Neither Fish nor Fowl: The Growth of Alternatives to Animal-Derived Food

Joseph Priestley Society
Thursday, March 11, 2021
1:00 p.m.–2:00 p.m. EST (UTC -5)

In recent years the number of people pursuing flexitarian, vegetarian, and vegan lifestyles has risen. In response several start-up and established companies are developing and commercializing nonanimal foods to provide alternatives to animal-based meat. The technology follows one of two paths—either formulating plant-based products or using cell cultures to “grow” meat.

This program brought together representatives from companies active in the field, discussing this sector’s growth and the challenges to consumer adoption of alternative meats. Technical challenges aside, these companies must also address regulatory, economic, and consumer-perception hurdles.

Attendees left with a better understanding of the most significant transformation of the food industry in decades and how it will affect peoples’ dietary choices in the future.

“Neither Fish nor Fowl” was the 2021 Ralph Connor Memorial Lecture, created by the Science History Institute to showcase periodic addresses on the role of research in the development of technology and industry by eminent practitioners in the chemical and molecular sciences.

This event was coproduced by the American Chemical Society as part of its ACS Webinars series.


About the Panelists

Christopher Gregson
Founder, Greenstalk Food Consulting LLC

Christopher Gregson is a food materials scientist with a culinary background. He has founded two companies. Greenstalk is a food consultancy with a mission to help companies in the plant-based foods and clean meat industries commercialize products through the application of materials science and ingredients technology. Paragon Pure is a company he cofounded to commercialize technologies enabling the encapsulation of natural flavors, colors, and nutraceuticals using consumer-preferred carriers.

Previously Gregson led an innovation lab at the Swiss flavor and fragrance company Firmenich for eight years, developing novel delivery systems for flavors and other actives. He then managed the materials science function at Ingredion before becoming director of sweeteners R&D. Before working at Firmenich he did postdoctoral research at Rutgers University working on food systems for long-term space missions.

Gregson holds a PhD in food rheology from the University of Nottingham.


Andrew Ive
Founder, Big Idea Ventures

Andrew Ive is the founder of Big Idea Ventures, a company whose purpose is to solve the world’s biggest challenges by supporting the world’s best entrepreneurs. Based in New York and Singapore and backed by investors such as Tyson Foods and Temasek, the company’s first fund and accelerator invests in plant-based foods and ingredients to impact climate change, animal welfare, and personal health. The firm’s second fund is focused on reducing carbon dioxide, plastics, waste, and water in the food industry. Ive, a Friedman School Entrepreneurship advisor, is a graduate of Harvard Business School with Procter & Gamble brand management training.


Julie Mann
Chief Innovation Officer, PURIS Holdings, LLC

Julie Mann is currently chief innovation officer at PURIS Holdings, LLC. Her responsibilities include managing the innovation process while developing and executing new technologies and finished food and beverage products. She is also responsible for identifying new business opportunities and innovation strategies in the growing market of plant-based foods. The integration of this role leads to new capabilities, new architectures with partners, new business models and new industry structures to educate and serve those opportunities—all while driving the plant-based arena.

Previously, Julie led Ingredion’s global plant protein strategy and innovation program. This role was essential to Ingredion’s future growth in plant protein and pulse-based ingredients. Mann was tasked with identifying, building, and maintaining strategic relationships with partners and customers in the global plant protein landscape and driving internal go-to-market and technical teams to achieve global leadership and breakthrough innovation in plant protein.

Before taking the position at Ingredion, Mann spent 20 years at the Hershey Company. Her most recent role there was as senior manager of protein research and technology in the snacks division. She holds five U.S. patents, with one additional patent pending approval. In addition, she is a founding member of Protein 2040, an initiative to feed the growing world population with sufficient protein by 2040.

Julie has a master’s degree in food science and nutrition from Drexel University.

Joshua March
Cofounder and CEO, Artemys Foods

Joshua March is the cofounder and CEO of Artemys Foods, a new company whose mission is to empower humanity to eat sustainably. The San Francisco–based firm is working on the next generation of meat alternatives that combine plant-based and cultivated meat. March was previously the cofounder and CEO of Conversocial, a digital care platform for messaging that works with many of the biggest brands in the world. He is still on the company’s board.

March is the author of Message Me, a book about the future of customer service in the era of social messaging and artificial intelligence, and he has been featured on Bloomberg, CNBC, the BBC, and other news outlets.


About the Series

The Joseph Priestley Society (JPS) promotes a deeper understanding of science, technology, and industry, with an emphasis on innovation and entrepreneurship. Speakers are leaders from a wide variety of large and small chemical companies and the financial, consulting, and academic communities.

For more information about this event, please contact