Questions and time marks
00:15: Sonalie, what role does your platform and your role as an ecosystem facilitator mean for Gastronomy First and the acceleration of plant-based and alternative products in the market?
02:35: Sonalie, if the big brands have already taken the main narratives, what is the best way forward for the next generation of brands?
04:11: Andre, what tools do you use for your go-to-market and what role does the gastronomy play in this context?
05:22: Andre, could you provide us with a little insight on how you find the right partners and convince them to work with you?
07:53: Ynyr, could you share insights about how restaurants turned from being skeptical towards plant-based to now being supportive?
08:46: Ynyr, how has the listing of light house products impacted the positioning of Classic Fine Foods on the market?
09:25: Adam, how high is your non-meat share?
09:49: Adam, how many alternative brands can you handle?
10:01: Frank, can the Gastronomy First approach be used for every product or brand?
11:15: Frank, How do you scale in Food Service?
11:43: Adam, how do you feel that the products are sold in retail as well?
12:06: Ynyr, how is hotel fine dining accepting alternative proteins?