3D meat bioprinter commercialization, lab-grown chicken, algae-based skis, biobased car, bioluminescent wood, and more: The Digest’s Top 8 Innovations for the week of November 12th

#6 Designer eyes bacteria as the future of food

In the Netherlands, designer Marek Głogowski is advocating for humans to eat more sustainably by adding more bacteria-based foods to their diets.

Głogowski, a recent graduate of Design Academy Eindhoven, has opened a “metabolized restaurant” concept in which all food was produced using bacteria either via fermentation or culture.

According to Fast Company, the menu includes “crunchy fermented crust, metabolized umami stew, cellular dumplings, and a sweet culture for dessert.” Ingredients include T. pallidum, A. orzae, B. subtilis, and L. acidophilus.

Głogowski says eating bacteria-derived foods is a more sustainable alternative to traditional agriculture and is ultimately healthier for the gut microbiome. There are precedents, such as probiotic yoghurt and the trendy, but divisive, fermented tea kombucha.
More on the story, here.