
Kopp nature: From a school internship to a successful company
An 18-year-old used a school internship to found a startup and still has big plans for his company Kopp nature.

FIC Club goes vegan: 10 of our vegan club members
The range of vegan products on supermarket shelves has been increasing for years. One can no longer speak of a trend.

In-vitro meat – This is what happened at the market in 2020
There are many good reasons to avoid consuming meat. The booming in-vitro meat can be a new solution for this.

Campaign for legal CO2 labelling of food enters hot phase
An initiative by Oatly has launched a petition on CO2 labelling of food products, which will soon be publicly debated.

KISSYO – a frozen success story
The KISSYO brand offers ice cream in organic quality, low-calorie and sugar-reduced and is produced with a focus on sustainability.

Kombucha with a twist!
Louise has given Kombucha a new twist & transformed it into a delicate low-alcoholic drink. We wanted to know more about this.

Mocktail vs. Cocktail – Now ISH Spirits is in the game
Many non-alcoholic cocktails cannot match the original in taste. ISH Spirits wants to change this. We asked the founder Morten Sørensen for more details.

When Sudan meets Denmark
"For us the "super" in "superfood" has to be all-inclusive." We talk to NUMBA ORGANIC founder Kareem Ahmed about sustainability and his home countries.

Welcome to the Food Innovation Camp Club!
With the Food Innovation Camp Club, we are igniting the next stage in the digitalisation of the FIC and linking members even more closely with our network.

Syltet makes grandmas kitchen trendy again
Pickling vegetables is just one of Grandma's kitchen secrets. Syltet's founder fell in love with the taste and dusted off the old recipes.