Future Food with Analisa Winther

The 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] 

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 

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Electrolux on using appliances to curb consumer food waste

How companies like Coffee Collective figure out shipping when starting up

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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.

Oatly on becoming a 25 year overnight success

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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 

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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

• 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

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

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• 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

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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

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This episode was recorded on March 11, 2020 with the support of and is supported by the Northern Dimension Partnership on Culture.

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 Nordic Council of Minister’s Office in Latvia.

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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. 

Episode transcript 

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 Crowdfunding on enabling their customers to invest in food startups 

How a vegan blog helps new products get on Sweden’s supermarket shelves

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