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The food we need
must be the food we
crave  love  can afford  grow can access share enjoy  can sustain

Ongoing projects include:

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An indulgent alternative to chocolate
Creating a sustainable and delicious chocolate alternative, without using cocoa products, has been a priority in Spora’s innovative approach to upcycling side-streams from the Food & Beverage industries into new foods. 

Climate change and demand are putting pressure on sourcing cacao, and the industry is under scrutiny due to working conditions and labor practices. Spora’s delectable chocolate alternative is based on industry side-streams and common ingredients from our pantry. The product is without cacao or cacao butter, but full of flavor. 

 

Climate change and demand are putting pressure on sourcing cacao, and the industry is under scrutiny due to working conditions and labor practices. Spora’s delectable chocolate alternative is based on industry side-streams and common ingredients from our pantry. The product is without cacao or cacao butter, but full of flavor. 

 

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Harnessing the flavor of fungi

The traditional Indonesian protein-rich product Oncom is made by fermenting left-over pulp from the production of soy milk with the fungus neurospora intermedia. This served as the inspiration for a project on using the same technique to unlock sugars, amino acids and new flavors in other side-streams.

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Neurospora intermedia transforms aromas and flavors in a quite dramatic way, bringing forward fruity and sweet notes. For example, a dessert was made by inoculating rice porridge with this technique at Alchemist as part of a research collaboration with UC Berkeley. Further research will explore the possibilities of creating new foods by inoculating starch-rich waste- and side-streams with neurospora intermedia, creating new tasty and nutritious food sources.

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Scientific publications

Spora has, in collaboration with several universities and institutes, published several scientific articles in peer-reviewed papers around the world, covering as varying subjects as bioluminescence and space waste.

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Creating food from rapeseed
Rapeseed has huge potential as a future source of protein – but the protein-rich press cakes cannot be consumed by humans. Unlocking this resource would create enough protein to sustain 140 million adults yearly.

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Rapeseed constitutes 50% of the crude plant protein produced in the EU, but it is not available for human consumption and is mainly used as animal feed. The multidisciplinary project “From feed to food – what does it take to make us eat rapeseed press cake” gathers pre-breeders, sensory evaluation experts, anthropologists from Copenhagen University and culinary researchers from Spora. The project explores how to create delicious foods thanks to the scientific advances in reducing bitterness in the seeds. 

More information about the project

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Maximizing the catch

In a project initiated by Norwegian fish wholesaler M/S Donna, we upcycled and found new culinary applications for the otherwise discarded tail flap of the Red King Crab. Thereby making it a sought-after ingredient for high-end restaurants.

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The Red King Crab is an invasive species, and a valuable catch for local fishermen. But only the legs are used. The crab’s body is discarded and the delicate meat inside the tail flap is discarded as waste. Through cooking experiments and sensory analysis, a culinary application was created and exemplified in a dish at Alchemist. As a result, M/S Donna can now market the tail flap as an interesting new and desirable ingredient for upscale restaurants.

View full paper

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Wildtype Foods

 

Spora is a culinary development partner for San Francisco-based company Wildtype, a leading pioneer within the production of cultivated seafood.

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Get in touch: info@spora.dk

Rasmus Munk_SPORA_FOUNDER-large

Rasmus Munk

Founder

Spora_management-1

Mette Johnsen

CEO

_75A2013

Christian Bamberger

CFO

_75A1957

Thomas Parry

Research Chef

MicrosoftTeams-image (2)

Nathalie Hoffmann

HR Manager

_75A1910

Theis Brydegaard

Gastronomical Advisor

_75A2021

Jon Angelo Gjetting

Creative Director

MicrosoftTeams-image (5)

Rune Sonnichsen

Head of Procurement

_75A2059

Lena Ilkjaer

Head of Communication

_75A1981

Lars Bork Andersen

Head of Sound

MicrosoftTeams-image (3)

Frederik Lund

VFX Artist

_75A1985

Juan Agustín Muñoz

Research Chef

_75A1943

Daniela Birgmann

Graphic Designer

_75A1926

Michaela V. Jakobsen

Industrial Designer

_75A2049

Ryan Rodgers

Research Chef

_75A2069

Jeanette Hermann

Product Research Manager

_75A1900

Rasmus Bermann

Research Chef

_75A2006

Kåre Knudsen

3D Artist

MicrosoftTeams-image (4)

Sofie Lisby

Business Development Manager

Rasmus Munk_SPORA_FOUNDER-large

Rasmus Munk

Founder

Spora_management-1

Mette Johnsen

CEO

_75A2013

Christian Bamberger

CFO

_75A1957

Thomas Parry

Research Chef

MicrosoftTeams-image (2)

Nathalie Hoffmann

HR Manager

_75A1910

Theis Brydegaard

Gastronomical advisor

_75A2021

Jon Angelo Gjetting

Creative Director

MicrosoftTeams-image (5)

Rune Sonnichsen

Head of Procurement

_75A2059

Lena Ilkjaer

Head of Communication

_75A1981

Lars Bork Andersen

Head of sound

_75A1900

Rasmus Bermann

Research Chef

MicrosoftTeams-image (3)

Frederik Lund

VFX Artist

MicrosoftTeams-image (4)

Sofie Lisby

Business Development Manager

_75A1985

Juan Agustín Muñoz

Research Chef

_75A2049

Ryan Rodgers

Research Chef

_75A2006

Kåre Knudsen

3D Artist

_75A1943

Daniela Birgmann

Graphic Designer

_75A1926

Michaela V. Jakobsen

Industrial Designer

_75A2069

Jeanette Hermann

Product Research Manager

Our values

Collaboration

In Spora your perspective matters. We value diversity of experience and mind, and the ability to both challenge conventions and listen. Holistic thinking and collaboration across disciplines help us push the boundaries of creative development together.

Agility

Curiosity and experimentation are core practices in Spora. We invite you to try new and wacky things, we celebrate your learnings, and we root for you when you pivot and try a new approach. This is how we unlock a world of tangible possibilities and personal growth.

Impact

We care about making a concrete, and significant change at scale in the world that moves us towards a sustainable future. We keep focus on this vision in everything we do by helping customers and partners meet their goals for impact at scale.