About Us

Lab Lab: History and Background

Lab Lab was born out of need, at the beginning of this century, as Max, the founder, was struggling with too much stomach acid and other problems with his stomach. In his search for an acceptable solution, he was introduced to water kefir. He became a master brewer,  developed and guarded his unique starter culture since then. It ferments all kinds of plants efficiently, from seaweed to oatflakes, all kinds of fruits.


The idea of creating a new company to industrialise the starter culture and productsmade from it, was kindled in 2017. In 2018 we incorporated Lab Lab with a mission to develop and produce a new generation of food and beverages full of lactic acid bacteria and other good microorganisms.


Max worked for 35 years as a business angel for many research based startups and companies around the world with a focus on creative business development.



Baggrund


De første tanker om Lab Lab opstod for 15 år siden, da Max fik idéen til en drik og produkter der kunne gøre det op med mavesyre og bøvl med maven. Han stødte på en levende bakteriekultur der hedder “kefir”. Denne starterkultur har han passet i alle årene siden hen, og den har været med på utallige rejser rundt om verden. På disse rejser har kulturen fermenteret alt fra tang og havre, til papaya og palmesirup i forskellige klimaer.


I 2017 tog Lab Lab form og i 2018 stiftede vi selskabet Lab Lab med en mission: at producere en ny generation af fødevarer indeholdende så mange mælkesyrebakterier som muligt.


Hvem er vi?


Max har i 35 år arbejdet som business angel for nye forskningsbaserede virksomheder med fokus på kreativ forretningsudvikling.