Big Idea Ventures has launched our very own podcast The Big Idea Podcast: Food. Each week Big Idea Ventures Founder Andrew D. Ive will speak with some of the most innovative minds in the food space and talk about the exciting projects they are a part of.
To listen to the episode, click the links below!
To learn more about The Very Food Co., check out the links below!
Andrew D Ive 00:00
Welcome to the Big Idea podcast, where we focus on food. Today we’re going to be talking to our Arnaud Delacour from the Very Good Food Company based in France. They’re doing some amazing things in the building blocks of cooking, working with chefs, working with restaurants, and bringing to them ingredients and technologies that allow them to make amazing plant based dishes of all kinds.
Andrew D Ive 00:29
So let’s get into the conversation with Arnaud. I’m Andrew D. Ive, the founder of Big Idea ventures, your host for today. Let’s get into the conversation. Hope you enjoy it. Thanks very much.
Andrew D Ive 00:50
Oh, no. Welcome to the Big Idea podcast, where we’re focused on food. How are you today, sir?
Arnaud Delacour 00:55
Very good thank you. I am excited about doing this.
Andrew D Ive 00:59
Me too. I’ve been excited about this all day. What’s going on? Tell me, tell me what you guys are doing, tell me about the company name and then let’s get into a conversation.
Arnaud Delacour 01:10
Yes, great. So thanks again for the invitation. We replace eggs and dairy in culinary applications. So in cooking and baking, we are focused on replacing the basic building blocks of cooking and baking, in Western cooking with eggs and dairy that other foundations. Where are we moving? I think quite fast, not as fast as I would like to but we’re moving and I now have the chance also to have someone with with me. My co founder has a very strong scientific profile, and brings a lot to the team.
Andrew D Ive 01:47
So you went through that really fast for people listening? You’ve got a wonderful accent, but when you speak quickly, I’m not sure everyone caught all of that. So you’re called the very food company.
Arnaud Delacour 02:01
That’s right. Very food co Yes, very food Co.
Andrew D Ive 02:05
And you guys are focusing on I’m just summarizing on the building blocks of the cooking experience in Western cooking. So in other words, the dairy, the cream, the milk, the eggs, those sorts of things that you use to create the amazing dishes in your part of the world and the rest of Europe, etc, Europe and North America.
Arnaud Delacour 02:29
Yeah, that’s exactly right. So I’m going to force myself to slow it down but that was exactly right. You know the company already, but the world is moving to plant based, so we have to somehow force or change to something more plant based and for that to happen we need to start from the beginning. And the beginning is cooking is before people eat something they have to cook it, whether it’s a home or the restaurants. And that’s where the idea comes from that, if we want to really make the change, we need to start from cooking and from these basic building blocks.
Andrew D Ive 03:14
So how is that? How are the chefs out there that you’ve engaged with responding to a suggestion, or the need to move from a traditional egg cream milk approach to being told that there are actually new ways of accomplishing the same things? Are they incredulous? Do they believe? Do they try the experiment? Or is it all over the map in terms of the response from the chefs and the cooks out there?
Arnaud Delacour 03:48
I would say pastry chefs in general are a lot more authentic. Because already in the cooking in the style, they use a lot more physics and chemistry. So they know that at the end, cooking is a lot about putting the right elements together at the right pH at the right temperature. So they understand a lot what we’re doing and I would say there is quite a big bit of engagement from the food service industry.
Arnaud Delacour 04:20
In that regard when it comes to cooking, this is more difficult in France because I think they see that as a as a threat to the identity. When they see as a threat era chefs like traditional chefs may see this change as a threat to the identity. They were trained in classical French cuisine with a lot of butter, a lot of eggs, and they just don’t see it. Otherwise, even after we tell them we can do great things. It’s better for the environment by the way your customers are asking for it. So I would say already there is a bit of an imbalance between cooking chefs and pastry chefs, and we see a lot more adoption. In the past, we passed three applications and that’s where we were starting and focusing a lot now.
Andrew D Ive 05:14
And it’s that pastry chefs who are making pastry based or pastry dishes etc, in restaurants? Are you sort of talking to companies that are making pastries in larger quantities and bring it to, you know, retail or bakeries, or related. How are you seeing that pastry traction as it were?
Arnaud Delacour 05:37
Yeah, so we really focus on the baking, cooking and baking, user needs. So we want to be selling at the beginning to people who use the products and transform this product into a final product. In that regard, we started discussing with the food service companies that have the needs of this and also bakeries. So you know. So you know what, what I’m talking about when it comes to like to give you an idea, like a standard bakery in Paris would use 50 kilos, 200 kilos of butter per week in order to make this puff pastry this via USB. and so we’re talking to them a lot as well, because they use the product, they transform it into something else.
Arnaud Delacour 06:35
So I would say, both with food service, and with back bakeries, traditional bakeries, we don’t talk too much yet with the food industry. Because there are a lot of players out there already and we think that the biggest need at the moment is on this food application making a product transform into a final plant products. I don’t know if I explained that well, but happy to tell you a bit more about that.
Andrew D Ive 07:06
So you’ve picked probably the easiest country in the world, to encourage them to move away from their traditional methods of creating croissant or, I guess bread, etc. I mean, France is known for its kind of, I’m being sarcastic… Well, I mean, France you know, let’s face it, France has created amazing, amazing products and they are traditional products.
Andrew D Ive 07:41
How are you finding the reception of, and you’ve picked one of the most challenging, I think countries to make this change in, like if you if you for example, if you brought your technologies, your amazing products to the United States, I’m sure that the bakery community would be open to try it because they don’t have that heritage of producing these pans chocolat cola and baguettes every day and it’s not a central part of the culture. The food culture that is France is probably the opposite. How are you finding the reception? And how are you breaking the barriers of belief and understanding that you can accomplish the same great taste texture, flakiness, etc, using more sustainable ingredients?
Arnaud Delacour 08:39
Yeah, I think it it all comes down to the taste and to the functional application. I think a lot of chefs we talk to at the beginning they say well, it’s not possible anyway. And then you know, we show them the products and they try it or even sometimes we actually cook for them. So we show them what they could be doing with our ingredients. And it’s so close and sometimes so undistinguishable from the dairy and egg based products, that then the conversation changes.
Arnaud Delacour 09:18
And I think food is a lot about this. You can have the best arguments in the world. Especially with chefs or with with food professionals, you are going to convince them with the taste of the product and the functionality of it. And that’s what we were doing and put a lot of focus actually having this iteration cycle between us the food labs and chefs.
Arnaud Delacour 09:45
So that we develop or we co develop with them. And so, ideally at the end we have a product getting out of our lines that would be matching what they actually need. But I agree with you like France is probably the most difficult, but I think it’s also and you see it in terms of adoption to plant based, like, like products, if you compare the penetration rate of plant based milk in France compared to the US, or compared to Switzerland or other countries in Europe, it’s very low, even if it’s catching up, but I think it’s exactly this, I think in France, the change has to come from the top and the top the differences, the other chefs, they’re the ones cooking, and this is the people we need, to make our investors not only my brand, but like the plant based or alternative protein community, we’re now going to make anything. In France, I think, especially without this leading authority figure when it comes to foods that are professional chefs.
Andrew D Ive 10:55
One of the things that surprised me about France is three, four years ago, you go there, and you look for plant based restaurants. In Paris, for example, even in Paris, which is forward thinking for sure and there were, you know, 5, 6, 7 plant based restaurants, dedicated restaurants. Now, you know, just last summer, I wouldn’t say there are 1000s. But there are a lot more. It’s been over the last three or four years, there’s been a change for sure. In the culinary landscape. From a plant based perspective, you mentioned, consumers are asking for the change. You’re seeing that across France and Europe that consumers are wanting more sustainable, non animal based ingredients and products.
Arnaud Delacour 11:53
Yes, and I mean, if even more so I think what I see on the market is more and more people. Not I think caring, less and less, whether it’s from an animal, let’s say, let’s let me rephrase this, if it’s as good. And if it comes from plants instead of animal, they’re happy to try it, and they would buy it again, the repeat purchase will happen if the product is good enough. And you have less this tendency when I started to, to work on the project.
Arnaud Delacour 12:30
Two or three years ago, now there was really this belief that vegan was not good. And when I was talking to friends, and some of them vegan, they told me it’s unbelievable. But my friends, when I bring food, they don’t want to try it because it’s labeled as vegan and vegan has this wrong. Appeal to other consumers. I think the industry has done a lot in the past three, four years, I think we didn’t have all these brands, consumer facing brands to three, three or four years ago. And they’re changing things fast. So I think we need both, we definitely need restaurants, as you said, more and more restaurants opening and also more and more brands that are made in Europe and developed and distributed in Europe for for consumers to change.
Arnaud Delacour 13:20
But I think what is lagging behind in this whole thing is, is food service. And so I see a bit like, like you are lots of a big increase. And then people go to the restaurant, whether they’re vegan or flexitarian. And they want to find the same offer as they find now in the supermarkets. And as you say they didn’t find that four years ago, and they can still not find it also because in the middle COVID happened. And so COVID was not a great time for of innovation for chefs, they’re like restaurants were just trying to survive for the past two years. So I think it has also widened the gap between the adoption of of plant base into b2c retail stores and the basically non adoption of this into a food service yet but I think it’s also changing fast.
Andrew D Ive 14:08
So when I started in food I was a very traditional eater. I was brought up in an English household and every plate had an animal protein, you know, a pork chop or a sausage or you know, a something, a potato probably in one form or another and a vegetable very sort of standard approach to eating. And it’s very difficult to change even though I was seeing what was happening around me, to kind of consider a plant based lifestyle but I think you may others in this space, are wanting to bring great food to people who are not vegan, who are not vegetarian, who are the traditional eaters, and show them that they can have the tastes and the textures and flavors that they been brought up with as a strong part of their culture in a way that’s more sustainable, you know, that doesn’t include an animal protein or an animal fat or an animal, you know, derivative of some kind?
Andrew D Ive 15:30
How do we take the risk out of food and new foods in this category? For rest hour? Or actually, let me ask a more specific question. How does the very food co take the risk out of this for food producers, restaurants, food service, and ultimately the consumer? Is it come back to the kind of raw ingredients, the core ingredients, and the building blocks, as you discussed it in the beginning, as the key components of being able to deliver the same exact experience and product for the consumer at the end?
Arnaud Delacour 16:11
Yes. I mean, totally, I think when you when you cook, I mean, I have a bit of a little story around this project. But basically, without going too much into the details. Two or three years ago, I started to be really concerned about the environment and stuff getting really close to the vegan movement. And I go to a restaurant with a friend at the time I’m not, I’m not vegan, I’m mostly vegetarian. And we go to like another restaurant and she ends up having a salad and french fries. I’m like, why not adding something else feels like, well, I can’t, because there’s nothing else for me there.
Arnaud Delacour 17:01
And I thought, it’s exactly this, we need to include her in a conversation. As much as we need to include me doesn’t necessarily need to eat meat at every meal, as much as we want to include maybe heavy meat eaters into the this, the switch. And that was a bit of of that was also a bit of a start of the project for me to think we can’t, we can go only with very innovative products or products that a bit funky and tiny products that people never heard of, you know, we need to go with the basics, because we need people to believe and to see that the childhood memories, what they were cooking, what their grandmother was cooking, they can find in the supermarket, they can find the other restaurants.
Arnaud Delacour 17:50
Chefs are the same when I started this company, this conversation with chefs, and was asking them, you know, why don’t you serve plant based burgers and they were telling me because I don’t serve burgers to start with, or I don’t need to start planning I don’t I don’t want to to serve plant based burgers, I need to be able to express my creativity, but with plant based products so that I can offer to my customers the same experience what they’re looking for when they’re coming to my restaurant.
Arnaud Delacour 18:19
So I think exactly this is we need to bridge this gap between tradition that is heavily on based on meat and dairy and eggs on animal products, and bridge this this gap and make a plan days to the new normal. And I think if you look at the IPCC report, and we just don’t have a choice we need we need to make this happen. You know, it’s it’s my, it’s my life’s mission, it’s your life mission as well we we need to to to accelerate this discharge on this switch to a plant based.
Andrew D Ive 18:55
So in terms of getting back to the product, again, in terms of the building blocks, the equivalent to or the plant based equivalent to egg butter, cream, etc. The building blocks of traditional cooking for the Western palate. How do you do it? How do you create products which perform like and I don’t mean this in this is the wrong expression, but like the real thing or the traditional ingredients? How do you do it? And can you do it? How have you achieved it? Can you help? Okay, yes. Okay, let’s talk about it.
Arnaud Delacour 19:35
First, I appreciate that you refrain from calling us like substitutes or because that’s what it is we’re trying to perform, as well as other ingredients that are from the animal kingdom, which is from the plant kingdom. How do we do it? At the beginning, I had no idea to be honest. I had this idea that the world needs to change. And then things got into, like I got in touch with lots of people trying to understand the technology and the technology of plants and plant formulation. And then quite quickly, I think we discussed that last year in December, it was quite obvious that I was missing, you know, some science in the team and the product development.
Arnaud Delacour 20:25
So we can really not only make products, but also make our products technology defensible. And all this to say that what I did is I contacted the best plant based experts in Europe, people like Dr. Fisher in Zurich or micron Senate, in Iowa, and I said, I have no idea how to do it. But you probably know, because you’ve been, I’ve been reading your papers for the past two years. I need to I need some help. Can you can you help me and that’s how I got in touch with my co founder. And that was that change into how we develop the products?
Arnaud Delacour 21:08
Before was really more ingredient based. So I would do like our first product was heavily based on on chickpea. And then obviously I came in say, No, we need to go one level down, we need to look at the molecule properties of each ingredient. So that we formulate, and we go get into each of these ingredients only what we need only what we want for the products. So that’s that’s, that’s the first thing we we have. We rely on more than 20 years of cleanser, technology with with the scanners how we do it. And to give you an example of the products we do.
Arnaud Delacour 21:49
So I was thinking about that plant based butter. And usually when I say we make a plant based butter, people go like, well, it’s only margarine. And I say no, absolutely not. It’s not modern, because if you look at if you keep on monitoring on the market, there was developed for spreads. They’re only 60% fat, and they don’t allow perpetual replications. And that was one of the first thing that our chefs like the people we talked to asked us they said, We okay to get a pandas butter, but it needs to perform as well, especially for this purpose replications debate basics of of French pastoring.
Arnaud Delacour 22:29
And so we did a lot of research for the past year. And now we have products that are stable. And the next step now will be to scale it up at industrial scale for for market launch in 2023. So a long answer to the question, but we we have technology we rely on on science, and we’re happy now to prove that. Yeah, actually, we have our products feature that the next big tasting in June, so happy to get your take. Try it.
Andrew D Ive 22:59
As you’re talking, I’m sort of having lightbulb moments as we would say over here. In other words, I’m sort of realizing things as you’re speaking. I’ve never really thought about making a croisant or making a bread or puff pastry before I’ve done it, but I’ve never really thought about it. Every ingredient has a purpose. And not only does each individual ingredients have a purpose, but if you bring them together, they work together.
Andrew D Ive 23:32
So if you sort of unpack what an egg what a traditional animal based egg does as an ingredient in an item in a product, whether that’s a, you know, a croisant or whatever. If you can deliver the same function and performance using a plant based ingredient, then you don’t need the egg. And it’s traditional to use the egg because, you know, it was the only thing we had to be able to provide that purpose to be able to fulfill that purpose. And I’ve never really thought about it in those terms. I appreciate you kind of having helping me understand that.
Arnaud Delacour 24:22
Yeah, and I if I can, if I can piggyback on that. I like you saying this because you know when we talk to chefs food service, I can’t really name it or I have to say food service groups but when we talk to them, they say look your market is not plant based egg and dairy because this doesn’t exist in foodservice. This is butter. This is the egg is the US edge and these markets are huge.
Arnaud Delacour 24:51
And this is what we’re going after. Because if you think of it, we’re going as you said at the functionality of each of the ingredients, and if we can show that they work well in the mixture, and we can realize a great cake and that the chef is not losing any of his identity, I think it’s very important to say, to promise, then we’re really getting into a product that can replace eggs and dairy, like, really there is eggs and dairy is heavily subsidized by the European Union.
Arnaud Delacour 25:25
So it’s very hard to match in terms of cost. But we getting really close, and we will get much closer with with scale. And then it’s just a matter of I think the switch can happen actually, quite quickly, especially now, you see, I don’t know if you shouldn’t, you know, but But for example, has increased price by 50%, the next few months other plant, and plant fats as well have increased a lot.
Arnaud Delacour 25:52
But I think it’s interesting to see, you know, with with all the the issues we have on the global market, global commodity markets, will, will the change actually happen faster, because it will be much, much harder for traditional dairy traditional eggs to compete on price. If if prices go up like that, I think I think we still can the plant based industry still has a long way and still has a long way to go when it comes to scale. And getting economies of scale in on volume. Well, actually animal is a bit. That’s it like that, that the maximum volume, volume capacity, and they constantly improve on that form. So yeah, just to say, I totally agree. And this is this is this, like the market and now use case is is not a small part, it’s actually the old thing, because
Andrew D Ive 26:51
So one of the things that we’ve been getting feedback around as far as plant based ingredients and products are concerned, is the ingredient list. Simplicity, cleanliness, having a small number of ingredients that are recognizable by the average grandmother. How does if very is about building having those fundamental building blocks as an ingredient within a dish, or within a product like a class or, or a puff pastry, etc? How do you figure out what should be in the ingredient list of your products? How are you sort of ensuring that sort of simplicity?
Arnaud Delacour 27:43
We we started with, we have a bit of a guideline that is no GMO, no soy and as little additives as possible. When we started that we wanted to have zero additive, it’s not possible to avoid them completely, because you have additives that are completely needed in order to make the product either functional or having a better shelf life. But we try either to reduce it or to use additives that are as natural as possible.
Arnaud Delacour 28:22
And we know that everybody’s looking at the list of ingredients. So if we come with something extremely functional, and it contains a palm and it contains 10 additives, it isn’t we’re not going to sell it any so it’s part of the developments at attico. And yeah, I think it’s yeah, it’s really it was part of the of the first development stage. It’s part of the of that development cycle again, I think the difficulty we have is on the on sourcing all the ingredients we getting, we’re getting extremely picky about the ingredients we need and the functionality that we’re getting in each because we are going to work we work with a certain type of GP or p so that because it has this special property that we’re looking for, and then if we have an issue on global markets with that type then we ended up having to replace and we don’t necessarily have yet the possibility to to replace that.
Arnaud Delacour 29:26
That fast and so I think you know even when you have finished product that is as clean as possible. There is still this issue that the the base ingredients that we need are hot are really hard to source because we we can’t use any any ingredient that would be too easy. We we worked really hand in hand with farmers and ingredient suppliers to get us to the quality we need them to to get our formulation working and also so that we can avoid or minimize the use of additives.
Andrew D Ive 30:02
Perfect. I didn’t realize you did that. That’s that’s actually, that’s actually pretty exciting that you’re working with the farmers and so on to make sure that, you know, there’s a consistent quality I just imagined, you went to a big producer of different ingredients and bought them in large quantities. Not nothing so easy as that. Let’s talk about bringing the bringing your very food co company, very food co ingredients to market are you is the strategy to get sort of the chefs who are the thought leaders in different groups first, so that they can wave a flag and sort of tell the rest of the industry and the rest of the community that this is not only possible, but desirable. And from there go into the larger quantities, the larger foodservice executions, that’s where you’re providing it in large, large scale is it that sort of thought leader first large scale second, or if you’ve got a different approach to this,
Arnaud Delacour 31:08
it’s very similar. But I would say instead of waiting for the thought leader to create a market and us coming afterwards, we’re doing both in parallel. So really going after the image drivers that don’t make really much quantity. And we know we probably need to spend more time with them to condense and probably need to sign a few of you leading chefs leading figures, whether vegan chefs or traditional chefs in our communication.
Arnaud Delacour 31:39
And this is one thing we do or we will be doing closer to launch. And then the volume drivers, they kind of it’s interesting, because when we talk to them, they’re kind of waiting for the products, you know, and so it’s like, basically scale it out. Because when I start ordering from you, I will need this 500 kilos per week, once a month or more. And so we need to scale up for this food service really, really, really fast. It’s not going to generate much word of mouth, it’s not going to generate much image. But this is what’s gonna show the rest of the but this is what’s gonna make our first revenue. And we know that there is demand right now. So we need to get them to go there as fast as possible.
Andrew D Ive 32:30
Perfect. So what can we do? What can people listening do to help? Is the only you’re in France now for sure. When we met originally, I think you’re in Switzerland. Are you still in Switzerland?
Arnaud Delacour 32:49
Yes, yes. And the family is in Switzerland. And I spent a lot of my time in Paris, obviously, where the company is based. So I still commute quite a bit.
Andrew D Ive 32:59
But the market that you’re focused on right now is France.
Arnaud Delacour 33:03
Yes. Yes. We started out of Switzerland, because that’s where I was based. And France makes a lot of sense for so many, like, the markets is much bigger. I have more networks there as well. So yeah, that’s how we did it. And also our production partners and our labs, and also my co founder is in France. So that’s why we did it that way. But what can people do listening to the podcast? I think where we’re going, we’re going fast, we’ll probably I mean, we aim at launching in January 2023. If people want to reach out, give me ideas. They can always connect to LinkedIn or send me an email. At the at the very food CO
Andrew D Ive 34:02
Was that Harry or Henry?
Arnaud Delacour 34:04
At a we are we Ari@thevery food.co
Andrew D Ive 34:19
No, no, you can’t. You can’t you can’t write it down and chat because people are listening to this area a are I so firstname.lastname@example.org
Andrew D Ive 34:29
the very food.co
Andrew D Ive 34:31
And so by the way, this this is going to be sitting out onto the ether web where you know, the ether web for many decades. So be prepared to get emails for the rest of your life because of this.
Arnaud Delacour 34:46
I’m committed to the mission. So I’m probably here for the next few years anyway.
Andrew D Ive 34:52
Perfect. So where can people find your product? Right now? Are there certain restaurants are certain places that you’re able to talk about? Or is it very much, you need to kind of be under the radar for a little bit,
Arnaud Delacour 35:06
And so what we’re doing now, in the next six months, is really prepared for an official launch that we will do in January 2020. January 2023. In in Leo, there is this professional fair called OCR. And this is where we will launch our products and found that only will be commercially available in food service first, we don’t, we don’t say, well never do b2c, but we just need to focus at the beginning. And as we want to be the cooking and baking brand for plant based, we need to start in between them.
Arnaud Delacour 35:06
We are under the radar, they can probably try our products in some restaurants without knowing that they’re trying it or in some bakeries. So, that’s a start. And, you know, one thing that is very difficult, that is a major question in food industry is the scale up. And as I say, when we talk to food service, and to big companies, you know, they want us to be already able to provide huge volume.
Andrew D Ive 36:13
How tough has it been to find a partner that will help you scale the ingredients success? So because I’m aware that you’ve spent a lot of time like many, many months, many years, maybe on developing the products, and the you know, the core as you call them foundation blocks of cooking? How tough has it been to find somebody or a company that can take that recipe that know how, and and create the product at scale.
Arnaud Delacour 36:46
I’m not going to lie to you, it’s extremely difficult, especially when you we have so many constraints. One of them is that we want to be made in France, at least at the beginning, because it resonates very well with the chef community in France. It’s very difficult. So what we want to do is that depending on the volume, we have different, like third party partners, and it’s clearly different types of discussions you have when you produce a few products for for sampling, as we do today, almost out of the lab, and when you go with full scale production.
Arnaud Delacour 37:30
And, and yeah, this is probably much the, the artists, we’re still in discussion, by the way with, with a few people. So that’s probably how people can help us if they have production lines and production capabilities, and they think they can help us scale the products, we’re more than happy to receive an email about that right now, not in 10 years, probably will have figured it out in 10 years. So that’s, that’s, that’s, that’s something we’re also figuring out now so that we’re ready for the launch.
Andrew D Ive 38:02
So in terms of where people can reach out to you engage with you talk to you give you give you lots of money, lots of suggestions, etc. It’s the very food.co.co, LinkedIn, LinkedIn, you said, and oh, is that is that via your name, Anaud Dellacour
Arnaud Delacour 38:26
That’s right. And there is also a company, very food company. So without the very food company and that should be that should be us as well. And you can follow us down.
Andrew D Ive 38:38
So there’ll be able to get your contact details for LinkedIn, etc. via your website.
Arnaud Delacour 38:44
Yes, yes, there is everything there.
Andrew D Ive 38:47
Perfect, perfect. Okay, so if anyone’s listening, I hope they are, I hope more than you know more than my grandmother is listening. Please, if you are interested in what the Very Food Company is doing in terms of building the foundation blocks of cooking and great cuisine, especially from a French cuisine perspective, as you know, you guys your products can go across, as you say, you’re building blocks of food in the western in the western culture. And I’m sure Asian folks are using eggs and milk and cream and things to make everything lighter.
Andrew D Ive 39:28
Yeah. I’m getting myself into a big hole here. Okay, so if anyone is interested in this space, whether it’s as a potential investor or if you’re if you’re interested in the mission from as a potential employee, or if you’re a chef, and you’re interested in just what I know is doing at the Very Food Co, please do reach out to him. That’s about it Arnaud, thank you so much for your time today. I really do appreciate it.
Arnaud Delacour 39:55
Thank you. Thank you. That was a great experience. Thank you, Andrew.
Andrew D Ive 39:58
All right. I’m going to press pause now. Thank you, man. Thank you for coming along to our podcast today. Great to have you. So again, this was Andrew Ive founder of Big Idea ventures. We’re focused on working with the world’s best entrepreneurs, scientists and engineers to make the world a better place. So today was our Arnaud Delacour from the Very Food Company, based in France doing some amazing things. Hope you enjoyed the conversation. If you have any questions, please do follow up with Arnaud himself. We have a website at Big Idea ventures, where you can find out more about us. That’s it. Thanks very much. Hope you enjoyed the podcast. Come see us next week. Thanks very much. Bye bye
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