Meet the team
Niels Kristian Sørensen
Driven by a lifelong passion for cheese production and more than two decades of experience in the food industry, Niels Kristian founded Nikris ApS to create exceptional plant-based cheese alternatives. His vision is to revolutionise the culinary landscape with delicious and climate-friendly products that are just as great to cook with as they are to eat.
Niels Kristian’s core competence lies within food and biotechnological innovation, with a PhD in cheese technology and flavour. He has a strong understanding of both the technical aspects and business acumen, giving him a holistic approach to the company. He has an extensive background in innovation management within large global organisations. Niels Kristian also has a proven track record of increasing business impact through open innovation by collaborating with customers, universities and partners.
Wasan Jass A.
Wasan holds a Master’s degree (MSc) in Food Science and Technology from the University of Copenhagen and works with product development at WOW-plantbased. Wasan is responsible for improving and further developing our plant-based cheese alternatives, with a focus on flavour, texture and innovation.
Through her previous experience developing plant-based cheese alternatives, Wasan has built a deep understanding of the functionality of plant proteins and how they can be used to create great flavour and texture experiences. She has previously worked on developing dishes based on legumes and also has experience in flavour development of kombucha from her time working in Berlin.
Hugo Nilsson
Hugo holds a Master’s degree (MSc) in Food Science and Technology with a specialisation in plant-based foods, where his focus was on high-moisture extrusion of fava bean and oat protein concentrate. At WOW-plantbased, Hugo works as Process Technology Manager, responsible for scaling up production and developing the production line.
Hugo works closely with the production team and coordinates the implementation of HACCP procedures to ensure efficient and safe production.
Before entering the food industry, Hugo was a co-founder of and ran two seasonal restaurants on the Swedish west coast for five years, where working with local ingredients and circular cooking sparked his interest in food processing and the sustainable scaling of culinary techniques.
