Low Food

Yesterday we celebrated the grand finale of the Low Food Lab - Kokumi with an inspiring presentation and tasting session! The Low Food Labs are a fusion of the culinary network of Low Food and the food chain network of Flevo Campus. Food scientists, artis and chefs work together to create innovative solutions for healthier, more sustainable, and equitable eating habits. The participants of the lab showcased their innovative results, bringing the rich, satisfying taste of kokumi to traditional Dutch root and cabbage vegetables. Kokumi, a Japanese term for "rich" or "satisfying," is all about the depth, body, and complexity of dishes. Once staple foods, root and cabbage vegetables have fallen out of favor due to their preparation time and perceived blandness. To encourage more vegetable consumption, we explore adding kokumi to these classic vegetables. For this lab, we work together with Koninklijke Vezet B.V.. From veggie fermented charcuterie to tempeh and veggie "Ikea" balls to vegan lard and pastrami. These creations are sure to change the way we think about vegetables. Stay tuned for the recipes & results in the publication! Participants & team: Joris Bijdendijk, Sebastiaan Aalst, Madelon van den Heuvel, Guus Nelissen, Lenno Munnikes, Tessa Van der Geer, Ivana Mik, Maarten Hoekstra, Marne Siebenhaar, Tess Bezemer, Tamara van der Leek, Terri Salminen, Hiroki Kudo, Max Pesch, Dick Meijvogel.

In our newest Low Food Lab humble roots and cabbages transform into extraordinary delights! In the Low Food Labs, a fusion of the culinary Low Food network and Flevo Campus' network in the food chain is cooking up something special. This time, the challenge is to jazz up some "forgotten" veggies – cabbages and roots – with a dose of kokumi, the Japanese term for rich, satisfying flavors. Kokumi is what gives meat its magic, and therefore this research could potentially give veggie consumption a huge boost. This week, the participants gave a sneak peek of their experiments: Hiroki Kudo - Koji brine with celeriac, ginger, garlic etc used as a flavour-maker to make jerky celeriac Maarten Hoekstra (+ Tessa + Mia) - Celeriac meatballs with gravy Tess Bezemer + Tamara - Sunchoke lard on a bruschetta Dick Meijvogel - Celeriac tempeh Max Pesch - Veg koji charcutery  Ivana Mik + Tessa Van der Geer - Beetroot & celeriac candy Terri Salminen - Cabbage mini-cookbook Marne Siebenhaar - Sexy celeriac steak Now, they're back in the kitchen to tweak their recipes. By the end of May, all the participants will present their perfected dishes. This lab is a collaboration with Koninklijke Vezet B.V. Sebastiaan Aalst Joris Bijdendijk Madelon van den Heuvel Guus Nelissen Lenno Munnikes

Mmmm so juicy, tender, rich, buttery, crunchy & firm. What if this would be how you described the first bite of celeriac on your plate? Low Food's culinary network and Flevo Campus' network in the food chain come together in the Low Food Labs: culinary experiments that bring chefs, craftsmen, scientists and students together. The next Lab, a collaboration with Koninklijke Vezet B.V., is all about changing our attitudes towards old-fashioned Dutch root veggies & cabbages. Until the late fifties, long before meat and dairy took over the stage, those veggies played a central role in our diet. Let’s bring them back to our plates! The participants will aim to make those sturdy veggies absolutely delicious by introducing umami ánd kokumi to their flavor profiles. Koku-what? Kokumi is Japanese for “rich or saturated”. It is what makes meat so comforting. It is the richness, the body, and complexity of taste. And so the research question is: how can we bring the magic of umami and kokumi to traditional Dutch root veg & cabbages? Stay tuned for the results! Sebastiaan Aalst Tess Bezemer Joris Bijdendijk Tessa Van der Geer Maarten Hoekstra Hiroki Kudo Guus Nelissen Dick Meijvogel Ivana Mik Lenno Munnikes Max Pesch Terri Salminen Marne Siebenhaar #lowfoodlab #sustainablefood #kokumi 

Exploring grass for human consumption: unlocking potential 🌱 Can grass become part of human cuisine? While it's mostly used as feed for livestock, grass is rich in proteins. The Low Food Lab, in collaboration with Flevo Campus delved into the possibilities. Twelve experts, ranging from food scientists to chefs, embarked on a wide array of experiments. In the Low Food Labs we bring culinary knowledge, agricultural knowledge and product development together. The Labs are the places where participants develop new products, preparation methods and techniques that contribute to fairer, more diverse, healthier and/or more sustainable food. Grass thrives in the Netherlands but mostly as cattle fodder, causing significant nitrogen emissions. The company Grassa | Unlocking The Full Potential Of Grass developed a technology to "unlock" grass, splitting its protein-rich fibers for cattle feed (and minimizing the emissions) while extracting proteins from grass juice, for human consumption. This protein was used as the base for most of the experiments. The participants explored various grass applications, from "grazzarella", cream cheese and blue cheese to grass tofu, shoyu, cocktails and protein drink. The project also investigated other grass components, such as grass as a base for mushroom cultivation and grass-based textiles and leather. Explore the publication for all the insights and grass-recipes 🧑🍳  -- Is your company facing a food challenge for which you need a culinary solution, just like Grassa-BV? We are always looking for new partners and challenges for our Low Food Labs! Let us know: hello@lowfood.nl -- Joris Bijdendijk Sebastiaan Aalst Guus Nelissen Lenno Munnikes  Tessa Van der Geer Ivana Mik Steven Robert Broere Nourish Atelier Berbele van den Bos Hazel Htun Kim Jantzen Liv van de Ven Nina Olsson Marjolein Triesscheijn Polona Kuzman Rieks Smook Bram Koopmans Akash Kumar . Rianne Oudejans Saskia Tersteeg #lowfoodlab #sustainablefood #grass

Would you like some grass? Uhm, probably it will be a no. But what if we can make grass tasty and use the potential of grass protein for human consumption? Ten participants came together during the Low Food Lab to get creative. And it turns out grass has a lot of potential. Blue cheese, camembert, cocktails, ravioli, mozzarella, sushi and textiles. All made out of grass! No wonder the event caught some attention in the media. See comments for some of the articles, and stay tuned for the publication including all the recipes. Low Food Lab is a collaboration with Flevo Campus. Joris Bijdendijk Sebastiaan Aalst Tessa Van der Geer Steven Robert Broere Nourish Atelier Berbele van den Bos Hazel Htun Akash Kumar Kim Jantzen Liv van de Ven Nina Olsson Marjolein Triesscheijn Polona Kuzman Ivana Mik Guus Nelissen Lenno Munnikes Rieks Smook Bram Koopmans

Mmmm so juicy, tender, rich, buttery, crunchy & firm. What if this would be how you described the first bite of celeriac on your plate? 🍽 The next Low Food Lab, in collaboration with Flevo Campus, is all about changing our attitudes towards old-fashioned Dutch root veggies & cabbages. 🥕 Until the late fifties, long before meat and dairy took over the stage, those veggies played a central role in our diet. Let’s bring them back to our plates! After all, retro is fashion in all sorts of industries, why not in food? Help us make those sturdy veggies absolutely delicious by introducing umami ánd kokumi to their flavour profiles. Koku-what? Kokumi is Japanese for “rich or saturated”. It is what makes meat so comforting. It is the richness, the body, and complexity of taste. And so our question is: how can we bring the magic of umami and kokumi to traditional Dutch root veg & cabbages? We are specifically on the hunt for designers, artists, food scientists or other creatives - with original ideas. Share your thoughts with us and who knows it's a fit! Send an e-mail to ivana@foufoodlab.nl. Sebastiaan Aalst Lenno Munnikes Tessa Van der Geer Guus Nelissen Ivana Mik Joris Lohman Joris Bijdendijk Samuel Levie Nadia Zerouali

🌱 Exciting News from the Low Food Lab - Grass! Two months ago, the newest Low Food Lab started an experimental journey about grass, in collaboration with Flevo Campus. We brought together 10 experts to explore diverse applications of grass for human consumption and use. Grass grows abundantly in the Netherlands (and many other places worldwide), yet its currently inefficiently consumed by cows that excrete high amounts of nitrogen. Last Friday marked a significant milestone as we gathered the participants to showcase their creative and culinary solutions. It was very inspiring to see what the scientists, product developers, artists, designers, nutritionists, and more created. From grass protein, they crafted various types of cheese, from blue cheese to mozzarella. The fibers found new life as paper and plates. Perfumes and tinctures were extracted, jellies, pasta and tofu emerged, and even grass-soy sauce and grass-leather made an appearance. Over the next month, they will refine their experiments and we can't wait to unveil the results! Tessa Van der Geer Steven Robert Broere Nina O. Nourish Atelier Berbele van den Bos Hazel Htun Kim Jantzen Liv van de Ven Marjolein Triesscheijn Polona Kuzman Ivana Mik Sebastiaan Aalst Joris Bijdendijk Guus Nelissen Lenno Munnikes Grassa | Unlocking The Full Potential Of Grass Akash Kumar .

Last month, in collaboration with Flevo Campus, we launched the new Grassa Low Food Lab. The upcoming months, ten creative entrepreneurs will be experimenting with various components of grass, particularly the potential of grass protein. In the Grassa lab, they are exploring the possibility of creating food products for human consumption using grass. Tessa Van der Geer Steven Robert Broere Nourish Atelier Berbele van den Bos Hazel Htun Kim Jantzen Liv van de Ven Marjolein Triesscheijn Polona Kuzman Ivana Mik Sebastiaan Aalst Joris Bijdendijk Guus Nelissen Lenno Munnikes Grassa | Unlocking The Full Potential Of Grass

The Low Food Lab: Chicken publication is now available online! This lab, a collaboration with Flevo Campus, delved into the untapped potential of the Oranjehoen chicken from Johan Leenders. The publication describes the the culinary exploration that dives deep into the often-overlooked parts of the short-chain Oranjehoen chicken, revealing its untapped potential and innovative possibilities. 🍗🔍 A growing number of farmers seek alternatives to mass production and aspire to make the most of their entire product. The participants of the lab experimented in using creative ways to valorize the underutilized parts of the chicken, like bones and skin. The participants Ivana Mik, Billie van Katwijk, Jerrey Gontscharoff, Isaac van Elden and Sharon de Miranda created beautiful products, like a fermented elixir, bone porcelain, broth, and mortadella. This initiative isn't just about waste reduction; it's about maximizing quality, taste, and sustainability. Find the full publication here: https://lnkd.in/emrPbNsw

🌱🍽️✨ Yes, there it is – the aftermovie of the Low Food Festival! We proudly and joyfully reflect on a weekend where passion for delicious food, sustainability, and innovation all came together! Wanna stay tuned? Subscribe for the Low Food newsletter and be the first to know about future Low Food events (link in comments). Move Amsterdam #LowFoodFestival #AmsterdamEvents #AmsterdamFoodie #HotspotAmsterdam #Amsterdamevents #AmsterdamFood