Conversations with the leading entrepreneurs, organizations, ecosystem builders, and investors designing and enabling new food solutions in Scandinavia. Hosted by Analisa Winther. More information at www.nordicfoodtech.io
Nordic Wasabi grows in the greenhouses of Iceland
vor 15 Stunden
52:41Real wasabi is rare and expensive. It requires a specific temperature and a constant stream of fresh water to grow, which has isolated it to the mountains of Japan. That was until Nordic Wasabi came along. They’re growing wasabi in Iceland using the country’s natural geothermal energy and freshwater. In today’s episode, we tell Nordic Wasabi’s startup story. We cover everything you could want to know about real wasabi, the amazing possibilities that come with greenhouses, and the challenges of being the first company in Iceland to try and export vegetables. Episode Transcript Related Links Get 15% off Nordic Wasabi with the code NORDICFOODTECH Why food matters to tourism Exploring different kinds of agriculture More episodes on Iceland Subscribe to the podcast
Bård Jervan on why tourism needs food
55:35Bård Jervan is a Senior Partner at Mimir. He was deeply involved in writing and developing the new Norwegian national Tourism Strategy for 2030. A cornerstone of the report is centered around food in tourism and how it connects to economic development. It's also a way to preserve culture, protect natural resources, and trace history. Today, we dive into what sustainable tourism is, why the context of a meal matters, the best places to visit in Norway, why seafood is a major opportunity, and the Nordics as a gastronomic destination. Episode Transcript Related Links Norway’s Tourism Strategy for 2030 Climate change and the development of a Nordic wine region A foodie roatrip around Iceland by Chef Gunnar Karl Gíslason Opportunities around Norwegian seaweed Subscribe to the podcast
See you at the Big Meet?
2:20The Big Meet is one of my favorite events and this year I'm on the speaker line up! I'll be sharing my findings on how the Nordics envision and are acting upon the future of food. The event is happening June 1-3, 2022 in Stockholm. If you are able to join us, they are giving 20% off tickets to all Nordic FoodTech podcast listeners. Use the code NORDICFOODTECH at checkout to redeem the deal! And, be sure to let me know if you'll be there. I would love to connect with you. If you're not able to come, but interested in a keynote on the future of food being presented to your organization send me an email at [email protected]
Maersk's VC arm on tackling food waste
45:07Maersk Growth is the venture arm of A. P. Moller – Maersk, one of the largest shipping and logitics companies in the world. 1/3 of all food is wasted or lost as it moves from the farm to our tables. Fixing inefficenices along the supply chain is key for cutting down on waste. To discuss how Maersk is thinking about food, my guest today is Peter Jorgensen, a Partner at Maersk Growth focused on their FoodTrack. A small note, that this was one of the first podcast episodes I recorded back in 2019. I re-read the transcript the other day and it felt more relevant than ever, so I wanted to share it with you again. Episode Transcript Related Links Too Good To Go on building a startup that tackles foood waste Matt Homewood on stopping supermarket food waste Amass on creating a zero-waste restaurant Electrolux on using appliances to curb consumer food waste How companies like Coffee Collective figure out shipping when starting up More interviews with corporations investing in food solutions Join us on Instagram
Puris's CEO Tyler Lorenzen on the power of peas
1:07:36Based in Minnesota, Puris is the largest producer of pea protein in North America supplying the likes of Beyond Meat. Fast Company named them the most innovative food company in 2021 for their end-to-end solution to food production. To speak about the company's philosophy, history, business model, and future, my guest today is CEO Tyler Lorenzen who runs the company alongside his sister Nicole Atchinson. Episode transcript Related Links Denmark's 1 billion kroner investment into plant-based alternatives ICA on working with farmers to develop plant-based products Oatly on becoming a 25 year overnight success A Norwegian family's journey from city life to regenerative agriculture
Lakrids by Bülow's Founder on creating an iconic brand
58:56If you’ve been to the Nordics, odds are you've tried licorice. In today’s episode, we dive into the story of the luxury licorice and chocolate company Lakrids by Bülow. Johan Bülow started cooking licorice in his mom's kitchen on the Danish island of Bornholm in 2007. Fast forward to today and they've become an iconic brand with sales in 35 countries and counting. Their mission: to make the world love licorice. This episode traces the evolution of the company, diving into valuable lessons around food entrepreneurship, branding, and sales. Episode Transcript Related Links Coffee Collective on responsible sourcing Vivino's startup story Oatly's Startup Story Growing hemp on the island of Bornholm True Gum on developing a plastic-free chewing gum Like the show? Subscribe to our newsletter on Substack to get notified about new episodes.
The Miracle of Hemp on the Island of Bornholm
40:45Signe Anker is the Co-Founder of Bornholmerhampen. She and her partner were some of the first people in Denmark to start growing hemp again. Today, they hand harvest it to produce teas, flours, oils, and cosmetics on the beautiful Danish island of Bornholm. In this episode, we explore why it's considered a miracle crop, how it's making a comeback, and the roots of its bad reputation. As a listener of the podcast, get 20% off all Bornholmerhampen products using the code NORDICFOODTECH at checkout. Episode Transcript This episode was first published on October 16, 2020
The Story of Denmark's Billion Kroner Investment Into Plant-based
1:09:04In October 2021, the Danish government announced that it was allocating 1 billion kroner or 168 million euro to ramp up plant-based food production. This is one of the largest investments into plant-based by any country to date. Join me and Rune-Christoffer Dragsdahl, the Secretary General of The Vegetarian Society of Denmark, as we discuss the details of the agreement and what it means for the future. It’s not just about politics, it’s also about culture, history, and relationships. 9:30 The history and cultural significance of vegetarianism 19:00 How the Vegetarian Society of Denmark got started 42:00 Details of the agreement 56:00 Tips for other countries looking to do something similar Episode Transcript Related Links Regenerative agriculture How a vegan food blogger helps new plant-based products succeed ICA on shifting Sweden to more plant-based foods Why plant-based is not for all Livestock's Long Shadow report This is a listener support podcast. Your contribution of a few dollars every month enables me to produce more stories like this and share them with the world. Subscribe here.
Chromologics' CEO Gerit Tolborg on natural vs artificial food colorants
54:06There is a big trend in the food and cosmetic industry to move away from artificial colors and flavors, replacing them with natural ingredients. My guest today is Gerit Tolborg, the CEO of Chromologics. Gerit describes herself as an accidental entrepreneur. Through her research at the Danish Technical University, she stumbled upon a way to naturally produce a red colorant using fungi and fermentation. Listen in as we discuss the business of artificial and natural ingredients, what it takes to build an R&D heavy startup, and the journey of becoming an entrepreneur when you never thought that was in the cards. 2:09 Why companies are moving away from artificial colors 9:40 Producing colors through precision fermentation 16:00 How Chromologics started 23:00 Building an R&D heavy startup 41:00 Challenges of being a female CEO Episode Transcript Related Links Interview with Chromologic's investor Nordic FoodTech VC Is artificial really bad? An investigation with artist Alexandra Genis How DTU helps startups spin out Hey Planet makes burgers from insects For more conversations, join our community on Instagram Like what you hear? This is a listener-supported podcast. Show your love by subscribing for a few dollars every month.
Artist Alexandra Genis on 3D printing flavor molecules
29:09Listen again. Artist and food designer Alexandra Genis is set on challenging your notion of artificiality and what sustainability means in the context of food production. Are natural and wild foods really better? We explore her work and how artificial foods, technology, and art can help us reimagine a better food system. 1:50 The Atoma project, turning individual molecules into spices 2:48 The complexity of flavor and the limits of what we can taste 10:45 The importance of artificial foods in a post-agricultural age 22:00 Other projects Alexandra's worked on 24:00 Vision for the future food system Episode Transcript Related Links Video of 3D Printed Flavor Molecules Coffee Collective on the complex, delicious taste of coffee Europe’s black market for wild foods Climate change and producing wine in the Nordics Eating insects is an ancient tradition, but it’s a novel food in the EU Nick’s using high tech to make guilt-free treats Never miss an episode. Subscribe to the podcast newsletter here. This episode was recorded on March 11, 2020 with the support of and is supported by the Northern Dimension Partnership on Culture.