Creating next generation foods and materials through advanced fermentation science
Healthy, sustainable and delicious foods from fungal mycelium
100% biodegradable and low-carbon materials that are grown, not made
What we do
NoMy contributes to a more sustainable and resilient future by creating foods and materials from the untapped potential of fungi. New meat alternatives, new bio-composites and new protein sources - all from mycelium (the root-like filaments of fungi). Locally produced, using local resources, with no agricultural land, no chemicals. And at a fraction of the ecological footprint.
Good for people, good for the planet.
Who we are
CEO & Co-founder
Ingrid holds an international business degree and brings vast experience from her 15 year career in Google and YouTube working within marketing/sales, strategy and business development. She has an international mindset, having worked and lived in 6 countries, and is passionate about how technology can help improve people's lives and make societies more efficient and sustainable.
David Andrew Quist
Head of Research & Co-founder
David Andrew is a microbiologist with a long-standing engagement in sustainability and producing high-impact research. He has served in various capacities to the Norwegian and European Environment Agencies, and scientific committees under the United Nations as Norwegian representative. He is also passionate about food and deliciousness, and is the creator of the Oslo-based award-winning organic restaurant, Hrímnir. David Andrew is also a cyclist, having competed with the Norwegian National Cycling Team in cyclocross from 2011 - 2013.
How we work
For us, collaboration is where innovation thrives best. Bringing the best minds, passion and creativity together to solve big challenges.
We strive to forge innovative partnerships that not only enhance our key technology developments, but create circular business solutions by leveraging underutilized biological and industrial resources. Such industrial symbioses is not only cost efficient, but stimulates industrial renewal opportunities for a greener industrial workforce in Norway and beyond.
News & Views
Consider this: If things continue the way they are now, by 2050 there will likely be more plastic in the ocean than fishRead more ->