Danish food lab turns discarded food ingredients into chocolate alternative

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Lab looks to reduce food waste, develop sustainable protein

A food innovation lab in Copenhagen, Denmark, has created a chocolate-like sweet food from discarded food ingredients, setting a new example in the food industry.

At Spora Lab, founded under the leadership of chef Rasmus Munk, chefs and scientists are working together to develop food ingredients that would normally be thrown away.

One of the experiments is a chocolate alternative made without cocoa. It is produced from leftover ingredients from the lab’s Snap product, along with pulses.

The chocolate alternative is available in three varieties – dark, milk and gold – with flavours similar to nuts and caramel.

Food creators Anders Husa and Kaitlin Orr visited Spora and sampled several of its products. These included a truffle made from Snap, which Kaitlin said tasted similar to real chocolate.

Spora’s aim is not only to produce a chocolate alternative but also to reduce food waste and develop sustainable protein and other food products.

The lab is continuing to work on turning discarded ingredients from different foods into new and more useful food products.

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