The teams at Alchemist in Copenhagen and Blue Hill at Stone Barns in New York have been working with Neurospora intermedia — a fungus used for thousands of years in Indonesia — to create new dishes from food waste. Here's what to know.
Korin Miller has spent nearly two decades covering food, health, and nutrition for digital, print, and TV platforms. Her work has appeared in Women's Health, SELF, Prevention, The Washington Post, and more.of the food supply is tossed out. But a team of researchers and chefs are actively working to turn food that was once written off as garbage into gourmet delicacies with the help of a certain fungus.
“It has the unique ability to break down cellulose into edible food,” says Andrew Luzmore, chef and director of special projects at“It’s a new tool in our toolkit to provide value and economic value to what is considered food waste. It has the potential to take something and make it valuable.”doesn’t just turn food waste into something edible. “It’s another way to process and make the nutrients more bioavailable,” Luzmore told.
Luzmore has used Neurospora intermedia in sausage that has a high component of non-meat products like grains and vegetables to get a smooth texture, as well as to create a binding agent. “When working with the Neurospora, it does bring the texture together and make it more workable,” Luzmore says. He’s also used the fungus to transform stale rice bread into a savory product.Neurospora intermedia is a type of fungus that’s traditionally used in Indonesia to make a food called oncom from soy pulp.
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