We are a food development studio helping to bring new ingredients and technologies to market.
We operate as a bridge for academic institutions, translating promising ideas into commercially viable products and services. Together we’re paving the way for a more scalable and sustainable food system.
Venture Studio
Let’s build a venture together
We work together with leading researchers and entrepreneurs to create revolutionary solutions that can address the most pressing challenges in the food value chain.
If you are passionate about driving the bioeconomy forward, we want to connect with you.
Wavy Wonders
Healthy seaweed snacks packed full of the finest Norwegian Winged Kelp and mixed with super seeds to create a nutritious & sustainable treat.
Muri
A no- and low-alcohol beverage company using culinary techniques and fermentation with unusual ingredients to create flavorful blends.
Lillow
Using fermentation to create a no-sugar, low-alcohol refreshing after-work brew
Research & Development
Pioneering a more scalable and sustainable food system
We are constantly pushing back the frontiers of the food system. Our product projects range from discovering new ingredients and technologies that enhance taste and improve nutritional value, to investigating sustainable production methods and reducing food waste.
We combine laboratory experiments and field studies to gather real-world data and feedback. Our ultimate aim is to provide innovative solutions for a more scalable and sustainable food system.
Boost
Developing and mapping out the future of grains
To find organically grown grains, one often needs to look beyond Denmark. BOOST is a GUDP-project striving to change that by cultivating new high-quality organic grain variants in the country. In partnership with the University of Copenhagen, we are identifying the qualities that will be in demand for future use by brewers, fermenters, bakers, and chefs. We are also exploring exciting new food products that can be created using these new grain varieties.
Heerings Gaard
The Taste of a Century-Old Sour Cherry Empire
Combining food history with modern technology - we have partnered with Tobias Emil Jensen from EtOH, who has developed a technology to extract the flavor of “barrel aging”, in less than two weeks and used it on a century-old cherry liquor barrel.
Food Culture
Ensuring long-term impact
We understand the importance of cultural sensitivity in research projects. To change the current food system, we need to understand the complex processes that have created it and actively integrate that understanding into both education and new products.
Our team of experts provides support in a wide range of disciplines, including historical food mapping, cultural research, educational programs, books, and TV programs. We strive to create knowledge with the goal of changing behavior and ensuring impactful outcomes.
NatMad Event Series
Event series teaching enthusiasts and teachers the science behind cooking. Aha-moments are guaranteed.
Research Areas
Fermentation
Fermentation has been around since the beginning of human civilisation and is the cornerstone of many well known products like wine, beer and cheese; raw materials combined with micro organisms through fermentation.
The Ocean
Approximately 70% of the earth’s surface is covered by water with a rich life of plants and animals. However, until now, the human consumption of proteins has focused mainly on land-based agriculture, animals and plants.
Drinks for the next generation
The beverage market is experiencing continuous growth. People are thirsty for new drinks, especially within no- and low-alcoholic category, both hot and cold.