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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...
Come to a seminar on 8 April and hear how research into sustainable ingredients from the Technical University of Denmark is helping to increase Denmark’s position...
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...
A soup made with invasive crabs has won first place in an innovation competition at DTU, which the National Food Institute, Technical University of Denmark, has been involved...
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...
The latest knowledge about microbial ingredients will be presented at the first international conference on the subject, which takes place in Copenhagen from 2-4 May 2018...
New technology from DTU can convert milk sugar (lactose) in dairy by-products into alcohol. The newly established company behind the technology has received start-up capital...
Grass protein can help to feed the world's growing population - and can be manufactured in a financially viable and sustainable way.
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...
Professor Peter Ruhdal Jensen from the National Food Institute gives the presentation "From Waste to Resource" at a masterclass held by the Danish Food Cluster at the Technical...
A container that provides optimum conditions for storing fruit and vegetables so they stay fresh for much longer has won first prize in a competition at DTU. The National...
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...
Commercially produced microalgae could become a sustainable fish feed ingredient, a project from the National Food Institute, Technical University of Denmark, has shown...
Lactic acid bacteria (LAB) provide many dairy products with the right taste, consistency and shelf life. In a new project, aroma producing LAB will be used to improve the...
Breweries can secure further earnings with a newly developed compact filter, which gently and economically extracts fiber, protein, sugar, antioxidants and vitamins from...
Whether vanilla has been grown in nature or has been synthetically produced can be revealed with the help of an analytical method developed at the National Food Institute...
Bladderwrack seaweed from Danish waters contains antioxidants, which can effectively prevent fatty acids from becoming rancid in a number of products. This is the finding...
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...
Get up-to-date basic information about what teams responsible for processes in the food industry must take into account when a process line is being built or reconstructed...
In the near future car traffic will be able to run on electricity but air traffic remains dependent on liquid fuel. The National Food Institute, Technical University of...