Remilk Founder Aviv Wolff to Speak at Future Food-Tech Summit
Aviv Wolff, co-founder and CEO of Remilk, the food-tech innovator reimagining dairy, joins industry thought leaders at the Future Food-Tech conference in San Francisco taking place March 24-25th. Wolff will discuss recent breakthroughs at the intersection of food science and sustainability and highlight the pivotal role innovators must play in ushering a new wave of food to sustain people, animals and planet.
A poll conducted earlier this week by YouGov on behalf of Remilk reveals that consumers are willing to making meaningful shifts in the way they eat if alternatives taste more like the original (40 percent ). Of US Adults who are not vegan, the three most popular foods that hold them back because they can’t imagine giving them up are cheese (57 percent ), pizza (53 percent ) and ice cream (50 percent .)
Remilk, which secured $120 million in Series B funding earlier this year, pioneered a yeast-based fermentation process that produces non-animal milk proteins that are identical to cow-derived milk proteins. Remilk proteins are indistinguishable from traditional dairy in taste and function but are free of lactose, cholesterol and growth hormones.
“The most immediate and powerful thing we can do to provide a sustainable future for planet earth is to stop our dependency on animals for food,” said Wolff. “It is time for food-tech thought leaders and innovators to put our collective efforts into revamping the entire food system. Remilk’s role is to drive monumental change, in collaboration with dairy industry manufacturers, by giving consumers exactly what they desire while sending cows to early retirement.”
During Future Food Tech’s exclusive Taste Lab, Remilk will host its first ever public tasting of yogurt and cream cheese produced with its proprietary non-animal dairy protein.
On March 25th, Wolff will join executives from The Kitchen Hub, Sidley Austin, Pairwise and Bowery Farming in a panel discussion entitled Consumer Acceptance and Understanding: Embracing Technology in Our Foodsto share Remilk’s consumer insights and to discuss:
- Consumer readiness for the future of food innovation and sustainability
- Establishing nomenclature for novel ingredients and processes
- Providing clarity in areas of cutting-edge technology and food
- Fostering consumer receptivity and adoption
- The role of regulation and labeling
Just prior to Future Food-Tech, Remilk exhibited at SIAL America in Las Vegas, Nevada.