Companies develop products from either a culinary or science and technology perspective but “there needs to be a merger between these two approaches if we’re to make products that are really convincing and that people like to consume”
That’s the aim of the collaboration between the Technical University of Denmark and Copenhagen’s two Michelin starred restaurant Alchemist. They’re using fungi to ferment seaweed to produce a whole cut seafood product. Using fungi and seaweed it won’t necessarily mimic a conventional seafood product but could be a new category of seafood.
If they’re successful the product will be served at Alchemist, the ultimate seal of approval.
