Umamamia

We are happy to announce that we have been granted our second InnoBooster, from the Innovationsfonden / Innovation Fund Denmark, IFD, collaborating with Claus Heiner Bang-Berthelsen and DTU Fødevareinstituttet! 😀 The grant will boost our R&D activities this year in finalizing a new product development, which we call UmamiFix Synergy - our organic, clean-label umami taste ingredient as you know it, but further elevated in performance and price due to novel and creative food science and biotechnology that also led to patent pending achievement this year! In addition to highly elevated levels of umami glutamate, UmamiFix Synergy will be abundant in natural umami nucleotides, which in combination facilitate the umami taste synergy effect that increase the taste intensity more than 8 times! The umami synergy effect was a topic in CTO Charlotte Vinther Schmidt's PhD at University of Copenhagen, Institut for Fødevarevidenskab, KU FOOD, which is now put to good using organic pulses 🌱 . 👉 Get in contact if you are a food producer of plant based or hybrid food products or ingredients and want to boost umami taste and food flavor, to reduce bitter taste or added salt, and are interested in getting a prototype sample! We are grateful for the IFD to acknowledge our process technology as innovative and relevant so we can do what we love and bring new plant based, clean label, delicious food ingredients to the marked to assist the green transition of our food system! 💚 #startup #InnoBooster #plantbased #foodscience #biotechnology

We are proud to share the good news that we have been granted support to drive one of our R&D projects, grated within the 2024 call by Plantefonden by the Danish Ministry for Food, Agriculture and Fisheries (Landbrugsstyrelsen). In the project we will look into the umami taste potential of revived old varieties of pulses, a strong initiative by Meyers and Danish farmers 💚 . Looking into different types of pulses can bring new clean label plant-based food ingredients to the food industry, and increase the taste quality of plant-based food, which naturally lack umami taste. Also, by increased demand of different types of pulses, we aim to support an increase of demand and supply of more different types of pulses, which will lead to a better biodiversity in the fields. Pulses are very climate-friendly source of plant-based protein, but can be difficult to prepare into food in a way, so they bring the same flavor as animal-based protein. We use biotechnology and food science to bring out the best in organic yellow peas, and now we will do the same for other types of pulses, that in the same time, may also bring new exciting ingredient properties... 🤗 🌱 #Plantefonden #Umami #Pulses #Plantbased #biodiversity

It is a great pleasure to welcome Julen Ordeñana Manso and Jildau Emma Bras to Umamamia! Julen and Jildau are our new highly skilled R&D Fermentation Scientists and they will play a crucial part in the development of our NEW ingredient products. Julen has a PhD in Biotechnology, working with fermentation and bioprocessing at DTU Bioengineering. Jildau has a PhD in Biotechnology, working with fermentation and bioinformatics at Novonesis (Chr. Hansen legacy) and DTU - Technical University of Denmark. Their skills will be put to good use in our new R&D lab at Symbion A/S creating the plant-based sustainable food ingredients of the future! 👨🔬 👩🔬 🌱 The past weeks with Julen and Jildau on board has been both joyful and insightful, and we are exited soon to show the world what we are working on... 💫 #Umami #plantbased #foodscience #Fermentation #Startup #ClimateAction #SustainableDevelopment

This month has been full of exciting changes! 😀 We have moved office from DTU Science Park to Symbion A/S at Fruebjergvej, Copenhagen, now building our own R&D lab from scratch! 🔬 ⚗ In the same time, we are looking for a new biotech R&D colleague - is it maybe you or someone you know? Then send us an application ASAP, as we have currently RECIEVED MORE THAN 450 APPLICATIONS in just 1,5 week and plan to close down the job post soon! ⌛

Dear network. We are expanding our exciting R&D activities in Umamamia and we are therefore looking for a new colleague to join our mission, making umami a cornerstone of the green transition of the food industry, delivering plant-based, clean label, organic food ingredients. Please share this great opportunity to who it would be relevant! 🌎 🌿 💚

SINDSSYGT SPÆNDENDE! [means: INSANELY EXCITING]! That very much describes what umami can do to food! It is also the name behind a TikTok channel Sindssygt Spændende, that tells about exciting cases of science and technology 😀 In Umamamia we believe that umami taste is key to delicious, healthy and sustainable food. We work hard to bring umami taste to food with our clean-label and organic umami taste ingredient, made from nothing else than yellow peas and salt! 🤗 ... How do we do this? 👀 Take a look at this TikTok interview (in Danish), where CTO Charlotte Vinther Schmidt explains our technology and how umami works to Martin William Thorning-Schmidt who is the talented person behind Sindssygt Spændende 😀 💪 #foodscience #umami #technology https://lnkd.in/dBMf9BDf

We have invested in a game changing #startup for plant based alternatives to meat 🔥 Martin Decara, Jakob Einfeldt and Charlotte Vinther Schmidt, the team behind Umamamia, have developed their clean label product, Umamifix, using fermentation technology to enhance the natural umami flavour in pulses. We believe that Umamamia have identified one of the main reasons the switch to plant based meat alternatives haven’t been as prevalent as we would all like. Read more about the technology, the investment and what the future holds for Umamamia ⬇️ Do you also believe that more umami flavour will help in the switch to plant based meat alternatives? #investment #sustainability

We are very excited to share that we are now online at the B2B ingredient platform, 1-2-Taste! 😊 Order our novel plant-based, clean label umami taste ingredient before your competitor and experience the umami magic! ✨ 🤗 🌱 #foodingredients #plantbasedfood #umami

This week, Martin Decara and Charlotte Vinther Schmidt went to Fi Europe in Frankfurt - what a great experience! The interest in plant-based umami was MASSIVE, which is truly warming our hearts 🤗 ❤️ What exciting times to come! We believe that umami is a cornerstone in the green transition of our food system, because umami taste is key to food deliciousness! Plants often need a little help in the umami department, and we are here to help! 😊 #umami #plantbased #foodscience #biotechnology #startup #FiEurope