Our new product is here to replace palm oil. This is a bold statement to some, self-evident to us since targeting the palm oil market is critical for all sustainability-driven companies. We listened to the market and understood that the…
When a high-end Michelin-starred chef makes a request, you do your best to fulfill it. This is how a bearnaise sauce came to life entirely based on our new test product that replaces oils. The result? A perfectly smooth emulsion…
It's not ordinary, it's non-dairy, it's the Green-On cheese. Our latest creation melts in the mouth, looks like cheese, tastes like cheese, but has had no impact on cows or arable land. We produced it in Amsterdam and showcased it…
At AAK bakery lab in Antwerp, a new product came to life—a coconut substitute made from CO2, electricity, and water. The Green-On substitute was used to create vanilla cookie filling, which was placed in between two gingerbreads. We're proud to…
We're bursting with pride to announce that our Chief Technology Officer, Anders Lorén, has received the prestigious Silvertackan prize from Svenska Kemisamfundet! This esteemed award recognizes Anders' outstanding contribution to creating food without needing arable land, a game-changing achievement. We couldn't be…
The other day, the European Patent Organization sent us the proof; we are now granted patent protection in Europe! As a result, our Swedish patent is now expanded, which further strengthens our IP.
Green-On in new partnerships to create sustainable food for the future. The Sweden-based foodtech company Green-On announces two new partners that invest in the company, AAK AB (publ.) and Norrsken Impact Accelerator. AAK is a global actor within plant-based oils…
Swedish state news media outlet SVT reports about Green-On (includes video): - In leaves, the plant uses chemical reactions to convert carbon dioxide into carbohydrates, fats and vitamins that the plant needs. We do that too, but we skip the plant,…
Food Planet Prize has written an article about Green-On: Production of foodstuffs using this process can replace part of today’s primary food production with a lower environmental footprint. Oils and fats produced through electrical photosynthesis would indeed use a fraction…
Business industry magazine DI has written an article about Green-On: A prerequisite for making food from electricity is, of course, that it is cheap and renewable, just as it is for other interesting, innovative industrial projects right now such as the…