Spora

Spora is a global food research center founded in 2023 by chef and entrepreneur Rasmus Munk as an evolution of the creative and disruptive work behind Alchemist in Copenhagen. It combines gastronomy, science, design, engineering, and business to develop new foods and technologies, with a clear focus on deliciousness as the starting point for innovation. The company positions itself as a bridge between research and real-world food applications. It works with industry partners and academia on scalable solutions to major food-system challenges, aiming to create foods that are both desirable and capable of contributing to a more sustainable future. Spora’s work is rooted in experimentation and co-creation. Its Copenhagen facility includes a purpose-built research kitchen, microbiology lab, and design and sound studio, supporting a multidisciplinary team that turns ideas into products and concepts for partners. Core Values Collaboration : Spora emphasizes co-creation across disciplines and partners, describing collaboration as the way it unlocks innovation and shapes the future of food. Agility : The company values speed, adaptability, and curiosity in the face of uncertainty, using new insights to refine direction quickly. Impact : Spora focuses on measurable, scalable change that supports a more sustainable food future and helps partners turn innovation into real-world outcomes. Trust : Trust is presented as the foundation for open communication, psychological safety, and effective teamwork across the organization. Unique Aspects Gastronomy-led research model : Spora says deliciousness comes first, and that food and technology development should be guided by culinary desirability rather than technology for its own sake. Founded from Alchemist’s innovation ecosystem : The center grew out of the research and creative universe around Alchemist, which had already built collaborations with universities and commercial partners. State-of-the-art multidisciplinary facility in Copenhagen : Spora operates from a dedicated center with a research kitchen, microbiology lab, and design and sound studio, enabling integrated experimentation. Named collaborative projects and partners : The dossier cites work on NOTCH, the rapeseed press-cake project, Wildtype, and the Acetate to Food consortium, showing a strong external collaboration model.