MATR was started in Copenhagen, Denmark by a group of people in 2021 who wanted to produce healthy and sustainable food. We saw a need for a change, not only in the selection of available plant-based foods, but also in the way we utilise our produce. Through research, trial and testing we came up with a new way to create delicious food from the unwanted from agriculture. But this did not happen without a strong team.
The people behind MATR are a broadly composed group who represent the world of research and food with a special focus on nutrition and microbiology, innovation and engineering, entrepreneurs and chefs from the Nordic culinary universe, including food entrepreneur Claus Meyer. Since then, our team has steadily grown to encompass a dedicated team of scientists, food sector veterans, chefs, nutrition experts, sustainability buffs – passionate people all.
The world of plant-based foods has seen a lot of growth and has centered itself around two approaches: the beetroot patties and falafel, or protein isolates from mainly soy and pea. At MATR Foods, we take a different approach through the use of fungi fermentation to reduce food waste, limit the processing of our ingredients, increase nutritional quality, and create deliciousness through natural means.
This is what makes us the next generation of plant-based foods: using the power of fungi to our advantage.
As our mycelium grows, it envelops and begins transforming our five ingredients into something new. Thousands of tiny roots called hyphae make up the mycelium and every one of them begins breaking down the nutrients in our mix. This releases flavourful amino acids and starches which brown beautifully when cooked. The mycelium also binds everything together, creating the juicy MATR texture in a natural way.
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We began working with fermentation to transform familiar vegetables and legumes into MATR. Since then, the team has grown to include scientists, chefs, nutrition experts, food veterans and sustainability specialists, all united by the same ambition to make fermented greens part of everyday food.
Experimentation and development began with a corner of the old fish factory in Nordhavncombining vegetables, legumes, side-streams, grains and exploring fermentation strainsand techniques. Visionary team pulled together from DTU’s labs and Michelin star restaurants like Nomaand Amass.
Developed company name and brand (before this MATR wasn’t actually MATR). Launched first commercial partnership with Gasoline Grill in December 2026 (so proud!). MATR admitted to BioInnovation Institute’s Venture Lab programme.
Started to sell to canteens (Meyers) and retail (Nemlig.com) as well as several otherrestaurant chains in Copenhagen, London and Berlin. Voted Start up of the Year by Danish Vegetarian Association. LCA certified climate footprint of 1,5 kg CO2e per kg documented in collaboration withCarboncloud. MATR admitted to BioInnovation Institute’s Venture House programme.
Seed round investment completed with Novo Holdings. Signed major investment from the European Investment Bank as the first alternative protein company in Europe. Granted Honorary Diploma by Danish Gastronomy Academy. CEO and co-founder Randi Wahlsten highlighted as one of “25 Female Entrepreneurs toWatch” by Danish Chamber of Commerce. Selected to participate in EIT Rising Food Star programme of 2024. #45 of top 500 sustainable foodtech companies globally by Forward Fooding
Closed Series A investment round with Novo Holdings and EIFO enabling the scaling of the fermentation production into a full first of a kind industrial scale fermented greens production. Pulsar Preservence Award EIT Food Rising Food Stars. CEO and co-founder Randi Wahlsten given Women in Innovation Award by EIT Food. #26 of top 500 sustainable foodtech companies globally by Forward Fooding.
CEO and co-founder Randi Wahlsten honored as Biosolutions Pioneer by Danish Industries Biosolutions. MATR honored as Biotech Company of the Year by Danish Bio. MATR honored with Innovation Champion Award by EIB/EIT at Tech EU Equity Summit 2026. MATR full scale production site opening. Established MATR Foods GmbH in Germany and build up German commercial team.
Naturally nutritious
MATR is high in protein and fibre, and naturally quite low in fat. Its organic lupin and split pea contribute with protein that has a good amino-acid composition. This leaves our MATR with a strong natural nutritional profile.
High protein
+ high fibre + low fat
Lower climate impact.
We believe that we must lower our footprint from food production, while still delivering delicious and tasty foods. That is why we work with third-party verification of our claims. Partnering with CarbonCloud, we have calculated our CO₂-footprint, landing at as little as 1.6 CO2eq/kg. Choosing MATR is therefore a great way to reduce your dietary climate footprint.
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