News from the National Food Institute

SELECT INTERVAL
RSS
2019
31 OCT

Seaweed and micro algae on the menu

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...

Food, fish and agriculture Food technology Health-promoting compounds Innovation and product development
17 OCT

The golden opportunity of beer for increased sustainability

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 and thus...

Food, fish and agriculture Enzymes and proteins Food technology Innovation and product development
20 MAY

Chickpea cooking water recycled to make a vegan dessert

A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.

Food production Health-promoting compounds Innovation and product development Food technology

Subscribe


News from the National Food Institute

https://www.food.dtu.dk/english/news?at=%7B559A7F23-40D3-470C-8825-436C20C291CF%7D.%7B5147D467-7314-4336-BBFE-ACAC283011BC%7D.%7B63398E8F-3117-4509-90B9-BFBAC76B83EB%7D%7C%7B559A7F23-40D3-470C-8825-436C20C291CF%7D.%7B701BF22C-CFF9-4451-B056-F542398575B2%7D.%7B6088AC46-E499-4A08-9F8D-1E82E597AF81%7D&fr=1&lid=%7B377B782B-BC88-4FCC-AA84-741DAC5F59C8%7D&mr=10&qt=NewsQuery
11 DECEMBER 2019