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HomeFunding Copenhagen-based Kost Capital Completes First Close of €25 Million in Funding

[Funding alert] Copenhagen-based Kost Capital Completes First Close of €25 Million in Funding

Copenhagen-based Kost Capital completes first close of €25 million in funding, With the participation of Danish Sovereign fund EIFO, founding LPs Kasper Hulthin, Christian Tang-Jespersen, Mark Emil Hermansen, and Jacob Lee Ørnstrand, as well as general partner Bodil Sidén.

Copenhagen-based Kost Capital completes first close of €25 million in funding, With the participation of Danish Sovereign fund EIFO, founding LPs Kasper Hulthin, Christian Tang-Jespersen, Mark Emil Hermansen, and Jacob Lee Ørnstrand, as well as general partner Bodil Sidén.

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Kost Capital uses the bioeconomy to promote its food-based investment philosophy. The fund argues that substantial changes are necessary in the face of climate change and an increasing human population. It is no longer sustainable for humanity to exploit and consume resources in this way.

Bodil Sidén, General Partner Kost Capital said, “We are what we eat, yet the food system is broken. A growing population, climate change, food waste, health issues and policy changes require rapid funding now to ensure sustainability, efficiency and resilience in the future of food. We need to bring Better food for more people, that’s why we started Kost Capital,”.

With a focus on B2B inputs for the future of food, Kost Capital will invest in pre-seed and seed firms within Europe. The company has already made its first three investments in the Estonian startup Äio, the French infant formula company Numi, and the Danish ingredient company Nutrumami.

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Kost Capital constructed a hub in Frederiksberg last year. By working closely with Kost Studio, a food development studio, and having a test kitchen below, Kost seeks to close the gap between academia and industry by ensuring that the most innovative ideas receive the appropriate funding.

About Kost Capital

Kost Capital, Food innovation and endeavours at the nexus of gastronomy, gastrophysics, and history. Their team, which is made up of chefs and academics, is motivated to transform their food system into one that is healthier and more sustainable. They support businesses that require research, food development, storytelling, and teaching.

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