Prioritising Cost Reduction: Innovations for Scalable, Cost-Effective Food Production
- Price remains a critical factor for commercial success, in what ways are companies using innovation in R&D, production, or ingredients to drive down costs without compromising quality?
- What is the current status of cultivated products and fermentation technologies in their journey toward commercial cost competitiveness?
- Which major cost and scalability barriers have already been addressed, and what critical challenges remain before these innovations can achieve widespread market adoption?
- From feedstocks to facilities, what technologies are making the biggest impact on reducing high-cost components of bioprocessing and improving unit economics to commercialise?
- How can strategic partnerships, across public-private, academic-industry, or cross-sector, help reduce production costs and scale production affordably?
Speakers
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