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: Kokumi
The participants in this LowFood Lab set out to find ‘kokumi’ in Dutch root vegetables and cabbages: the missing link that will help put vegetables more front and center on the plate.
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![Dick Meijvogel]()
Dick Meijvogel
Koninklijke Vezet
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![Hiroki Kudo]()
Hiroki Kudo
Choro Koji Fermentation
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![Ivana Mik]()
Ivana Mik
Fou Food Lab
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![Tessa van der Geer]()
Tessa van der Geer
Finance & Food
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![Maarten Hoekstra]()
Maarten Hoekstra
Mister Kitchen
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![Marne Siebenhaar]()
Marne Siebenhaar
Artist
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![Max Pesch]()
Max Pesch
Bistro Flores
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![Terri Salminen]()
Terri Salminen
Chef
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![Tamara van der Leek & Tess Bezemer]()
Tamara van der Leek & Tess Bezemer
Join Program
Low Food Lab: Grass
Low Food Grass delved into the potential of grass(protein) for human use and consumption.
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![Tessa van der Geer]()
Tessa van der Geer
Finance & Food
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![Ivana Mik]()
Ivana Mik
Fou Food Lab
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![Steven Broere]()
Steven Broere
Foer
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![Akash Kumar]()
Akash Kumar
Product designer
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![Hazel Htun]()
Hazel Htun
Joannusmolen
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![Marjolein Triesscheijn]()
Marjolein Triesscheijn
School of Food
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![Kim Jantzen]()
Kim Jantzen
Food nutritionist
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![Liv van de Ven]()
Liv van de Ven
Foodconstruct
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![Nina Olsson]()
Nina Olsson
Chez Nina
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![Polona Kuzman]()
Polona Kuzman
De Nieuwe Winkel
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Berbele van den Bos, Rianne Oudejans (and Saskia Tersteeg, not in picture)
Time Traveling Milkman
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Rieks Smook, Bram Koopmans
Grassa-BV
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.
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![Jerrey Gontscharoff]()
Jerrey Gontscharoff
Pension Homeland
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![Billie van Katwijk]()
Billie van Katwijk
Studio Billie van Katwijk
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![Ivana Mik]()
Ivana Mik
Fou Food Lab
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![Sharon de Miranda]()
Sharon de Miranda
Food Forum
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![Isaac van Elden]()
Isaac van Elden
Broth expert
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.
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![Elzelinde van Doleweerd]()
Elzelinde van Doleweerd
Upprinting Food
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![Naveen Joby]()
Naveen Joby
Mothers Kitchen Almere
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![Pelle Sinke]()
Pelle Sinke
Boonzaak
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![Loïs Overbosch]()
Loïs Overbosch
Boonzaak
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Karla Plancarte Solorzano & Tania Pescador
Tortillería Taiyari
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?’.
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![Joris Bijdendijk]()
Joris Bijdendijk
RIJKS
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![Elzelinde van Doleweerd]()
Elzelinde van Doleweerd
Upprinting Food
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![Friso van Amerongen]()
Friso van Amerongen
Wils
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?
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![Bert en Tom Grobben]()
Bert en Tom Grobben
De nieuwe melkboer
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![Sasker Scheerder]()
Sasker Scheerder
Manenwolfs Foodlab
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![Steevy-Jo Schipper]()
Steevy-Jo Schipper
Manenwolfs Foodlab
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![Lotte Smelik]()
Lotte Smelik
Das Brot
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![Gilbert Kolff]()
Gilbert Kolff
Fond
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!
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![Emile van der Staak]()
Emile van der Staak
De Nieuwe Winkel
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![Bart Smit]()
Bart Smit
Fermentor
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.
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![Alice den Boer]()
Alice den Boer
Amarant Bakery & Het Graanschap
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![Alysha Aggarwal]()
Alysha Aggarwal
Broodbakkerij Ex
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![Elin de Jong]()
Elin de Jong
Ulmus Bakkerij
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![Frank van Eerd]()
Frank van Eerd
De Bisschopsmolen
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![Karel Goudsblom]()
Karel Goudsblom
Bakkerij MAMA
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![Maxim Rolvink]()
Maxim Rolvink
Restaurant Wils
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![Sasker Scheerder]()
Sasker Scheerder
Manenwolfs Foodlab
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![Tjalling Landman]()
Tjalling Landman
Brouwerij 't IJ
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![Ynze van Hoe]()
Ynze van Hoe
De Misosoof
