Randi has worked in the food industry for over 10 years in all areas of the industry and in many parts of the world. This included working at Arla Foods, helping them to launch plant-based alternatives and establish a leading position in digital marketing and database-driven category management in Denmark. As sustainability became her passion, it eventually led to her using her expertise to lead the direction of MATR Foods.

Efraín is Production Manager at MATR Foods and runs production with dutiful dedication. He uses his knowledge of gastronomy and food technology to ensure that MATR Foods maintain our high standards of quality and deliciousness. Efraín is a tireless seeker of improvement in production, whether it be for our staff or the consumer.

Nikolaj’s many years of experience in the kitchen, his passion for fermentation and his background as an industrial technician led him to Matr, where he has been an integral part of the company from the very beginning. Nikolaj believes that nature-driven technology is the sustainable future that Matr Foods has a role in helping to create.

Ivan is the Science Coordinator at Matr. In this role, he actively contributes to the creation and documentation of the company’s intellectual property. He is engaged in projects focused on improving both upstream and downstream operations at our production site. Ivan plays a crucial part in generating valuable process data essential for scaling up production and our fermentation.

Sune has extensive commercial experience in FMCG from the food industry, HORECA, OOH, on-trade, and off-trade markets in both national and international companies such as Unilever, at a strategic, tactical and operational level. He comes to MATR Foods with an in-depth knowledge of sales and key account execution and is the driving force behind our sustainable growth strategy.

Jens is a food industry veteran who has worked with perfecting and optimizing production for many years. He brings a wide field of knowledge to MATR Foods. As Chief Supply Chain Officer, he plies with considerable knowledge and skill to plan and create the future of MATR Foods production facilities. As production requirements grow, Jens is at the heart of designing our upscaling efforts, putting solutions into action.

Tine manages quality control and HACCP, conducting experiments for future products and collecting and analysing data on sensory analysis. A cooking and fermentation nerd, she uses her knowledge of such disciplines, her BA in Nutrition and Health, and her current Master’s programme in Integrated Food Studies to maintain our high quality standards.

Katharina is our Research and Project Manager. She holds a Ph.D. in Food design and Consumer Science, coupled with a background in food engineering. She is a wizard in project management, providing crucial support in production development, grant funding, and communications. Passionate about sustainable lifestyles and plant-based foods Katherina devises environmentally conscious and innovative solutions.

Miikka is the right hand man in our production, ensuring production is operational and ongoing, managing the processes and practicalities of making our product. He translates practical knowledge and improvements of production into documentation for the future. With a background in culinary management in the food service industry, Miikka believes fermentation is a key technology in the transition to a plant-based future.

Rasmus is taking our business to new heights, working with strategic market development analyzing consumer trends and technological developments, professionalizing our internal processes as we scale up our production. Rasmus joins the MATR team with 7 years of experience as consultant most recently from BCG where he has worked extensively in the cross field MATR is in as a food tech start up – namely biotech, consumer retail and M&A.

Randi joins the MATR team with more than 20 years of experience in the food industry, both small and large scale production. As Quality, Environment, Safety and Health Manager, she is responsible for many vital areas: work environment, food safety in production, quality management and more. Her wealth of knowledge and experience creates the link between production and food authorities, ensuring compliance and a good environment to grow our business.

Barbara, or Barbs as she is affectionately known, joins MATR as part of the Craveable Fungi Futures project. She is digitalizing the production process, setting up models to help us predict new and better ways to ferment. Barbara brings has a broad background in microorganisms and Biotechnology to the team, having worked with fermentation in a wide range of fields.