Berlin, Berlin, Germany
🌿 Building a whole new industry of impact-enhanced foods based on regeneratively cultivated seaweed. The more seaweed we consume the better for our oceans. Kicking off a new, delicious way of eating with BettaF!sh! Connect if you're also hungry for real change! Just want to chat? Talk to me about the future of food: #Seaweed #Food Tech #Alternative Proteins #Sugar-free eating
Proud nominee of the EIC and EIT European Prize for Women Innovators in Brussels.
Leveraging the untapped potential of seaweed, I am transforming the food industry by creating zero-input, nutrient-dense, and functional ingredients that enhance food security and sustainability. Our work drives the shift toward healthier, regenerative diets by developing innovative seaweed-based products that support ocean regeneration, enrich ecosystems, and bring this powerful resource to consumers worldwide. 🏆 Winner World Food Forum 2024 "Good Food For All, Today and Tomorrow" 🏆 World Winner "The Gap in Between" 2024 🏆 Top 3 for EIT European Women Leadership Award 🏆 Top 10 Innovation - Anuga Taste Innovation Awards 2023 🏆 Top 3 Finalist - New Food Economy 2023 🏆 Winner V-Label Award 2022 "Best Fish Alternative“ 🏆 finalist World Food Innovation Awards 2022 - Best ingredient innovation
Proud Winner of HOGA START-UP Award 2021 – Best Food Innovation Proud Winner of PETA VEGAN FOOD AWARD 2020 - BEST SEAFOOD ALTERNATIVE Proud Winner of FIC FOOD AWARD 2019 - BEST PRODUCT IDEA We develop plant-forward seaweed products based on native European Seaweed species. We are currently working on maritime gourmet salads, toppings and seafood alternatives designed for European taste palates. Good Impact Food which does not require soil, fresh water or fertilizers and which supports our fragile ecosystem and climate find it's balance again.
▪Built the most well-known German-speaking platform for recipes and research on fructose malabsorption and sugar-free diet with an average of 25k page views/ month ▪ Published two cookbooks in three years with German Publishing houses Trias Verlag and Eichborn Verlag: ▪ Shortlisted for 'Germanys Most Beautiful Books 2018': “Und was isst du dann?” / Eichborn Verlag / Release February 2018 ▪ “Fructopia – Meine besten Rezepte ohne Fructose” / TRIAS Verlag / Release April 2015
Als passionierte Führungskraft und Verfechterin nachhaltiger Innovationen habe ich die Ehre, als Jury-Mitglied beim Innovationsprogramm für Geschäftsmodelle und Pionierlösungen (IGP) des Bundesministeriums für Wirtschaft und Klimaschutz mitzuwirken. Hier unterstütze ich dabei außergewöhnliche Innovationen von KMUs zu identifizieren und zu fördern, die das Potenzial haben, unsere Gesellschaft und Wirtschaft nachhaltig zu verändern.