Spora - An innovative venture by chef Rasmus Munk

WHAT IS SPORA?

Spora is a global food research and innovation center founded in 2023 by Rasmus Munk, the chef behind Copenhagen’s renowned Alchemist restaurant. Located on Refshaleøen in Copenhagen, in the former premises of Restaurant Amass, Spora spans 1,000 square meters and features a purpose-built research kitchen, state-of-the-art microbiology labs, and a fully equipped 3D design and sound studio.

Spora’s mission is to address critical food system challenges by merging gastronomy, science, design, art, engineering, and business in a multidisciplinary approach. The center aims to pioneer sustainable culinary solutions that are both nutritious and crave-worthy, with the goal of positively impacting millions of lives. Spora operates independently but maintains a close partnership with Alchemist, which holds an ownership stake in the company.

Rasmus Munk and The Alchemist crew with the 2 Michelin Stars Award

INFLUNECE ON GASTRONOMY AND THE WORLD

Spora is positioned as a catalyst for change in the global food industry, leveraging the creative and scientific expertise honed at Alchemist to develop scalable, sustainable food technologies. Its approach is unique: rather than letting technology dictate taste, Spora allows the pursuit of deliciousness to lead technological development. This philosophy is reflected in projects that transform food industry byproducts and so-called "inedible" ingredients—such as jellyfish, farmed butterflies, and rapeseed press cake—into gourmet dishes and new protein sources.

Key areas of focus include:

1. Upcycling food industry sidestreams (e.g., creating a sustainable chocolate alternative without cocoa, turning crab tail flaps and rapeseed press cake into high-end ingredients)

2. Developing new protein sources (e.g., working with fungi, seaweed, and cultivated seafood in partnership with companies like Wildtype and research institutions like UC Berkeley and the University of Copenhagen).

This is the place where the Spora innovativr ideas are brought to daylight

Spora’s influence extends beyond gastronomy into environmental sustainability, food security, and the redefinition of what is considered edible, aiming to make a tangible impact on how the world eats and thinks about food.

UPCOMING PLANS AND VISIONS

Spora is already engaged in several major projects:

• Sustainable chocolate alternative: Developing indulgent, cocoa-free chocolate by upcycling food industry side-streams.

• Seafood innovation: Collaborating with Wildtype to advance cultivated seafood production.

• Fungi and seaweed proteins: Partnering with UC Berkeley and DTU BioSustain to explore new protein-rich foods from fungi and seaweed.

• Rapeseed press cake: Transforming what is typically a waste product into a nutritious protein source.

The center is supported by a 10 million Danish krones (approx. €1.3–1.4 million) seed investment from bioscience pioneers Claus and Bente Christiansen, with billionaire Lars Seier Christensen as the majority owner. The leadership team includes CEO Mette Johnsen, formerly of Novozymes, bringing strong biotech and business expertise to the venture.

Innovative interior design in The Alchemist

Spora’s long-term vision is to foster dynamic collaborations with industry, academia, and creative partners worldwide, accelerating the transition to a more sustainable, delicious, and resilient global food system147. The center is expected to become a model for how gastronomy-led innovation can drive large-scale change in food production and consumption.

Published Spora Research

In conclusion, Spora represents a bold and visionary leap toward reshaping the global food landscape. By blending gastronomy with science, design, and sustainability, the center aims to redefine what we eat and how we produce it—prioritizing both deliciousness and environmental responsibility. With pioneering projects already in motion, strong leadership, and support from leading institutions and investors, Spora is poised to become a beacon of innovation. Its work not only advances the future of food but also challenges conventional thinking, offering scalable solutions that could positively impact both people and the planet for generations to come.