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Functional, Ethical, Advanced, Sustainable, and Transparent Clean Label Flavour Ingredients

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Functional, Ethical, Advanced, Sustainable, and Transparent Clean Label Flavour Ingredients *

Pure Umami, Not Just Aroma
Our universal umami booster delivers authentic, clean umami flavor—versatile enough to enhance a wide range of products across multiple markets.

Benchmark-Quality Functionality
Formulated with quantifiable functional compounds, it offers higher potency and lower cost-in-use compared to traditional options.

Simple & Transparent Ingredients
Made from yellow peas and salt, our ingredient supports lean labeling with high consumer familiarity and trust.

Clean-Label Umami, Powered by Nature

Our natural fermentation platform, free from GMOs, creates low-dose, clean-label flavor ingredients using whole organic legume seeds and salt—no additives or waste. Legumes provide key micronutrients that enable microbes to produce rich, functional umami compounds.

Today’s consumers want clean, transparent foods, but plant-based ingredients often lack bold umami flavor. Our proprietary fermentation unlocks powerful, organic umami that matches MSG and surpasses yeast extracts.

Sustainably made to support soil health and reduce climate impact, our ingredient helps food producers boost flavor, cut salt, and meet strict clean-label and organic standards.

About FEAST Ingredient

We are committed foodies and love to experiment in the kitchen. Our love for good food and sustainability has brought us together with the goal of helping food producers make their products delicious, transparent, and more sustainable. Together we develop innovative plant-based food ingredients by diverse knowledge and experience in food technology, biotechnology and innovation.

Meet the Team

Charlotte Vinther Schmidt

Co-founder & CEO
Charlotte is passionate to transform life-science research into scalable food technologies and business opportunities, delivering real-world impact that advances the taste and enjoyment of plant-forward food, to support the green transition of the global food system. She holds an MSc in Food Science & Technology and a PhD in the chemical characterization of umami synergy, awarded the SCIENCE PhD Award of the Year 2021.
e-mail: cvs@feastingredients.com
Jesper Wang Jensen

R&D Research Scientist
Jesper is driven by a deep curiosity for fermentation and the interface between microbial physiology and industrial bioprocesses. He transforms scientific insight into scalable biosolutions for high-quality, clean-label food ingredients. He holds a PhD in Biotechnology from DTU, specialized in bacterial fermentation and bioprocessing.
e-mail: jwj@feastingredients.com
Jildau Emma Bras

R&D Research Scientist
Jildau is passionate about bacterial fermentation and dedicated to developing innovative solutions to elevate the deliciousness of meat alternatives. She holds expertise in combinatorial microbiology, adaptive laboratory evolution, and computational science. She holds an industrial PhD in Systems Biology and Bioinformatics from DTU and an MSc in Life Science and Technology.
e-mail: jeb@feastingredients.com
Luana de Fatima Alves

R&D Research Scientist
Luana is driven by a proactive approach and passionate about advancing sustainable ingredients through fermentation. She has a profound expertise in bacterial genetics, protein production, and process optimization to develop real-world solutions. She holds a PhD in Biochemistry from the University of São Paulo and completed postdoctoral research at DTU Biosustain and the Novo Nordisk Foundation Center.
e-mail: lfa@feastingredients.com
Claus Erik Christensen

Founder & Investor
Claus is dedicated to support plant-forward solutions that help reduce meat consumption, much inspired by his wife and daughters. He has a MSc in Economics from Aarhus University and decades of experience as Senior Director in finance and business development and previous experience in acquisition and running small-medium size food businesses.