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.
Kobenhavn Kombucha

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.
ISH Spirits

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.
Numba

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

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.