Analisa Winther

The Nordic FoodTech Podcast spotlights individuals and organizations who are creating the future through food. In this episode, the Host and Creator of the podcast Analisa Winther is interviewed by radio and podcast personality Andreas Graulund. Listen in as Analisa explains how and why the show started, her background, common themes, how guests are chosen, and so much more.

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• 8:10 How the podcast got started

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• 12:00 The purpose of the show

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• 16:00 How guests are chosen

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• 22:30 Fostering collaboration and breaking down silos

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• 30:00 Why every asked is asked the same 4 questions

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To get in touch with Analisa, connect on Instagram or LinkedIn.

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Like the show? Help keep the Nordic FoodTech Podcast running by becoming a subscriber here.

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The story of Nick’s begins in 2014, when a Swedish serial entrepreneur with a background in mechanical engineering was diagnosed as pre-diabetic. Niclas Luthman had to change his diet, but he still loved and craved sweets. This led to him tinkering around in the kitchen and creating a line of “better for you” snacks and sweets that have no added sugar, gluten, or palm oil. Nick’s products involve an enormous amount of R&D. enabling them to achieve new food feats like offering an ice cream with 70% fewer calories than other leading brands. Nick’s recently closed $30 million in funding, launched its ice cream in 4,000 stores across the US, and has expanded into 15 European markets. Tune in for this startup’s how I built this story. 

• 9:30 How Nick’s started 
• 17:00 Building every ingredient from scratch
• 23:00 The power of a good team in an emerging industry
• 32:00 Developing innovative products from science
• 42:00 Advice for scaling in Sweden vs the USA

Episode Transcript 

Related Links 

More FoodTech startup stories

More interviews from Sweden

Meet the investor that backed Oatly and N!CK’S

Why Oatly’s Founders are now working on functional foods

Respecting heritage diets as we look to the future

What a diet that’s healthy for people and the planet looks like

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Noah Erhun has 8 years of experience working in artisanal bakeries in the United Kingdom, Australia, New Zealand, and today in Denmark where he leads production at Juno The Bakery in Copenhagen. His expertise is in naturally leavened breads and heritage grains. In this episode, Noah takes us on a ride through time and around the world as we explore how heritage grains are making a comeback with the surprising help of Instagram.

• 1:20 How Noah became a baker
• 6:30 The resurgence of small craft bakeries
• 9:00 How industrialization changed the game
• 14:30 Instagram and the alternative grain economy 
• 21:40 What you should know about Scandinavia’s heritage grains 

For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.

Climate change is warming the Nordics making it increasingly possible to produce wine commercially. Recently, the New York Times published a front page article exploring the budding scene of wine makers who see the Nordics as the next frontier. My guest is Betina Newberry who was featured in the article and owns Denmark’s largest vineyard, Dyrehøj Vingaard, along with her brother. This episode is full of insights on what it takes to produce wine in the Nordics and how the industry is developing as Betina shares her entrepreneurial journey. 

• 1:40 How the vineyard started 
• 5:00 Lessons learned in starting a Danish vineyard
• 14:50 How climate change is changing the wine scene
• 18:30 The taste of Nordic wine
• 24:50 The future of wine making 

For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.

Alexandra Genis is an artist and the principal designer at TAS2R, a Food Design Studio in Berlin propagating Gastro-Intestinal Science-Fiction. She uses food as a biochemical and visual tool to transmit challenging ideas about ecology, innovation and science. Her projects seek to reframe human perception around what an edible substance is as well as challenge our consumption behaviors. In this episode, we look at the power of art and design to realize new possibilities. 

• 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 podcast was recorded live at the Future of Food Hackathon in Riga, Latvia and is supported by the Northern Dimension Partnership on Culture. For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.

For a millennia, the Inuit people have managed to survive off the land of Greenland, an extreme Arctic environment. Aviaja Lyberth Hauptmann has been conducting research on the Greenlandic Diet Revolution, which looks at the microbiomes of traditional Greenlandic foods, an almost exclusively animal-based diet.

Aviaja’s work encompasses culture, climate change, nutrition, microbiology, biotech, big industry, and politics. Full of fascinating insights, this conversation will get you thinking about what health really means for humans and the planet and how the two can and can’t be connected. It’s also an important conversation to consider how vulnerable communities fit in o our global climate solutions.

• 5:20 Overview of diet, traditions, and culture
• 10:20 Why a plant-based diet is causing problems in Greenland
• 26:00 Vision for the future food system 
• 30:30 How Arctic micro-organisms create big business opportunities beyond oil & gas
• 38:00 Wisdom collected from nature and the Inuits

Episode transcript

Links 

How foraging is creating an alternative food system in the Baltics

Why Chr. Hansen is building a microbial platform

The Michelin chef preserving Iceland’s food traditions

What is the Faroese kitchen?

Landmarks (one of my fav books) on the power of language to shape our sense of place and connection to nature

The EAT-Lancet report, which greatly influenced global dietary recommendations

Join our community on Instagram and find more episodes at www.nordicfoodtech.io.