BRYORIA is an ongoing R&D commission focused on building a premium line of Nordic snacks and condiments rooted in Norwegian ingredients and ancestral preservation techniques. The project emerged from my deep research into Nordic fermentation traditions and a parallel study of lichens as a distinctive aromatic and functional ingredient—developed in collaboration with GAPTRAST.
My role covers concept-to-product development: translating ethnobotanical and fermentation insights into brand-ready formats—from mineral-forward salts and forest seasonings to shelf-stable condiments and snack prototypes—designed to capture “Nordic terroir” with modern clarity. BRYORIA is being developed as a cohesive collection with a strong identity, premium packaging direction, and a culinary positioning aimed at both high-end gastronomy and specialized retail.
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