As of 2021, almost 1000+ food businesses and startups are directly innovating in plant-based proteins for creating the next generation of functional and organoleptic biomimetics of conventional meat, eggs, and dairy products. Driven by a target group of a large flexitarian consumer cohort, these businesses are focused on understanding the 'Science of Alternative Proteins'.
Speaker
Shardul Dabir, Innovation Specialist, The Good Food Institute India (GFI India)
Shardul Dabir is fascinated by all things food! Over the past 8 years, he has studied food through the fields of Engineering, Applied Sciences, R&D, Entrepreneurship, Management, and a highly complementary Liberal Arts. He is a Young India Fellow (YIF) from Ashoka University and has a bachelor’s in food technology and management from NIFTEM, MoFPI, Govt. of India. He has spent time as a researcher at Rutgers University (USA) and University of Saskatchewan (Canada).
Shardul loves travelling and entrepreneurship and has been a Jagriti-Yatri in the past. At GFI India, Shardul works as Innovation Specialist to accelerate the early-stage innovation ecosystem for the smart protein sector and enable GFI's team of experts in shaping the future of food - efficiently, effectively and sustainably.