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Engineering the Future of Food: Fermentation and the Path to Scalable Innovation
- How are advances in strain design, bioprocessing, and AI-driven fermentation shaping the next generation of functional and high-potency ingredients?
- From infrastructure and feedstocks to unit economics, what are the biggest barriers to scale? How are companies overcoming these to unlock new opportunities across proteins, fats, and flavors?
- How can focusing on high-potency and high-value ingredients help address cost-efficiency and demand pressures, particularly in scaling functional foods and alternative proteins?
- Where are the untapped opportunities for fermentation in food innovation? Over the next 5–10 years, where should investment and collaboration be focused to accelerate scale, attract talent, and build resilient supply chains?
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