Food
Issue 3
Introducing: Scandinavian MIND Issue 3
Science / Foodtech
Top chef Frida Ronge uses fish fed on insects and ”old” greens after unique circular research project
Beverages / Fashiontech
Meng Du designs bags made of next-generation leather from recycled grape skins for Oddbird
Lifestyle
Tony’s Chocolonely teams up with Son of a Tailor in a call for a better industry
Foodtech
Mycorena on using biotechnology for the first fungi-based fat ingredient from mycelium
Beverages / Food
OMAKA’s Hedda Spendrup on how to create a beer brewery of the 2020s
The Expert / Food
5 local Scandinavian greens that you should use in the winter kitchen — and why
Beverages
Oddbird uses patented technology in craft beverages to transform our drinking culture
Food / Design
Vipp has transformed a 100-year-old pencil factory into a social dining room and supper club
Foodtech
Stockeld Dreamery on producing the world’s most ambitious cheese — without using animal milk
