Plant-based recipe kit brand Grubby has joined forces with fellow B Corp grocery brands, This, Oatly, ManiLife and Belazu, in celebration of B Corp month. The collaboration series kicks off with alt-meat brand This, offering two new recipes made with This’ plant-based meat products: Creamy White Sausage Ragu Linguine and Creamy Butter Chick’n with Fluffy Rice. With Oatly, Grubby has created two recipes aiming to highlight the diversity of Oatly’s oat milk beyond coffee applications. Consumers can choose from Creamy Sundried Tomato Tofu with Crispy Potatoes, or Greek Mushroom Pastitsio with Cucumber Salad. Peanut butter brand ManiLife has worked with Grubby to create recipes for the Chick’n Satay Burger and Roasted Cauliflower with Peanut Satay Sauce, both celebrating the bold and rich flavours of peanut butter in plant-based cooking. Finally, Belazu will wrap up the month with recipes featuring its Mediterranean-inspired ingredients: Pesto Courgette Tarts with Tomato & Basil Salad, and Veduya & Vegetable Ragu Lasagne. Martin Holden-White, Grubby’s founder, said: “We’re so proud to be part of the B Corp community, and collaborating with other like-minded brands is such a no brainer to increasing awareness of this incredible movement, whilst bringing our customers even more variety of delicious recipes throughout the spring.” Grubby hit the headlines earlier this month (March 2025) when it announced it had acquired the excusive rights to the recipes and manufacturing methods for vegan ready meal company Allplants’ product range , following Allplants entering administration last year. Allplants’ customer data and other assets were separately acquired by Deliciously Ella founder Ella Mills’ Plants business in February 2025.

Scouten Europe, a Dutch plant-based protein specialist, has launched two new snacks: Power Bites and Sea Bites. The Power Bites are savoury snack balls described as offering a rich and nutty flavour. They contain no nuts, aiming to provide an alternative to the company’s existing Nut Balls that is free of common allergens, but delivers ‘the same taste experience’. The Power Bites can be enjoyed as part of a hot meal or in a salad. Meanwhile, Sea Bites aim to provide a unique snack for fish lovers, harnessing the company’s NewTexture technology to create ‘an entirely new’ plant-based snacking experience that can be served on a tapas board or in a variety of dishes. Anke van Eijk, R&D manager at Schouten, said: “Although excellent plant-based alternatives are available, direct comparisons with meat and fish can sometimes be a barrier for consumers. With Power Bites and Sea Bites, we focus on flavourful, plant-based products that stand on their own without necessarily imitating an animal-based product.” The company said it sees the launch of the new products as an important step in the transition toward a more sustainable food system.

Chia seed specialist Benexia has launched what it claims is a ‘first-of-its-kind’ innovation under its Seeds of Wellness brand: chia seed milk. Claimed to be the first ever plant-based milk made from whole chia seeds, the milk alternative provides a source of protein, fibre and omega-3 fats, with a nutty flavour also offered by the seeds. Each 8oz serving delivers 740mg of plant-based omega-3, and according to the brand, three times more protein than typical rice milks, while offering four times more fibre than oat or almond milks currently on the market. It contains no added sugar and is fortified with calcium and vitamin D while containing only 25 calories per serving. Benexia is a field-to-shelf chia ingredients specialist, vertically integrated from chia agricultural production to final ingredient solutions and distribution. The group said its chia farms rely exclusively on rainwater as a watering source and follow regenerative agriculture practices. The chia seeds used in the new milk alternative are processed without the use of water, solvents or enzymes, using a nearly zero-waste and zero-water process from seed to packaging. Water is only introduced as the main ingredient in the final product. Seeds of Wellness’ proprietary micro-filling process to grind up whole chia seeds preserves their nutrition and flavour properties, Benexia added, resulting in a creamy and smooth drink that can be used in many applications such as smoothies, coffee, tea, baking, cereals and more. The beverage, which is free from major allergens including dairy, gluten, soya and nuts, is available now in original flavour, with a vanilla variant soon to follow. Sandra Gillot, CEO and co-founder of Benexia, said: “We are chia experts. We grow chia, we study chia, and we harness the nutritional power of chia to deliver wholesome products that we believe consumers deserve.” “We looked at the best milk alternatives on the market and asked ourselves how we could elevate options for consumers. From seed to shelf, every aspect of Seeds of Wellness Chia Milk is designed with human and planet health in mind.” Seeds of Wellness Chia Milk is available in the US now at select Costco locations, as well as via Amazon for nationwide shipping.

PoLoPo, a molecular farming start-up based in Israel, has increased its lab capacity to produce hundreds of grams of functional proteins per month for food industry partners. The food-tech company has leveraged new, larger-scale lab equipment to achieve its latest milestone following its first successful outdoor field cultivation of protein-packed potatoes. PoLoPo uses proprietary metabolic engineering techniques to turn potato plants into micro-biofactories that can produce animal-free variants of different proteins, with an initial focus on egg protein (ovalbumin). The potato plants manufacture and store target proteins in the tubers, which are then harvested when they reach sufficient size. The proteins are extracted and dried into a functional powder that can integrate seamlessly into current food processing lines and formulations. 🥔 Check out our 'Start-up spotlight' interview with PoLoPo here ! 🥔 PoLoPo’s field cultivation trial yielded approximately five tons – two more tons than originally expected – of potatoes boasting high protein concentrations. While derived from genetically engineered plants, the resulting protein powders contain no genetic material, therefore can be considered non-GMO. Maya Sapir-Mir, PoLoPo’s CEO, said: “Our first cultivation achieves something no other molecular farming company has done before, and makes PoLoPo the first to grow and scale such a crop successfully. In addition, with our increased lab capacity, we can fulfill more requests from potential partners, supply larger quantities of samples, and we’re better able to assist them as they start working with our ingredients.” The start-up’s first large batch of samples is earmarked for CSM Ingredients, a global specialist in food ingredient research, innovation and production. CSM is working with PoLoPo to harness the protein powders for baking requirements. PoLoPo said it will continue replanting throughout the spring as a second growth cycle, to ensure protein supply throughout the year and validate the growth conditions of different seasons.

Juicy Marbles has unveiled its latest alt-meat innovation in the US, Pork-ish: a brand-new, clean label, plant-based pork whole cut product. The launch joins the recently launched ‘Lamb-ish’ lamb alternative, the first in the brand’s Meaty Meat line-up , which takes a ‘deliberately ambiguous’ approach to mimicking meat in order to allow consumers more cooking freedom. The Pork-ish product is designed for everyday use and is claimed to be a category-first innovation. The Meaty Meat line was developed to offer a new kind of ‘kitchen staple,’ aiming to rival tofu as a versatile option for home cooks. Like tofu, the products offer an ‘ambiguous’ shape, making them adaptable to any cuisine, but can be sliced, chunked, shredded or cooked whole. Pork-ish builds on Juicy Marbles’ commitment to formulating its entire portfolio to its clean label recipe, named Marble 3.0. It contains only nine ingredients, including water, and 20g of protein per 100g with a complete amino acid profile. The product is also free of thickeners and binders such as methylcellulose and carrageenan, and contains micronutrients including iron, zinc, selenium and B vitamins, including B12. The clean label recipe contains no preservatives and 100% non-GMO ingredients, achieving a Nutri-score of A. Maj Hrovat, co-founder and R&D chief at Juicy Marbles, said: “We’ve always been frustrated by how light plant-based ‘alternatives’ can be on essential nutrients, like protein, iron, and B12. Beyond taste and texture, people want nutritionally sensible food that helps them reach their daily nutrition goals and that they can cook for their families with confidence.” Hrovat added: “If we want plant-based meats to be a viable alternative, they have to get close to matching the nutritional profile of meat – with a sensible ingredients list. Marble 3.0 is our cleanest, most nutritious recipe yet, and will be our standard going forward.” For US and Canadian consumers, Meaty Meat Pork-ish has been available online since 11 March 2025. In the EU and UK, a retail release date will be announced at a later date, as well as a release date for US retail in addition to the company’s webstore. The previously launched Meaty Meat Lamb-ish product sold out in 24 hours, Meaty Meat confirmed.

Onego Bio has announced plans to construct its flagship manufacturing facility in Jefferson County, Wisconsin, US. The facility, dedicated to producing Bioalbumen, a fermentation-derived egg protein powder, will occupy 25.9 acres within the county's Food and Beverage Innovation Campus. The Jefferson County Board of Supervisors approved the $777,000 purchase in December, marking a significant step forward for the local economy and the burgeoning field of cellular agriculture. Onego Bio's investment comes at a critical time for the egg market, which faces challenges such as supply chain disruptions and price volatility exacerbated by factors like Avian Influenza. By leveraging advanced fermentation technology, Onego Bio aims to produce egg protein that retains the taste, nutrition and functionality of traditional eggs while offering a 90% smaller environmental footprint. The new facility is projected to generate egg protein equivalent to that produced by 6 million laying hens, thereby enhancing supply reliability and cost stability for food manufacturers. Deb Reinbold, president of Thrive Economic Development, commented: “Onego Bio’s presence further solidifies Jefferson County as a leading destination for innovative food and beverage manufacturers.” This sentiment reflects the county’s commitment to fostering an environment conducive to cutting-edge food technology. The establishment of Onego Bio's facility is expected to create numerous job opportunities and foster collaboration among local businesses. Michael Luckey, interim Jefferson County administrator, highlighted the investment as a testament to the county's ability to attract forward-thinking companies dedicated to economic growth and environmental stewardship. Onego Bio’s approach addresses the pressing need for diversified protein sources in the food industry, which consumes approximately one-third of all eggs produced for industrial use. By producing real egg protein outside the traditional supply chain, the company aims to mitigate the risks associated with supply chain disruptions, ultimately contributing to long-term food security. Maija Itkonen, co-founder and CEO of Onego Bio, said: “We are committed to building a more resilient, sustainable food system – one that ensures stability for manufacturers, reduces supply chain volatility and supports long-term food security.” For Christopher Landowski, Onego Bio's co-founder and chief technology officer, this project holds personal significance. A Wisconsin native and graduate of the University of Wisconsin-Madison, Landowski expressed pride in bringing the company’s first US manufacturing facility to his home state. He stated: “Wisconsin’s rich history in biotechnology and its innovative spirit make it the perfect place to scale Bioalbumen and transform the future of food production”. The development of Onego Bio's facility adds to a growing list of investments in Jefferson County, which has recently attracted major players like Kikkoman Corporation and Nestlé Purina. Kikkoman is currently constructing a 240,000-square-foot facility dedicated to soy sauce production, while Nestlé Purina has announced a $195 million expansion of its existing operations in the area.

US biotech company Debut has announced a significant scientific breakthrough in animal-free bioproduction of carmine, the red pigment that is traditionally derived from the cochineal beetle. Debut’s biosynthetic innovation features both a new family of enzymes that is responsible for a key step, as well as new solutions to overcome expensive inputs during the biomanufacturing process. Carmine, which is commonly used as a red colourant in food and beverage applications, has a long history dating back thousands of years. Until recently, there have been no eco-friendly or vegan versions of the insect-derived ingredient, with synthetic replacements unable to achieve precise colour matches with the same vibrancy, stability and formulation potential, Debut said. Additionally, health concerns have surfaced around artificial alternatives such as the petroleum-derived Red 3 dye, banned by the US Food and Drug Administration in January 2025 following claims that the additive is carcinogenic. In contrast, Debut said its biomanufactured carmine can offer advantages regarding health, sustainability, safety and animal welfare. It also aims to ensure a consistent supply chain that is not reliant on the migration pattern of a beetle. To enable bioproduction from a renewable, low-cost source, Debut combined its patented microbial production systems with advanced cell-free biomanufacturing to overcome industrial limitation and improve bioproduction by 100-fold versus previous attempts. This necessitated that Debut discover two new enzymes and improve their performance to break through a known barrier in bioproduction of carmine, which Debut said scientists have spent over 15 years searching for. According to Debut, its carminic acid is more than 95% pure compared to the industry average of 30% or lower – the purity of carminic acid derived from the cochineal beetle is typically around 10%, the company explained. The biomanufactured carmine can offer antioxidant and anti-inflammatory properties, and is devoid of a specific protein found in beetle-derived carmine reported to cause skin irritation, making it beneficial for food and beauty applications. Debut recently completed pilot-scale bioproduction, enabling the formulation of carminic acid for beauty applications initially. It is preparing to expand into the food and beverage market in collaboration with an industry partner, with active discussions currently underway. Joshua Britton, founder and CEO of Debut, said: “Carmine is one of the hardest molecules to innovate. After a large investment and a lot of hard work, we are very proud to have discovered the all-important missing step in creating renewable carmine that enables us to go from sugar all the way through to this prized molecule.” “Many teams have tried to biomanufacture carmine over the years with no success due to the complexity and cost of inputs. It is only through the advancement of our biotechnology, Debut's proprietary Bio2Consumer platform and our differentiated capabilities in biomanufacturing that this innovation has finally come to life.”

Finnish food technology company Solar Foods has signed Memorandums of Understanding with two international partners for the commercialisation of 6,000 tonnes per year of its novel microbial protein, Solein. The agreements mark a significant step toward scaling up production, with the company targeting industrial-scale manufacturing by 2030. The non-binding agreements outline key principles for collaboration, including research, product development, and market entry strategies. If finalised into binding contracts, the 6,000-tonne volume would account for approximately half of the planned full production capacity of Solar Foods’ future manufacturing facility, Factory 02 , which is currently in its pre-engineering phase. Factory 02, expected to be fully operational by 2030, is set to produce up to 12,800 tonnes of Solein annually – nearly 100 times the capacity of the company’s existing pilot facility, Factory 01. Solar Foods plans to construct the plant in three phases, with the first phase coming online in 2028, followed by subsequent expansions in 2029 and 2030. A final investment decision is slated for 2026. “These agreements serve as compelling proof of Solein’s commercial outlook,” said Pasi Vainikka, CEO of Solar Foods. “We are deepening our collaboration with customers to develop and commercialise food, beverages and nutritional consumer products, with initial product launches expected in the United States.” Solar Foods also recently announced the appointment of Rami Jokela  as its new chief executive officer, effective April 1 2025. The specific product applications and launch timelines will be announced by Solar Foods’ partners in due course. The agreements also play a strategic role in supporting the final investment decision for Factory 02. Solein is a microbial protein produced via a proprietary fermentation process that utilises carbon dioxide, air, and electricity instead of traditional agricultural inputs. The company claims the protein is a highly versatile ingredient that can serve as a replacement for conventional proteins in a wide range of food products or as a nutritional fortifier. Solar Foods, founded in 2017, has been positioning Solein as a sustainable alternative protein source that is independent of climate and weather conditions. The company is listed on the Nasdaq First North Growth Market Finland and has been expanding its global partnerships to drive commercial adoption. The MoUs signal growing industry interest in fermentation-based proteins as the sector seeks scalable, sustainable alternatives to traditional agriculture amid rising concerns over food security and environmental impact. If successful, Factory 02 could become one of the largest microbial protein production facilities in the world, reinforcing Finland’s role as a hub for alternative protein innovation.

Hain Celestial’s UK children’s nutrition brand, Ella’s Kitchen, has expanded its range with three new dairy-free products. The brand is expanding its Perfect Puds range of desserts for children aged 7 months and over, launching a new dairy-free peach and banana crumble product. This was developed in response to consumer feedback calling for more support for children with dairy allergies and intolerances. It contains no added sugar and is made with oats instead of dairy, providing a ‘smooth creamy texture and nostalgic crumble flavour’. Tim Collins, managing director at Ella’s Kitchen, said: “We know there’s a limited dairy-free offering in the baby aisle, especially when it comes to puddings, and we want to make sure that every little one has access to great-tasting, better-for-you products that help them explore new tastes and textures, no matter their dietary restrictions or choices”. “Our new dairy-free peach and banana crumble brings together much-loved traditional flavours with a smooth, creamy texture, all while being non-HFSS and carefully designed for tiny tummies.” The crumble rolls out in Boots, Ocado and Sainsbury’s this month (March 2025), joining existing products in the Perfect Puds range. Also launching is a brand-new dairy-free fruit and oat snack range, Oaty Smooshies, for children aged one year and over. The range launches in two flavours: berry, and peach and banana. These snack pouches are made with real fruit and oats, with each serving providing a source of fibre and counting as one of a child’s five recommended daily portions of fruit and veg. They contain no added sugar or salt, and are designed to keep children full and satisfied with a thick and creamy texture. Collins commented: “Oaty Smooshies bring together the goodness of oats and fruit to create ‘tummy top ups,’ a more filling snack for little ones. In contrast to many popular snacks found outside the baby food aisle – which are often high in fat, salt, and sugar – our new range offers a nourishing alternative designed specifically for growing little ones.” The Smooshies range will be on shelves from March in Boots, Ocado and Sainsbury’s, with other retailers to follow in April.

V-Label, an international trademark for the labelling of vegetarian and vegan products, has introduced the F-Label, the world’s first certification dedicated to precision fermentation and other innovative animal-free production technologies. This initiative, unveiled in Zurich, Switzerland this week, aims to enhance consumer transparency and trust in food products derived from advanced fermentation techniques, including biomass fermentation, syngas fermentation and cell-free synthesis. Building on the success of C-Label The launch of F-Label comes on the heels of the successful introduction of C-Label , a globally recognised certification for cultivated meat. By establishing a clear framework for labeling cultivated products, C-Label has set a precedent for transparency in the alternative protein sector. The introduction of F-Label further strengthens this commitment by focusing specifically on precision fermentation, which is poised to play a crucial role in the future of food production. According to V-Label, the F-Label will help accelerate the transition to a more ethical and sustainable food system by ensuring that consumers can easily identify products that align with their values. This two-pronged approach – first with C-Label and now with F-Label – reflects a comprehensive strategy to foster consumer trust in innovative food technologies. The evolution of fermentation Fermentation has been a cornerstone of food production for millennia, with applications ranging from kimchi to cheese and alcoholic beverages. Precision fermentation, however, represents a significant evolution in this age-old process, enabling the production of animal-derived compounds without the use of animals. The F-Label certification seeks to verify these animal-free production processes, providing consumers with a science-based assurance that products are free from animal sources. Clarifying consumer choices The F-Label certification is particularly relevant in a landscape where the definitions of terms like 'vegan' can vary widely based on individual beliefs regarding animal welfare, environmental impact and health. While F-Label products are guaranteed to be animal-free, they may not always fit the traditional vegan definition. This distinction is crucial, as it allows consumers to make informed choices about the nature of the products they consume, whether they prefer plant-like or animal-like attributes. Kris Blanchard, founder and CEO of Luyef Biotechnologies, the first company to receive F-Label certification for its precision-fermented myoglobin, highlighted the importance of transparency in the alternative protein sector. “Achieving the very first F-Label license for our myoglobin is a testament to our dedication to transparency, innovation, and meeting the highest standards of quality,” he stated. The role of precision fermentation in F&B Precision fermentation technologies hold the potential to transform food production by recreating essential animal-derived ingredients without animal involvement. Luyef’s myoglobin, for instance, enhances the sensory profile of plant-based and cultivated meat products, bridging the gap between conventional and alternative proteins. This development is particularly significant as consumer acceptance of alternative proteins often hinges on their sensory resemblance to traditional meat products. The F-Label is designed to establish a new standard for transparency in food innovation. It includes strict criteria that ensure animal-free production, non-GMO status, and antibiotic-free processes, providing both consumers and manufacturers with clarity and confidence in their food choices. Industry implications and future prospects The launch of the F-Label marks a pivotal moment for the food industry, particularly for stakeholders in the cellular agriculture and alternative protein sectors. Renato Pichler, founder of V-Label, said: "Fermentation has the power to replace animal-based ingredients without compromise. With F-Label, we ensure that companies producing these innovations can demonstrate their commitment to ethical and transparent food production while giving consumers the confidence to support these advancements." Lubomir Yotov, head of F-Label, added that this certification represents more than a label; it signifies a movement towards a future where animal-free production is mainstream. By collaborating with companies like Luyef, F-Label aims to reshape consumer perceptions and support innovations that prioritise ethical and sustainable practices.

Packaging specialist Yutoeco has introduced FluoZero, a PFAS-free greaseproof technology specifically designed for molded fibre food packaging. While demand for PFAS-free greaseproof packaging solutions is on the rise in the catering industry, Yutoeco said existing options frequently suffer drawbacks including temperature limitations and short-term greaseproof performance. Additionally, many solutions are derived from fossil-based materials, making them non-renewable and non-biodegradable. Surface process solutions such as lamination may contain plastics, and can be costly, while silicon-based coatings could even pose health risks, Yutoeco added. With this in mind, the company has introduced FluoZero to address such challenges. The 100% plant-based solution is made from agricultural byproducts and is completely free from PFAS chemicals, designed with a focus on sustainability. According to Yutoeco, FluoZero-treated products have a ‘super-dense’ physical structure that effectively resists grease, and can withstand a wide range of temperatures – from -34°C to 220°C, maintaining eight-hour protection. These qualities make the solution well-suited to applications such as frozen food packaging, airline meals and high-temperature food containers for fried foods. Furthermore, the company said products made with FluoZero are thinner yet stronger than traditional molded fibre products, with increased bending stiffness and bursting strength. This accelerates the performance of molded fibre products, such as the production of molded fibre cutleries and paper-based non-packaging components, while offering potential to reduce shipping costs. The FluoZero technology has obtained USDA bio-based certification and compostable certifications from BPI and Din Certco, while meeting FDA food contact regulations.

In this month's edition of 'Start-up spotlight,' which champions smaller and earlier-stage businesses innovating in the plant-based space, we speak to Força Foods . The US-based company has developed MILKish, the 'world's first' watermelon seed milk, aiming to bring fresh innovation to a category dominated by soya, oat and almond options. Guilherme Maia Silva, Força Foods' founder, tells us more. What led to the establishment of Força Foods and what is the company’s long-term mission? Força was created to craft 'better-for' alternatives: products that are not just better for you, but also better for the environment. We are on a mission to empower healthier lives and a thriving planet with the power of watermelon seeds – a sustainable superfood. Our long-term goal is to continue being at the forefront of innovation by bringing novelty and competitive products to various categories. Why did you focus on watermelon seeds? Because of my background in agriculture and plant sciences, I really fell in love with watermelon seeds due to their sustainability attributes. Being a drought-tolerant fruit, watermelons really stood out to me as incredibly nutritious while requiring a fraction of the water to grow. The seeds themselves pack more protein than almonds, while requiring 99% less water to grow! Not to mention that watermelon seeds are also rich in antioxidants and essential minerals. How does this product differentiate itself within the crowded plant-based milk alternatives market? MILKish is the world’s first watermelon seed milk, bringing innovation to a category that is famously dominated by almonds, oats and soy. We set out to create a plant-based milk that’s not only delicious but also incredibly versatile. With its smooth texture and delicious flavour, MILKish complements everything from coffee and matcha to cereal and beyond, making it a game-changer for anyone looking for a new, functional and sustainable alternative. In your view, what are some of the biggest challenges currently faced by the plant-based dairy industry and how does Força Foods hope to address these? I believe the plant-based milk industry is experiencing a shift in consumer preferences, habits and perceptions. As awareness grows around the environmental impact of almonds and the high glycemic index of oat milk due to processing – often compounded by added sugars – consumers are becoming more curious about alternative options. MILKish is here to provide an outlet for those consumers, to integrate a superfood into their diet without compromising on flavour, texture or functionality. Have there been any particular challenges for Força Foods so far? As with all start-ups, there are many challenges we face. Right now, our biggest challenge is gaining access to retail and expanding our distribution, as breaking into the competitive retail space requires strong relationships, strategic positioning and consumer demand. However, we are well underway to achieving our retail goals and have already seen amazing velocities and retail success with our current partners. We are also making great progress in our existing relationships with various retailers to bring MILKish onto their shelves, further expanding our reach and availability. What has been the company’s biggest achievement to date? As the founder, in my opinion, our biggest achievement to date is receiving all the amazing feedback we receive on a daily basis! Seeing customers resonate so deeply with MILKish is incredibly rewarding, especially knowing the time, effort and dedication that went into developing this product. Every positive review, repeat purchase and customer story reinforces that we’re not just creating a competitive plant-based milk – we’re building a brand that truly connects with people and their values. What’s next for Força Foods? Any big plans in the pipeline? We’re focused on expanding MILKish’s retail availability while growing nationwide brand awareness. Our mission to spotlight watermelon seeds as the next viral superfood continues to drive us forward. We’ve shipped MILKish across the US and have exciting marketing campaigns, social media partnerships and retail expansion plans in the works to introduce even more people to watermelon seed milk. For aspiring start-ups in the food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? My advice is to be diligent in researching your market and understanding your consumers. The food and beverage industry is dynamic, and I believe that success comes from balancing creativity with strategic execution. Build a strong brand story, listen to consumer feedback, and stay adaptable. Surround yourself with a network of mentors, industry experts and fellow entrepreneurs who can offer guidance and support. Lastly, persistence is key – setbacks will happen, but staying resilient and continuously learning will set you apart.