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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’s side-streams...
The National Food Institute uses carbohydrates, proteins, and lipids to develop natural so-called nano-microstructured ingredients, which the food industry can use to...
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...
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...
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...
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...
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...
New knowledge from the National Food Institute, Technical University of Denmark, can make it easier to add fish oil to fatty foods without them quickly going rancid...
A European research project headed by the National Food Institute, Technical University of Denmark, aims to develop technological solutions that can turn the seafood...
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.