New Harvest's first cellular agriculture conference in 2016 was a sold out event with over 309 attendees, speakers, and exhibitors from all over the world. Check out the talk videos and some of the feedback from people who came out to NH2016.

July 13 2016

New Harvest 2016:

Experience Cellular Agriculture

San Francisco


Top innovators head to San Francisco in July for first-ever cellular agriculture conference

The world’s leading cellular agriculture innovators will meet in The Presidio in San Francisco this summer to take part in the first-ever global conference devoted to the animal-free food economy, New Harvest announced.

Cellular agriculture is an emerging field where agriculture  products are made from cell cultures.

New Harvest, the non-profit research institute that is accelerating the revolution around animal products made without animals, announced that the event will take pace on July 13 in the U.S. tech capital.

New Harvest 2016: Experience Cellular Agriculture, will feature the movement’s leading companies and researchers, who will meet to discuss the latest advancements in this critical field.

Read the full press release here.

New Harvest 2016

Experience the newest harvest of cell cultured products at the world’s first conference dedicated to cellular agriculture.

July 13, San Francisco

The Golden Gate Club at the Presidio
135 Fisher Loop, San Francisco, CA 94129

Presented by

New Harvest, the premier nonprofit building the emerging post-animal bioeconomy.


Mark Post

Maastricht University

Professor Mark Post is the chair of the Physiology Department at Maastricht University, as well as a co-founder of Mosa Meats. Dr. Post works on tissue-engineered blood vessels for medical applications, as well as tissue engineered muscle tissue for food. His work on food let to the world’s first cultured beef hamburger, which was tasted in August of 2013.

Ryan Pandya


Ryan is a 24-year-old bioengineer and entrepreneur from Milford, Connecticut. He studied Chemical and Biological Engineering at Tufts University, where he contributed to early cultured meat research. After graduating, Ryan spent a year working at MassBiologics, a biomedical company in Boston, MA, where he honed skills in cell line development and small-scale biomanufacturing. In May 2014, along with Perumal Gandhi and Isha Datar, Ryan started Muufri, a company that is developing a way to make dairy milk without animals.

Arturo Elizondo

Clara Foods


Arturo Elizondo is CEO of Clara Foods, a sustainable ingredients company making the world's first animal-free egg white and other performance egg replacers. Prior to joining Clara Foods, Arturo served under Supreme Court Justice Sonia Sotomayor, the U.S. Department of Agriculture, and the investment bank Credit Suisse. Arturo holds a degree in Government and Comparative Politics from Harvard University.

Alexander Lorestani


Alexander Lorestani is the co-founder and CEO of Gelzen, Inc, which is making animal-free gelatin. Prior to his work at Gelzen, Alexander was an MD/PhD candidate at the Rutgers University-Princeton University Physician-Scientist Training Program, with the PhD in microbiology focused on antibiotic-resistant bacteria. Alex has a passion for translating discoveries forged through high-quality basic research into tools that can be used to improve lives.

Matthew Markus


Matthew is Co-founder and CEO of Pembient, a company biofabricating wildlife products in order to stop the poaching of, and prevent the farming of, iconic species such as the rhinoceros. A serial entrepreneur, Matthew's past ventures include PrivacyBank.com, an internet company that was acquired by InfoSpace (now NASDAQ: BCOR). Matthew holds a Masters of Engineering Management, as well as a M.S. in Genetic Epidemiology, from the University of Washington in St. Louis.

Camille Delebecque


Camille is the co-founder and CEO of Afineur, a Brooklyn based biotechnology company using controlled fermentations to enhance plant-based foods. Afineur is a pioneer in consumer biotechnology, raising awareness about the potential of cultured products notably through a successful Kickstarter campaign. Previously, Camille founded Synbio Consulting to foster biotechnological innovation. Camille holds a PhD in Synthetic Biology he completed between Harvard and Paris Universities. He has been recognized an emerging leader shaping the future of biotechnology and food by LEAP and Grist.

Nicki Briggs

Near Boil

Recognized as one of PRWeek's 40 Under 40 ‘Trailblazers to Watch,’ Nicki Briggs is a brand marketing and communications leader, passionate food and nutrition expert, and contributing writer and media spokesperson. Prior to starting her own practice, Nicki led global communications for Chobani. She built the brand's voice and played a pivotal role in transforming a regional yogurt company into a billion dollar brand in under five years, making Chobani one of the fastest-growing startups ever. Nicki's work was featured in the Harvard Business School case study, “Growing a Live and Active Culture.”

Andras Forgacs

Modern Meadow

Andras Forgacs is the CEO and co-founder of Modern Meadow, the Brooklyn-based startup that is harnessing design, biology and engineering to produce the world’s first sustainable biofabricated leather. Andras previously co-founded Organovo (NYSE: ONVO), which commercialized 3D bioprinting to create human tissues for pharmaceutical research and medical applications. Organovo was recognized as a Technology Pioneer at the 2015 World Economic Forum and as one of the World’s Most Innovative Companies (TR50) by MIT’s Technology Review. Andras is also co-founder and Chairman Emeritus of the global non-profit Resolution Project.

Kenji Higashi

Spiber, Inc.

Kenji Higashi has a single purpose; to help build a sustainable future that is filled with love and hope for all of mankind. Before joining Spiber, Kenji started his career as a business consultant at Accenture after earning his BS and MS in bioinformatics at Keio University in Yamagata, Japan. His current work as an executive at Spiber goes beyond his role as Director of Business Development, and he is also actively involved in a wide range of the company's activities including scientific research, recruiting, financing, etc.

David Renteln


Soylent co-founder and CMO David Renteln oversees and orchestrates all aspects of the company’s marketing activities. Renteln played a key role in Soylent’s product development, and previously served as Soylent’s VP of Business Development & Sales.

Prior to joining Soylent, Renteln attended the California Institute of Technology, but deferred his PhD program in the Biological Engineering Division to focus on building the company. He is a Harvard alumnus with a degree in Human Evolutionary Biology, where he served as President of the Harvard Rugby Team. 

Marianne Ellis

Bath University

Dr. Marianne Ellis is Senior Lecturer (Associate Professor) in Biochemical Engineering at the University of Bath, UK. She is a Chartered Engineer with expertise in bioprocessing for tissue engineering. In particular she has interest in building systems to economically scale up tissue engineering, initially for cell therapies and now also for cellular agriculture, as well as producing tissue engineered ‘non-animal technologies’ for drug development and toxicology.

Paul Mozdziak

NC State University

Paul Mozdziak is currently a Professor in the Prestage Department of Poultry Science, and the Director of the Graduate Physiology Program at North Carolina State University. Dr. Mozdziak holds a B.S. with Honors and Distinction from Cornell University, a MS and PhD from the University of Wisconsin-Madison. Dr. Mozdziak developed and has taught the first Vertebrate Cell Culture course at North Carolina State University since 2001. Dr. Mozdziak’s main area of expertise is studying avian myogenic cells using in vitro methodologies.

Piotr Jakubowicz

Sothic Biosciences

Piotr Jakubowicz has worked extensively in IT startups, the chemical sector, and the luxury automotive industry. He has considerable experience in R&D, entrepreneurship, team-building, business development, sales, marketing. He earned a diploma in chemistry at the University of Mainz, Germany, and completed his PhD in materials science/biochemistry at the Max Planck Institute of Polymer Research. His startup journey brought him from Germany to France to Ireland, where he is currently co-founder of Sothic Bioscience.

Isha Datar

New Harvest

Isha is the CEO of New Harvest. She has been pioneering the field of cellular agriculture since 2009, when she published "Possibilities for an in-vitro meat production system" in the food science journal Innovative Food Science and Emerging Technologies. Isha became CEO and President of New Harvest in January 2013. She co-founded Muufri, making milk without cows, in April 2014 and Clara Foods, making eggs without chickens, in November 2014. She was recognized as one of 13 women leading the life sciences movement in Silicon Valley in TechCrunch in 2016. Isha has a BSc. in Cell and Molecular Biology from the University of Alberta and a Masters in Biotechnology from the University of Toronto.

Rebecca Chesney

Institute for the Future

Rebecca Chesney manages research and partnerships with the Food Futures Lab at Institute for the Future, a nonprofit strategic forecasting group based in Palo Alto, California. Her projects range from forecasting the future of global food security and the microbial food economy to building foresight capacity in multinational corporations, universities, and entrepreneurial networks. Rebecca holds a BBA in Accounting and MS in Finance from Texas A&M University and an MA in the Anthropology of Food from SOAS, University of London.

Sarah Buhr


Sarah Buhr is a writer at TechCrunch covering the biotech/life sciences space, among many other various and weird tech interests. TechCrunch nabbed her two years ago from USA Today. Previous to print, Sarah worked in public radio at NPR and as a commerical radio personality at KSL Newsradio. She lives in the heart of San Francisco and is always on the hunt for great new stories.

Cara DeFabio


Cara Rose DeFabio has pivoted from experimental theater director to Experience Producer at Fusion, crafting live experiences for people who live in the age of internet. She lives in a rent controlled studio in her hometown of San Francisco where she ponders how technology mediates human experience, and writes emoji poetry.

David Zilber


David Zilber is a Canadian chef and artist hailing from Toronto, Ontario. Over the past 13 years he has worked his way through some of the best restaurants in Canada and the U.S. from coast to coast. In 2014 he made the leap overseas to begin working at the world renowned Restaurant Noma, (voted the world's best restaurant 4 times by Restaurant Magazine) where they quickly placed him at the helm of their research arm, as Sous Chef in the Fermentation Lab. The lab is responsible for the re-examination of centuries old techniques and microbial lineages as a means to coax out new flavours and products in previously undiscovered ways. 

Joshua Katcher

The Discerning Brute

Joshua Katcher is a fashion instructor at Parsons The New School. His research focuses on animals in fashion, about which he has lectured internationally. Katcher started the first men’s ethical lifestyle website, The Discerning Brute in 2008 and launched Brave GentleMan in 2010, the first vegan menswear label. Katcher was awarded Most Influential Designer by PETA, is named a Man Of The Year by COCO ECO Magazine and is a contributor to the Huffington Post Style blog.

Dana Perls

Friends of the Earth

Dana Perls is the Senior Food and Technology Policy Campaigner with Friends of the Earth, where she focuses on food technology and environmental sustainability. Prior to joining Friends of the Earth, she was the California organizer with Pesticide Watch, where she ran regional campaigns in agricultural counties focused on pesticide applications and regulations. She holds a Masters in City Planning from UC Berkeley in CA, and a B.A. from Cornell University.

Paul Shapiro


Paul Shapiro is the vice president of farm animal protection at The Humane Society of the United States, the nation’s largest animal protection organization. He’s also the founder of Compassion Over Killing, and the author of a forthcoming book on the cultured meat movement. Shapiro has been interviewed in hundreds of print, broadcast and online news sources as an authority on animal welfare. He’s also published hundreds of articles in publications ranging from daily newspapers to academic journals.

John Baker


John Baker is the managing director for WildAid, a U.S.-based nonprofit organization working to end the illegal wildlife trade by reducing demand for wildlife products such as shark fin, elephant ivory and rhino horn; protecting marine sanctuaries; and building public support in Africa for stronger enforcement on wildlife crime.

John manages WildAid’s global operations, including program strategy,  international program management and fundraising efforts.  He brings valuable expertise from 15 years of managing conservation programs in Southeast Asia and 12 years at PRBO Conservation Science (now Point Blue).

He is a graduate of Tufts University and holds an M.A. from Northwestern University’s Kellogg School of Management.

Lance Kizer

Ripple Foods

Lance Kizer is Head of R&D at Ripple Foods, a startup developing plant-based foods including an alternative dairy milk that launched nationally earlier this year.  Prior to Ripple Foods, Lance worked at Amyris leading research and product development teams to commercialize chemical products derived from engineered fermentation pathways in yeast.   He studied Chemical Engineering at the University of Washington and then later at UC Berkeley in Jay Keasling’s lab where he combined the tools of synthetic and systems biology to analyze microorganisms designed to produce a low cost anti-malarial drug.


Sunrise Science Products



Sunrise Science Products manufactures hundreds of selective and non-selective yeast media formulations, and custom recipes for any organism are quickly produced. We are also proud to distribute yeast antibodies, products for protein expression in E. coli, and unique magnetic devices for efficient isolation of DNA, RNA and proteins.



Founded by pioneering scientists in fabrication, genetics, and bio-engineering, the Gen9 vision is one of democratizing synthetic biology. Gen9's goal is to enable broad adoption of powerful synthetic biology techniques by providing custom DNA constructs of the highest possible quality. With their custom gene synthesis and library products, scientists can design more, build more, and test more. We believe that synthetic biology will be the cornerstone of future advancements in therapeutics, clean technology, agriculture, and many other industries.

Real Vegan Cheese


Real Vegan Cheese, a non profit, intends to reduce dependence on commercial dairy in the production of cheese and casein-derived products by replacing the dairy cow with baker’s yeast, Saccharomyces cerevisiae. We are engineering the synthesis of Alpha-S1, Alpha-S2, Beta and Kappa casein proteins as well as a kinase enzyme that may help the process of making a solid cheese. We plan to synthetically produce cheese that is more ethical, healthier and produces lower emissions than traditional dairy.

Jess Krieger


Jess is a biomedical sciences PhD student at Kent State University in northeast Ohio. For the past three years she has optimized a culture system that improves tissue organization and muscle fiber development in tissue engineered skeletal muscle. Her next goal is to develop an in vitro perfusable vascular system to provide oxygen and nutrients to muscle. In her spare time Jess focuses on supporting and promoting women in science.

Marie Gibbons


Marie is an M.S student in Physiology at North Carolina State University and New Harvest Research Fellow. As part of her work with New Harvest, she is researching how to sustainably culture turkey muscle cells for mass production, and is establishing the first publicly accessible turkey cell line. Marie became interested in cellular agriculture while working with a farm animal veterinarian. She witnessed the animal welfare, environmental, and public safety concerns that our current agricultural industry is facing, and is excited to be a part of the solution.  In addition to cell culture, Marie enjoys yoga, camping, gardening, and working with animals!

Abi Glencross

Abi Glencross is a PhD candidate and New Harvest research fellow. Her research focuses on the in-vitro perfusion of thick 3D bovine skeletal muscle tissue.
Her thesis advisors are Lucy Di-Silvio of King’s College, UK and Mark Post of Maastricht University, NL. 
In addition to laboratory research she is involved in building a sustainable food chain, co-running the magazine ONIN.London, and working with the likes of Nesta, Guerrilla Science, The Center of Genomic Gastronomy and Shufflefest on science-art projects.



Gelzen was founded in 2015 to sustainably produce animal-free gelatin for use in food, pharmaceutical, and cosmetic products. The San Francisco-based company seeks to supply the overwhelming demand for gelatin, which is currently made from animal peptides and proteins (skins, bones, and other animal by-products). By taking the machinery that builds collagen in animals and moving it into microbes, Gelzen is able to provide a customizable, cost-competitive, safe, animal-free and environmentally friendly product. As an example, the team has demonstrated this method by using de-extincted mastodon collagen to produce mastodon gummy candies.


Memphis Meats


Memphis Meats is developing cutting-edge technology to produce cultured meat (real meat that does not require animals). By combining the rich meat tradition of Memphis with the innovation of Silicon Valley, Memphis Meats is producing meat that is healthier, better for the environment and better for the animals.

Clara Foods


Clara Foods is creating the world's first animal-free egg white. By working at the protein level, Clara can unlock the functional properties of egg whites to design ingredients that can out perform them - ultimately enabling home cooks, culinary artists, and chefs to create better kinds of foods.



ForeLight’s mission is to make healthier, more sustainable and affordable plant-based ingredients for the food & beverage, cosmetic, health and animal feed industries. ForeLight’s colorings, flavorings and nutritional components are bio-manufactured to meet consumer demand for more naturally derived ingredients. Its patented bioreactor technology applies insights from nuclear engineering to biology, to accelerate controlled photosynthesis of some of the earth’s oldest and most diverse organisms. Sustainability is integral to the platform’s operational efficiency. The modular, scalable and distributed platform can be deployed in any geography and is designed to maximize efficient land, water and energy use.



Soylent™ is a pioneer in food technology, delivering nutritionally- complete staple meals that provide all the essential nutrients required to fuel the human body. Soylent is produced with sustainability and efficiency in mind to create a convenient, nutritious, and affordable meal that is better for our health and the environment. CEO/Co- founder Rob Rhinehart and team developed Soylent after recognizing the need for a simpler, more efficient food source. The company is headquartered in Los Angeles, CA. 

Spiber Inc.


Spiber Inc. is developing an array of platform technologies that enable the synthetic production of protein materials such as spider silk. The development and industrial application of these technologies will offer solutions to the limitations and environmental impact associated with conventional petrochemical polymers, and is poised to revolutionize the way mankind manufactures products. In this presentation Kenji Higashi will give an introduction to Spiber's technology, visions, and it's "Moon Parka" which was developed in collaboration with The North Face.



The Open Discovery Institute (The ODIN) is a BioHacker collective and company that was created to make science and technology research more accessible. The ODIN believes that smaller groups of people, small labs or even DIY scientists on their own can do amazing things if they have access to resources that are normally only available to large heavily funded labs and companies. With pre-assembled kits that anyone can use, the ODIN lets you understand CRISPR by using itengineer bioluminescent bacteriacapture wild yeast for beer homebrewing, and discover new antibiotics.


Sponsors bring #NewHarvest2016 to life. To become our partner please contact us at hello@new-harvest.org

Thank You

New Harvest would like to thank all of its sponsors for their generous donations, and for making this event possible.


Tickets sales and registration are now closed.

Past Announcements

Top innovators head to San Francisco in July for first-ever cellular agriculture conference

The world’s leading cellular agriculture innovators will meet in The Presidio in San Francisco this summer to take part in the first-ever global conference devoted to the animal-free food economy, New Harvest announced.

Cellular agriculture is an emerging field where agriculture  products are made from cell cultures.

New Harvest, the non-profit research institute that is accelerating the revolution around animal products made without animals, announced that the event will take pace on July 13 in the U.S. tech capital.

New Harvest 2016: Experience Cellular Agriculture, will feature the movement’s leading companies and researchers, who will meet to discuss the latest advancements in this critical field.

Read the full press release here.

New Harvest CEO recognized as top leader in life sciences

New Harvest CEO Isha Datar has been recognized by TechCrunch as one of 13 women leaders in the Silicon Valley life sciences! She is in excellent company alongside pioneers for women in science like Jennifer Doudna and Anne Wojcicki!

See the full list on TechCrunch here.

#NewHarvest2016 covered in FastCompany: Meet The Woman Sciencing The S&%t Out Of Lab-Grown Animal Products

In July, New Harvest will bring all these disparate parts together at the nonprofit's first-ever Experience Cellular Agriculture conference. The one-day meetup will include the founders of New Harvest's companies as well as big names in the sustainable, alt-food arena like Hampton Creek CEO Josh Tetrick and Alexander Lorestani, founder of alt-gelatin maker Gelzen. For the first time, some of the brightest minds in cell agriculture will share a stage.

"What we’re thinking about is a whole new economy where we produce all kinds of agricultural products without animals," says Datar. "There will be many layers and there will be lots of people with competing products actually creating something sustainable that can ultimately change the way that food is produced. The research is where everything starts."

Read the whole article from Nikita Richardson at FastCompany here.