Sustainability starts with using what already exists
Sustainability starts with using what already exists
Our Technology
The combination of fermentation and koji is the base of our proprietary W2T (Waste-2-Taste) technology.
It extracts umami, kokumi & maillard reaction notes, which function as clean-label taste alternatives.
Koji
Koji comes from fermented rice, which creates a lot of natural enzymes. It's not only adding its own fermented flavour, but also greatly enhances the taste of the other ingredients
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Pressroom
What's new
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WHAT CLIENTS SAY
What's new
Reduced & Royal Greenland form partnership to develop premium taste solutions from prawn side streams.
What's new
Our technology
The combination of fermentation and koji is the base of our proprietary W2T (Waste-2-Taste) technology.
Umami, kokumi & maillard reaction notes are extracted via our
W2T
These function as clean-label alternatives to MSG, yeast extracts, or hydrolyzed vegetable proteins.
Reduces C02e by up to
83%
compared to traditional ingredient production.
Energy usage reduced by
90%
compared to traditional ingredient production.
REDUCED
Fermentation has been doing this for ages. We just learned to bottle it
Emil Munck de Voss
Former lawyer and board member of the Danish Flavour Organization.
Meet the team
We’re a hybrid team of chefs and food scientists bridging the gap between the kitchen and industrial scale food productions.
Kaspar Wehrhahn
Rebecca Rocchi
Adnan Akcay
Tori
Alon
Paulina
Sofie
Mathias
Asger
Nicolai
Frederik
Frederik
Alice
Florin
Katty
Felix
Lorenzo
Lillith
Rasmus
Lorenzo
Featured Investors
Together, we’re proving that upcycled, sustainable ingredients can win on both performance and taste.
We’re supported by a group of culinary visionaries, circular economy specialists and life-science giants. They are helping us scale our fermentation platform from the lab to global industrial supply.
Managing Partner & CEO
Mathias Brink Lorenz
Investment Director
Jowita Sewerska
Planetary Health Investments
Thomas Grotkær
Managing Director
Sara Sande
Managing Director
Sara Sande
Managing Director
Sara Sande
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Press room
Our Team
CEO / Co-founder
Former lawyer and currently board member of the Danish Flavour Organisation.
Emil
Munck de Voss
Project Title
Flavour Scientist
Researcher specializing in flavour analysis and sensory science. PhD in Plant Science.
Alon
Cna'ani
Project Title
Fermentation Scientist
Product developer, fermentation scientist and PhD in Food Microbiology.
Rebecca
Rocchi
Project Title
Investors
Board
REDUCED
sustainability starts with using what already exists
Emil
Munck de Voss
CEO / Co-founder
Former lawyer and board member of the Danish Flavour Organization.
Rebecca
Rocchi
Head of R&D
Product developer, fermentation scientist and PHD in Food Microbiology.
Alon
Cna'ani
Flavour Scientist
Postdoctoral Researcher specializing in flavor analysis and sensory science.
Our Team
We’re a hybrid team of chefs and food scientists bridging the gap between the kitchen and industrial scale food productions.
From mastering and designing our high performance flavours to researching, testing and accelerating a fermentation-based platform, we’re here to push the boundaries of what’s possible.
Mathias Brink Lorenz
Managing Partner & CEO
Jowita Sewerska
Investment Director
Thomas Grotkær
Planetary Health Investments
Sara Færch Hansen
Senior Investment Associate
Our Investors
Together, we’re proving that upcycled, sustainable ingredients can win on both performance and taste.
We’re supported by a group of culinary visionaries, circular economy specialists and life-science giants. They are helping us scale our fermentation platform from the lab to global industrial supply.
