Andrea Donau’s Post

How did we go from experimenting with beans in an old karate club in Vanløse to using science to create real alternatives to enable the dairy industry to produce plant-based cheese? Check out @Politiken’s latest issue to find out! The story tells our journey from the beginning to today - how we developed our solution, created our company, and how we aim to work together with the industry to realise our vision of a world in which plant-based cheese is democratised. Thank you @Mette Mølbak for a great conversation! 🗞 https://lnkd.in/dz_9AdM6

Watch FÆRM’s story unfold on DR1 tonight 🌍 In the docuseries ‘Jorden Kalder’ (Earth Calling), Mikkel Lau Dupont and I explain how we believe plant-based “cheese” production can decrease the CO2 emitted by the dairy sector. The episode zooms in on the dairy sector, sharing information that few people know about: that most cheese emits more CO2 per kilo than chicken and pork. But rather than working against the industry, we share our view on how we think we can use technology to collaborate with the industry to develop more and better plant based products. Watch the episode tonight at 18:00 on DR1 or right now here:  https://lnkd.in/dmu-VW9i

Can we make plant-based cheese just as accepted as oat drinks are today? 🥛 I believe we can. But to do so, the industry needs to introduce consumers to more high-quality plant-based cheese alternatives. Thank you vegconomist - the vegan business magazine for spreading the word about our technology and future plans for making that happen 💚 Read more at https://lnkd.in/dpg2SZyn

If we're describing you, or someone you know, please get in touch. I look forward to working with you and spreading the good word of FÆRM cheese even wider :)

This may sound cheesy, but… I have a long-standing dream of making dairy-free cheeses that are of such high quality that restaurants will serve them in a selection of plant-based dessert cheeses. That day is closing in thanks to our partnership with the BioInnovation Institute Venture House program. Moreover, we have started significant new dialogues with international brands seeking our help in creating new dairy-free cheese solutions. You can read more about what’s new at FÆRM in Plant Based News right here: https://lnkd.in/dYeSnzA7

It’s always fun showcasing @FÆRM’s cheese — and this last visit from @Zetland was no exception. Especially because we got to set up a full-on cooking show in our stainless steel lab😅 A few weeks back, @Thomas Hebsgaard, @Malene Anthony and @Inge Thorup visited us to try out our cheese — and we pulled out the panini grill (cooking grilled cheese sandwiches) to show how it acts when cooked🍞🧀🧀 But we also got to talk about our technology and the many ups and downs we’ve been through to get to where we are today. The result is a humorous and insightful article and audio report in @Zetland today❤️🔥 If you’re interested in learning more about my and @Mikkel Lau Dupont’s journey with FÆRM, I think you should go listen to/read this story💌 https://lnkd.in/dah9F6vS #færm #faerm #foodscience #foodtech #plantbased

BioInnovation Institute is keeping the party going with us! We're grateful and proud they're giving some more serious financial support. Huge thanks to them. Over at FÆRM, we're gearing up to take this momentum and dive into even more partnerships, growing our team of experts, further developing our technology and inventing delicious dairy-free cheese alternatives like there's no tomorrow! Dive deeper into BII's Venture House Program: https://lnkd.in/dE_Te-Sa.

Today Børsen is fully pink and I’m so proud. Thank you Regner Hansen / Journalist for featuring mine and Mikkel Lau Dupont’s journey with FÆRM. Read our article in todays Børsen.

When I did my Masters in Food Tech, I remember having to create a product from scratch during one of the courses. I chose to experiment with developing a camembert based on sunflower seeds. Not a huge success product quality wise, but it sparked my curiosity! Why hadn’t anyone developed a great plant based cheese product yet? Well, I quickly realised why. It’s not an easy task. Which is also why I’m incredibly proud to say that FÆRM has developed a method to actually produce beautiful, tasty, and CO2 reducing plant based cheese and can help any cheese producer to do the same. Read more in Børsen.

To be honest, neither Mikkel or I have ever been able to mirror ourselves in the media stories about entrepreneurs who completely isolate themselves to build their company - spending every waking hour on building the business, neglecting friends and family and only talking about the business. It just doesn’t seem very sustainable for a human being's mental or physical health. That’s why, when we founded FÆRM, we wanted to do things our way. With a whole lot of trust in each other. With fewer working hours. With room to make mistakes. And with the ability to (of course) take mental health days off, when you need it. Read more about our ambitious and sustainable mission in Berlingske (yes, those two things are absolutely connected): https://lnkd.in/da6QdSN4