventures, a venture capital firm which invests in future food technologies in the alternative protein ecosystem. She helps to combine capital and partnership to support and grow the world’s most compelling food companies and protein alternatives. Specialised in food safety, biotechnology, diagnostics, clinical/animal research and public health. Dalal has helped to establish the first food technology accelerator program in Hong Kong and has worked with over 50 global technology startups, with special focus on plant-based protein alternatives, cellular-agriculture, sustainability, smart kitchen equipment, med-tech and software. She holds a Doctor of Philosophy (Food Science and Food Biotechnology) from the University of Hong Kong with several publications in top tier peer reviewed journals, startup manuals and agri-food market reports.

Dominique Kull,

Co-Founder and CEO, SG Protein

Sessions: Keynote Address From Sponsor

Dominique is a passionate international leader with a proven track record in the food technology space for over 20 years with a background in mechanical engineering and business administration. His interest in scaling businesses and supporting them in taking the step, forms concept stage and pilot plants to an industrial-sized food processing business, has led him to co-found SGProtein.

Here, he combines his experience from working with start-ups, SMEs, and MNCs. His ambition with SGProtein is to democratize food manufacturing, which will allow companies of all sizes access to large-scale local processing – providing them with economic viability. And with this, making delicious and healthy meat alternatives widely available at a cost-competitive price to Asian consumers will become a reality.

Having worked on four continents in over 10 countries, he values and celebrates cultural diversity. This resonates well with him being a people person who loves to connect and collaborate with people around the world.

Eva Sommer

Co-Founder, Fermify

Sessions : Got Milk?!: Is Next Generation Dairy A Winning Formula for Cheese, Milk & Yoghurt?

Eva is the founder and CEO at Fermify. Fermify is an Austrian-based startup that develops an innovative and fully digitized platform to produce cheese proteins. Fermify purpose is to program microorganisms to develop and practice their skill set to produce casein proteins -and put cows out of work.
Our customers will receive a fully automated, scalable production platform for the entire value chain of microbial dairy production: from the programmed and optimised microorganisms to the fully purified target proteins in order to produce cheese proteins in house.
Before Fermify, Eva was co-founder and CPO at the Belgian-based cultured meat company Peace of Meat that has been fully acquired in 2021.
Eva enjoys working from exotic places all around the world, reading and eating vegan ice cream.

Dr. Huang Dejian

Co-Founder, Kosmode Health Singapore

Sessions : Food Sustainability: Transforming Waste to “Gold” to Feed More

Dr Huang Dejian, Associate Professor and Deputy Head of Dept of Food Science Technology in the National University of Singapore, is a Chemist and Food Scientist. His research work received global recognition when he was cited by Thomson Reuter as one of the most cited agri-scientist for two consecutive years in 2014 & 2015. He is also an Associate Editor in the Journal of Food and a recipient of the Suzhou Industrial Park Talent Program.

Frantz Braha

Chief Growth Officer, SaladStop!

Sessions : Keynote Address From Sponsor

Jack Ellis

Asia-Pacific Media & Research Lead, Deputy Editor, AGFunder News

Sessions: New Protein for Traditional Palates: Conquering Asian Consumers Through Culture, Convenience and Cuisines

Jack is AgFunder’s Media & Research Lead and Deputy Editor of its news platform AFN, with a decade of experience reporting on business, technology, and finance. Before joining AgFunder and AFN he was a reporter for Tech in Asia, the region’s leading technology news site covering developments in the startup and venture capital space; and Asia-Pacific Editor at IAM, reporting on patent, brand, copyright, and trade secret issues for businesses and investors.

James Caffyn

Partner, Lever VC

Session: Driving Diets with Dollars: Promoting New Protein Products to Consumers

James is a Partner at Lever VC, a leading fund investing in the food and ag-tech industries around the world. The primary investment focus is in the alternative protein ecosystem, with Fund II investing in ag-tech and food-tech solutions for the protein and dairy value chains.

Previously, James was the Director of Strategy & Due Diligence at Gira, a strategy consulting firm specialised in the animal protein and dairy value chains from farm inputs to finished CPG products. He also works as a mentor for companies in a number of accelerator programs, including IndieBio.

Janis Arbidans

Founder, Avenature

Session: Got Milk?!: Is Next Generation Dairy A Winning Formula for Cheese, Milk & Yoghurt?

Based in Asia since 2010, Janis has been working with retailers, food service establishments and airlines to provide them with the highest-quality imported food and drink brands and products. Cooperating closely with both government organizations and international brands, and possessing extensive expertise in international logistics Janis prides himself on delivering quality, value-added solutions for his customers.

Jennifer Morton

Corporate Engagement Specialist, GFI APAC

Sessions: The Price of Protein: Supply Chain Optimization for Ingredients and Infrastructure

Jennifer is GFI APAC’s Corporate Engagement Specialist, working to widen and deepen engagement and partnerships across the alternative protein supply chain. Prior to joining GFI, Jennifer was a strategy consultant for over five years in the Netherlands and Singapore focused on sustainability, social impact, and agriculture. She has worked with multinationals, SMEs, agribusinesses, governments, financial

John Cheng

Founding Partner, Innovate360

Sessions: Scaling an Industry – Addressing Growing Pains in the Booming Foodtech Landscape

John Cheng is the founder of Innovate 360, Singapore’s first food accelerator with facilities and venture fund. It helps more than 80 agri-food tech startups in areas of mentorship, venture funding, expertise, and access to markets since 2018. It is an accredited mentor partner supported by the Singapore government and recognized as a technological partner by Asia Pacific Economic Cooperation (APEC) Policy Partnership on Food Security. In 2021, he launched, an e-commerce platform that helps companies go digital, engage consumers, and go global. Prior to Innovate 360, he worked at his 75-year-old family business, transforming, and modernizing the business for more than 12 years.

John is a key driver in the Singapore food innovation ecosystem. He is the co-founder and chairman of Feed 9 Billion, an open innovation ecosystem platform, that looks at promoting sustainability and innovation through collaboration to feed 9 billion people by 2050. Under his leadership, it launched the Good Food Startup Manual: Singapore edition to help food entrepreneurs in their startup journey and the alternative protein database. He is a member of the Ministry’s of Trade’s Pro-enterprise Panel (PEP) that helps companies overcome regulatory hurdles, as well as part of the Singapore Food Story (SFS) Thematic Scientific Evaluation Panel that helps scientists receive grants for their research. He also is an academic advisory committee member for Chemicals & Life Sciences at the Institute of Technical Education (ITE).

Outside of work, he is an active alumnus at his alma mater, the Singapore Management University (SMU). He is co-founder and president of the SMU Business Families Alumni Group. He was part of SMU “Imagine Better” project that raised funds to help students with financial needs in 2019 before joining the SMU Alumni Philanthropic Council, where he currently advises the school on raising funds. He has been a member of Club-100 @ North West Community Development Council since 2017 fostering the culture of community involvement and philanthropy. He is in the executive committee at the Singapore Chinese Chambers of Commerce and Industry (SCCCI)’s Youth Business Sustainability Committee and the Singapore Manufacturer Federation’s Youth Network Committee. In 2019, he was recognized as The Peak’s “Future Shaper” and Prestige Magazine’s 40 Under 40 and in 2020 Gen.T list by Tatler Magazine. In 2021, he was a finalist for The Straits Times Singaporean of the Year for 2021.

John Friedman

Director, AgFunder Asia

Sessions: Scaling an Industry – Addressing Growing Pains in the Booming Foodtech Landscape

John is the Executive Director of AgFunder Asia and GROW Accelerator, on a mission to advance investment, innovation and sustainability across the global food system. Prior to joining AgFunder, John spent over a decade in investment banking based in Southeast Asia and is an advocate for a more impact-focused approach to capital allocation. John serves on the investment committee of the recently launched AgFunder SIJ Impact Fund, and is an angel investor in several agrifood tech ventures ranging from alternative proteins to consumer marketplace. Originally from Hawaii, John studied in the UK, and is a graduate of Cornell University. He now lives in Singapore with his wife and children. He is a Singaporean citizen.

John Uys

International Commercial Manager, On The Green Side

Sessions: On The Green Side’s Asian Inspired Plant-based Chicken lunch!

John is a driven Sales Leader with 10+ years’ experience in the FMCG industry. With a degree in Accounting at Stellenbosch University and a HONS degree in Supply chain management at the same institution, he is using the experienced gained at JSE listed companies such as SABMILLER, AB InBev and RFG FOODS, to assist On The Green Side by directing the commercial, marketing, and supply chain operations, while developing comprehensive business solutions to expand commercial growth both in the South African and international market.

He holds a firm belief that we can redesign global food systems to have a positive impact on our natural resources by changing the way we eat. The industrial animal agriculture industry is unsustainable, and he wants to be part of the solution to create a better future for all.

Jonathan Ng

CEO, SinFooTech

Sessions: Food Sustainability: Transforming Waste to “Gold” to Feed More

Jonathan is a serial entrepreneur who started various business in international trade and exotic pets.
He later ventured into web development services and expanded his business in a data analytics branch company in Taiwan during his university days.
In 2018, Jonathan founded SinFooTech. The Singapore Food Technology company processes by-products and turns them into innovative ingredients and products, promoting the concept of a resource-efficient circular economy within the food production industry.
Today, Jonathan is working on Sachi, a soy whey alcoholic beverage brand which aims to revolutionize social drinking and celebrate moments that matter with easy to drink beverages while achieving a sustainable food future.

Kelvin Ng

Asia Managing Partner, Green Bridge Partners

  • Float Foods takes the Chicken out of the Egg with OnlyEg – Lunch Demo & Tasting
  • New Protein for Traditional Palates: Conquering Asian Consumers Through Culture, Convenience and Cuisines

Kelvin is a business professional with over 25 yrs experience working in multinational blue-chip companies and world-renowned think tanks. TEDx Singapore speaker and a UK trained chartered engineer. Kelvin has experience in key strategic management positions and has held various Senior management roles in Green Monday, Marine Stewardship Council, SATS, Yum! Brands – KFC, Pizza Hut & Taco Bell, Hewlett Packard and DHL.

Kelvin is currently the Executive Vice President of Float Foods and is also on the Global Advisory Board of Ecoimpact Capital, MSC’s Asia Board and the managing partner at Green Bridge partners. Kelvin also serves as a consultant to several alternative protein companies in Asia, driving positive social change and improve the lives of people through healthier diets.

Laurent Stévenart

General Manager Singapore & UAE, Impossible Foods

Session: Breakthrough Bites: Vision & Value of New Protein by 2030

Laurent is the Singapore and UAE Country Manager of Impossible Foods, a sustainable foodtech that develops delicious, nutritious meat and dairy products from plants that achieves a much smaller environmental footprint than meat from animals.

At Impossible Foods, Laurent is driven by his passion to make a positive impact on the environment through plant-based meats and creating a community-led movement for a sustainable future. Thanks to Laurent’s vast experience in food service in Singapore and Europe, he has helped consumers, restaurants and grocery stores make the jump in displacing animal-derived foods with their plant-based products.

Prior to Impossible Foods, Laurent led the commercial teams at Deliveroo in Belgium and Singapore, where he managed a portfolio of over 6,000 restaurants, ranging from top international chains to local favourites.

Laurent holds a Master in Management from ESCP Europe and is the proud father of three children

Luke Tay

Founder, Cornucopia FutureScapes

Session: On the Food Frontier: Technologies Driving New Protein Production & Prices

Luke leads a globally oriented foresight and strategy consultancy with a focus on food security, food-energy-water and sustainability, technology, and geopolitics. Working with corporates, institutions, governments, and international organisations, he advises on emerging issues, scenarios, and strategic opportunities, and supports organisational foresight capability development.

Luke is also Resident Futurist at Budding Innovations, and a Singapore Futures Fellow (adjunct) at the Lee Kuan Yew School of Public Policy. He speaks and writes at a range of international food, sustainability, and foresight platforms.

A historian and political scientist by training, Luke graduated summa cum laude from the University of Pennsylvania. Before founding Cornucopia, he served for two decades in the agrifood and transport spheres of the Singapore public service in a range of strategy, international, infrastructural, HRD, corporate governance, and foresight roles.

Marc Jolly

Vice President, Tindle/ Next Gen Foods

Sessions: Breakthrough Bites: Vision & Value of New Protein by 2030

Marc-Antoine Jolly is the Vice President of Business Development (APME) in Next Gen Foods — the creators of TiNDLE, chicken made from plants– a Singapore-based global food tech company combining R&D, talented chefs, and the power of plants to bring to the world insanely delicious meat experiences.

Originally from Belgium, Marc comes from a multicultural background and in addition to English, speaks French and Mandarin Chinese. An avid traveler, Marc is passionate about food and going to the farthest corners of the world to try new culinary experiences. Not surprisingly, he is moved by Next Gen Foods’ mission of creating more sustainable and insanely delicious food, to protect the planet he loves to roam.

With over 14 years of experience managing the Asia expansion for some of the world’s most iconic food and beverage brands, Marc oversees the growth of Next Gen Foods across Asia Pacific. Previously, Marc worked for Champagne Armand de Brignac, where for three years he spearheaded the luxury champagne brand’s international sales, with a focus on the Asian territory. He has aided with the launch of a Belgo, a leading craft brewery in Vietnam, and managed the Asian sales and trade marketing for Lion, a top Australasian F&B company. Marc has also worked in Shanghai and Beijing in sales and marketing roles with the largest wine importer in China, ASC Fine Wines.

Now based in Singapore, Marc brings his expert take on the Asian F&B industry to the future of plant-based food, like Next Gen Foods’ latest sensation: TiNDLE, ridiculously good chicken made from plants.

Dr Mark Chong

Associate Professor of Communication Management (Practice), Singapore Management University

Sessions: The Cultivated Nutrition: Public Perception & Consumer Acceptance of Cell-based Food

Dr Mark Chong is a communication management professor at Singapore Management University (SMU). His research focuses on stakeholder perception and acceptance of novel food technologies, especially alternative proteins and agricultural biotechnology. Mark’s work has been published in peer-reviewed journals such as Appetite, Nature Biotechnology and Journal of Risk Research. He is also the co-author of three books, including the recently published Living the Corporate Purpose: Insights from Companies in Asia. Mark is the recipient of several teaching awards, including the MBA Teaching Excellence award, Excellent Teacher award, and Most Promising Teacher award. He received his Ph.D. from Cornell University.

Chef Martin Ross

Technical Chef, Float Foods

Sessions: Float Foods takes the Chicken out of the Egg with OnlyEg – Lunch Demo & Tasting

Martin Ross is the Application and Technical Chef at Float Foods, curating new culinary applications for the OnlyEg range of plant-based eggs.

He started his career at the age of 16 and has since spent 8 years in the kitchen, working for Summerhouse (a farm to table concept) and two 1-Michelin-star restaurants: Braci (Italian fine dining) and Alma (modern European). Martin adds an element of finesse across all his dishes, working mainly with seasonal produce across various cuisines.

Chef Martin believes that plant-based innovations like OnlyEg are the future of food. At Float Foods, he cooks to elevate each product and take them to the next level, pushing the boundaries with both concepts of homely comfort food and that of fine dining.

Max Rye

Chief Strategist & Co-Founder of TurtleTree

Sessions: Got Milk?!: Is Next Generation Dairy A Winning Formula for Cheese, Milk & Yoghurt?

Previously in charge of his own Silicon Valley tech company, Max brings over 15 years of experience in managing and developing tech businesses.
At TurtleTree, Max formulates the business strategies essential for accelerating the company’s growth and market presence

Prof. May O. Lwin

President’s Chair Professor, Wee Kim Wee School of Communication, Nanyang Technological University (NTU)

Sessions: The Behavioral Science Behind Marketing Meat Alternatives

May Lwin is the Chair and President’s Chair Professor of Communication Studies at Wee Kim Wee School of Communication and Information (WKWSCI), Nanyang Technological University (NTU). She also serves as Joint Professor in the NTU LKC School of Medicine, advisor to the NTU-University Scholars Programme and has just completed her term as an honorary Asia Scholar Professor at the University of Melbourne.  She has previously been a visiting fellow at the Annenberg School of Communication, University of Pennsylvania as a recipient of the Fulbright ASEAN scholar award.  May is a Fellow of the International Communication Association. Amongst the awards she has received are Public Administration Medal Silver Award from the President of Singapore, Ogilvy Foundation Award for Academic Leadership and the 2019 Outstanding Applied Communication Scholar Award by the International Communication Association (ICA).

May specializes in strategic communication and health communication. Her current research projects involve the utilization, design and assessment of digitally mediated health communication systems and social media to improve public health. Her research on technology use in promoting physical activity and nutrition education amongst children are being piloted in many schools, while her work on mobile media use for infectious diseases has been piloted in hospitals in Singapore and regional countries such as Sri Lanka. May is currently an advisor with National Center for Infectious Diseases (NCID), leading research programmes on COVID-19 infodemic and studying its effects on various population groups, including migrant and vulnerable communities. She has authored numerous peer-reviewed papers, books and book chapters, many of which have received awards. May is also an expert on cyber safety, parental mediation and privacy issues regarding children’s use of technology. May has won several research grants from organizations like Ministry of Education, Ministry of Health, the Skoll Foundation, the Tides Foundation and the Media Development Authority.

Michal Klar

Founding Partner, Better Bite Ventures

  • On the Food Frontier: Technologies Driving New Protein Production & Prices
  • Driving Diets with Dollars: Promoting New Protein Products to Consumers

Michal is a Founding Partner of Better Bite Ventures, the first VC fund dedicated entirely to alt protein startups in Asia Pacific region. Better Bite has backed founders of 10 plant-based, cell-based and fermentation early stage startups in the region and planning to support another 15-20 in the next few years. Michal is also a founder and editor of Future Food Now, a leading newsletter covering the alt protein market in Asia Pacific.

Michelle Colgrave

Future Protein Mission Lead, CSIRO, Agriculture and Food, Australia

Sessions: On the Food Frontier: Technologies Driving New Protein Production & Prices

Michelle Colgrave is a Professor of Food and Agriculture focusing on protein innovation. She leads CSIRO’s Future Protein Mission, a multidisciplinary research initiative that will transform our food systems. The Future Protein Mission is centred on principles of sustainable growth delivering high quality, affordable and nutritionally optimised protein for Australia. It will develop protein-based industries (including traditional protein, plant-based protein, insect and microbial protein) along the value chain from production to the customer, delivering premium protein ingredients and products, addressing the rapid growth of the protein-based sector.

Nathanael Lim

Insights Manager, Euromonitor International

Sessions: Alternative Proteins – Opportunities and Challenges in Asia Pacific

Nathanael is a Consultant at Euromonitor International with a focus on Non-Alcoholic Drinks. Based in Singapore, Nathanael has more than 5 years of experience in the industry.

Nathanael leads a team of local analysts in Southeast Asia researching on the industries of Packaged Food and Drinks & Tobacco, exploring market opportunities and next steps in articles and presentations, providing though leadership.

Nathanael advises clients across beverage industry on the impact of government legislation, product innovations and sustainability.

He holds a Bachelor’s degree in Economics from the Singapore Management University.

Peter Yu

Manager, APAC Society for Cellular Agriculture

Sessions: Vision 2030: Cultivating Innovation in Cellular Agriculture to Address Food Security

Peter Yu is the dedicated manager to the APAC Society for Cellular Agriculture – an association and coalition of 10+ cultivated meat and seafood companies across the APAC region. Through the society, Peter works as a drive-force to both promote the industry as well as to encourage the establishment efficient and transparent regulations and policies. Peter is actively engaging towards creating a harmonized cultivated food industry. Peter holds an MBA and a MSc in Bioengineering, while pursuing an LLM

Sonalie Figueiras

Founder, Green Queen Media

Sessions: Driving Diets with Dollars: Promoting New Protein Products to Consumers

Serial social entrepreneur Sonalie Figueiras is the founder & editor-in-chief of Green Queen, an award-winning impact media platform advocating for social & environmental change in Hong Kong with a mission to shift consumer behaviour through inspiring & empowering original content.

Shannon Wong

Assistant Director (Research), Feed 9 Billion,

Sessions: Food Sustainability: Transforming Waste to “Gold” to Feed More

Shannon is a seasoned restaurateur and owner in the F&B scene for more than 10 years.
Having worked with suppliers and farmers across the region, he believes in using sustainable sources to create an ethical circular economy.

Shannon now helms the research arm of Feed 9 Billion with the vision of creating healthy and sustainable food sources in hope to tackle food insecurity.

Chef Shaun Lee

Asian Culinary Institute (ACI)

Sessions: On The Green Side’s Asian Inspired Plant-based Chicken lunch!

Economist, Counsellor, Educator and Culinarian, Chef Shaun Lee is the consummate renaissance man amongst chefs who cooks by the world, for the world. His eclectic yet charming cuisine is inspired by his ingredients and the needs of his patrons and clients.

A self-taught chef for years, Shaun finally received his formal culinary training as Singapore’s 2010 Miele Guide Culinary scholar. After establishing himself through key stints in the F&B industry, Shaun answered a calling to social work through culinary education. He spent a decade supporting youth with disadvantaged backgrounds to achieve personal success through food and the culinary arts. Shaun now takes the helm managing the programmes, talents and kitchens at the Asian Culinary Institute.

Shaun advocates a strengths-based; zero-waste/sustainable approach to all things culinary and social work. He believes that food should not just be inspired, but seek to inspire, all the while striving to be “eco2” (ecological and economical).

Shirley Lu

Managing Director, Asia, ProVeg International

Sessions: Transforming the Food System through Innovation

Shuli Goh

Policy Specialist, GFI APAC

Sessions: Regulatory Frameworks for Alternative Proteins in APAC: Opportunities & Bottlenecks

Shuli is GFI’s Policy Specialist for the APAC region. Shuli leverages her expertise in geopolitical analysis to develop impactful policies that drive engagement and support for alternative proteins. Prior to joining GFI, she provided strategic geopolitical reads to the Singapore government and spearheaded initiatives to improve animal welfare. She holds an MSc in International Relations from the London School of Economics and a BA (Hons) in Political Science from the National University of Singapore.

Tim Hill

Key Accounts Director, South East Asia, GlobalData PLC

  • New Protein for Traditional Palates: Conquering Asian Consumers Through Culture, Convenience and Cuisines
  • The F&B Disruptor: The Trajectory of the Alternative Protein Market in APAC

In his work with GlobalData, Tim provides economic forecasts, consumer insights, channel assessments and business trends to companies looking to expand their business footprint in the South East Asian region.
Tim has worked in B2B research and media in Asia since 1992 with organisations such as the Economist Intelligence Unit, Ipsos Business Consulting and Eco-Business. Recent studies and publications include the rise of food delivery in Asean, single-use plastic in food packaging, the regional transition to a low carbon economy and the Asean Economic Community.
His opinion pieces and articles have been published in Eco-Business, The Business Times and the Straits Times as well as other regional newspapers. He is a regular speaker and conference moderator for industry and client events.
Prior to this, he was a Captain in the British Army where he was awarded campaign medals for active service with the UN Peacekeeping Force in Cyprus and coalition forces in Operation Desert Storm, Iraq.
He has an MBA from Henley Business School in UK, and is a registered consultant with the Institute of Management Consultants Singapore.
In his spare time, he is an adjunct lecturer in market research at Republic Polytechnic. He also enjoys sailing his trimaran around Southeast Asia’s islands with his family and cleaning plastic debris from beaches and reefs.

Valerie Pang

Innovation Associate, GFI APAC

Sessions: Scaling an Industry – Addressing Growing Pains in the Booming Foodtech Landscape

Valerie is the Innovation Associate at GFI APAC, where she is involved in community building, university outreach, and supporting startups and investors in the alternative protein industry. Prior to GFI, she gained extensive experience working at various tech companies and startups in marketing and operational roles. She also previously co-founded a social enterprise.

Dr Wasamon Nutakul

SciTech Specialist, The Good Food Institute APAC

Sessions: Plant-Protein “Cr-Opportunities” – How Supply Chains and Local are Leading the Way

Wasamon is GFI APAC’s SciTech Specialist, focusing on plant-based protein. She has more than five years of experience working at multinational food companies, through which she gained expertise in food proteins and their applications. Before joining GFI APAC, she spent two years working in academia and industry developing new talents for the food industry in Thailand. Wasamon holds a Ph.D. in Food Science from University of Massachusetts Amherst and a BSc. in Biochemistry from Chulalongkorn University, Thailand.

Yeong Sheng Lee

Head of Commercial, First Pride, Tyson Foods APAC

Sessions: Breakthrough Bites: Vision & Value of New Protein by 2030

Yeong Sheng, Lee (Sheng) is Head of Commercial, leading overall Sales and Marketing function for the APAC region covering 27 countries with annual revenue of US1 Billion. He drives the Aspirational Growth Commercial Sales and Marketing strategy in the key accounts business for the APAC Region.

Sheng has approximately 20 years commercial experience in FMCG. During this time, he has held positions of increasing levels of responsibility and seniority with Procter & Gamble, Novartis and Johnson & Johnson. His most recent position prior to joining us was with the Minor Food Group based in Thailand, where he held the position of General Manager, The Coffee Club International. He also has extensive experience in the emerging markets of SEA, particularly in Vietnam, Laos, Cambodia and Myanmar.