14 Jan 2026
Insights into fermentation and local grains and legumes — A new Kost Studio publication
New publication exploring attitudes and behaviours on plant-based innovation with students from ‘Gastronomic Playground’ at the University of Copenhagen.
Eating more plant-based foods isn’t just a trend - it’s a necessity for health and climate. Yet, despite growing interest, adoption of plant-based ingredients remains slow. That’s why we’re proud to launch 'Insights into Fermentation and Local Grains and Legumes', a report exploring how future food professionals in Denmark engage with fermentation and locally grown legumes and grains.
The report is based on a collaboration with chef students and university students from the ‘Gastronomic Playground’ at the University of Copenhagen. Through surveys and hands-on workshops, we explored their knowledge, attitudes, and behaviours around fermentation, as well as the barriers and motivators shaping experimentation in professional kitchens.
Key insights include:
Practical barriers such as lack of time and uncertainty about techniques still limit adoption.
Engagement varies by subgroup: women, flexitarians, and more highly educated students show greater pro-fermentation behaviour.
Understanding and hands-on experience are essential to foster innovation in plant-based food development.
Confidence and positive attitudes play a key role in driving experimentation with fermentation.
This report is more than a study - it’s a step toward equipping future food professionals with the knowledge and confidence to innovate sustainably in plant-based cuisine.
Main author
Milena Siemiatkowska
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