Nomi Toirkens


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↗ Social designer, food enthusiast, bitter reclaimer and researcher working at the intersection of food, ecology, and social practices. My work explores how sensory experiences (especially taste) can reconnect us to what has been bred out, forgotten, or overlooked. Through foraging, craft and collaboration I create tools, tastings and narratives to invite new ways of relating to food, the natural world and lost knowledge.

SunFlour Skincare Cosmetics

May - Jun 2024

SunFlour reimagines a rejected, industrially over-processed crop as a source of care and value. Alternating wheat’s role from a food staple to a provocative beauty ritual.

As industrial wheat becomes increasingly genetically modified, more people, including myself, can no longer digest this. Bags of processed flour sit forgotten in cupboards as relics of a food system that has shifted beyond our bodies’ ability to cope. These bags eventually expire and turn sour.

This is where I found my eureka moment: lactic acid bacteria had formed inside the flour as it got in contact with moist. I applied it to my face — the result was astonishingly smooth skin. What was once indigestible became a nourishing cosmetic ingredient.

From this discovery, I developed a speculative skincare line and a performative treatment experience. During the presentation, visitors were invited to lie down, close their eyes and receive a three-step facial made from compounds derived from expired industrial wheat flour:

  1. SunFlour Face Cleanser with Vitamin E: Removes impurities while hydrating and protecting the skin from environmental stressors.
  2. SunFlour Lactic Acid Peeling: Gently dissolves dead skin cells, brightens the complexion, and stimulates long-term collagen production.
  3. SunFLour Day Cream with SPF 30: Supports healthy skin flora, absorbs excess oil, and offers anti-aging benefits through silica and Co-enzyme Q10.

→ speculative design, food waste, cosmetic innovation, lactic acid fermentation, genetic modification, performance, food systems



















Last updated: August 17, 2025 © Nomi Toirkens