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In the search for more vegetarian protein sources, the CirkAlg project has been started. The aim is to investigate the possibilities for a new circular, Swedish food chain. The project is carried out in collaboration between several universities, companies (including VegMe) and an authority. Through various...
It was in the Smaklab that the Schönemyr family of restaurateurs created VegMe Äkta Rök®. Where fresh smoke from Swedish hardwoods is compressed and used as a flavoring in foods such as butter, water, rapeseed oil, olive oil and soy. Since soy protein is fundamentally not a...
On December 9, 2020, the Permanent Secretary of the Gastronomic Academy, Karsten Thurfjell, came to Smaklabbet. He presented the 2021 edition of the Gastronomic Academy's Calendar "New Swedish Eating Habits" in which VegMe appears in reports and interviews. We are...
On January 20, 2020, our work was awarded the Diploma of the Gastronomic Academy, with the motivation "For using innovative methods to produce vegan products from climate-smart soy protein with a unique, meat-like texture and taste." In the picture from left: Lisa Eisenman, Monica...
In the search for more vegetarian protein sources, the CirkAlg project has been started. The aim is to investigate the possibilities for a new circular, Swedish food chain. The project is carried out in collaboration between several universities, companies (including VegMe) and an authority. Through various...
It was in the Smaklab that the Schönemyr family of restaurateurs created VegMe Äkta Rök®. Where fresh smoke from Swedish hardwoods is compressed and used as a flavoring in foods such as butter, water, rapeseed oil, olive oil and soy. Since soy protein is fundamentally not a...
On December 9, 2020, the Permanent Secretary of the Gastronomic Academy, Karsten Thurfjell, came to Smaklabbet. He presented the 2021 edition of the Gastronomic Academy's Calendar "New Swedish Eating Habits" in which VegMe appears in reports and interviews. We are...
On January 20, 2020, our work was awarded the Diploma of the Gastronomic Academy, with the motivation "For using innovative methods to produce vegan products from climate-smart soy protein with a unique, meat-like texture and taste." In the picture from left: Lisa Eisenman, Monica...
