00:08My name is Freddy, I am Co-Founder and CEO of New Roots.
00:12Today we are in our new production and create the tradition of the future.
00:21We make the milk, we ferment the milk, then the products form in the case and then they are here
00:29over 2-3 weeks, where the products also hold their traditional mantle from Weissschimmel.
00:43Unser Ziel ist wirklich, dass wir die Nicht-Veganer ansprechen können, um ihnen zu zeigen, hey,
00:49wir haben eine Alternative, die ethisch ist, die nachhaltig vertretbar ist, die auch gesünder
00:54ist, ohne gesättigte Fettsäuren, ohne Cholesterol.
01:02Die Schweizer Kuhmilchindustrie, also Tierindustrie, die importiert jährlich rund 1,3 Millionen
01:09Tonnen Futtermittel.
01:11Wenn man 1,3 Millionen Tonnen Cashewkernen importieren würde, wir könnten damit rund drei Viertel
01:18von Europa mit unseren Käsealternativen abdecken, das sind gigantische Zahlen.
01:40Kuhmilchindustrie, also Diji Schimmel
01:40On a beaucoup plus de personnes qui sont intolérantes aux produits laitiers,
01:44et surtout, on a les flexitariens ou omnivores,
01:47These are the people who want to change, to do a little better,
01:53but who are not yet ready to finish the cap.
01:55But many tell us that they are ready to become vegan once they have eaten our product.
01:59What are you doing here?
02:14It's very refreshing.
02:16Kräuter, also, it's taste-intensive.
02:19But you notice that it's not Käse.
02:25It has a light taste of the taste, a little bit of fruit, and then it's good.
02:33It smells good, but it smells like wheat.
02:52Boom.
02:56Boom.
02:57Boom.
02:57Boom.
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