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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...
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.
The latest knowledge about microbial ingredients will be presented at the first international conference on the subject, which takes place in Copenhagen from 2-4 May 2018...
Chr. Hansen and the National Food Institute, Technical University of Denmark are joining forces to find a way to encapsulate health-promoting bacteria. The goal of the...
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...
Commercially produced microalgae could become a sustainable fish feed ingredient, a project from the National Food Institute, Technical University of Denmark, has shown...
Lactic acid bacteria (LAB) provide many dairy products with the right taste, consistency and shelf life. In a new project, aroma producing LAB will be used to improve the...
Bladderwrack seaweed from Danish waters contains antioxidants, which can effectively prevent fatty acids from becoming rancid in a number of products. This is the finding...
Danish companies aim to extract and sell more of the valuable compounds in seaweed and the National Food Institute, Technical University of Denmark, is going to help the...
The National Food Institute invites to Henna Lu Fung Sieng’s PhD defence on the applicability of marine phospholipids intended for food enrichment. The defence takes place...