Silvan Leibacher, co-founder and CEO of Eggfield, shares insights on creating plant-based egg alternatives using aquafaba, a sustainable choice harking back to WWII. He discusses the challenges of making competitive vegan options in a market tilted toward animal products. Silvan highlights the importance of building a diverse team and the startup's B2B focus on providing clean label ingredients. Plus, he opens up about fundraising endeavors and the significance of innovation in scaling production. A fascinating look into a future of sustainable food!