Fermentation and Market Potential

Fermented drinks, including kombucha, kefir and beer are the new black, and every year new drinks hit the market. Tuesday 20th of August four speakers will provide you with valuable insights into the potential of the fermentation market.

The first speaker is Associate Professor Henrik Siegumfeldt who teaches general Food Microbiology, Brewing Science and Dairy Microbiology at Københavns University. Henrik will give you the latest on innovation of brewing and fermented drinks and further discuss the possibilities of engaging with academics when bringing your ideas or products to life.

Secondly, Louise Falhof owner of Blid, a water kefir startup, will share her entrepreneurial journey in navigating the rules and regulations of the beverage industry as a producer of fermented drink. Louise is an experienced workshop facilitator and will lead an interactive debate, in which we invite you to join in the discussion of how to face challenges and harness the full potential of the market of fermentation.

Next up is speaker Torsten Arendrup, Founder of Coop Garage, an "action tank" that debates, networks, informs and discusses the future, based on the core values of Coop (Denmark). Torsten, who is also a member of the country council of Coop and mentor for food startups, will dig into the current state of the market for fermented beverages and provide insights from what customers think and buy, based on Coop Analysis 2018.

Lastly, Louise Benkjær Limbach, Founder and CEO of København Kombucha, who holds a Master of Science in Engineering, will be taking you on a taste journey, while giving you her personal do’s and dont’s. Louise will also share her experience as a startup and give you insights into how she tackled obstacles that got her the Coop 2019 Product Prize in the beverage category.