Turn Your Health Claims Into Science – Not Just Marketing
You create food that promotes health. But in today’s market,
claims are not enough – you need scientific proof.
Thinking about investing in a clinical trial for your food product? Careful planning is essential to ensure your study delivers reliable results that validate your health claims.
With solid experience in nutrition research and clinical studies, I support you in defining the right project for your selected research partner:
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Which health effects should be measured?
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What is the best study design?
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How should the results be evaluated?
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Who is the right partner – and how does the process work?
Scientific Ingredient Validation – Build Stronger Products from Day One
Bringing a new product to market takes time. To speed up development without losing quality, you need confidence that your ingredients are effective and that processing won’t harm the final product.
I help you validate your key ingredients through scientific research, so your health claims are backed by evidence – and your product stands stronger in the health food market.
What you gain:
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Recommendations for proven, quality-assured ingredients
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Validation of your current ingredients
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Knowledge of how processing affects nutritional value and health benefits
About me
I decided early on that I wanted to make a difference for people’s health. That path led me to work for many years across the entire process – from the lab bench to the supermarket shelf.
For the past 20 years, I have dedicated my passion for health-promoting food to helping companies develop products with real health benefits. For me, every health claim should be backed by solid science.
I am an Associate Professor in Applied Nutrition and co-author of dozens of scientific publications on how food influences blood sugar, appetite, and metabolic health. I have led numerous clinical meal studies, developed functional ingredients, secured patents – and co-founded several food innovation companies.
My research contributed to the development of Good Idea®, a blood sugar–lowering meal drink recognized internationally as one of the first scientifically proven functional beverages of its kind.
What drives me is translating science into real value – for both consumers and businesses. I am passionate about building bridges between research and the marketplace. I believe there should be a wide variety of health-promoting food products available, so that people can find what truly suits them. With my extensive experience, I want to help more companies create products that genuinely make a difference for health.
Today, I lecture on food innovation and health, lead MOOS Foods, a patented concept for colorful and nutrient-rich baby food, and support other companies with everything from research commercialization strategies to study design and scientific positioning.
I work with companies that want to take responsibility, stay at the forefront, and create the next generation of food. For me, that means products and meals that are sustainable, health-driven, and backed by science.
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Scientific Expertise – With a Focus on Application
When You Work With Me, You Get:
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A Bridge Between Research and the Market
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An Entrepreneur and Innovation Leader
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Focus on Public Health and Sustainable Diets
Companies that I Have Co-Founded
InnovaChildfood AB – holds the patents behind MOOS Foods, the nutritious and colorful frozen baby food designed to help the next generation appreciate real food.
InnovaFood AB – holds the patents behind Good Idea, the drink that helps balance blood sugar in connection with carbohydrate-rich meals.
ViscoSens AB – developed a method to predict the blood sugar impact of bread by measuring dough or finished bread. Also created blood sugar–smart fiber blends for bread (discontinued).
RyeFactor AB – filed patents for a method to produce a rye fraction with beneficial effects on blood sugar regulation and satiety (discontinued).