Aalto University

WEBSITE

www.aalto.fi

Not a Matter of Taste, Researching Edible Cellulose

Not a Matter of Taste is a set of edible dishes made by combining bacterial grown cellulose with pettu, a nutritious flour made from pine bark.

Pettu was frequently used in Finland as a flour substitute in baking during World War II. Aalto University’s School of Arts, Design and Architecture and School of Chemical Technology have come together to raise awareness about this nutritious, neglected ingredient and how pettu can be used as a base for edible, biodegradable vessels.

Aalto University

WEBSITE

www.aalto.fi

Not a Matter of Taste, Researching Edible Cellulose

Not a Matter of Taste is a set of edible dishes made by combining bacterial grown cellulose with pettu, a nutritious flour made from pine bark.

Pettu was frequently used in Finland as a flour substitute in baking during World War II. Aalto University’s School of Arts, Design and Architecture and School of Chemical Technology have come together to raise awareness about this nutritious, neglected ingredient and how pettu can be used as a base for edible, biodegradable vessels.

About the
Designers

About the Designer