Aaron Tan

Executive Chinese Chef, Intercontinental Singapore

Fireside chat with chefs: Putting alternative proteins on the menu

Aaron Yeo


Panel: Scaling alternative protein start-ups in Asia

Aaron is responsible for all GOOD Meat operations and growth in Singapore. Prior to his role at GOOD Meat, he spent four years in the United States as the Singapore Economic Development Board ’s (EDB) regional director. There, he developed and oversaw the implementation of strategies to position Singapore as a choice destination for alternative protein product launches and investments in the Asia-Pacific region. He also played a critical role in facilitating the world’s first regulatory approval for cultivated meat through Singapore. Aaron spent close to a decade working in sustainability related roles, which included defining renewable energy targets for Singapore before he joined the EDB.

Albert Tseng

Co-Founder, Dao Foods

Developing and investing in China’s alternative protein market

Albert is passionate about utilizing the power of business to address important social issues. Albert has over 20 years experience spanning from impact investment and social enterprise in international development to business development and management consulting in medical technology. Albert is founder of Moonspire Social Ventures which invests in social enterprises and funds that have business models that impact the UN Sustainable Development Goals. Albert also served as COO of a social enterprise in the global health area (BlueDot) that he helped through seed and Series A rounds and growth from 5 people to 50 people in a few short years. This startup was venture financed by Horizons Ventures in Hong Kong which had also funded Impossible Foods, JUST, Perfect Day, and Modern Meadow and it is through these companies that Albert learned of the negative environmental and health consequences of industrial animal agriculture and the potential of food companies to change the food system. Albert has an MPA from Harvard University, an MHSc. in Biomedical Engineering from the University of Toronto, and a BASc. in Mechanical Engineering from the University of Waterloo.

Amanda Teng Lee

Owner & Founder, Everyday Vegan Grocer

Panel: Observations from retailers, restaurants and distributors – Market trends and challenges

Anastasia Gutkevich

Founder and CEO, Bifidice

Startup Pitches with ProVeg Incubator

PhD innovations, 20 years on FMCG and BioTech market as Chief of Marketing and Sales Officer, since 2016 founder and CEO of Bifidice, startup dedicated through microbiome biotech reduce allergies and chronic diseases.

Angela Leung

Professor of Psychology, Singapore Management University

Psychological well-being and consumer acceptance of cultivated meat

Professor Angela Leung joined SMU in 2007. She received her PhD in Social Psychology from the University of Illinois, Urbana-Champaign and B.Soc.Sc. from the University of Hong Kong. Her research examines how complex, contradictory, and challenging issues can be transformed into opportunities so that people and society can thrive. Her research topics include multiculturalism and creativity, cosmopolitanism and globalization, paradox management, working motherhood, and environmental psychology. Together, this program of research offers novel understanding of how our mindset makes sense of personal and societal challenges, and the downstream differential consequences of being impaired versus enriched by the accompanying conflicts and tensions. 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. She has edited two books on the psychological science of culture and creativity (Cambridge University Press, 2010; Oxford University Press, 2018). Professor Leung is currently the Co-Editor-in-Chief of the Asian Journal of Social Psychology and Associate Editor of the Journal of Cross-Cultural Psychology. She was the Lee Kong Chian Fellow in 2018-19 and 2019-20 and has received numerous research awards. Her areas of teaching include psychology research methods, motivation, creativity, and cultural/social psychology.

Bianca Wassman

PhD Researcher, Singapore-ETH Centre

Panel: How are alternative protein brands localising in Asia

Bianca is a doctoral researcher on the ‘Urban Microalgae-Based Protein Production’ project, for which she conducts consumer studies to support the development of novel microalgae food products. Her research focuses on psychological aspects of sustainable eating behavior. She is especially interested in consumers’ acceptance of alternative proteins like plant-based meat substitutes, insects, microalgae, or in-vitro meat.

Blair Crichton

Co-Founder, KARANA

Panel: How are alternative protein brands localising in Asia

Christian Poppe

Global Public Affairs & Sustainability, Formo

Panel: The role of regulatory approvals in accelerating a more secure and sustainable food system

Christian Poppe leads Global Public Affairs & Sustainability at Europe's leading precision fermentation company Formo. He also serves as Formo's General Manager APAC. In his capacity, he's responsible for working with governments around the world to develop future-proof regulatory frameworks for innovative food solutions. Previously, Christian led public policy and government affairs at leading last mile delivery and e-mobility companies creating innovation-friendly legislation for disruptive technologies.

Dr. Crispin Howitt

Future Protein Mission Lead, Commonwealth Scientific and Industrial Research Organisation (CSIRO)

Panel: Advancing alternative protein development – a R&D perspective

Crispin completed his PhD at the Australian National University, studying respiratory pathways and photorespiration in cyanobacteria and the chloroplasts of higher plants. His first postdoctoral fellowship was at Arizona State University where he studied the interaction of respiration and photosynthesis in cyanobacteria. In 2000 he moved to CSIRO in Canberra, Australia, for a second postdoctoral fellowship using gene technology to modify starch structure and function in the model plant Arabidopsis. At the end of 2002 he moved into the area of cereal quality. Since then he has had a diverse range of interests: carotenoid biosynthesis in cereal grains, how manipulation of protein content and composition impacts end product functionality, the genetics of end product quality in wheat and modification of grain composition for health benefits.

Damian Krüger

General Manager of Sustainable Nutrition, Cremer Sustainable Foods

Panel: Driving alternative protein supply chain capabilities

Damian Krüger spearheads a landmark joint venture company between CREMER and Nurasa, Cremer Sustainable Foods, one of Singapore and Asia’s largest contract manufacturing facilities for high-moisture extrusion (HME), capable of producing up to 2,000 tonnes of plant-based meat and seafood protein alternatives.

Dave Luo

Research Lead, Protein Transition, Asia Research & Engagement

Panel: ESG considerations for VC/PE investment in alternative proteins

Dave leads research and corporate engagements at ARE’s Protein Transition team. His current research looks at the climate adaptation pathways for protein production in Asian markets, and the potential mitigation impact from alternative proteins. Dave’s work has also contributed to development of the Expected Disclosures and Recommended Goals, a comprehensive yet concise set of disclosure standards for Asian food companies, in coordination with investors at ARE’s Asia Protein Transition Platform

David Ettinger

Managing Partner, Shanghai Office

Panel: The role of regulatory approvals in accelerating a more secure and sustainable food system

Mr. David Ettinger is the chief representative in Keller and Heckman’s Shanghai, China office and previously worked in the firm’s Washington, DC and Brussels offices. David counsels multinational companies on food (with a unique emphasis on alternative proteins including plant- and cell-based foods) and food packaging, as well as consumer and tobacco and tobacco-related products. He counsels companies in China and throughout Asia on matters ranging from ingredient and labeling, to product seizure and detention, to food and consumer product recalls and consumer complaints. David is the Chair of Mackrell International, a global legal network of over 90 international independent law firms. Mackrell International’s member base spans more than 60 countries. In addition, David is past Chair and current Vice Chair of the American Chamber of Commerce Shanghai’s (AmCham Shanghai) Food, Agriculture & Beverage Committee and serves as a moderator and presenter for many of its seminars and conferences.

David C. Winegar

CEO & Co-Founder, Plantagusto Group Ltd.

Startup Pitches with ProVeg Incubator

David C Winegar is the founder and CEO of Plantagusto Group Ltd, a company that aims to revolutionize the food industry by producing better plant-based meat. Along with his partner, Giovanni Vaccaro, David recognized the need for a new type of plant-based meat that could satisfy meat-eaters' taste, texture, and appearance preferences while reducing the environmental and health impacts of animal meat. David started Plantagusto with a mission to make food that is healthy, sustainable, planet-friendly, and available to everyone. Under his leadership, the company has quickly become a top player in the plant-based meat industry. Plantagusto's Flexible Plant-based Protein Platform [FP3] pushes the boundaries of what is possible in plant-based meat through innovations in texture and fat, allowing for the reproduction of cuts of meat previously thought impossible to produce with plants, such as ribs, brisket, steaks, and Italian salamis. All this is achieved at an unmatched price point, making plant-based meat more accessible to all. David continues to lead Plantagusto towards its mission of transforming the food industry and creating a more sustainable future for generations to come.

Dr Deepak Choudhury

Senior Scientist and Group Leader of Biomanufacturing Technology at Bioprocessing Technology Institute (BTI) A*STAR.

The State of Global Cultivated Meat Research

Dr Deepak Choudhury is currently a Senior Scientist and Group Leader of Biomanufacturing Technology at Bioprocessing Technology Institute (BTI) A*STAR. His primary research interests include biomaterials and biofabrication processes for Cellular Ag applications and biomanufacturing biomaterials for regenerative medicine. Dr Choudhury and his team have published numerous unique insights into the Cultivated Meat (CM) field – starting with a cover story article on “The business of cultured meat”, which catalogued the various CM companies, meat focus for the first time, funding landscape etc. The team wrote two more analyses in 2020 to comprehend the nomenclature and impact of 3D printing in CM space. These were followed up with impactful reviews articulating the state of edible scaffolds, discussions on a developing CM ecosystem as well as the impact of fermentation on this nascent industry in 2021 and 2022, respectively. This also included the very first patentometric analysis of the CM field – Cultured meat-a patentometric analysis. Recently, he was selected to be part of the expert technical panel Selected- For the Technical panel for the Expert Consultation on “Scientific advice on cell-based food products and food safety considerations”. This 3-day consultation session was organized by - The Food and Agriculture Organization of the United Nations (FAO) in Collaboration with WHO in Singapore. He is also part of the working group under the European Academies’ Science Advisory Council (EASAC) Biosciences Programme on “Meat Alternatives”. He is an award recipient of the 1st Alternative Protein Seed Challenge under the Singapore Food Story (SFS) R&D Programme, as well as a Co-Investigator of CentRe of Innovation for Sustainable banking and production of cultivated Meats (CRISP Meats), also funded by SFS. Dr Choudhury has also been an active reviewer of technical and reviews journal articles in the alternative proteins/cultivated meat space, including for Nature Food, NPJ Science of Food, Future Foods, Critical Reviews in Food Science and Nutrition, Trends in Food Science and Technology etc.

Dominique Kull

Co-Founder and CEO, SGProtein

Panel: Driving alternative protein supply chain capabilities

Dominique Kull is the Co-Founder and CEO of SGProtein, a novel food technology company focusing on bio-structuring plant proteins for producing a new generation of clean and healthy plant-based meat and fish analogues. SGProtein is co-developing and scaling production for its brand partners around the region. Dominique is a seasoned Executive, an Engineer by training with an Executive MBA from IMD. Having worked in the food manufacturing industry in Europe, the US, and Asia, he gained in-depth expertise and extensive knowledge in various roles. His passion for food innovation and scaling of new processes led him to move into the new venture where he helps companies to bring their products to the mass market.

Emmanuel Stroobant

Chef-Owner, Saint Pierre

Fireside chat with chefs: Putting alternative proteins on the menu

Belgium-born Emmanuel Stroobant first trained in classical French cooking with several MICHELIN-Starred restaurants in his home country before opening his first restaurant in Liege, at 23. Yearning for new challenges, Chef Emmanuel moved to the USA, Australia and Malaysia where he was exposed to an innovative world of modern fusion cuisine. Eventually, he settled down in Singapore with his wife Edina in 1999, and together, they founded fine dining French restaurant Saint Pierre in 2000. Saint Pierre’s modern French cuisine with an Asian accent is a reflection of Chef Emmanuel’s three-decades-long culinary journey. His passion and dedication to French gastronomy has earned the restaurant numerous prestigious awards, including a Two MICHELIN Star accolade since 2019. Chef Emmanuel is also the Chef and Co-owner of Food Inc (formerly known as Emmanuel Stroobant Group), an award-winning food and beverage hospitality group in Singapore with 4 restaurants including Two-MICHELIN-Starred sushiya Shoukouwa, an event and institutional catering arm, and an F&B marketing consultancy that includes marketing and kitchen consultancy under its belt. A vegetarian and avid yoga practitioner, Chef Emmanuel is also the ambassador of zero-waste, zero-starch WOW Noodle. He is the author of two cookbooks, Cuisine Unplugged and Vine Dining – White, and has his own television series, Chef in Black I and II, and 36 Ways to Live.

Francisco M. Codoñer

Chief Executive Officer, ScaleUp Bio

Panel: Driving alternative protein supply chain capabilities

As CEO of ScaleUp Bio, Francisco (Paco) Codoñer, is on a mission to bring healthy, safe and nutritious food to as many people as possible in the most sustainable way. His family fuels his energy and passion for his mission, as Paco is driven to provide them with a better, healthier, and more resilient future. Paco was most recently based in Utrecht, the Netherlands, as the senior team leader of the systems biology team for Danone Nutricia Research, the global research and innovation arm of French food giant Danone. He is no stranger to Asia, as Paco has lived and worked in the region from 2019 to 2021 in his capacity as Head of the microbiome centre for Danone Nutricia Research in Singapore. Prior to his first assignment in Asia, Paco served as joint CEO and Chief Scientific Officer (CSO) from 2010 to 2019 for cutting-edge biotech company Lifesequencing based in Valencia, Spain. Earlier in his career, Paco specialised in research and development (R&D) for the microbial field in institutions such as Trinity College Dublin in Ireland, Muenster University in Germany and the AIDS Research Institute in Spain. A Spanish national, Paco holds a Bachelor of Science degree in Molecular Genetics, a Master of Science degree in Molecular Evolutionary Genetics and a PhD in Biology (Molecular Genetics and Bioinformatics) from the University of Valencia. He also holds a Master of Science degree in Bioinformatics from the Universidad Autónoma de Madrid

Hsien-Hui Tong

Executive Director – Investments, SGInnovate

Panel: Building an ecosystem for alternative protein innovation

Hsien-Hui brings with him in-depth knowledge and experience in the Business Development and Venture Capital spaces across Australia, Europe, Singapore and the US. As Executive Director, Investments, Hsien-Hui leads SGInnovate's investment efforts, from working with research scientists to create and launch venture-fundable solutions based on their Deep Tech research core, to identifying high-potential, Deep Tech startups working on areas such as advanced manufacturing, AgriFood tech, health and biomedical sciences, and sustainability tech. Prior to joining SGInnovate, he was the Managing Partner, Asia Pacific for Wassax Ventures. He also served as the CEO of the National University of Singapore Society (NUSS), as well as Vice President at Staples. In the early 2000s, he co-founded a data mining company, which was sold to a global bank two years later. Hsien-Hui graduated in 1998 from the National University of Singapore (NUS) with a Bachelor of Engineering

Jennifer Morton

Corporate Engagement Specialist, GFI APAC

Session: How meat producers can benefit from the alternative protein boom + GFI APAC guided tour

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 institutions, and nonprofits in the agriculture sector and beyond to design sustainability strategies, develop inclusive supply chains, and forge multi-stakeholder partnerships for systems-wide change. Jennifer holds an MSc in Corporate Social Responsibility and an MA (Hons) in International Relations. Jennifer lives in Singapore.

Jolene Lum

Client Development Manager, Nurasa

1. Panel: Building an ecosystem for alternative protein innovation 2. Panel: Scaling alternative protein start-ups in Asia

Jolene is the Client Development Manager at Nurasa (formerly Asia Sustainable Foods Platform), a Singapore-based company dedicated to inspiring people to embrace sustainable foods by accelerating access at scale across Asia. In her role, Jolene works closely with promising food tech businesses to facilitate new industry connections and scale their growth as they advance from product development and pilot launch to commercial scale-up. She provides guidance on how to leverage Nurasa’s end-to-end enabler, operator, and investor capabilities, including the pilotscale manufacturing facilities at the upcoming Food Technology Innovation Centre (FTIC).

Jose Luis Del Amo

Executive Chef, Classic Fine Foods Singapore

Fireside chat with chefs: Putting alternative proteins on the menu

John Friedman

Asia Director, AgFunder & GROW Accelerator

Panel: ESG reporting and its role in venture capital investmentsapa

John is a director of AgFunder Asia and our GROW Impact Accelerator, where he oversees business development and serves on the fund's investment team. Prior to joining AgFunder, John was an investment banker with over a decade of experience in public markets at Morgan Stanley and Deutsche Bank. John is also an angel investor in several agrifood ventures ranging from alternative protein to consumer marketplace, built around a thesis of supporting a more sustainable food system across Southeast Asia. Originally from Hawaii, John studied in the UK, is a graduate of Cornell University and now lives in Singapore with his wife and children. He is a Singaporean citizen.

Justin Chou

CEO, Growthwell Foods

Panel: How are alternative protein brands localising in Asia

Justin is the Executive Director of Growthwell Foods, a plant-based food innovation company based out of Singapore with a mission to become Asia's leading plant-nutrition food tech company, and a goal of nourishing a one billion lives through the provision of sustainable and nutritious plant-based food options.    With more than 10 years of experience in the F&B and food manufacturing industry, Justin is the second-generation leader of the company and a serial entrepreneur with experience in Mergers and Acquisitions. He is also the co-founder of Green Dot, Singapore’s largest fast casual plant-based restaurant chain, and the Chief Executive Officer of Glife Technologies, a B2B food technology company operating in as a vertically food service solution provider within the food supply chain.   As Executive Director, Justin oversees the business's strategic vision to drive company growth. He builds an effective team of leaders and lead decisions aiming to promote the organisation’s mission. Justin also identifies potential strategic investments and directs fundraising efforts for Growthwell Foods’ global expansion.

Ken Kuguru

CEO and Co-Founder, Love Handle

Panel: Observations from retailers and restaurants - Market trends and challenges

Ken is the CEO & Co-founder of Love Handle, Asia’s 1st Digital-led Plant-Based Butcher. Prior to founding Love Handle, Ken was a Managing Director at L Catterton, the world’s largest consumer facing private equity firm and a Managing Director for Expedia’s Asia Pacific Corporate Travel Business responsible for driving the disruptive digital transformation of corporate travel in Expedia’s core Asia Pacific markets. Prior to joining the Expedia Group, Ken was CEO of the Java House Group, Ken guided the organization through the largest F&B private equity deal in the history of East Africa, exiting to ABRAAJ Capital at a record multiple-to-earnings (EBITDA) ratio of 17x. The Java House Group is East Africa's largest restaurant group that includes three main brands: Java House, 360 Degrees Artisan Pizza, and Planet Yogurt. Java House Group operates across East Africa with 2100+ employees. Ken worked for Philips Electronics in Shanghai, China for over 10 years. At Philips, Ken served in the Philips Consumer Lifestyle Division as the Commercial Head of Kitchen Appliances for Greater China (including Taiwan & Hong Kong), and as the APAC Regional Marketing Director for the Philips Consumer Lighting Division. Prior to living in Asia, Ken was a Global Product and Marketing Manager for the DuPont Bio-tech business unit, based in Delaware, USA. He has also worked as an FMCG & F&B professional in the East Africa Region for over 5 years. Ken is a native English speaker, fluent in Mandarin and conversational in Swahili. He is a 2003 graduate of the Michigan Ross School of Business, and is an avid, albeit it high-handicapped, golfer.

Kelvin Ng

Executive Vice President, Float Foods

Panel: Observations from retailers, restaurants and distributors – Market trends and challenges

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.

Madeline Tay

Country Head, OldTown Singapore

Panel: Observations from retailers, restaurants and distributors – Market trends and challenges

Madeline Tay is a seasoned business leader with over 15 years of experience in the food and beverage industry. She is currently the Country Head of OldTown Singapore Pte Ltd, a subsidiary of the Malaysia’s largest Kopitiam Restaurant chain OldTown White Coffee. In her role, Madeline is responsible for leading the company's operations in Singapore and driving growth through strategic partnerships and innovative product development. Madeline is known for her deep understanding of the F&B market in Singapore and her ability to anticipate and respond to changing consumer trends. Under her leadership, OldTown Singapore has become a competitive player in the Asian food scene, offering a range of traditional Malaysian white coffee and cuisine blends alongside innovative new products. She is also a committed advocate for diversity and inclusion in the workplace. She believes that a diverse and inclusive workforce is critical for business success and is committed to creating a culture that values and respects all employees.

Mark Chong

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

Psychological well-being and consumer acceptance of cultivated meat

Neha Poddar

Principal, Investments, Good Startup

Fireside Chat: Scaling alternative protein startups in Asia

Neha is a Principal at Good Startup where she is responsible for deal origination, investment analysis and portfolio management. She works closely with Good Startup’s portfolio companies to help them in their mission of furthering the alternative protein industry. She has 13+ years of experience in financial markets spanning private equity, fixed income, credit, and public equities. Previously, she was a director of investments at JI Capital Partners, and before that an equity derivatives trader at Bank of America Merrill Lynch covering Southeast Asia and India. Neha holds an MBA (High Honors) from the University of Chicago Booth School of Business and a Bachelor of Technology in Chemical Engineering from IIT Bombay. Neha is a recipient of the prestigious Siebel Scholarship.

Dr. Ng Say Kong

Principal Scientist and Co-Director, The CentRe of Innovation for Sustainable banking and Production of Cultivated Meats (CRISP Meats)

Panel: Advancing alternative protein development – a R&D perspective

Dr Say Kong Ng leads the Animal Cell Bioprocessing Group in Bioprocessing Technology Institute, A*STAR, Singapore, where he is responsible for mammalian cell culture media and bioreactor process research and development. The group is currently working on continuous bioprocessing of mAbs, process development and innovations on AAV production, and development of cultivated meat bioprocess technologies. He also has an extensive understanding of expression vector optimization and cell line development for the high-titer production of recombinant glycoproteins. In addition, he is Research Coordinator for Bioprocessing Technology Groups in BTI where he coordinates research in microbial cell culture, purification and device prototyping activities. He has 15 years experience in working with both industry and academia from biologics industry-funded research collaboration projects that he has coordinated and led, and from academic grant-funded projects. Dr Ng received his PhD from National University of Singapore in 2006 under the Singapore-MIT Alliance Programme.

Peter Yu

Program Manager, APAC Society for Cellular Agriculture

Panel: The role of regulatory approvals in accelerating a more secure and sustainable food system

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, and have experience in driving various of industry moving projects across the globe. Peter is the Co-chair of the Enterprise Singapore Pro-tem committee for setting Novel food standards, and has been a convener for the first MoU regarding regional Nomenclature alignment in Asia. Moreover, Peter was appointed as a technical expert to FAO/WHO on safety guidelines for the industry. Peter holds an MBA from National University of Singapore and a MSc in Bioengineering, and BSc in Marine Biology from University of Hawaii at Manoa. He is currently pursuing a third Masters degree in Laws at Singapore Management University.

Taya Huang

Regulatory Scientist, Future Ready Food Safety Hub (FRESH)

Panel: The role of regulatory approvals in accelerating a more secure and sustainable food system

Taya is responsible for material review and desktop research within the FRESH team. She graduated from the University of Eastern Finland with a MSc. in General Toxicology and Environmental Health Risk Assessment and spent a year as trainee with the Scientific Committee and Emerging Risks Unit of the European Food Safety Authority.

Tim Hill

Key Accounts Director, South East Asia, GlobalData PLC

Panel: 1. Tapping the potential of Asia’s alternative protein market & 2. How are alternative protein brands localising in Asia

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.

Teng Yong Low

Branch Head, Risk Assessment and Communications Branch, National Centre for Food Science, Singapore Food Agency

Panel: The role of regulatory approvals in accelerating a more secure and sustainable food system

Mr Low Teng Yong is a Branch Head at the Risk Assessment & Communications Department in the Singapore Food Agency’s National Centre for Food Science. He is responsible for the development of the regulatory framework for novel foods, and has been involved in the safety assessment of new food ingredients such as microbial proteins and cultured meat. He received a MSc in Food Safety from Wageningen University and has a background in food science and technology.

Vi Nguyen

Principal Sustainability Strategist (Sustainable Finance), Forum for the Future

Panel: ESG reporting and its role in venture capital investments

Vikas Garg

Founder & CEO, abillion

Panel: 1. How are alternative protein brands localising in Asia & 2. Observations from retailers and restaurants - Market trends and challenges

Vikas Garg is the founder and CEO of abillion, a digital platform that is helping conscious consumers around the world eat, shop and live more sustainably. Garg, born in India and raised in New York City, spent the first part of his career in investment banking and finance. Raised in a vegetarian household, because of his concerns for animal welfare and the environment, he became vegan in 2008. In 2017, Garg decided to become an entrepreneur, and build a business that would help a growing community of people interested in sustainability more easily find vegan and sustainable food and products, as well as each other. Since its debut in 2018, the abillion app has been downloaded more than one million times, and is being used from Singapore to Argentina.

Dr. Wasamon Nutaku

Scitech Manager, GFI APAC

Panel: Advancing alternative protein development

Wasamon is GFI APAC’s SciTech Manager, 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.

William Chen

Michael Fam Endowed Chair Professor in Food Science and Technology, Nanyang Technology University

Opening Presentation: Overview of alternative protein sources in Asia

Prof. William Chen is the Michael Fam Endowed Professor, and Director of Food Science and Technology at Nanyang Technological University Singapore (NTU FST). He is also Director of Singapore Agri-food Innovation Lab (SAIL) and Scientific Director of Singapore Future Ready Food Safety Hub (FRESH). His technology innovations in zero food waste processing and Food Circular Economy have been extensively attracting global attention and active partnerships with food industry leading to development of consumer products. His views on food tech and food security have been covered regularly by major local and international media. He is also advisor/consultant to overseas universities, government agencies, food industry, and international organizations (including ADB, FAO, GFI APAC, and WHO).

Xiangliang (XL) Lin

Founder, President & CEO, Esco Aster

Panel: Driving alternative protein supply chain capabilities

Zoran Svetlicic

Partner, Shift

The Design Language of Alt Protein

Zoran is a brand strategist and co-founder of Shift., a branding firm with studios in Singapore, Hong Kong and Melbourne. He works with leadership teams of ambitious international and regional companies to help them grow their brands. With 25 years of experience leading branding programs across North America, Europe and Asia, he brings a global and cross-disciplinary perspective to business problems. His clients include Alibaba, BMW, Citi, Danone, Estée Lauder, Green School, HSBC, Levi Strauss & Co, Maxis, Nestlé, Perfect Day, SAP, Visa and the Singapore Government. Together with his wife he also founded The Adriatic Pantry, a passion project to bring natural food & wine from the Adriatic coast of Croatia to Asia’s foodies. Before starting Shift., Zoran was a senior strategist at Landor, a WPP MBA Fellow, and held client-side and agency-side roles at Reuters, Organic and Fallon. He holds a Computer Science degree with a specialization in Human-Computer Interaction from the University of Minnesota, and an MBA from the London Business School. https://www.linkedin.com/in/svetlicic/

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