service Alchemist courtesy GFI

Image: Søren Gammelmark / @gammelmarkphoto

Gastronomy & Food Service

Scientists to Develop New Seafood by Fusing Fungi and Seaweed With Alchemist Michelin Chefs

The Good Food Institute (GFI) is funding a team of scientists to work with chefs at Copenhagen’s two Michelin-starred restaurant Alchemist to create a new seafood by growing fungi on seaweed. The project, headed by Dr Leonie Jahn from the Technical University of Denmark and Diego Prado, head of research at Alchemist, will see the chefs experiment with fungi to eventually create whole-cut seafood by using the fungi to ferment seaweed. If successful, the product may be sold at the restaurant and could go on to be widely available for purchase. Dr Leonie Johanna Jahn commented: “I think there’s huge potential here – there aren’t a lot of seafood alternatives on the market but there’s certainly a need for them. This is also an area …

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