Interview mit Gabi Riedl von Pastakultur

"Am Anfang ist man in einer Bubble. Umso länger man sich mit seinem Produkt beschäftigt, desto eher verändert sich die Zielgruppe." Mit Gabi Riedl habe ich über Ihr Unternehmen Pastakultur gesprochen. Sie hat eine Pasta Alternative aus Hülsenfrüchten entwickelt und produziert diese im elterlichen Betrieb. Wie sie dies geschafft hat, neben einem jungen Kind, erzählt Sie im Interview. Ihr findet Gabi unter www.pastakultur.de Newsletter Anmeldung unter: www.gross-foodconsulting.de Instagram: gross.food.and.more

Episode metadata supplied by the publisher feed · Published Feb 11, 2021

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Interview mit Gabi Riedl von Pastakultur

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