Back Back to home

Sausage Of The Future

A sausage with insects, nuts
or vegetables – The enormous consumption of animal products led Carolien Niebling to develop “The Sausage of the Future.” She worked with a chef, a master butcher and a molecular gastronome to produce an alternative that would reduce the meat content by 30-50% by adding other foods. Made with protein-rich ingredients, such as pecan nuts and insect[...]

Learn more

Lupine Project

Material From Lupins – The packaging material made from lupins was born from an idea by Iceland designers Inga Guðlaugsdóttir and Elín Harðardóttir. By producing fiberboard from lupine, a plant native to Iceland, the different stages of the plant could be studied by testing the flexural strength of the plant produced. Tests during the changing seasons further showed[...]

Learn more

MERDACOTTA

Cow Dung Terracotta – The pottery of the Italian dairy farmer Gianantonio Locatelli was created in collaboration with the architect Luca Cipelletti. Together, they sought a recycling method for the 100,000 kilograms of cow manure generated each day. The material previously used as fertilizer and for plaster comes from Locatelli’s 2,500 cows, which henceforth provide for the production[...]

Learn more

Tresta

Organic products from biomass of wine production – 200,000 tons of wine press waste (stems, seeds, skins) – so-called pomace – are produced in Germany every year. The majority remains unused. As a sustainable designer, Katharina Hölz introduces this biomass into a new life cycle. So she developed materials and products from pomace that are naturally renewable and biodegradable. The press residues[...]

Learn more

Spoonie

Sustainable ice cream spooning – With its cookie-like ingredients, the edible ice cream spoon “Spoonie” is not only a tastier but also a more environmentally friendly alternative to the traditional plastic spoon. Sturdy and chocolaty spoon lasts an hour in ice cream or desserts before dissolving. The secret ingredient is not the usual chocolate, but the fibers of the[...]

Learn more

PRINT A DRINK

3D printing technology for drinkable liquids – Thanks to combined methods from the fields of robotics, life sciences and design, 3D printing makes it possible to inject precise products into edible liquids through microliter droplets rather than layer by layer. With PRINT A DRINK, fascinating, complex 3D structures can be created within one minute – without artificial ingredients. All conventional beverages[...]

Learn more

Super Synthetics

Dissolvable Rice Starch Drinking Vessel – With the Super Synthetics project, a drinking vessel based on natural materials was developed by Maria Idicula Kurian as her master’s thesis at Central Saint Martins College. Various ingredients such as rice pepper, potato starch and bacterial cellulose were experimented with and used in the project. If liquid is added to the drinking vessel,[...]

Learn more

Milk Plastic

Products from cow’s milk protein (casein) – Milk Plastic is engaged in the manufacture of products based on casein as a starting material. For this purpose, the curd contained in surplus milk is separated from the liquid whey by applying heat. The curd obtained is then dried and processed into pellets by adding natural plasticizers. By processing the pellets into board[...]

Learn more

Fish Leather

Fish Leather – Waste products from the fishing industry are used to make a thin, flexible leather that is just as durable as cowhide. The Fish Leather undergoes a demanding 30-45 day manufacturing process: The natural oils and scales of the fish skins – from salmon, cod or perch – are separated by shaking and soaking, so[...]

Learn more

MILK MaterialLab Fish Leather NYVIDD