News

SELECT INTERVAL
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2018
Bifidobacterium-animalis-subsp - photo: Chr. Hansen
15 JAN

Good bacteria last longer with a sugar coating

Chr. Hansen and the National Food Institute, Technical University of Denmark are joining forces to find a way to encapsulate health-promoting bacteria. The goal of the...

Food, fish and agriculture Food production Food technology Health-promoting compounds
2017
Inaugural lecture
20 DEC

Invitation to Professor Charlotte Jacobsen’s inaugural lecture

Come to an inaugural lecture and learn how better utilization of marine resources can help to feed the world’s population. 

Food, fish and agriculture Food production Health-promoting compounds
Photo: Colourbox
07 APR

Ingredients—a quiet success story

With 14 per cent of the global market and a revenue of up to DKK 35 billion (EUR 470 million), the Danish ingredients industry has relatively unnoticed developed into a...

Food, fish and agriculture Food production Food technology Health-promoting compounds Bacteria and microorganisms Enzymes and proteins
2016
Photo: Thorkild Amdi Christensen
26 APR

New extraction methods to reduce seaweed industry waste

Danish companies aim to extract and sell more of the valuable compounds in seaweed and the National Food Institute, Technical University of Denmark, is going to help the...

Food, fish and agriculture Food production Food technology Health-promoting compounds
2014
Photo: Colourbox.com
28 NOV

Development of omega-3-containing ingredients wins innovation award

A business idea where by-products from the fishing industry are transformed into valuable ingredients full of omega-3 fish oils, has won the innovation competition at Europe...

Food, fish and agriculture Fish and shellfish Food production Health-promoting compounds
2013
Photo: Colourbox.com
30 JUL

New light on health-promoting fatty acids

New results demonstrate the challenge of using the special marine fats phospholipids for enrichment of foods. A PhD project at the National Food Institute, Technical University...

Nutrition and dietary habits Food quality Health-promoting compounds Food production