Year in Review — What We Did, and What’s Next
Published in
3 min readJan 18, 2023
2022 was an important year for Stockeld Dreamery. Here’s a couple of reflections on some of the accomplishments achieved, and challenges faced, during last year (if you want the 29 sec video version, it’s right here!)
- We grew the team to almost 40 people, including our fantastic new CTO Marie Dobenesque, which brought almost 20 years of industry expertise with her from companies like Danone and Unilever. At the same time, we bid farewell to some treasured fellow Dreamers such as our co-founder Anja Leissner who moved on to new adventures.
- We launched our cream cheese Stockeld Spread, made from fermented chickpeas and lentils. With unparalled taste and nutrition on par with dairy, it quickly became a staple in 100+ Swedish supermarkets as well as in many foodservice locations such as leading restaurants, bakeries, and commercial kitchens. And maybe also in the next meal on your next train ride or flight… 😉 🤫
- We then ran the numbers together with Carbon Cloud, and found out that Stockeld Spread has more than 68% lower CO2e footprint compared to dairy-based cream cheese. At the core, we’re a climate company, so we were thrilled to see the massive carbon emission impact we’re enabling.
- We were out and about. From Expo West in L.A.(recap video here!), FFCR Sweden Expo, Nordic Organic Food Fair and the FoodHack Summit in Lausanne, to The Drop climate conference, FoodTechIL in Tel Aviv, Plant Based World Expo London (and many other events), we explored, were inspired, shared our story, and our products. We even had our own foodtruck and made a big splash at the Way Out West music festival. We never get tired of seeing that ‘wow’ experience people have when trying our cheese for the first time.
- We moved into a 900m2 (9,700 sq. ft.) new state-of-the-art headquarter in Stockholm, Sweden where we have office space, food labs and an amazing test kitchen. Finally, we had a home with all the tools needed to help us accelerate. We of course did a big housewarming party, and we’ve since hosted countless tastings and events with consumers, chefs, and other friends and partners.
- In the summer, we opened our new pilot production facility in Nacka outside of Stockholm, which allows us to test and scale up our cheese recipes more efficiently, helping to transition new products from pilot scale to full commercial scale production. This facility, designed by our Process Engineer Oskar Lidholm, will also e.g. enable us to produce small-batch, custom flavors for restaurants and other customers.
- We were also pitching our cheese on stage at several occassions, we shared our expertise with government agencies trying to advance a better food system, and Swedish publish service broadcaster SVT did a 30 min feature on us.
The above tidbits were just a few of the many highlights of 2022. So what’s ahead? Without spilling the beans, in 2023 there will be more products, there will be new Dreamers joining, and Stockeld Dreamery will be available in supermarkets and restaurants in more markets around the world.
We are excited to continue working towards our goal of creating the world’s most ambitious cheese — and in the process contributing to a more sustainable food system.
