FOCUS


That tastes like more!


On December 10, an inspiring and fun Open Lab Tasting was organized by Low Food Lab in ‘Hemel en Aarde’ restaurant in Utrecht, in collaboration with Flevo Campus, food giant Cargill and start-up Enough. Low Food has set itself the goal of making Dutch gas- tronomy leading in the field of sustainability and inclusion and to be a driver of new ideas in this area. This time chefs presented their first results with new culinary applications of mushroom mycelium. The dishes must form the basis for a new, stand-alone


28 MUSHROOM BUSINESS


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