Fresh food and ecology.


A modern farm suitable for experimental activities is currently being built on Carrot Ventures’ premises, developing new types of food production methods, crop production, energy self-sufficiency and solutions suitable for nutrient and energy recycling, as well as training activities related to food production. The activities are also intended to encourage others to increase self-sufficiency and local production, while increasing the overall well-being of our own local communities.

Carrot Ventures ’ideology supports circular economy thinking, the development of micro-ecosystems and entrepreneurship, local service production, and the revitalization of local communities.

From the field to the plate

Carrot Ventures ’vision for the future is to increase the availability of nutritionally higher quality and better food while respecting the full well-being of the environment and people. We also see an increase in local food production and distribution as an important part of the development.

The food industry is now developing faster than ever. Field-to-plate thinking, minimizing the use of pesticides, natural production methods for vegetables and animal proteins, traditionality and locally produced food are values that will guide the future of food production according to consumer demands. The circular economy and modern food-growing technologies, combined with traditional knowledge and the preservation of biodiversity, as well as more sustainable development in general, are things we should now work on together.

Microbiome of humans and other mammals

Consumers have re-embraced the idea of “your food is your medicine” in search of foods and a variety of herbs to improve their physical performance as well as their mental balance. The topic is also very relevant with the ever-growing understanding of the importance of our microbiome to our health.

One of the main manufacturing processes at Carrot Ventures is traditional lactic acid bacterial fermentation, i.e. fermentation. Fermentation is an energy-efficient way of preserving food and is known to have a strong connection to the microbiota that develops in the human gut as a whole. Of particular interest in product development is that we can combine traditional manufacturing techniques with an understanding of the interrelationships and balance of flavors and active ingredients in the final product.

The fermentation process brings out new flavors, improving the absorption of various nutrients and making them easier to digest. Among other things, top restaurants today are experimenting with different fermentation methods for local ingredients to create new flavors. The fermentation trend has inspired industry players in Finland, and with it, new products have entered the market, one of the best known being kombucha. However, Carrot Ventures believes this type of development is just beginning and the market still needs new and more innovative fermented products.

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