Mervyn de Souza
Chief Science Officer
Elohi Strategic Advisors
Mervyn de Souza is a graduate of the University of Minnesota’s College of Biological Sciences, Mervyn holds a Master’s degree in Microbial Engineering and a Ph.D. in Biochemistry, Molecular Biology and Biophysics. Mervyn has held high-level leadership roles within the food industry at Cargill, Sensient, Tate & Lyle and Elohi Strategic Advisors over the past two decades and is the recipient of multiple patents for his work.
There’s probably no more dynamic topic than protein when it comes to food ingredients. Fast-paced technology gains already have ushered in protein revolution across virtually plant-based sources. Likewise, new novel and cell-based protein technologies are edging even closer to marketplace prototypes.
So what’s next on the horizon? Forecasting for 2022 and beyond is Stephanie Lind, Founder of Elohi Strategic Advisors and Impossible Foods’ former Senior Vice President of Global Sales. Already an insights leader in plant-based products, Lind leads a thought-provoking session about the next technologies involving protein from plants as well as sources as diverse as algae, air and insects.