A Deep Brazilian biotech gaining room in the #foodindustry? YES!

A Deep Brazilian biotech gaining room in the #foodindustry?

Yes!

Last month, our team at cellva had the amazing opportunity to attend the Future Food-Tech conference in San Francisco. We were thrilled to showcase our innovative production model and connect with peers from all over the world in the bio/food technology industry.

One of the most exciting aspects of the conference was the validation of our production model. Our team received positive feedback from industry experts who were impressed with our #sustainable and efficient approach to food production. It was gratifying to see that our hard work and dedication to developing a scalable and environmentally conscious production model has paid off.

Additionally, we were curious to demonstrate our good stage of development to the attendees at the conference. Our company has made significant strides in recent months, and it was exciting to share our progress with others in the industry and see their reactions. A pork fat that looks likes, tastes, and braces like it should! But with no animal sacrifice. We are proud of our accomplishments and are committed to continuing to develop new and innovative solutions to food production challenges.

Finally, one of the most valuable aspects of attending the Future Food Tech conference was the connections we made with peers from all over the globe. It was inspiring to meet so many like-minded individuals who are dedicated to improving the food industry. We look forward to building lasting relationships with these colleagues and collaborating to create a more sustainable and efficient food system.

I could not finish this post without thanking Bibiana and Paulo for being the great partners in scene they are, in every aspect of the word partnership. And this just happens because of our great team Ana, Daniel, Ernesto, Lucas, Luiza, Raíssa and Sergio.

A huge thanks to our advisors Eduard, Natalia and Rubens. And a special one to our supporters/partners The Good Food Institute Brasil, Givaudan, SLC Agrícola S/A and Universidade Federal do Paraná.