News from the National Food Institute

03 FEB

New methods to reduce campylobacter on chicken meat

Researchers and businesses will use a GUDP grant to develop new ways to prevent campylobacter bacteria from ending up on chicken meat and to ensure that fewer consumers...

Food, fish and agriculture Food quality Food production Food safety

06 NOV

Less nitrite in meat products reduces the levels of nitrosamines

The less nitrite added to processed meat, the lower the levels of potentially carcinogenic nitrosamines formed in the products. The formation of nitrosamines can be reduced...

Food, fish and agriculture Food safety Food quality Food production

04 SEP

Salmon contain health-promoting bioactive peptides

By-products from salmon production contain bioactive peptides which among other things could have a positive effect on hypertension, type 2 diabetes and oxidative stress...

Food safety Health-promoting compounds Enzymes and proteins Fish and shellfish Food quality Food production

27 AUG

Leading scientists call for a stop to non-essential use of fluorochemicals

A number of leading international researchers, amongst others from the National Food Institute, Technical University of Denmark, recommend that fluorochemicals are only...

Food quality Food safety Health and diseases

07 AUG

National Food Institute researcher reelected to EFSA panel top post

Senior researcher Alicja Mortensen at the National Food Institute, Technical University of Denmark has been reelected as chairman of the Panel on Food Additives and Nutrient...

Food quality Food safety

28 MAY

New tool for evaluation of microbiological criteria for Campylobacter in broiler...

TRiMiCri is a new software tool for setting and evaluating risk-based microbiological criteria for Campylobacter in broiler meat. The software was developed at the National...

Biotechnology and biochemistry Bacteria and microorganisms Food, fish and agriculture Food safety Nutrition and dietary habits Food quality Food production Livestock diseases Production animals Health and diseases Computer calculations

10 APR

Better methods for integrated assessment of food

Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in...

Biotechnology and biochemistry Bacteria and microorganisms Food quality Food safety Food production Health-promoting compounds Nutrition and dietary habits

08 APR

Study of five bisphenol A analogues

Bisphenol A, used in plastic packaging and paper, is suspected of having health-damaging effects in humans. The National Food Institute, Technical University of Denmark...

Food quality Food production Food safety Health and diseases

01 APR

How to understand date labelling on food products

Food products are either labelled with shelf-life “Best before ...” or ”Use by”. It is producer’s responsibility to label food products correctly. A brief from the National...

Food quality Food safety

09 DEC

Support to analyse chemical compounds’ harmful effects in humans

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...

Food quality Food safety Food technology Biotechnology and biochemistry Health and diseases Food, fish and agriculture Computer calculations