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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.
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...
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.
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...
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...
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...
Petroleum-based fuels and chemicals contribute to the production of greenhouse gases and are a limited resource. In a PhD project at the National Food Institute, Technical...
The National Food Institute, Technical University of Denmark, invites you to Johan Alftrén’s PhD defence on development of methods to produce alternative fuels...
The new biotech company Saxocon offers companies direct access to the high-quality knowledge of researchers at the National Food Institute, Technical University of Denmark...