Spora

Spora is a global food research center founded by Rasmus Munk in 2023, evolving from the creative environment of the Alchemist restaurant in Copenhagen. Focused on tackling critical food system challenges through gastronomy, Spora aims to create delicious, essential foods that improve lives globally. Spora drives and collaborates in R&D programs addressing global challenges where gastronomy-lead, multidisciplinary innovation can unlock food system transformation at scale. Their R&D program initially focuses on two main areas of research:  Upcycling of side-streams from the Food & Beverage industries  Development of delicious and diverse protein sources​ The center emphasizes R&D in innovative and sustainable food alternatives, including a cacao-free chocolate substitute and enhancing protein-rich oncom using neurospora intermedia for new flavor profiles. Spora explores the potential of rapeseed press cakes as a human protein source and repurposes discarded seafood, like Red King Crab tail flaps, for upscale culinary use. Spora collaborates with universities and commercial partners to push the boundaries of food science and gastronomy, producing peer-reviewed research across varied topics. The multidisciplinary team utilizes a state-of-the-art facility that includes a research kitchen and microbiology lab, promoting an entrepreneurial and collaborative environment. Spora values diversity, creativity, and curiosity, encouraging hands-on experimentation to achieve sustainable food solutions. The center invites others to join in exploring innovative culinary approaches, ultimately aiming for significant, scalable change in the food system.