Speakers
Didier Toubia
Function & Ingredient
Co-Founder & CEO
Aleph Farms

Didier Toubia is the Co-Founder and CEO of Aleph Farms, an Israel-based food technology company designing new ways to grow quality animal products that improve sustainability, food security and animal welfare in our food systems. Under its first product brand, Aleph Cuts, the company markets cultivated steaks grown via cellular agriculture from non-modified cow cells.

Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist at AgroSup Dijon, gained a specialized master’s degree from ESCP Business School, and holds a joint executive MBA from Kellogg and Recanati.

Didier holds over 40 patents. He is also a Co-founder of BlueTree and Yeap.


Event Introduction
Function & Ingredient
 · 06/26 (Day 2)
Explore The Next Star Ingredient
4.2H - Hall D2
The Future of Meat Eating
Cell culture has always been an industry close to the food industry, and in the past we have always imagined its commercialization to be limited to "growing a piece of meat". But as the technology in this industry continues to evolve, more and more possibilities are opening up. All the tracks that can use oil and meat will find a breakthrough under its support!
14:00
[Reveal the Lab] Growing Meat from Meat - From a Cell to a Piece of Meat

Back in 1931, Winston Churchill dreamed of eating chicken without having to raise it. More than 90 years later, harvesting meat with a single cell in a lab is possible. Welcome to the world of cultivated meat. Joes Future, Meatable, and Aleph Farms tell you what each technological breakthrough means and what "the future of the meat" means!

Link to agenda
Function & Ingredient
 · 06/26 (Day 2)
Explore The Next Star Ingredient
4.2H - Hall D2
The Future of Meat Eating
Cell culture has always been an industry close to the food industry, and in the past we have always imagined its commercialization to be limited to "growing a piece of meat". But as the technology in this industry continues to evolve, more and more possibilities are opening up. All the tracks that can use oil and meat will find a breakthrough under its support!
14:55
[Business Imagination] Starting from Fat, Cultured Meat Kicks off Meat Customization

Cultured meat has accelerated globally this year. However, competition is no more limited to tank capacity. Nutritional customization is now made possible for cultured meat. Customized lean-to-fat ratio? Yes! Customized flavors of fat? Yes! Customized content of saturated fat? Yes! This technology breakthrough has not only accelerated cultured meat but also every fat-related category!

Link to agenda