BREAK THROUGH INTO EUROPE

Europe is a diverse region with many different food cultures and a rigorous regulatory landscape.

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Compliance & Regulations

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MARKET ENTRY

MARKET EXPANSION

INNOVATION

Unique Characteristics

Europe

Diverse culinary practices and identity markers that make food integral to European culture

Regional pride

A strong tradition of and pride in regional specialty foods

Major exports market

The EU is the largest global exporter of F&B products, doubling in the last decade alone

Massive F&B industry

Food and drink is the largest manufacturing sector in the EU

Challenges of Europe

The most stringent safety standards in the world, implemented from farm to fork

Multiple languages and regulations to navigate through

Despite high quality, safe, and healthy food, the industry is seeing a decline in relative competitiveness compared to other food producing regions

The GourmetPro Difference

Discover the Flavor of Opportunity

All of Europe tends to get lumped into one homogenous unit, but this region is incredibly diverse in terms of language, culture, and consumer behaviors. Added to this is the regulatory complexity. These can make navigating the intricacies of the food and beverage markets across Europe complicated, challenging, and time-consuming, especially if you need to operate in multiple languages and countries.

Savor Success with GourmetPro Experts

Experience and local expertise are invaluable in these situations. That's where our GourmetPro Collective of experts comes in. Each of our local experts has decades of experience spanning every aspect of the food and beverage industry, just to help you craft an effective growth strategy for market entry, expansion, or innovation in each step of your journey.

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Peter Husted Sylvest

Commercial

Markets:

Peter and Soren are seasoned professionals in the food and beverage industry, specializing in sales and marketing. Peter has an over 25 years of international experience with F&B, Interior Design, and Table Top products, having represented notable companies like Stelton, Normann Copenhagen, and Lakrids by Bülow. Since 2019, he has served as an independent strategic consultant for more than 40 brands, focusing on creating internationally appealing brands. Soren brings over 15 years of expertise in the F&B industry and B2B strategic marketing, excelling in sales, marketing, operations, and business strategy. Together, they work at Simmering Copenhagen, leveraging their strong industry connections to collaborate with top restaurants, chefs, and food retail stores. They specialize in business development, internationalization, and B2B marketing, helping both startups and scale-up organizations achieve their international branding goals.

Previously at:

Simmering Copenhagen Aps, Zero Foodprint, Saltverk, Amass Restaurant

Mathilde Do Chi

Compliance / Regulations

Markets:

Mathilde is a seasoned expert in food law and regulatory assessment, focusing on alternative proteins, plant-based, and vegan products. With a deep commitment to veganism and sustainability, she has worked in both private and public sectors, including roles with law firms, the FAO, and ADM. As the CEO and Principal Consultant of Vegan Food Law, she helps clients navigate regulatory landscapes, ensuring compliance for vegan products in markets such as Europe, North America, the Gulf region, Singapore, and Australia. Additionally, Mathilde contributes to the Vegan World Alliance, developing standards and codes of conduct to promote ethical practices in the vegan industry.

Previously at:

Vegan Food Law, BeVeg Vegan Certification ✅, Vegan World Alliance

Wayne Horo

Consumer Intelligence

Markets:

Wayne is a strategic creative innovator with extensive expertise in consumer brand marketing, food concept development, retail, consumer insight, and qualitative research. Passionate about food and ethically minded, he excels in unlocking consumer insights to create winning F&B concepts through an insight-led approach. As Director of Restaurant & Bars Concept Development at InterContinental Hotels UK, Wayne spearheaded a Global F&B Trends project, identifying 12 major global food trends and developing innovative restaurant concepts to enhance guest satisfaction and revenue. Previously, as Director of Happen Innovation Agency in London, he led successful projects across various food categories, facilitating workshops and creating innovative concepts for clients like Marks & Spencer. Wayne's ability to interpret trends and translate them into actionable insights makes him a key asset in driving innovation in the F&B industry.

Previously at:

IHG - InterContinental Hotels Group, Matthew Algie LTD., Marks & Spencer, Cerebos Gregg’s LTD., Saatchi & Saatchi

Jan Vidal

Commercial

Product Innovation

Market Intelligence

Markets:

Jan is a highly accomplished Senior Innovation & Market Development Executive with an extensive background in the foodtech industry.

Previously at:

Unilever, Agrolimen, Nutrition & Santé, Idilia Foods, Rebel Brands

Damien Cambefort

Commercial

Markets:

Damien is a distinguished leader in company management, sales, and strategy with 25+ years of international business development experience.

Previously at:

Van Delft Chocolates & Bakery

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The GourmetPro network has more than 150 F&B experts based in more than 30 countries around the world, ready to help you unlock new business potential.

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BREAK THROUGH INTO EUROPE

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