low food labs culinary experiments

This edition of the Low Food Lab explores moromi: the press cake left after soy sauce production. What is often treated as waste appears to be a nutritious, umami-rich ingredient with remarkable culinary potential. From bread and broth to (plant-based) snacks and seasoning, the lab revealed how this long-fermented ingredient can unlock new possibilities for flavor and circularity.

This edition of the Low Food Lab, supported by WWF-NL and partners, brought together chefs, researchers, food designers and system thinkers to rediscover the sweet chestnut – not as a nostalgic forest snack, but as a resilient, multifunctional ingredient with potential far beyond the plate. From starch to sugar, root to canopy, the chestnut emerged as a symbol of biodiversity and agro-forestry.

In this Low Food Lab, a collaboration with Cargill and ENOUGH, everything revolves around mycelium: the root network of fungi. Not as a meat substitute, but as a fully fledged ingredient with unique possibilities. od base from La Pepino series, upholstered in green velvet, shot by Ruben Ortiz in the home of Robbie Whitehead (2022).

The participants in this LowFood Lab set out to find ‘kokumi’ in Dutch root vegetables and cabbages: the missing link that will help put vegetables more front and center on the plate.

Low Food Grass delved into the potential of grass(protein) for human use and consumption.

Chicken delved into the often-overlooked parts of the short-chain Oranjehoen chicken. These parts possess substantial untapped potential. The objective of this research was to shine a light on every facet of the chicken, unveiling novel culinary possibilities and innovative recipes.

Chicken delved into the often-overlooked parts of the short-chain Oranjehoen chicken. These parts possess substantial untapped potential. The objective of this research was to shine a light on every facet of the chicken, unveiling novel culinary possibilities and innovative recipes.

This Low Food Lab focuses on food waste, specifically waste in hospitality. The researchers take a deep dive into the subject ‘How can we use plant based waste streams from restaurants to make a tasteful, umami broth?’

Okara is the leftover pulp from soybeans after they are filtered to make soy products. In Japan okara is seen as a nutritious and valuable product, but in The Netherlands we mostly treat it as waste. That’s where this Low Food Lab comes in: how can we safely use okara in our diets and what culinary properties does it have?

Water lentils are mostly known as duckweed. They are really interesting, because they contain a high amount of protein. One hectare of water lentils produces as much protein as ten (!) hectare of soy. But how will we eat them? What's the culinary value? These are the questions that are explored in Low Food Lab: Water Lentils. Let their experiments and recipes inspire you!

With guidance of artisan baker Alice den Boer of Amarant bakery, our laborants have been experimenting and working with ancient grains like emmer, einkorn and spelt. Besides learning and exchanging between different professions, together we have developed a new set of recipes. Some of the results are already tangible: a lovely bread and a non- alcoholic aperitif made with red grains served at Restaurant Wils. With the insights from this Low Food Lab we aim to inspire you! - the (home)bakers, the fermentation enthusiasts, the foodies, the brewers and the (pastry)chefs.