Cultivated Meat and Seafood: From Pilot to Commercialization

Cell-cultivated meat and seafood are progressing unevenly across regions. This session examines recent commercialization milestones, regulatory developments, and remaining barriers to scale. Speakers will address cost reduction, manufacturing challenges, consumer perception, and foodservice versus retail pathways. The discussion will move beyond timelines to focus on realistic near-term applications and hybrid approaches. Attendees will gain a balanced view of where cultivated proteins fit within the broader protein ecosystem and what success looks like over the next several years.