SynBioBeta Speaker
Robert-Jan de Voogd
Corbion
General Manager
During the last 5 years I have focused on scaling novel ingredients, such as our micro algae business, from scale up to globally adopted ingredients. Our algae omega 3 portfolio has been a testament of that, where we went from novel ingredient to the largest (single) producer of omega 3s in the world. We're now developing new fermentation based ingredients to expand our portfolio in nutrition and natural preservation. We're looking to do this either inhouse or in collaboration with others.
Sessions Featuring
Robert-Jan
This Year
•
-
Planetary Health
From Feedstock to Fork: De-Risking Bio-Based Foods at Industrial Scale
Bio-based food innovation rarely fails in the lab. It fails in the transition to scale. Between pilot success and commercial launch lie the hardest problems in food: reliable feedstocks, waste stream integration, regulatory approval, capital intensity, and infrastructure built for yesterday’s products. This session brings together leaders across law, industrial food systems, waste valorization, and next-generation proteins to examine what it actually takes to move biological food innovations from concept to shelf. Panelists will explore where risk truly accumulates in bio-based food development, how incumbents and startups navigate scale differently, and why waste streams, compliance strategy, and supply chain design often matter more than the underlying biology. The result is a grounded conversation about what survives real-world constraints, not just what sounds compelling on paper.
Featuring
Michael Gay
Univ. of Wisconsin CDR
Tech Transfer/Bus Dev
Aryé Elfenbein
Wildtype
Co-founder
Cardiologist turned cultivated-seafood pioneer reinventing how we eat fish.
Robert-Jan de Voogd
Corbion
General Manager
Celine Schiff-Deb
MISTA | Givaudan
CSO
Food-biotech translator: microalgae oils and methane-to-protein scaleups.
Lauren Greenlee
XPRIZE
EVP
•
-
Planetary Health
From Feedstock to Fork: De-Risking Bio-Based Foods at Industrial Scale
Bio-based food innovation rarely fails in the lab. It fails in the transition to scale. Between pilot success and commercial launch lie the hardest problems in food: reliable feedstocks, waste stream integration, regulatory approval, capital intensity, and infrastructure built for yesterday’s products. This session brings together leaders across law, industrial food systems, waste valorization, and next-generation proteins to examine what it actually takes to move biological food innovations from concept to shelf. Panelists will explore where risk truly accumulates in bio-based food development, how incumbents and startups navigate scale differently, and why waste streams, compliance strategy, and supply chain design often matter more than the underlying biology. The result is a grounded conversation about what survives real-world constraints, not just what sounds compelling on paper.
Featuring
Michael Gay
Univ. of Wisconsin CDR
Tech Transfer/Bus Dev
Aryé Elfenbein
Wildtype
Co-founder
Cardiologist turned cultivated-seafood pioneer reinventing how we eat fish.
Robert-Jan de Voogd
Corbion
General Manager
Celine Schiff-Deb
MISTA | Givaudan
CSO
Food-biotech translator: microalgae oils and methane-to-protein scaleups.
Lauren Greenlee
XPRIZE
EVP
