Anoop Kumar Singh’s Post

What happens when top scientists team up with a two Michelin-starred restaurant? They take mycelium (the root system of fungi) and turn it into a whole new delicious, sustainable food. Scientists from the DTU - Technical University of Denmark and chefs at Copenhagen’s two-Michelin-starred Alchemist restaurant have transformed oyster mushroom mycelium into a sustainable, nutrient-rich alternative to meat and seafood. But why is mycelium such a perfect alternative? 🍄 Rapid growth - Mycelium, the root structure of fungi, grows quickly on sustainable materials like discarded coffee grounds and wood. 🌱 High in nutrients - It’s rich in protein, vitamin B5, and provitamin D2, and contains even fewer toxins and allergens than the mushrooms we already eat. ♻️ Circular economy - By growing on food and agricultural byproducts, it turns waste into a valuable resource. In a quote from Dr. Loes van Dam of DTU: “Food extends far beyond academic research, so it was vital that – as well as establishing that this new product is safe and nutritious – we were able to work with chefs to demonstrate that it could be part of an enjoyable dining experience.” As the environmental and food security challenges grow, mycelium-based innovations like this will be key to taking sustainable, scalable protein alternatives mainstream. 👏 #Mycelium #Sustainability #Food

Could scrap fish and invasive sea species be the sustainable key to flexitarian diets that fully satisfy our evolutionary craving for umami? 🦐 🥗 Gastrophysicist Ole G. Mouritsen argues that it is - and in a new study he has calculated the power of umami in a wide range of seafoods to show the enormous taste potential that's present also in underused foods of the sea. "We overlook the most readily available, and in many cases, most sustainable food sources with umami taste in them – namely fish, seaweed, shellfish, molluscs and other seafoods. If the right species are chosen, we can use them as climate- and environmentally-friendly protein sources that are also effective umami flavourants for vegetables," says Ole G. Mouritsen. Read more about the study here: https://lnkd.in/ezKeyGmU #foodscience #sustainability #seafood #food #flexitarian

🍽️ Science meets Michelin!😊   We are now innovating sustainable gourmet foods with Michelin-Star chefs! Do you know what happens when Michelin-starred chefs collaborate with researchers at The Novo Nordisk Foundation Center for Biosustainability (DTU Biosustain)? Well, new solutions for sustainable food production emerge—solutions that cater to BOTH our taste buds and our planet! 🌍 At our transformed canteen-turned-FoodLab, chefs like Kim Wejendorp (formerly from Amass) and Joshua David Evans (formerly from Noma) are harnessing DTU Biosustain's research to explore groundbreaking uses of microorganisms. From beer grain kebab alternatives to fish noodle creations, these chefs are shaping the future of food—sustainable, flavorful, and waste-reducing.   As Group leader Joshua David Evans from DTU Biosustain explains: "Our research shows that microbial foods can give us new super tasty meals and at the same time reduce CO2 emissions by up to 80% worldwide compared to animal production - so the potential for positive change is massive." DTU - Technical University of Denmark Novo Nordisk Foundation #greentransition #sustainability

https://lnkd.in/diCKqy6S Consumer look for sustainability hence ingredients must be sustainable, at Soy Austria we take that responsebility very serious

The Farm-to-Table Movement is a significant shift in the culinary landscape, emphasizing the use of fresh, locally sourced ingredients. This movement has gained momentum in recent years as more people become aware of the benefits of supporting sustainable farming practices. By embracing the Farm-to-Table approach, consumers can enjoy food that is not only delicious but also environmentally friendly. One of the key aspects of the Farm-to-Table Movement is the idea of knowing where your food comes from. By purchasing ingredients from local farmers and producers, consumers can be confident in the quality and freshness of their food. This direct connection between producers and consumers not only supports the local economy but also promotes a sense of community. Furthermore, the Farm-to-Table Movement promotes a more sustainable food system by reducing the carbon footprint associated with transporting food long distances. By sourcing ingredients locally, restaurants and consumers can significantly decrease the environmental impact of their food choices. This shift towards sustainability is crucial in addressing issues such as climate change and food insecurity. In addition to the environmental benefits, embracing the Farm-to-Table Movement can also lead to improved health outcomes. Locally sourced ingredients are often more nutrient-dense and free from harmful chemicals and preservatives. By prioritizing fresh, seasonal produce, individuals can support their overall well-being and enjoy a more diverse and flavorful diet. Overall, the Farm-to-Table Movement represents a culinary revolution that encourages individuals to support local farmers, promote sustainability, and enjoy the vibrant flavors of seasonal ingredients. By participating in this movement, consumers can make a positive impact on both their health and the environment. #FarmToTable #CulinaryRevolution #SupportLocal

🌱🍳 Algae Oil Revolution: Culinary Innovation Meets Sustainability 🌟 Another thrilling development unfolds in the food industry. US-based Algae Cooking Club (ACC) has crafted a game-changing algae-based oil, setting new sustainability and culinary benchmarks. Amidst global climate concerns affecting traditional oil sources like olive oil, ACC's algae oil emerges as a formidable, eco-friendly alternative. Produced using fermentation, similar to wine or beer, this "all-purpose neutral oil" dramatically cuts land, water use, and carbon emissions compared to conventional oils. ACC's innovation delivers a high-heat cooking oil that not only boasts a higher smoke point and oxidative stability than olive or avocado oil but also enriches dishes with its subtle, buttery flavor. This breakthrough is already reshaping culinary landscapes, now available in over 150 stores and becoming a favorite among food enthusiasts. With a recent price reduction, ACC aims to make this sustainable choice more accessible, encouraging further exploration and adoption of algae oil in everyday cooking. The role of fermentation in developing sustainable food solutions like ACC's oil is profound. As we face a growing need for new farmland to meet global oil demand, innovative approaches like fermentation offer viable alternatives that preserve our planet's resources while enhancing our culinary experiences. Let's discuss: How else can fermentation unlock sustainable solutions in our global food systems? 🌍🥗 #Sustainability #CulinaryInnovation #AlgaeOil #Fermentation #FoodTech #EcoFriendly

Did you know? Choosing fish over red meat can cut your carbon footprint by at least 90 percent! It’s also a more sustainable option than dairy or chicken. For recipes featuring our sustainable seafood products, visit AquamarSeafood.com

Back when we first entered the world of wild mushrooms, we had no idea how far this unique, organic product would take us. From local markets to global culinary destinations, Bulgarian wild mushrooms have become a sought-after treasure, loved for their rich flavours and natural resilience. Did you know? The global mushroom market is expected to hit $86.6 billion by 2027, growing at an annual rate of 9.3%. With wild mushrooms at the forefront of the movement, they’re not just a trend—they’re the future of sustainable, plant-based food. At SIAL Paris, we’ll showcase more than just mushrooms. We’re presenting a story of nature's power to nurture sustainable food systems. Our mushrooms are harvested in harmony with the environment, without artificial inputs, allowing them to thrive as a pure, organic delicacy. Оur mushrooms bring a rich, umami flavor and a commitment to ethical, environmentally-conscious harvesting that can set your offerings apart. Visit us at Stand 6B F077, October 19-23. Let’s craft a future where sustainability, taste, and innovation grow hand in hand. See you at SIAL Paris! #FMCG #SIAL2024 #Mushrooms #innovation #management

Sustainable - Natural - Functional  FoodSolutionsTeam’s product promise has not changed since our foundation 2012. MiglioPRO is the latest ingredient to live up to our promise. Made from a valuable side-stream so far lost to human consumption, it is naturally produced to make the inherent functionality of millet work to the full extent. The great composition of the millet’s starches makes it a great functional texturiser. Ideal for plant-based applications, but also in baked goods and many other applications. For more information about MiglioPRO email us at info@foodsolutionsteam.com. #sustainable #sustainability #sustainablefood #naturalingredients #natural #circulareconomy #foodingredients #vegan #veganfood #sidestream #plantbasedfoods #plantbasedfood #glutenfreefood #glutenfree #functionalfoods #cleanlabel #upcycling

Seaweed proteins could be the next sustainable food source: "But now researchers at Chalmers University of Technology, in Sweden, have found a new way to extract these proteins three times more efficiently than before—and this progress paves the way for seaweed burgers and protein smoothies from the sea." https://lnkd.in/gMpZ_4-T Phys.org