Kost Studio

Kost Studio Food development and ventures at the intersection of history, gastrophysics, and gastronomy. Better food for more people. Based in Copenhagen.

Test sustainable seaweed dishes! 🪸 We are developing new recipes using the seaweed ulva (sea lettuce) and are now lookin...
23/01/2026

Test sustainable seaweed dishes! 🪸

We are developing new recipes using the seaweed ulva (sea lettuce) and are now looking for participants to test them out.

Anyone living in Denmark can participate. 🇩🇰

Curious? Sign up here:
https://docs.google.com/forms/d/e/1FAIpQLSeG4dOu1x9B4gAxkWhAU3M4lFWc6DaB7KRkh-Rb4WxsENKNcQ/viewform?usp=header

Click here to read more:
https://drive.google.com/file/d/1VpgVJjCgfNtWFaYh0COoOHcPTELrudkR/view?usp=sharing

Or reach out to Sofie if you have questions: seafree.koststudio@gmail.com.

Thank you GUDP - Grønt Udviklings- & Demonstrationsprogram for supporting this project to help promote sustainable ingredients and new ways of using seaweed in everyday meals.

20/01/2026

Meet the faces behind Kost Studio! 🕺✨

What makes this place so special isn’t just the projects: it’s the people.

Today is turn, Project and Department Developer, and one of the many reasons Kost Studio is such an inspiring and sweet place to work.

06/01/2026

Guess who went all the way to Turkey to talk about his favourite fish sauce? 👀🐟

Our food history nerd was recently at the , where he shared his love for Garum.
This ancient Roman flavour bomb is making a comeback in modern gastronomy.

We asked him to explain us why! ✨

Christmas food from our international tables to your screen. ✨🇸🇪 Gravad lax med hovmästarsås and ”Janssons” (potato/anch...
29/12/2025

Christmas food from our international tables to your screen. ✨

🇸🇪 Gravad lax med hovmästarsås and ”Janssons” (potato/anchovy gratain) from Sweden.

🇫🇷 Foie gras, oysters, and bûche de noël from France.

🇳🇴 Salted and smoked lamb-ribs and mashed rutabaga from Hardanger, Norway.

🇩🇰 Brown sweet potatoes, duck, red cabbage from Denmark.

🇭🇺 Julemedister with mashed potatoes, onion jam, fried cabbage and brown bread sauce from Hungary.

🇪🇸 Sopa de galets, pollo relleno and turrón from Barcelona.

We tried to cover all the typical Christmas’s food from Europe in the last days. 😜

What did you eat?

Happy New Year! 🫶🏻❤️

09/12/2025

Meet the faces behind Kost Studio! 🕺✨

What makes this place so special isn’t just the projects: it’s the people.

Today is Helena’s turn, Project Leader here at Kost Studio, in charge of the Interdisciplinary Future Food Network (IFFN), funded by GUDP – Grønt Udviklings- & Demonstrationsprogram.

If you didn’t get it yet: she is also Swedish (and an amazing sailor ⛵️).


01/12/2025

Meet the faces behind Kost Studio! 🕺✨

What makes this place so special isn’t just the projects: it’s the people.

Today is ‘s turn, Product Developer at Kost Studio, and trained Chef! 👩🏼‍🍳

29/11/2025

Full house, great energy, and so many sharp questions! ✨

A few days ago, Kost Studio was packed for our event on Essential Nutrients in the Green Transition, where we dug into what can go missing when we shift to “less meat, more plants” – from omega-3s and vitamin B12 to the role of flavour in making nutrition work in real life.

Ole G. Mouritsen showed how sea products can deliver both omega-3s and serious umami.

Paulina Deptula unpacked why vitamin B12 matters for more than just vegans and how smarter choices and fermentation can help.

Philip Rosenquist from Bispebjerg Hospital shared how they’re making vegetarian meals the default from January 2026 and redesigning hospital food around flavour so patients actually get the nutrients they need.

If you’re curious to dive deeper, check out our new catalogue on the topic through the link in our bio.

24/11/2025

Meet the faces behind Kost Studio! 🕺✨

What makes this place so special isn’t just the projects: it’s the people.

Today is turn, Partner and Chef at Kost Studio. He is the head of the Knowledge department and you can often find him in our kitchen. 👨‍🍳

21/11/2025

Our latest publication is out! 🎉
– Essential Nutrients in the Green Transition –

We all know where we’re headed: less meat, more plants. 🌱

The big question is: can our diets stay nutritionally balanced when key nutrients in plant foods aren’t always as easy for our bodies to absorb?

We went straight to the experts for answers:

Featuring new interviews and insights on:
— Danish women are already low. Will this trend continue? with Prof. Susanne Gjedsted Bügel
— should flexitarians be concerned too? with Microbiologist Paulina Deptula
— why the green transition also needs the sea, with Prof. Ole G. Mouritsen

👉👉👉Read the full catalogue at the link in bio

Authored by Helena Gustavs Formgren, Mariana Reyes, Divya Ravindranath, Asmus Gamdrup Jensen, Peter Nøhr, Louise Beck Brønnum and Sofie Raae. Supported by GUDP, Ministry for Food

19/11/2025

New look, same us. 💇🏽‍♀️
Our website got the glow up we deserve!

Thanks to Skarlo for this makeover. We are loving the result! ✨

Our , upcycled , and bold ideas for the finally have a digital home that matches their energy.

Check it out! (Link in bio)

17/11/2025

Meet the faces behind Kost Studio! 🕺✨

What makes this place so special isn’t just the projects: it’s the people.

Today is turn, Partner and Gastrophysicist. Kost Studio wouldn’t be the same without her.

We had some guests today at the Studio. 🙌🏼Some of the students from visited us for an interesting workshop about Food I...
10/11/2025

We had some guests today at the Studio. 🙌🏼

Some of the students from visited us for an interesting workshop about Food Innovation.

We talked about the future of food and they got to try (and enjoy!) a coffee alternative made with dates seeds by REST, one of our Spin Outs, as well as other amazing and innovative drinks. ✨

It’s always so nice to host people here. Can’t wait for the next workshop! ☺️

Adresse

Amalievej 20, Baghuset
Frederiksberg
1875

Åbningstider

Onsdag 09:00 - 17:00
Fredag 11:00 - 19:00

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