By 2035, cultured protein is expected to finish the race to commercialization as many cultivated food and protein startups are innovating in this segment.
Large companies are also entering into partnerships to find sustainable solutions to the existing challenges being faced by the cultured protein segments such as high cost, scalability, regulatory approvals, and many more. The cultured protein segment is still figuring out ways to mimic the texture similar to animal meat with enhanced sensorial properties like taste, flavor, and mouthfeel.
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