23 Jan 2020 --- The plant-based revolution is spreading quickly, yet research points to a lack in both funding and training for growers and processors of alternative proteins around the world. At this week’s 50th World Economic Forum Annual Meeting held in Davos, Switzerland, DuPont led a session on “The Protein Revolution from Fork to Farm” at a World Business Council for Sustainable Development (WBCSD) event. FoodIngredientsFirst speaks to presenter Amy Byrick, DuPont Global Leader for Food & Beverage, about the “seismic shifts” occurring in the plant-based protein sphere.