News from the National Food Institute

28 JAN

Hygienic design testing helps ensure a high level of food safety

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...

Food, fish and agriculture Food production Food technology

23 JAN

Come to a seminar on sustainable ingredients

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...

Food, fish and agriculture Food technology Food production

28 NOV

Students to make ingredients from new biomasses and by-products

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...

Food, fish and agriculture Food production Food technology

06 SEP

Turning crabs from a pest into a tasty soup

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...

Food, fish and agriculture Food production Food technology

18 JUL

Surplus mussles turned into sustainable feed

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...

Food, fish and agriculture Fish and shellfish Food technology

27 FEB

Conference with a focus on microbial ingredients

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...

Food, fish and agriculture Food production Food technology Health-promoting compounds

08 FEB

Tomorrow’s alcohol can be made from surplus milk sugar

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...

Bacteria and microorganisms Food, fish and agriculture Food technology Food production

25 JAN

Green idea aims to make people eat grass

Grass protein can help to feed the world's growing population - and can be manufactured in a financially viable and sustainable way.

Food, fish and agriculture Food production Food technology

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

10 JAN

Masterclass on sustainability in food production

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...

Food, fish and agriculture Food production Food technology

23 OCT

New idea to keep fruit and vegetables out of the waste bin

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...

Food, fish and agriculture Food production Food technology

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

28 MAR

Microalgae have great potential as fish feed ingredient

Commercially produced microalgae could become a sustainable fish feed ingredient, a project from the National Food Institute, Technical University of Denmark, has shown...

Food, fish and agriculture Food production Food technology Health-promoting compounds

05 JAN

Improved lactic acid bacteria will result in better tasting cheeses and more efficient...

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...

Health-promoting compounds Food technology Food, fish and agriculture

06 DEC

Making a profit from brewery waste streams

Breweries can secure further earnings with a newly developed compact filter, which gently and economically extracts fiber, protein, sugar, antioxidants and vitamins from...

Food, fish and agriculture Food production Food technology

18 OCT

Is it really vanilla?

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...

Food, fish and agriculture Food technology

07 SEP

Antioxidants in bladderwrack seaweed can make foods taste better

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...

Food, fish and agriculture Food technology Health-promoting compounds

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

05 MAR

Course in inspection of food and biotech processes

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...

Food production Food safety Food technology Biotechnology and biochemistry

02 DEC

Aircraft fuels must be sustainable in the future

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...

Environment and pollution Bioenergy Health and diseases Food production Food technology

News from the National Food Institute

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Hygienic design testing helps ensure a high level of food safety

Come to a seminar on sustainable ingredients

Students to make ingredients from new biomasses and by-products

Turning crabs from a pest into a tasty soup

Surplus mussles turned into sustainable feed

Conference with a focus on microbial ingredients

Tomorrow’s alcohol can be made from surplus milk sugar

Green idea aims to make people eat grass

Good bacteria last longer with a sugar coating

Masterclass on sustainability in food production

New idea to keep fruit and vegetables out of the waste bin

Ingredients—a quiet success story

Microalgae have great potential as fish feed ingredient

Improved lactic acid bacteria will result in better tasting cheeses and more efficient...

Making a profit from brewery waste streams

Is it really vanilla?

Antioxidants in bladderwrack seaweed can make foods taste better

New extraction methods to reduce seaweed industry waste

Course in inspection of food and biotech processes

Aircraft fuels must be sustainable in the future

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News from the National Food Institute