Analisa Winther

Diego Prado is the Head of R&D at Alchemist Explore – the research and development arm of restaurant Alchemist focused on making new dishes and conducting scientific research on products and techniques that create future building blocks for technology. Alchemist was founded in 2015 by Rasmus Munk and introduced a new approach to gastronomy called Holistic Cuisine, which looks at the whole instead of the parts. In this episode, we explore how the Alchemist brings artists, designers, engineers, researchers and chefs together to challenge food as we know it.

• 10:20 An intro to Holistic Cuisine
• 14:40 Restaurant Alchemist vs the R&D Test Kitchen
• 22:30 Academic papers as a foundation for new dishes
• 28:30 What food will look like in space
• 38:30 Eating invasive species from jellyfish to butterflies

For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.

Over 10 years ago, Heini Zachariassen and his co-founder Theis Søndergaard founded Vivino because they were frustrated by not knowing which wine to buy. Today, Vivino’s 50 million users can purchase nearly 13 million wines from around the world. The Vivino community has scanned over 1.6 billion wine labels, written 72 million reviews, and given 204 million ratings on 13.5 million bottles of wine. In this episode, Vivino Founder Heini Zachariassen shares the startup’s story of how they disrupted the wine industry.

• 6:30 How Vivino started
• 10:30 The first MVP – staying lean and frugal
• 16:15 The technology and community behind Vivino
• 30:30 The moment Vivino found product-market fit
• 40:00 Lessons in leadership 

For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!

In 2016, Peter Juul Regnersgaard and his co-founders realized that most gum is made with a plastic core. This launched a hobby project, which turned into a business to see if a plastic-free gum could be made. It took the founders 472 prototypes until they finally perfected the recipe in their home kitchens and launched True Gum, which is now sold all across Europe. In this episode, Peter shares the company’s startup story from going up against industry conglomerates to building a brand and setting up a factory with no prior startup or food production experience. This is a story you won’t want to miss!

• 2:30 Why gum is an environmental problem 
• 17:50 Why True Gum set up their own factory
• 39:00 Finding product-market fit
• 37:20 Sourcing and making plastic-free gum

For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!