The SpaceBar: Restoring simplicity and the social space in food production

The process of food production is not always transparent for consumers. Over the last twenty years, modern cooking has seen the introduction of highly complex preparation processes. As a consequence, the consumer has become a spectator rather than aparticipant. “With the SpaceBar, we invite people into the process of producing food and making choices about which herbs, spices and toppings toadd. You basically customise and press a snack barwith your own favourite flavours,” says food designer Bo Lindegaard.

Photos by Kasper Kristoffersen. Words by Katrine Pedersen.

The SpaceBar concept is a collaboration between SPACE10 and IKEA Foods. “It was an obvious choice to work with Bo Lindegaard and his firm I’m a Kombo when exploring how IKEA could serve customers healthier snacks in the future. Bo is a great food designerand concept developer, and we really love the social aspect of his solutions,” says Carla Cammilla Hjort, director of SPACE10.


Bo Lindegaard and Lasse Askov met in culinary school, where they admit they initially hated each other. They now work on various projects under the banner of I’m a Kombo. The kitchen is the heart of their world – where they peel, scrub, cut,fry and roast to construct the substance of a meal.

The serving of a meal is the realisation of hard, ambitious work and defines why they do what they do. Combining skills and imagination, I’m a Kombo constructs a dreamy landscape in the space that appears when reality and expectations clash in a continuous process of becoming


  • 90g dehydrated beetroots
  • 90g dehydrated tomatoes 
  • 450g sunflower seeds
  • 15g white wine vinegar
  • 180g lentils
  • 120g ryekernels
  • 210g linseeds
  • 30g inactive yeast 
  • 15g salt
  • Recipe (total weight) = 1200g 
  • Weight per SpaceBar = 50g 
  • Recipe generates 24 SpaceBar
Flæsketorvet 10
1711 Copenhagen V