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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...
In order to be able to produce enough food for the growing world population in the future, the National food Institute is exploring the great potential in utilizing aquatic...
DTU Brewery brews beer in new ways for the benefit of the environment, and—among other things—has examined how you can skip the malting process by adding enzymes and thus...
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.
Things moved very quickly indeed when a group of young researchers with a couple of patents under their belts was paired with an experienced entrepreneur. Together, they...