Interview: Uhhmami
Most people know Frank Lantz as the uncompromising Michelin chef with a background in some of Copenhagen’s most prominent kitchens. But he is also the man behind Uhhmami – a brand born from a mission to prove that the food of the future neither needs to be packed with chemicals nor taste like sacrifice, just because it is plant-based.
On the occasion of Visma running Sustainability Month this May, we at pensopay want to shine a spotlight on companies that dare to think green and challenge the status quo. The Uhhmami case is particularly relevant, as Frank Lantz has not only created a delicious product but is actively working to reduce food waste and environmental impact through gastronomic innovation.
We've had a chat with Frank about the journey from the restaurant kitchen to product development, winning awards for the world's most innovative product, and why the word 'vegan' can often end up excluding consumers who are simply looking for a good meal.
A Showdown With the Artificial Kitchen
For Frank, the journey started with a question. When he looked at the market for vegan products 4–5 years ago, he saw a world dominated by chemicals and products hiding in the dark corners of supermarkets.
With Uhhmami, Frank wanted to bring culinary craftsmanship and pure ingredients into the green universe. The vision is "The Green World Kitchen" – a place where we use plants and vegetables because they taste amazing, not just because we feel we have to.
Powdered Broth: A Gastronomic Shortcut
As a classically trained chef, Frank was raised with the idea that a good sauce requires liters of stock simmered for days. But in a modern lifestyle – and with an eye on the climate – that is not always the way forward. That is why Uhhmami has recreated the taste of beef, fish, chicken, and vegetables in a concentrated powder format.
”Many people thought I should launch the products in liquid form, but to me, the powder is the right solution. It is incredibly easy to dose and has a shelf life that effectively reduces food waste in the kitchen. At the same time, it can be packaged more efficiently than liquids, which reduces the environmental impact during transport.” Frank Lantz, Uhhmami.
It is all about giving consumers the "foundational elements" they know from classic cooking, but in a sustainable and clean package.
The Art of Reaching a Broad Target Audience With Green Ingredients
Although Uhhmami's products are 100% plant-based and organic, Frank has learned an important lesson about communication: the word "vegan" can scare off more people than it attracts.
International Recognition and "Proof of Concept"
The numerous awards are clear evidence that Uhhmami is onto something right. Among others, they have won "Best New Product" at Biofach (Europe's largest organic trade fair) and the award for the world's most innovative product at SIAL in Paris in 2022, where the panel focused particularly on trends in sustainability, health, and new food technologies.
Gastronomic recognition reached new heights in 2026 when Uhhmami’s products became part of the kitchen on MasterChef Denmark. Here, participants got to experiment with the products to prove that plant-based flavor deserves a permanent place in the professional kitchen.
"It gives you a huge pat on the back, but it's also a proof of concept. It means there are others besides us who think we should be heading down this path.” Frank Lantz, Uhhmami.
Digital Presence and Security at Checkout
When you sell taste and aroma through a screen, trust is everything. For Uhhmami, the digital window is their primary channel to the B2C market, where communication and the buying experience are crucial. Frank places great emphasis on making the checkout process simple and in the customer's own language – especially when expanding beyond Denmark's borders.
The Future Is Green
The ambitions for Uhhmami are unmistakable: they want to be frontrunners on the global stage and make it easy for everyone to cook delicious, sustainable food every day. One of the latest additions is their "Easy Meal" concept, where Frank uses surplus ingredients to create texture and taste experiences that can surpass meat.
”Food is the biggest culprit when it comes to CO2 and climate impact. We have to address it – both the waste and the way we handle ingredients. It's a cultural shift we are undergoing, and it won't happen overnight, but we want to do our part to help it along.” Frank Lantz, Uhhmami.
Thank you so much for the chat, Frank. We are super proud to call you and Uhhmami our partner.
Best of luck with everything in the future.
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