Gin from peas, infinite hoodie, plant shoe, light and heat stabilizers for agricultural plastics, slimy sea lettuce for biofuels, and more: The Digest’s Top 10 Innovations for the week of July 24th

#5 Future Food Today cookbook brings algae and insects to kitchen table

In Denmark, IKEA’s research and design laboratory, known as SPACE10, released a new cookbook that features recipes with algae, seaweed, insects, spirulina and other ingredients and alternative protein sources for bold meals.

According to Algae Biomass Organization, “The book features recipes for algae chips, using spirulina as an ingredient in a variety of dishes (including a bright green hot dog bun), and even some inspiration to grow your own algae at home.” The organization sees the cookbook as a way to bring algae into kitchens around the world to deal with the need for alternative and new protein sources that aren’t harming the planet as much as traditional protein sources like beef, poultry and other animal sources.

“Some of the recipes call for ingredients you may not have seen before, others are good old kitchen classics. We wanted to engage as many people as possible in this conversation, from well seasoned gourmandes to aspirational foodies. It really is a book for everyone, as long as you have a curious mind and have an interest in exploring a more sustainable future,” said Simon Perez, SPACE10’s Chef and Food Designer.
More on the story, here.