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A new special topic portal showcases the many ways in which the National Food Institute works to create sustainable technological solutions in the area of food.
Go online on March 4 and hear Professor Charlotte Jacobsen talk about and receive an award for her research into ways of preventing fatty acids in food and consumer products...
Researchers from the National Food Institute, Technical University of Denmark, have developed the technique and purchased the equipment that allows them to produce sustainable...
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...
Learn how to develop a business plan for an innovative food product or a new technology when DTU once again runs a course on entrepreneurship in food. In the 2020 autumn...
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...
Do you have an idea for an innovative food that you want to get market-ready? The Ecotrophelia course at DTU, which takes place in the evenings during the spring semester...
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 European research project headed by the National Food Institute, Technical University of Denmark, aims to develop technological solutions that can turn the seafood industry...
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.
The Danish government has invested in initiatives—including more research—aimed at expanding the country’s position of strength in the global ingredients...