Analisa Winther

Once a year I crowdsource feedback from listeners about the show as well as ideas for future guests / topics you’d like to see me cover. The 10 question survey is now open. Find it here.

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To say thank for answering it, I’m raffling off two prizes! 

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• A $200 gift certificate to the restaurant of your choice anywhere in the world (the restaurant must agree to / offer digital gift certificates). The goal here is to support small businesses and good food 

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• 3 coaching sessions with me. We can tackle any problems you might be facing around designing what’s next in your life to your career, biz advice, pitch deck review, etc. We will co-create what the sessions should look like together (this is the same process I follow with my coaching clients) 

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And if you’re not interested in a prize, but still want to give feedback that’s also okay! I read everything that’s submitted and it really helps me to get to know who is listening and what topics you want to hear more about.

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Deadline to answer the survey is Septmeber 30, 2022. 

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Answer the survey here

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About the Nordic FoodTech Podcast

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Top 10 Most Popular Episodes

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 

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 startups spin out

Hey Planet makes burgers from insects

For more conversations, join our community on Instagram

Like what you hear? This is a listener-supported podcast. Show your love by subscribing for a few dollars every month. 

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.

Like the show? Support more stories like this by contributing a few dollars a month. You can do so here.

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

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. 

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• 10:00 Producing salt with geothermal energy

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• 16:00 Selling to restaurants

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• 24:00 Finding product market fit

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• 35:30 How Saltverk self-funded growth 

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• 43:00 Setting up production

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Episode Transcript

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Related Links

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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