Seven questions, seven answers. Munich Startup in conversation with Oliver Dietrich of FreshDetect.
1. What product do you want to use to change the world?
Our goal is to bring a handy and user-friendly device to market that allows the bacterial quality of food (starting with meat) to be determined in seconds at the point of processing. Scandals surrounding the quality of fresh meat repeatedly undermine consumer confidence in food. We want to do our part to ensure that reports of rotten meat and the like become a thing of the past.
2. And who's behind it? Please introduce yourselves briefly!
The company FreshDetect GmbH has existed since 2013. The founding trio consists of Dr. Ralf Hasler, Mathias Reichl, and myself. Our extensive experience complements each other perfectly: Dr. Hasler has a background as an engineer and, in his capacity as CEO of Lacon Electronic, is an important partner. Mr. Reichl has been self-employed in the photonics industry since completing his electrical engineering studies and successfully runs his own company. I hold a degree in business administration (FH/MBA) and have more than 20 years of professional experience both at home and abroad in business development (startups), sales, marketing, management consulting, and finance.
I've been the managing director since the company was founded in 2013. Our team now consists of seven permanent employees and several freelancers who support us as needed. Regarding age, I can only say that we're probably above the generally expected average age of startup founders. However, we bring a wealth of life and professional experience to the company.
3. Haven’t there been devices for determining the quality of food for a long time?
Not at all! Numerous other methods are used to determine the quality of fresh meat. However, criteria such as time or the fact that only random samples are taken pose major problems for quality assurance officers. After all, once a sample is taken, a culture must be created and ultimately microbiologically analyzed. Here, we're talking about a period of 3-4 days after sampling, during which the meat is already one step further along the production chain. With our device, the degree of freshness can be determined in seconds, and any potentially contaminated meat can be immediately removed from circulation, before it even reaches the retailer or the final consumer.
4. What has been your biggest challenge so far?
Simple question, but difficult answer. I think we're not fundamentally different from other startups, who face the daily challenges of financing and budget planning, product management, and milestones to be achieved. Ultimately, ingredients like perseverance, a capable team, and a strong belief in what you're doing are essential components of the recipe for success. Doubters have little chance.
5. Let’s get down to business: How is business going?
Hmm...that's a very indiscreet question. No, just kidding. We're currently in the final stages of development and planning to launch in 2017. So, we can't reveal any figures yet, but we can say this much: market interest is high.
6. What does Munich mean to you?
The advantages are clear: Munich is the third-largest city in Germany and one of the most important business locations in the country, with excellent infrastructure, the best startup scene for product-oriented startups, good funding opportunities, and entrepreneurial policies. Furthermore, we have excellent private and public universities and research institutions in Munich with which we work closely. Last but not least, Munich is attractive for recruiting employees. I myself come from the west of Munich and know the region very well. Settling in Pullach was a very good decision.
7. Isar or English Garden?
The hardest questions always come last! Both have their charm, but I'm leaning more towards the Isar. From my office, I can look down onto the Isar. The view sometimes helps clear my mind. As a mountain bike fan, I often ride the Isar trails. So why should I go to the city?
