News from the National Food Institute

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2020
Grønt proteinpulver fra lucerne. Foto: DTU Fødevareinstituttet
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
Plantebaserede pølser uden skind. Image: DTU Fødevareinstituttet
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
Mælk
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
Beerchos chips.
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
Sutteflaske
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
Mælk
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
Royal Greenland skalrejer
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
Photo: Colourbox.dk
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
Corynebacterium glutamicum. Foto: www.biology101.org
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
Vegansk 'yoghurt'. Foto: DTU Fødevareinstituttet
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

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News from the National Food Institute

https://www.food.dtu.dk/english/news?at=%7B559A7F23-40D3-470C-8825-436C20C291CF%7D.%7B701BF22C-CFF9-4451-B056-F542398575B2%7D%7C%7B559A7F23-40D3-470C-8825-436C20C291CF%7D.%7B701BF22C-CFF9-4451-B056-F542398575B2%7D.%7B049A2898-364E-4876-AAE3-14DBEE38C24B%7D&fr=1&lid=%7B377B782B-BC88-4FCC-AA84-741DAC5F59C8%7D&mr=10&qt=NewsQuery
25 FEBRUARY 2021