Part 5/9:
Despite technological advancements, shifting consumer habits remains a formidable challenge. Meat consumption in the United States, for example, is at an all-time high, signaling that awareness alone may not be enough to drive change. The question remains: how do we make alternative proteins appealing enough for widespread adoption?
This challenge is precisely what innovative research groups are addressing. In Copenhagen's Meatpacking District, Space10, an Ikea-backed research and innovation lab, explores future food trends and how to normalize non-traditional foods. Their efforts include experimenting with various sustainable ingredients and integrating these into appealing recipes and food concepts, aiming to remove the stigma of "weird" foods.