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.
This process extracts intense umami, kokumi and Maillard reaction notes. These function as clean-label alternatives to MSG, yeast extracts, or hydrolyzed vegetable proteins.
Our technology reduces CO2 emissions by up to 83% compared to traditional savoury ingredient production and uses 10 times less energy.
REDUCED
Fermentation has been doing this for ages. We just learned to bottle it
Core 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.
CEO / Co-founder
Emil
Munck de Voss
Former lawyer and board member of the Danish Flavour Organization.
Head of R&D
Rebecca
Rocchi
Product developer, fermentation scientist and PHD in Food Microbiology.
Flavour Scientist
Alon
Cna'ani
Postdoctoral Researcher specializing in flavor analysis and sensory science.
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.
