Critical topics, controversial opinions, and interesting insights behind the scenes: The meat and sausage market in Germany is complex – we take the time to get you up to speed and take you behind the scenes. The TFB talk – on all things sausage: the makers, the people and the opinions!
"Startup" - a term that immediately conjures up an image in everyone's mind. Young. Unconventional. Small. Idealists with a mission. Most of these points also apply to The Plantly Butchers. The crucial difference: TPB is a corporate startup of the InFamily Foods-Group, part of the second-largest player in the German meat and sausage market.
Romania - a country that many of us don't know very much about. But it is exactly there, in one of the youngest EU members, that The Family Butchers are very intensively involved. And they have been for a long time. What were the reasons for this? What are the goals? And what are the prospects for this international TFB location?
What changes when you transform from a local business to a big player? Perhaps the entire industry! At least, when a company as ambitious as The Family Butchers positions itself as a holding company that aims to provide high-quality food for generations to come. Quite an upheaval. How can one successfully master this shift? And how can you live up to your own expectations?
From traditional butcher to plant-based pioneer? The TFB Group (InFamily Foods) is not the first traditional meat industry company to turn plant-based proteins into pleasure. But certainly one of the most ambitious. With The Plantly Butchers (TPB), an own company pillar was created within its own structure.
What is the importance of craftsmanship even in a large, highly automated company like The Family Butchers and what does the next generation think about the prospects of this job.
What are the insights into everyday working life and what are the opinions of consumers about what they expect from their butchers?
Products and processes at the highest level. What does The Family Butchers do to ensure that food safety and quality are not just empty words? A behind-the-scenes look at hygiene and quality standards and TFB's experts explain how they maintain and guarantee the company's high standards.
The sausage and ham service counter ranks second in terms of consumer appeal in the supermarket in Germany. What do customers look for at the service counter that they can't find on the self-service shelves? How do they shop? And what does retail itself have to say about this point of sale?
What do consumers eat when their taste for meat is satisfied? How does the TFB-Group meet the customers in the question of less meat, what concepts are there in the company to be able to continue to offer critical consumers high-quality products and who is actually Billie Green?
Reinert Bears: From a breakfast idea to a Europe-wide success story. Why the sausage market needs brands for children as well.
98% customer reach, but little appreciation. How price and presentation at the POS influence the perception of sausage and what needs to be improved.
Raised 100 % antibiotic-free, with concern for the welfare of our animals, and regionally produced: the new generation of sausage from Reinert HerzensSACHE.
A return to greater appreciation and value creation. Assessment and opportunities for the German sausage market.
