From fika to falafel, MycoSpan™ went from bioreactor to plate—giving guests at the UNEXPECTED forum in Lund a firsthand taste of how upcycled side streams can power the future of food.
At Dapibuset, we believe innovation is best experienced—not just explained. And at UNEXPECTED, the Arts & Science Innovation Forum hosted by Future by Lund, we had the chance to do exactly that—not through slides or speeches, but through flavor.
Held in the heart of Lund, the event brought together creators, researchers, and entrepreneurs to explore how science and the arts can intersect to shape a better future. It was the perfect setting to introduce MycoSpan™, our upcycled protein ingredient—where over 200 guests had the chance to taste the future.
Throughout the day, curious minds stopped by our table to sample our products, ask insightful questions, and engage in inspiring conversations about the future of food, circularity, and innovation.
Sampling the Future: Sweet Treats & Savory Innovations
Sweet Treats: Fika Break
During the event’s fika break—a beloved Swedish tradition of coffee and something sweet—a team of students from the European Master in Food Studies at Lund University, with whom we’ve been collaborating over the past few months, served up Cinnamon Twists made with MycoSpan™. It was our first time showcasing MycoSpan™ in a sweet application—and it was a hit.
A big thank-you to Ana Clara Cardoso, Shenying Chen, Philipp Uebele, and David Oliveira for co-creating such a delicious and inspiring dish. This kind of university–startup collaboration is where innovation truly comes alive.
Savory Snacks: Drinks & Mingle
Later in the afternoon, during the mingling session, our own team at Dapibuset offered a second round of tasting samples—giving guests a broader sense of how MycoSpan™ performs across savory applications.
Prepared by our talented in-house chef Gabriel, the menu included:
• MycoSpan™ Patties with crème fraîche and cress
• Rye & MycoSpan™ Crackers with cream cheese and herbs
• MycoSpan™ Falafel
These diverse tastings showcased the ingredient’s versatility—from snacks to mains—and invited conversation on how fermentation and circular production can transform the future of food.
So, What Exactly Is MycoSpan™?
MycoSpan™ is a fermented, mycelium-based protein ingredient developed from agricultural side streams like wheat. Developed using Dapibuset’s scalable fermentation technology, it offers a circular, locally produced alternative to imported soy—bringing resilience and sustainability to both feed and food systems.
Originally created by Dapibuset as a protein-rich feed ingredient for farmers, MycoSpan™ is now also being developed for human consumption through our food-focused sister company, Food4P.
“We started by working with feed but saw that there is also great value in fermentation for the food industry […] So we brought in a chef who developed tasty products. Now we have two branches in our operations and it’s becoming a complete ‘from farm to fork’.”
– Lidia Garcia Pou, in Future by Lund’s article
Thank you
We’re deeply grateful to Future by Lund for organizing such a vibrant and imaginative event—and for giving us the opportunity to let people taste what we’re building. We’re also honored to have been featured in your articlehighlighting our technology and vision.
Thank you to everyone who stopped by our table, asked thoughtful questions, and sparked conversations about what food can—and should—be.
A special shout-out to the brilliant Lund University students who co-created our fika product, and to all the curious, hungry minds who made the day so memorable.
Thank you all for helping us shape the future of food—one bite at a time.
To learn more about our bioreactor technology and where it’s headed next, check out this feature article from Future by Lund:
Bioreaktorn – lantbrukens egen proteinfabrik
Curious about what we’re cooking up next?
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