Exploring the Culinary Delights of Chicken Feather Gourmet Cuisine
Discover how Kera Protein Ltd innovatively turns chicken feathers into delectable gourmet dishes at a London-based Thai supper club. Dive into a six-course tasting menu experience and uncover the unique flavors of this unconventional culinary creation.
I’m a huge fan of chicken dishes, whether it’s deep-fried wings or a fancy Cordon Bleu. I just love the taste! However, when I came across a project in London that was using discarded chicken feathers to create edible proteins, I have to admit, I was skeptical.
Kera Protein Ltd., the company behind the project, has a unique approach to creating lab-produced protein. They take discarded waste from the poultry industry and transform it into fake meat using a thorough 13-step hydrolysis process.
The idea for the company originated from Sorawut Kittibanthorn's student project at London's Central Saint Martins university in 2019. Alongside his business partner, Tom Washington, they have focused on waste management, specifically on chicken feathers. Kittibanthorn emphasizes that their goal is not to invent something new, but to make the most of what already exists.
The food industry faces a sustainability issue with excess waste, such as the 3 million tons of poultry feathers wasted annually in the EU. These feathers are typically incinerated or dumped in landfills.
Kittibanthorn noticed a potential solution by recognizing the value of this discarded waste rich in keratin, the protein found in hair, skin, and nails. This waste could be transformed into a useful product.
Kera Protein Ltd. collaborated with London-based Thai supper club, Laam, to showcase the chicken feather protein in a six-course tasting menu.
Kera Protein Ltd. collaborated with London-based Thai supper club, Laam, to showcase the chicken feather protein in a six-course tasting menu.
Kera Protein Ltd.
At Kera, we take chicken feathers from a nearby farm, clean them, crush them, and then mix them with acid and keratinase, an enzyme that helps to break down the strong chemical bonds in keratin. This mixture is then gently heated and stirred for up to 14 hours before being filtered and cooled.
The final product is a powder that resembles collagen. It is superior to traditional protein sources in terms of both nutrition and taste. Kittibanthorn mentions that this meat-like substance is rich in antioxidants, comparable to the ones found in berries.
Enjoying a meal made from feathers
Kera recently partnered with a London-based Thai supper club called Laam, led by Nathan "Phayu" Brown and Patarita "KG" Tassanarapan. Laam specializes in regional cuisine that blends northern Thai flavors with British produce for a modern dining experience.
Laam hosted a launch event on April 4, featuring a six-course banquet to showcase the versatility of the chicken feather protein product.
On the menu, you could find a classic Thai laab dib tartare with fish sauce, cured quail egg, and crispy wanton. There was also a raw beef salad where Kera protein replaced the meat, and a smoky aubergine chili relish with crispy Kera and side seasonal vegetables.
Next up was the Laos-style rice noodle soup with minced Kera tomato paste and spicy pickled mustard green, followed by deep-fried Cloud “chicken” nuggets to cleanse the palate. To end the meal, guests could enjoy feather-infused coconut sorbet with salted egg sauce.
CNN's Leah Collins holds a sample of the Kera chicken-feather protein product at the tasting event in London on April 4, 2024.
CNN's Leah Collins holds a sample of the Kera chicken-feather protein product at the tasting event in London on April 4, 2024.
I was pleasantly surprised despite my preconceptions. The Kera feather-meat tasted exactly like the real thing, with the only noticeable difference being the slightly starchier consistency compared to ordinary beef.
Kittibanthorn points out that feather-based food doesn't have a strong taste of its own. Instead, it absorbs the flavors of the ingredients it is cooked with. This flexibility allows for customization to suit specific preferences and textures.
Chef Brown introduced the idea of homey and fragrant Thai cuisine, with each dish representing a distinct region of Thailand and showcasing the unique flavors of that area. Through this concept, Brown was able to highlight the aromatic spices commonly used in northern Thai dishes, including lemongrass, tamarind, and chili.
The goal of our partnership is to shift cultural attitudes towards alternative and sustainable protein sources, while also providing education to challenge stereotypes surrounding waste disposal.
Brown emphasizes that the stigma surrounding these issues can be a hindrance, but reminds us that humanity has a history of breaking down barriers. Let's work together to break the stigma that stands in the way of achieving sustainability.
Looking for a way to deal with chicken waste?
Kera found a solution by removing feathers from leftover chicken carcasses in collaboration with a nearby farm. According to Kera, about 190 grams (6.7 ounces) of hydrolyzed protein can be generated from the feathers of a single chicken.
Production costs are a major challenge for alternative meats, such as "lab-grown" options. The extraction process for the feathers takes 34 hours, which is both time-consuming and expensive. The company is currently partnering with just one farm to keep production at a modest scale.
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Kittibanthorn aims to expand by establishing a production facility for fermenting chicken feathers with enzymes on a larger scale. This process would be fueled by excess heat from other production lines, leading to reduced energy usage and cost savings.
Kittibanthorn believes that addressing feather waste is just the beginning. Their goal is to inspire action to reduce waste throughout the industry.
The nonprofit Soil Association has raised concerns about the impact of waste from poultry factories on rivers in the UK. They warn that these rivers are in danger of becoming lifeless "dead zones" due to phosphate pollution from the discarded waste of millions of chickens. The River Wye, one of the UK's longest rivers, is currently facing harmful algal blooms as a result of this pollution, leading to a lawsuit.
Kittibanthorn is currently working on obtaining the Novel Foods EU Certification for Kera's products to enable legal sales on a larger scale. The process can be lengthy, but there are exceptions for some sustainable innovations.
According to Kittibanthorn, Kera's business model can be seen as a sustainable waste management company. The goal is to change the perception of chicken feathers from being a dirty by-product to a valuable resource with great potential.
Editor's P/S:
The innovative use of discarded chicken feathers to create edible proteins presented in this article is a groundbreaking step towards sustainable food production. The potential of this process to address the substantial waste issue in the poultry industry is remarkable, offering a means to transform what was once considered a nuisance into a valuable resource.
The article highlights the importance of embracing alternative and sustainable protein sources, particularly in the face of environmental challenges. By utilizing waste materials, Kera Protein Ltd. not only reduces the environmental impact of the poultry industry but also demonstrates the feasibility of creating nutritious and palatable meat alternatives. The collaboration with Laam showcased the versatility and culinary potential of chicken feather protein, effectively challenging cultural attitudes towards food waste and sustainable consumption.
