At the forefront of healthy, safe and sustainable food

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.

Denmark’s food industry generates 385,000 tonnes of food waste every year. A new project, in which the DTU National Food Institute is a partner, aims to help companies utilise their side-streams from food production more effectively, thereby reducing food waste.

Danish-produced fruit and vegetables contain fewer pesticide residues than imported ones, and in general, pesticide residues in fruit and vegetables on the Danish market pose a negligible health risk when consuming a varied diet. This is shown by the collection of monitoring data from 2018-2022 and a risk assessment of the total exposure in a new report from DTU National Food Institute.