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Researchers from the National Food Institute, Technical University of Denmark, have developed the technique and purchased the equipment that allows them to produce sustainable...
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...
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.
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...
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...
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...
New knowledge from the National Food Institute, Technical University of Denmark, can make it easier to add fish oil to fatty foods without them quickly going rancid.
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.
Food researchers have invented methods for extracting proteins from seaweed. One of them is now being tested in a pilot plant at ingredient producer CP Kelco.
Four master students at the Technical University of Denmark have once again won a prize for their do-it-yourself product, which transforms chickpea brine into a vegan cheese...
For five years, the DTU Centre for Hygienic Design has helped to ensure that the food industry’s equipment can be cleaned in a way that supports Denmark's very high...
A new course will enable students at the Technical University of Denmark to extract extra value from the food industry's by-products by creating new, sustainable ingredients...
Mussles that are too small to sell as food for humans are turned into sustainable, organic animal feed in a project at the National Food Institute, Technical University...