kost

studio

Developing the future of food

We turn food research into real products, ingredients, and companies.

From R&D to regulatory navigation to venture-building — we help bring better food to market.

Our portfolio

New ingredients, products and technologies.

We work with leading researchers and entrepreneurs to create revolutionary solutions.

Our portfolio

Our Modus Operandi

What we do

At Kost Studio, we sit at the intersection of academia, food science, and early-stage ventures — developing products, navigating regulations, shaping food culture, and building the ventures that will change what ends up on your plate.

Connect with our team

Analysis and reports

We turn deep-dive research into decisions you can act on.

Specialised competences and consultancy services, including:

Food system deep dives
Local food perspectives
Fermentation & food technologies
Sidestreams and upcycling
EU regulations (e.g. Novel Foods)
EU fund applications

kost

capital

kost

capital

Analysis and reports

We turn deep-dive research into decisions you can act on.

Specialised competences and consultancy services, including:

Food system deep dives
Local food perspectives
Fermentation & food technologies
Sidestreams and upcycling
EU regulations (e.g. Novel Foods)
EU fund applications

kost

capital

kost

capital

Product development

We build recipes and products that taste as good as the science behind them.

Specialised competences and consultancy services, including:

Product development and R&D
Recipe development
Sensory analysis workshops
Product scaling and commercialisation
Consumer and market insights

kost

capital

kost

capital

Product development

We build recipes and products that taste as good as the science behind them.

Specialised competences and consultancy services, including:

Product development and R&D
Recipe development
Sensory analysis workshops
Product scaling and commercialisation
Consumer and market insights

kost

capital

kost

capital

Venture

We develop and build greener, healthier food products and ingredients for the food industry.

In partnership with Kost Capital, we've designed a unique spin-out model that turns research into proof-of-concept — and into scalable IP.

Have an idea? Are you a founder? Let's build together!

kost

capital

kost

capital

Venture

We develop and build greener, healthier food products and ingredients for the food industry.

In partnership with Kost Capital, we've designed a unique spin-out model that turns research into proof-of-concept — and into scalable IP.

Have an idea? Are you a founder? Let's build together!

kost

capital

kost

capital

The Team

You're in experienced hands.

Louise Beck Brønnum

Partner & Gastrophysicist

Leading Kost Venture, Louise has the fantastic ability of making complex science appear simple — and leave you thinking: "Wait… I actually get it!"

Peter Nøhr Christensen

Founding Partner & Chef

Peter leads Kost Knowledge. His decade of experience in Michelin starred kitchens means he never lets sustainability compromise on taste.

Louise Beck Brønnum

Partner & Gastrophysicist

Leading Kost Venture, Louise has the fantastic ability of making complex science appear simple — and leave you thinking: "Wait… I actually get it!"

Asmus Gamdrup Jensen

Partner & Food Historian

Leading Kost Culture, Asmus brings food history to life - and keeps the studio buzzing with country music and football commentary.

Peter Nøhr Christensen

Founding Partner & Chef

Peter leads Kost Knowledge. His decade of experience in Michelin starred kitchens means he never lets sustainability compromise on taste.

Asmus Gamdrup Jensen

Partner & Food Historian

Leading Kost Culture, Asmus brings food history to life - and keeps the studio buzzing with country music and football commentary.

Heidi Boye

Managing Partner

Heidi holds a CBS degree in Economics and Marketing and a PhD in Consumer Behaviour (food and health). With experience at Aarstiderne and Too Good To Go, she has driven food waste impact in Denmark — and continues to through her board role at One Third and advisory work at Frej.