Alchemist

Making yogurt with ants? 🐜 The R&D-teams at Alchemist and Spora have worked with and created culinary applications with F. rufa ants for years, including an ant yogurt ice cream sandwich. Now, new research by Veronica Sinotte at Københavns Universitet - University of Copenhagen and Leonie Jahn at DTU - Technical University of Denmark into the traditional fermentation method of using ants, can explain how it actually works. 🧪 The ants contribute essential acids, enzymes and microbes that ferment the dairy. Results show that lactic and acetic acid bacteria - similar to those found in yogurt and sourdough – come from the live ants and multiply in the milk. These bacteria, along with the ants, release formic, lactic, and acetic acids, which help thicken and acidify the yogurt. Simply placing as few as four live ants into a container of raw warmed milk provides enough microbes, enzymes and acids to kickstart the fermentation process that creates yogurt. 🦠 We are very proud to have played a small part in these exciting discoveries, that highlights nature’s hidden role in food fermentation. We are also exploring new and innovative ways to incorporate ants into culinary experiences. The video below shows our leafcutter ants in action—they have a fascinating symbiotic relationship with a type of fungi they “farm” in their colonies. This particular colony, based at Spora headquarters, is helping us better understand their biology and uncover more culinary possibilities. 🌱✨

Change the world through food! We have a unique opportunity for a POST DOC to help us accelerate the development of sustainable, tasty, appealing, and affordable hybrid cheeses based on Nordic ingredients. Our #interdisciplinaryresearch combines gastronomic science, cheese-making knowledge, and new approaches to plant and cheese processing. The project is supported by Spora CPH Institut for Fødevarevidenskab, KU FOOD; *DTU - Technical University of Denmark, Syddansk Universitet - University of Southern Denmark, KMC Amba, Novonesis FOSS; Arla Foods and Thise Mejeri Read more and apply before March 14, 2024 at info@spora.dk

Rasmus Munk launches food innovation centre Spora, aiming to revolutionize the food industry   After establishing restaurant Alchemist at the forefront of gastronomical innovation, Rasmus Munk is now poised to unveil Spora, his most far-reaching venture to date.   – Spora represents the natural evolution of Alchemist. Thanks to a DKK 10 million (USD 1.5 million) seed investment from the bioscience pioneers Claus and Bente Christiansen, we can now start to realize our ambition to change the world through gastronomy. Spora empowers us to create scalable, holistic solutions with the potential to impact millions of lives, says Rasmus Munk.­­­   Restaurant Alchemist has already established research collaborations with several leading universities as well as commercial partners by bringing gastronomic and scientific know-how, and above all creativity, to the development of new foods and technologies.   – 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, says Rasmus Munk,   This is supported by investors and bioscience pioneers, Claus and Bente Christiansen: – We are scientists, entrepreneurs, and businesspeople and recognize the same drivers behind this project. We believe strongly in the business model, and that Rasmus Munk is the right person to move it forward. We hope that our experience in research and business can contribute to the project’s success, says Claus and Bente Christiansen.   The Spora team is truly multidisciplinary, spanning 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.   – I am delighted to deepen my collaboration with Rasmus in innovating and revolutionizing the food industry in collaboration with significant industry players and science partners. To invent new sources of nutrition and create new ways to feed the world is of utmost urgency – and I am excited to see where we can go with Spora, says Lars Seier Christensen, majority owner of Alchemist.    Spora is located in Copenhagen and features research kitchens, microbiology lab, and a fully equipped 3D design and sound studio. Our initial focus on two main areas: upcycling side-streams from the food industry and developing delicious and diverse protein sources.