Nordic Foodtech

Heja Framtiden (Go Future) is a popular Swedish podcast by Christian von Essen. He interviews all kinds of people about the future and how we can make it better. While in Stockholm, I got to pop by his studio to share my story and thoughts on where the future of food is going. About Heja Framtiden About the Nordic FoodTech Podcast The Top 10 Episodes Newsletter Link the show? The biggest way to thank you is by becoming a patron for a few dollars a month on our Substack. Sign up here.

I pulled together three of the top investors in food and ag from the Nordics for a fast-paced, spirit conversation on how they view and are investing in the future of food. We have Marika King from PINC representing corporate venture capital, Lauri Reuter from the Nordic FoodTech VC looking at the bridge between science and entrepreneurship, and Gustaf Brandberg from the family office of Gullspånge Invest Re:Food, which has an evergreen strucutre. I’ve done individual episodes with each of these investors diving into their backstory and investment thesis. Find those in the show links below. This conversation was recorded at Sweden FoodTech’s Big Meet. Episode Transcript  Related Links  Interviews with other Nordic investors Marika King on Paulig's investment arm (PINC)  Lauri Reuter on the Nordic FoodTech VC Gustaf Brandberg on Gullspång Invest's Re:Food  Chromologics on fermenting natural red colors Nick's on the future of sweets  Oatly's startup story with Founder Björn Öste Liked this episode?  Subscribe

Building a food company and transitioning to more sustainable agriculture takes time and requires more patient capital with a long-term view. Re:food is part of Gullspång Invest, a Swedish family office that operates with an evergreen structure. This means that they can invest for the long term without posing time constraints. Located in Stockholm and San Francisco,  Re:Food invested early in some of the most successful food companies that have come out of the Nordics so far like Oatly and Nick’s. The firm focuses on investing across four themes: alternative proteins & fats, regenerative farming, sustainable supply chains, and healthy diets. In this episode, Re:Food's Co-Founder Gustaf Brandberg shares the company's investment thesis, background, and vision for the future food system.  Episode Transcript  Related Links  3 Nordic investors take on the future of food Oatly's Startup Story with Founder Bjorn Oste Nick's Startup Story with Founder Niclas Luthman  Stockholm Resilience Center on supporting peo

Water is key because we cannot live without it. We needed to nurture and water our crops and to manufacture all kinds of different things. In today's episode, we explore the future of water as it relates to agriculture and life on Earth. My guest is Peter Holme Jensen, who is the Chief Innovation Officer of Aquaporin. They have developed an innovative technology to treat and filter water on an industrial scale. The design is based on how our bodies naturally filter water through something called an aquaporin protein. In this episode, we dive into Aquaporin's approach to innovation and how they have built a business based on biomimicry or the science of applying nature's genius to solve human problems. We also get into the science behind Aquaporin’s technology, why watter matters, and the company's startup story since it was founded in 2005. Episode Transcript  Related Links  Book: The Age of Living Machines Aquaporin's publication in Science that started it all  Carlsberg on sustainability and water in f

Real 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 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 More interviews on food & tourism  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 More interviews from Norway Like the show? Help keep the Nordic FoodTech Podcast running by becoming a subscriber here.

Maersk 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 

Based 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 Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this!

If 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.

Signe 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

In 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 en

There 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

Listen 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 epi

Listen again. Foraging exists in a delicate balanace with nature. If we take too much, it can lead to environmental degradation. At the same time, it survives as a cultural tradition and a key way families put food on the table. My guest today is Dr. Mikelis Grivins a researcher at the Baltic Studies Center. In this episode, we discuss the four kinds of foragers commonly seen in Europe, the ethics of foraging, and the black market that exists around wild foods. 4:00 Overview of alternative food systems are important 17:00 4 types of foragers across Europe 20:20 Exploitation, transparency & regulation in the wild food market 25:00 Wild washing Episode Transcript Links Artist Alexandra Genis on why all foods are artificial Using blockchain to trace food from farm to fork  The chef preserving Iceland’s food traditions The Importance of Microbes in the Greenlandic Diet Regenerative agriculture and our connection with nature This episode was first released in February 2020 with the support of the Nor

ICA is one of the biggest grocery retailers in Sweden. Every week, around 12 million people pass through their stores. Recognizing the important role they play in the everyday life of Swedes, ICA is intent on supporting the shift to a sustainable food system. A system that supports biodiversity, plant-based, and local foods. They launched ICA Växa, a new unit of the organization, to bring new products to market and connect with the startup community. Today, I speak with Jacqueline Engdahl, the Head of ICA Växa, to hear what exactly their up to.  6:00 ICA's vision for the next 100 years 8:50 Jacqueline's story 19:00 What ICA Växa does 32:00 Different pathways of getting into ICA from pitching the category manager to the store owner or co-branding with ICA's private label. Episode transcript  Links How other Nordic grocery retailers are thinking about the future of food  The 2020 Future Report that launched ICA Växa Delås Farm on what it means to be a regenerative farmer Coop Crowdfundin

Gunnar Karl Gíslason is the founding chef behind Dill, which was the first restaurant in Iceland to receive a Michelin star. He is also the author of North: The New Northern Cuisine of Iceland. In this episode, we trace Iceland’s food traditions through the individuals that are helping to keep them alive 2:15 Rundown of Gunnar's career and opening a res  7:30 Defining New Nordic food and the Icelandic kitchen  16:00 Finding inspiration in old traditions 33:00 The evolution of the Icelandic kitchen  We also reference this episode with Amass on creating a zero-waste kitchen. As well as Saltverk's startup story.  Show your love for the podcast. Support the show for $5 a month here: https://nordicfoodtechpodcast.substack.com/

As the year wraps up, here are a few reflections from 2021 as well as some announcements for what's to come in 2022. If you would like to support the podcast, consider contributing $5 a month by going to https://nordicfoodtechpodcast.substack.com/ You can also subscribe to the podcast's newsletter here. You'll be notified about new episodes as soon as they are released.  Lots of love, Analisa

In 2017, Camilla and Raymund were trying to get the best food possible to feed their family. Realizing that food is tightly linked with health, they were looking for high-quality, nutrient-dense foods, but actually struggled to find it in Norwegian grocery stores. So, they decided to start growing their own food. This is the story of how they traded city life and taught themselves how to farm according to regenerative principles. 5:00 How Camilly and Raymund started farming 12:20 What regenerative agriculture is and how it works 23:00 Norway's farming capacity  27:00 How Reko Rings directly connect consumers and farmers 52:00 Advice for farming and the cost of getting started Episode Transcript Related Links More conversations on the future of farming Why Tim Wendelboe became a farmer Yara on the future of fertilizer  More interviews on solving food waste  Top interviews from Norway Like the show? Help keep the Nordic FoodTech Podcast running by becoming a subscriber here. 

Yara is the world’s leading producer of nitrate-based fertilizer.  Most fertilizers are produced using fossil fuels. Fertilizer runoff has also been linked to environmental degradation. At the same time, fertilizer plays a critical role in our food system's productivity. Over half of the world's population relies on mineral fertilizer to be fed. Yara's mission is to responsibly feed the world and protect the planet. In this episode, I sit down with Executive Vice President of Farming Solution Terje Knutsen to explore exactly how they are doing that. We cover green fertilizer, the hydrogen economy, soil carbon sequestration, and precision agriculture.  8:30 The role of fertilizer in crop production 19:30 Green fertilizer and clean ammonia  26:30 Details of Yara's investment arm, Yara Growth Ventures 31:30 The Agoro Carbon Alliance and helping farmers to sequester carbon 49:00 AtFarm and other digital solutions for precision agriculture Episode Transcript Related Links  More conver

The Danish king established salt production in Iceland in the 18th century using geothermal energy. The production stopped a few decades later, but the tradition was not lost forever. In 2011, Björn Steinar Jónsson co-founded Saltverk, re-instating Icelandic salt production in one of the most remote parts of Europe. The result is a delicious, hand-harvested flaky sea salt that tastes like the ocean and is used by many of the best restaurants in the world. Join us we explore Saltverk's startup journey.  10:00 Producing salt with geothermal energy 16:00 Selling to restaurants 24:00 Finding product market fit 35:30 How Saltverk self-funded growth  43:00 Setting up production Episode Transcript Related Links Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like this! You’re also invited to join our community on Instagram