Innovative entrepreneurs are developing new promising solutions to diversify our protein consumption. These new products span plant-based, insect-based, cultivated and fermentation-made alternatives to meat, eggs, dairy and seafood. Some of them are already generating new business opportunities, others might lead to the creation of successful businesses in the future, while also delivering societal impact in line with the goals of the EU Green Deal and Farm to Fork Strategy. However, despite the potential market appetite for these products, and their potential positive impact on people and planet, often their acceleration and upscaling face significant challenges.

In this session, we explored those challenges and barriers to scale.

#FutureFood21

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