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LOW FOOD LABS

Culinary experiments

The Low Food Labs, a collaboration with Flevo Campus, bring culinary knowledge, agricultural knowledge and product development together. The Labs are the places where chefs develop new products, preparation methods and techniques that contribute to a fairer, more diverse, healthier and/or more sustainable eating habits. In the Labs, we thus work on food issues for which a culinary solution must be found. Such as smarter ways to valorize residual streams or the development of applications that make certain ingredients accessible to a wider audience.

The Low Food Labs are culinary experiments that bring chefs, craftsmen, scientists and students together.

Low Food Lab: Grass

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

  • Tessa van der Geer

    Tessa van der Geer

    Finance & Food

  • Ivana Mik

    Ivana Mik

    Fou Food Lab

  • Steven Broere

    Steven Broere

    Foer

  • Akash Kumar

    Akash Kumar

    Product designer

  • Hazel Htun

    Hazel Htun

    Joannusmolen

  • Marjolein Triesscheijn

    Marjolein Triesscheijn

    School of Food

  • Kim Jantzen

    Kim Jantzen

    Food nutritionist

  • Liv van de Ven

    Liv van de Ven

    Foodconstruct

  • Nina Olsson

    Nina Olsson

    Chez Nina

  • Polona Kuzman

    Polona Kuzman

    De Nieuwe Winkel

  • Berbele van den Bos, Rianne Oudejans (and Saskia Tersteeg, not in picture)

    Time Traveling Milkman

  • Rieks Smook, Bram Koopmans

    Grassa-BV

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Low Food Lab: Chicken

Low Food Lab: 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.

  • Jerrey Gontscharoff

    Jerrey Gontscharoff

    Pension Homeland

  • Billie van Katwijk

    Billie van Katwijk

    Studio Billie van Katwijk

  • Ivana Mik

    Ivana Mik

    Fou Food Lab

  • Sharon de Miranda

    Sharon de Miranda

    Food Forum

  • Isaac van Elden

    Isaac van Elden

    Broth expert

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Low Food Lab: Grains 2.0

This lab is a follow-up to the first Grains lab (see below). This time, instead of forgotten grain varieties, the researches focused on grain varieties that aren’t normally eaten by humans. They set themselves the challenge of exploring ways of using wheat that would normally be used for animal feed.

  • Elzelinde van Doleweerd

    Elzelinde van Doleweerd

    Upprinting Food

  • Naveen Joby

    Naveen Joby

    Mothers Kitchen Almere

  • Pelle Sinke

    Pelle Sinke

    Boonzaak

  • Loïs Overbosch

    Loïs Overbosch

    Boonzaak

  • Karla Plancarte Solorzano & Tania Pescador

    Tortillería Taiyari

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Low Food Lab: Broth

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?’.

  • Joris Bijdendijk

    Joris Bijdendijk

    RIJKS

  • Elzelinde van Doleweerd

    Elzelinde van Doleweerd

    Upprinting Food

  • Friso van Amerongen

    Friso van Amerongen

    Wils

Download publication

Low Food Lab: Okara

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?

  • Bert en Tom Grobben

    Bert en Tom Grobben

    De nieuwe melkboer

  • Sasker Scheerder

    Sasker Scheerder

    Manenwolfs Foodlab

  • Steevy-Jo Schipper

    Steevy-Jo Schipper

    Manenwolfs Foodlab

  • Lotte Smelik

    Lotte Smelik

    Das Brot

  • Gilbert Kolff

    Gilbert Kolff

    Fond

Download publication

Low Food Lab: Water Lentils

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!

  • Emile van der Staak

    Emile van der Staak

    De Nieuwe Winkel

  • Bart Smit

    Bart Smit

    Fermentor

Download publication

Low Food Lab: Grains

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.

  • Alice den Boer

    Alice den Boer

    Amarant Bakery & Het Graanschap

  • Alysha Aggarwal

    Alysha Aggarwal

    Broodbakkerij Ex

  • Elin de Jong

    Elin de Jong

    Ulmus Bakkerij

  • Frank van Eerd

    Frank van Eerd

    De Bisschopsmolen

  • Karel Goudsblom

    Karel Goudsblom

    Bakkerij MAMA

  • Maxim Rolvink

    Maxim Rolvink

    Restaurant Wils

  • Sasker Scheerder

    Sasker Scheerder

    Manenwolfs Foodlab

  • Tjalling Landman

    Tjalling Landman

    Brouwerij 't IJ

  • Ynze van Hoe

    Ynze van Hoe

    De Misosoof

Download publication

More low food activity

Chefs Academy

Symposium