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Researchers at DTU have helped come up with a recipe for plant-based skinless sausages. Work is now continuing in the lab to alter the chemistry of the ingredients in order...
A research project headed by the Technical University of Denmark, DTU, has come up with the formula for a freeze-dried starter culture that African camel milk farmers can...
DTU spinout Chromologics, receives DKK 14 M to accelerate the development and approval of ChromoRed, a natural and sustainable red food coloring.
Students from the EU-led research project Training4CRM and DTU have developed a technique for 3D printing fish such as salmon and tuna.
A team of beer enthusiasts at DTU dream of brewing the world’s most circular beer. Part of the answer is to turn by-products from the brewing process into chips and...
Researchers at the National Food Institute, Technical University of Denmark (DTU), have developed a food-grade method to perforate lactic acid bacteria naturally, which...
The National Food Institute, Technical University of Denmark, has enrolled its first PhD student, who comes with a Bachelor of Engineering background. The aim of the PhD...
A biosensor equipped with a nanochip can detect diarrhoea bacteria in piglets and reduce agricultural consumption of antimicrobial agents.
Researchers at the Technical University of Denmark have found a way to transform milk sugar in dairy by-products into a sugar syrup, which is six times as sweet as the...
Researchers at DTU have identified lactic acid bacteria from Danish plants, which can be used to make a 100% vegan yogurt alternative with just three ingredients.
With a new portable device, it is possible to detect salmonella, campylobacter, and avian influenza in poultry and food production in less than one hour.
To make it possible to feed the growing world population, rethinking the food industry’s production processes is imperative. The National Food Institute helps the...
A food product’s journey from sea or field to plate requires water. Industrial food production can utilize water in a more sustainable way by using less potable water...
In order to achieve the UN’s Sustainable Development Goals, we should utilize the ocean’s resources and create nutritional foods from the seafood industry&rsquo...
The National Food Institute uses carbohydrates, proteins, and lipids to develop natural so-called nano-microstructured ingredients, which the food industry can use to produce...
Take a residual product from the food industry and instead of discarding it, look at it as a side stream and use it to develop a new food. The National Food Institute...
In general, aromas, emulsifiers, and preservatives do not make up a large part of our foods. However, they make a big difference for their taste, texture, and shelf life...
The production of insects emits 100 times less CO2 than the production of cattle. Thus, insects are an excellent protein source for sustainable and healthy foods and for...
Meat from pigs, who receive a daily dose of UVB light during the month prior to slaughter, contains up to 20 times the normal level of vitamin D, according to a study from...
A research project headed by the National Food Institute, Technical University of Denmark, aims to develop a sour milk product that can prevent diarrhea in calves. This...