Expert Stage Inhouse Farming
The Expert Stage Inhouse Farming offers an exciting platform for anyone who wants to play an active role in shaping the future of alternative proteins, modern indoor production and sustainable agricultural systems. Over a series of themed days, experts from the worlds of science and industry will share their knowledge – ranging from insects as a protein source to innovative aquaculture and algae systems, and mushroom cultivation. The stage creates a space for exchange, best-practice insights and fresh ideas that demonstrate just how diverse, dynamic and forward-looking the world of New Feed & Food is.
Tuesday, 10 November 2026 – Mushroom cultivation
Mushrooms in indoor farming – predictable, scalable, profitable
We examine the entire production chain: systems, process management, mushroom varieties, marketing, as well as automation and robotics. Participants will gain a clear understanding of which technologies and production models are best suited to their business model.
Wednesday, 11 November 2026 – Aquaculture
Fish, Shrimps & Algae in Indoor Systems
We provide insights into modern recirculating aquaculture systems and photobioreactors, showcase practical examples from salmon, prawn and algae farms, and discuss integrated energy and production concepts. A critical review of current market opportunities and an ‘aquatic happy hour’ round off the day.
Thursday, 12 November 2026 – Insects
Insects as a building block of sustainable agricultural systems
This themed day brings together feed and food perspectives: market potential, processing technologies, legal frameworks, practical experience and operational models. In-depth sessions and tastings demonstrate how insects can already create added value today.
Friday, 13 November 2026 – Retail & Innovation
The Future of Food at the Point of Sale
We discuss how sustainable food and food tech innovations – from alternative proteins to vertical farming – can gain visibility and achieve commercial success despite economic challenges. Through dialogue with experts, a vision emerges for an innovation-friendly and sustainable food system.
