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Innovating with scale in mind: What separates commercial winners from the rest?
The challenge facing food-tech is no longer generating ideas. It's getting them to scale. Many promising innovations prove their science, attract investment and generate early excitement, yet struggle when commercial production begins. What separates the companies that make the leap from pilot to market? Which capabilities need to be built earlier? And how can startups avoid costly mistakes that only become visible when scaling production?
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