News from the National Food Institute

12 NOV

Protein from green biomass without the taste of cowshed

Researchers from the National Food Institute, Technical University of Denmark, have developed the technique and purchased the equipment that allows them to produce sustainable...

Food, fish and agriculture Food technology Food production

22 OCT

Research will give skinless vegan sausages a snap

Researchers at DTU have helped come up with a recipe for plant-based skinless sausages. Work is now continuing in the lab to alter the chemistry of the ingredients in order...

Food, fish and agriculture Food production

22 SEP

”New” lactic acid bacteria can make African camel milk safe

A research project headed by the Technical University of Denmark, DTU, has come up with the formula for a freeze-dried starter culture that African camel milk farmers can...

Food, fish and agriculture Food safety Food production

24 JUN

Turning by-products from beer brewing into chips and dip

A team of beer enthusiasts at DTU dream of brewing the world’s most circular beer. Part of the answer is to turn by-products from the brewing process into chips and...

Food, fish and agriculture Food production Food technology

10 JUN

New knowledge could lead to improved hypoallergenic infant formulas

Heat-treatment of cow’s milk proteins for use in infant formula reduces the proteins’ ability to induce an allergic reaction without altering their ability...

Food, fish and agriculture Nutrition and dietary habits Food production Health and diseases

28 MAY

Perforated lactic acid bacteria break down lactose in milk

Researchers at the National Food Institute, Technical University of Denmark (DTU), have developed a food-grade method to perforate lactic acid bacteria naturally, which...

Food, fish and agriculture Food technology Food production

27 MAY

From Bachelor of Engineering student to PhD student

The National Food Institute, Technical University of Denmark, has enrolled its first PhD student, who comes with a Bachelor of Engineering background. The aim of the PhD...

Food, fish and agriculture Food production Fish and shellfish

27 APR

Summer and evening courses at DTU for budding entrepreneurs

Learn how to develop a business plan for an innovative food product or a new technology when DTU once again runs a course on entrepreneurship in food. In the 2020 autumn...

Food, fish and agriculture Food production Food technology

24 JAN

Bacteria increase the sweetness of milk sugar sixfold

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...

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

14 JAN

Vegan ‘yogurt’ made with lactic acid bacteria from plants

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.

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

09 JAN

New device detects diseases in poultry

With a new portable device, it is possible to detect salmonella, campylobacter, and avian influenza in poultry and food production in less than one hour.

Bacteria and microorganisms Viruses Food production Food safety Livestock diseases

19 DEC

Sustainable foods with less power consumption, less raw material use, and less...

To make it possible to feed the growing world population, rethinking the food industry’s production processes is imperative. The National Food Institute helps the...

Food, fish and agriculture Food production Food technology

17 DEC

Less water from sea or field to plate

A food product’s journey from sea or field to plate requires water. Industrial food production can utilize water in a more sustainable way by using less potable water...

Food, fish and agriculture Food safety Food production

12 DEC

The waste from seafood to become the sustainable foods of the future

In order to achieve the UN’s Sustainable Development Goals, we should utilize the ocean’s resources and create nutritional foods from the seafood industry&rsquo...

Food, fish and agriculture Food production Food technology

05 DEC

Nano-designed ingredients with improved properties

The National Food Institute uses carbohydrates, proteins, and lipids to develop natural so-called nano-microstructured ingredients, which the food industry can use to produce...

Food, fish and agriculture Food technology Food production

03 DEC

Cell factories produce milk protein without the use of a cow

Take a residual product from the food industry and instead of discarding it, look at it as a side stream and use it to develop a new food. The National Food Institute...

Food, fish and agriculture Food technology Food production

02 DEC

The hunt for nature’s own additives

In general, aromas, emulsifiers, and preservatives do not make up a large part of our foods. However, they make a big difference for their taste, texture, and shelf life...

Food, fish and agriculture Food production Food technology

29 NOV

Insects’ safe journey to the dinner table

The production of insects emits 100 times less CO2 than the production of cattle. Thus, insects are an excellent protein source for sustainable and healthy foods and for...

Food, fish and agriculture Food safety Food production

27 NOV

From idea to product – make your own foods

Do you have an idea for an innovative food that you want to get market-ready? The Ecotrophelia course at DTU, which takes place in the evenings during the spring semester...

Food, fish and agriculture Food production Food technology

12 NOV

Vitamin D-rich meat from pigs raised indoors under UVB lamps

Meat from pigs, who receive a daily dose of UVB light during the month prior to slaughter, contains up to 20 times the normal level of vitamin D, according to a study from...

Food, fish and agriculture Food production Innovation and product development

News from the National Food Institute

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Protein from green biomass without the taste of cowshed

Research will give skinless vegan sausages a snap

”New” lactic acid bacteria can make African camel milk safe

Turning by-products from beer brewing into chips and dip

New knowledge could lead to improved hypoallergenic infant formulas

Perforated lactic acid bacteria break down lactose in milk

From Bachelor of Engineering student to PhD student

Summer and evening courses at DTU for budding entrepreneurs

Bacteria increase the sweetness of milk sugar sixfold

Vegan ‘yogurt’ made with lactic acid bacteria from plants

New device detects diseases in poultry

Sustainable foods with less power consumption, less raw material use, and less...

Less water from sea or field to plate

The waste from seafood to become the sustainable foods of the future

Nano-designed ingredients with improved properties

Cell factories produce milk protein without the use of a cow

The hunt for nature’s own additives

Insects’ safe journey to the dinner table

From idea to product – make your own foods

Vitamin D-rich meat from pigs raised indoors under UVB lamps

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News from the National Food Institute