Will your next burger be made from beef, bugs, or beans?

This biotechnologist and integrative health expert draws on both science and personal experience with chronic illness to help others improve gut health. She’ll share how future foods—like sustainable and innovative ingredients—could shape our health and eating habits.

Caterpillar crackers, ant-egg caviar, mealworm pasta; just to name a few products that, in the future, might end up in your grocery basket. Why? Because in this changing world, we will need to adapt towards sustainable sources of protein. The problem is, we, the ‘Western society’, remain somewhat hesitant to embrace this culinary revolution, even as insect products are enjoyed in other parts of the world. Where does this mental stigma come from? And will we ever be ready to enjoy a cricket burger?

Henk is the Co-Founder and Chief Product Officer of Moolec Science, a pioneering company that leverages molecular farming to produce real animal proteins in plants. With a background in food and biomaterials applications, he leads Moolec's efforts to develop a new category of functional and nutritional ingredients which are affordable and scalable.