Expanding your flavour horizons – the natural way
Agenda
Climate change and resource scarcity are among the biggest challenges for food production today. We need innovative solutions for food production – solutions that benefit the planet, promote health, and preserve the excellent taste of raw materials.
At Nocla, we act and think responsibly. Our primary goal is to create products that, beyond offering unique quality, contribute positively to a responsible and sustainable food industry. For us, responsibility covers social, environmental, and economic aspects.
We strive to democratise the use of fermented flavourings and prove that natural ingredients deliver superior taste. Everyone should have access to great flavour. We do this for the benefit of the climate, health, and the enjoyment of a great meal.
Nocla.bio is no coincidence. To us, “bio” stands for biodynamic, biodiversity, and bio solutions. Our ambition is to leverage the power of nature and our technical expertise to give back to the environment – what we refer to as better flavours, naturally. We hope you will join us on this journey.
Nocla’s commitments to the world
We break down barriers and provide access to an inspiring range of fermented flavourings.
We are flavour experts with a grounded approach. We share our passion and know-how of fermented taste with you.
We are the experienced partner who assists with both kitchen implementation and production development.
We incorporate responsibility into everything we do, and it’s reflected in the solutions we deliver.
We produce at a scale that makes natural products available to everyone.
Contact
Morten Ammentorp
CEO
+45 40 57 75 40
Morten Pfeiffer Rastad
Fermentation
+45 29 87 61 63
Andreas Foldager
Finance & Business Development
+45 40 31 89 10
Rasmus Steenholt
Food Safety & Quality
Gabor Peter Laki
Brewer
Stine Brøgger
Communication
Background
A passion for fermentation driven by true experience
To Morten Pfeiffer Rastad, fermentation is a crucial tool for creating unique flavours in a responsible manner.
In a production facility located on Grundfør Mark, just outside of Aarhus, Morten Pfeiffer Rastad carefully monitors the large fermentation tanks. Right here, he and his production team focus on large-scale production and R&D, but it has not always been this way.
Morten’s fascination with fermentation began during his training as a professional chef. His early hobby projects with kombucha and beer brewing sparked a deeper curiosity and understanding of yeast types and flavour in the world of fermentation.
These skills have been developed and applied since 2015, when Morten co-founded Restaurant Domestic in Aarhus, which later earned both a Michelin star and sustainability award. At Domestic, Morten was responsible for developing and fermenting local flavours using only top-quality, locally-sourced ingredients.
In 2021, Morten launched Domestic.Lab, where his full focus shifted to flavour development through fermentation and consulting for municipalities, commercial kitchens, and food producers.
Nocla was founded to make these unique fermented flavourings accessible to a much wider audience. Even with this expansion, our core focus remains the same: delivering exceptional quality with personalised advice and implementation.
Nocla is founded to make top-quality flavours available to a much broader audience beyond just Michelin-starred restaurants.
