Stockeld Dreamery set out to create the world's most ambitious cheese and address the challenges of developing and launching new alternatives to the foods we love.
September 13, 2021
This talk by Co-founder and Head of R&D, Anja Leissner, discusses why, and how Stockeld Dreamery's focus is not only on defining ingredients and go-to-market strategies, but also on building up the team by finding the right talents, whilst trying to understand how to win the hearts of the people. Having worked closely with chefs to develop delicious products that fit within our planetary boundaries, Stockeld Dreamery are technology and plant agnostic and consumer focused.
Anja Leissner comes from a food-loving family with a background in biotechnology, food science, microbiology, and nutrition. She has diverse expertise thanks to her specialty in dairy technology and processing, plant oil and flavouring solutions (Skånemejerier, AAK, BBA), as well as her engagement at Lund University (LTH). A deep-dive into the world of plant proteins resulted in the foundation of Stockeld Dreamery (then: Noquo Foods) in early 2019. The company is now 24 people strong and launched its first product, Chunk, in May 2021, with more products coming. Anja is a mentor to other startups, a passionate kombucha drinker and fermentation promoter, with a limitless belief in human potential.
