Spora is the last creation of Rasmus Munch, who previously established the highly regarded restaurant Alchemist and elevated it to the forefront of culinary innovation. The goal of the investment in this research lab, which includes bioscience pioneers Claus and Bente Christiansen, is to use gastronomy to change the world.
Spora is the natural evolution of Alchemist. “By allowing the search for deliciousness to lead technology, instead of the other way around, we can play a pivotal role in developing nutritious, and sustainable products that people want to eat again and again – and that will drive global change. I firmly believe that we can harness the vibrancy and inventiveness of the restaurant and bring it out to the public,” said Rasmus Munk.
Munk, the chef of Alchemist, is known for creating dishes that are otherwise considered inedible or waste from farmed butterflies, jellyfish, lamb’s brains, and pig’s windpipes. The restaurant is currently ranked no 5 in The World’s 50 Best Restaurants list.
With the restaurant’s strong emphasis on gastronomic development and innovation, Alchemist has already established research collaborations with several leading universities and commercial partners, such as UC Berkeley and the University of Copenhagen.
It is the same visionary and innovative approach that will be the driving force behind Rasmus Munk’s new groundbreaking global research centre, Spora. Spora will be dedicated to pioneering sustainable culinary that positively impacts the lives of millions. Through cutting-edge research and collaborations with industry leaders, Spora aims to reshape the future of food and gastronomy. It will be a multidisciplinary team running Spora, including industry leaders from the fields of gastronomy, science, design, art, engineering, and business.
He is also known for creating dishes that are otherwise considered inedible or waste from farmed butterflies, jellyfish, lamb’s brains, and pig’s windpipes. The restaurant is currently ranked no 5 in The World’s 50 Best Restaurants list.
The Spora team works truly multidisciplinary, including industry leaders from the fields of gastronomy, science, design, art, engineering, and business. While Spora will operate independently from Alchemist, the restaurant remains a committed gastronomic partner, holding an ownership stake in the company.
The center is located at Refshaleøen in Copenhagen within a state-of-the-art facility spanning 1,000 square meters, featuring purpose-built research kitchens, cutting-edge microbiology labs, and a fully equipped 3D design and sound studio. Spora initially focused on two main areas: upcycling side-streams from the food industry and developing delicious and diverse protein sources. Ongoing projects include:
Source: https://www.foodandwinegazette.com/17889