In this episode of Fugitive Chefs, we speak with Frederik Jensen — a former fine-dining chef who left the restaurant world to tackle the food system from the inside out.

From working in Michelin-starred kitchens in Copenhagen, Shanghai, and Tokyo, to co-founding the food innovation powerhouse Chew, Frederik has now launched Nutrumami (https://www.nutrumami.com/) — a company focused on creating clean-label, multifunctional ingredients that can help reshape how we eat.

We discuss:
– The reality of kitchen culture in Japan, Denmark, and China
– Why chefs are uniquely positioned to drive food innovation
– Building Neutromami to fight ultra-processed food through better ingredients
– The misunderstood world of clean label, fermentation, and scale
– What chefs bring to R&D teams in FMCG

Whether you're a chef considering a new path, a food scientist, or just someone curious about the future of food — this episode is packed with insight, honesty, and a vision for better food at scale.

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Chapters

00:00 Introduction to Frederick Jensen

01:33 Early Influences and Culinary Journey

04:56 Culinary Education and Apprenticeship

07:36 Experiences in Shanghai and Japan

11:45 Cultural Insights from Japanese Kitchens

18:14 Transitioning to Concept Creation and Business

27:02 The Birth of Chew and Its Vision

27:46 The Birth of a Food Innovation Lab

30:41 Merging Culinary Arts with Science

33:29 The Role of Chefs in Food Innovation

36:39 Navigating the Challenges of Food Development

40:31 The Transition to Nutrumami

44:20 Innovating with Multifunctional Ingredients

46:09 The Debate on Ultra-Processed Foods

52:17 The Future of Plant-Based Products

56:13 Government Regulations and Market Dynamics

01:02:02 Advice for Aspiring Food Innovators