13/04/2026
The most resilient solutions grow from a willingness to listen, adapt, and turn challenge into value. 🍄✨
Traditional livestock accounts for 14.5% of global emissions. 🌍 While plant-based shifts are necessary, many options are overly processed. Meet Katrine and Magdalena, the founders of Oh My Celia! They’re using fungal fermentation to grow minimally processed protein from food surplus, targeting the 8-10% of emissions linked to food waste, as well as the emissions related to animal agriculture.♻️
The Tech Behind the Taste 🧪
By upcycling potato starch residues, the team is growing mycelium to create a clean-label, high-protein bread topping. Perfect for:
🥪 Sandwiches & Wraps
🥗 Tapas
🇩🇰 Classic Smørrebrød
It’s a unique food category with a nutritional profile similar to vegetables. 🥕💪
Growing Through Feedback 💪
Innovation isn't a straight line. For Oh My Celia, "tough" feedback is a tool for growth. By leaning into critical responses, they’ve refined their textures and flavors to meet real-world market standards.
Navigating the Ecosystem 🗺️
From the Ecotrophelia course to deep-diving into food safety for their Master’s theses, the founders have utilized every resource:
🧠 The DTU Alt Protein Project: Connecting with fermentation experts.
🛠️ DTU Skylab Startup Program: Currently in Module 1, validating their ideas through direct interaction with users while continuing to utilize DTU Foodlab to further their experiments.
We’re excited to see where their technical curiosity takes them as they head toward the Innofounder grant application this spring! 🚀🔥
