The Reality of Scaling Novel Lipids for Infant Nutrition: Lessons From 25 Years in Microbial Manufacturing
- Casey Lippmeier, CTO at Checkerspot, draws on 25+ years in microalgae, precision fermentation, and nutritional lipid commercialization to examine how ingredients such as algal DHA moved from scientific promise to widespread use in infant formula
- The session offers a candid look at the realities of scaling novel lipids: strain selection, fermentation, regulatory strategy, cost, supply resilience, and the operational discipline required to serve highly regulated nutrition markets
- Checkerspot’s work on High sn-2 Palmitate Algal Oil and next-generation lipid innovation, is showing how precision fermentation can design the nutritional fats and oils that shape infant formula performance, tolerance, and supply resilience