Can microscopic organisms be used to solve a huge problem in climate-damaging food production? This is being found out in DTU Biosustain's disused canteen, which has been transformed into an innovative FoodLab.
Here, flasks, pipettes, and measuring equipment have moved in next to hotplates, cooking spoons, and rolling pins. Equipment from two different worlds that unite when used by chefs and researchers to find the recipe for the sustainable food of the tomorrow.
"We use the microorganisms to create new foods or transform leftovers from existing foods into new products. The microorganisms can be used to optimize taste, texture, nutrient absorption, and shelf life," says Kim Wejendorp.
He was previously chef at the now closed Copenhagen restaurant Amass—which won a green Michelin star for sustainable gastronomy—and he now works with food innovation at DTU.
No lecturing
Kim Wejendorp is bent over a pan, where he starts turning some brown, square pieces that look like kebabs.
"These are made from grain residues from beer brewing, which are used to malt and give flavour to the beer. Afterwards, the grain ends up as a residual product, even though there is plenty of protein in it. We wanted to take advantage of that," Kim Wejendorp explains, sprinkling a little salt over the chunks.
