Plant Based Protein, product development

In an ambitious collaboration with Thimus, we brought neuroscience, biotechnology, and culinary heritage to the same table and reimagined one of Hungary’s most iconic foods: the Kolbász.

Our goal? To design an emotionally resonant, culturally respectful alternative protein sausage that honours tradition while embracing the future. The result was not just a product, but a provocative proof of concept for a new design methodology where food emotions and cultural identity are core to innovation.

This interdisciplinary project brought together biotechnologists, neuroscientists, and culinary developers to co-create a plant-based Kolbász analogue that captures the flavour memory and emotional signature of the original, validated using Thimus' advanced neurotechnology to measure real-time emotional responses during product testing.

By bridging ancestral food knowledge with cutting-edge science, we created an experience that resonates deeply with the consumer, not just on the palate, but in the mind and memory.

This visionary project was presented at Future Food-Tech New York, one of the world’s leading food innovation summits, as a blueprint for emotion-driven, culturally aware product development in the alternative protein space.

"The future of food is not just sustainable, it’s emotional, rooted, and meaningful."