WEBVTT

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We can bring pleasure and
nutrients in a snacking way,

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and this is where we
are putting our efforts

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in terms of innovation.

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Béatrice, Stéphane.

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Béatrice, to you, where is
AI making the most impact,

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would you say, currently

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in areas of marketing
and innovation at Bel?

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I would say that, you know,

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we have mapped more than 260 tasks

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that we have in marketing

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where AI can augment the way we work.

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And for me, what is most striking

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that it really embeds from
innovation to marketing,

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from insight to concept
creation to content creation

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and the online activities
that we can follow

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the full search.

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And for me, this is really
the systemic approach

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that is making the most of impact.

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that is making the most of impact.

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Stéphane, when it comes to growth,

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are companies looking in the right places?

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So you see here it's
all about AI this year,

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and I think rightly so.

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And, you know, we see four
areas where AI can really,

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let's say, boost growth.

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The first one is the
insight-to-innovation cycle.

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The second one is the
consumer engagement cycle,

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as you were highlighting.

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And the third one would be
the sales execution cycle.

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And last but not least,
the planning cycle.

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So all four areas can
really turbocharge growth

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if you look fine.

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But you need to address
the opportunity properly,

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and I think echoing also
what you are explaining,

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you really need to address it

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in a very end-to-end process reinvention

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and avoid isolated initiatives.

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Yes, I think that
definitely we need to remove

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from use case to a
fully integrated system.

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That's exactly that.
Then put the human

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at the center of it.

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And we strongly believe
that AI is augmenting human

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and not the contrary, so
this is the most important.

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Absolutely.

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There's no shortage of
innovation in this space,

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but what is really resonating
right now with consumers?

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So, you know, we believe that we see

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the healthification of the
snackification currently.

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You see the snackification of the world:

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more than 20% of the customer are snacking

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in one way or another.

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And that is really a strong trend

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is how health is coming into that

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and how you need to combine both

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what we call the nutrient-dense approach

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with a pleasurable approach
and the portion-controlled.

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And to that extent, we are at
the core with the base system

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of it because we really believe
that we can bring pleasure

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and nutrients in a snacking way,

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and this is where we
are putting our efforts

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in terms of innovation-

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not to make it a trend,
but a sustainable way

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to eat and to transform to, I would say,

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tech for good and eat for good

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and to combine it in
our innovation pipeline.

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Again, only echo what Béatrice is saying.

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I think spotting the right trends

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and doubling down on
those is very important.

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You mentioned some of those.

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I think an important one
we're going to release

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a publication very soon is about GLP-1.

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Typically, this is transforming
the habits of many consumers

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and that is offering a lot
of opportunity for innovation

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for food, for drinks, for cosmetics.

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Nothing you hear is just
consumer centricity,

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but spotting the most powerful trends.

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I just wanna ask you about GLP-1.

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We're hearing a lot more

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I think about it this
year, understandably,

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particularly from an American perspective.

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We're here in Europe, you are European,

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what's the perspective here on GLP-1?

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So we see that GLP-1 as
well is booming in Europe,

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and the trends coming from
the US is booming everywhere,

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especially as now, there
have been some authorization

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coming on that area.

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I think that what is
also super interesting

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on the GLP-1 approach that we
are embracing, I would say,

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for two years at Bel is that
it's not only to address

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the people who are under treatment,

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who have specific needs to address,

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it's also that it helps
in terms of education--

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education about how to eat more fibers,

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more protein, less carbs,

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and I would say that it's raised the topic

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of the basics of the food and
how as well you need to bring

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nutrients and pleasure together
to have a sustainable diet.

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So we see that booming a lot, I would say,

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almost everywhere in the world,

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but as well in Europe for sure.

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Béatrice, Stéphane, thank
you so much for your time.

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Goodbye.

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(bright music)