Upcoming Events

Nov
2
Thu
14:00 Network & Drinks (Copenhagen) @ Aliva Foods
Network & Drinks (Copenhagen) @ Aliva Foods
Nov 2 @ 14:00 – 16:00
Network & Drinks (Copenhagen) @ Aliva Foods | København | Denmark
Network & Drinks is an informal afternoon of network person-to-person and member-to-member in Danish Food Cluster. Join us for an opportunity to create new connections, share knowledge and to maximize the outcome of your membership.
Nov
15
Wed
09:00 Innovation Training & Network Event @ Budapest
Innovation Training & Network Event @ Budapest
Nov 15 @ 09:00 – 17:00
Innovation Training & Network Event @ Budapest | Budapest | Hungary
Innovation Training & Network Event (ITNE) INCluSilver’s first Innovation Training and Networking Event (ITNE) is coming up soon, and it will be held in the beautiful city of Budapest on the 15th of November. The ITNE
Nov
16
Thu
15:00 Network & Drinks (Viborg) @ Peter Larsen Kaffe
Network & Drinks (Viborg) @ Peter Larsen Kaffe
Nov 16 @ 15:00 – 17:00
Network & Drinks (Viborg) @ Peter Larsen Kaffe | Viborg | Denmark
Network & Drinks is an informal afternoon of network person-to-person and member-to-member in Danish Food Cluster. Join us for an opportunity to create new connections, share knowledge and to maximize the outcome of your membership.
Nov
21
Tue
13:00 Food for performance @ Nestlé Danmark
Food for performance @ Nestlé Danmark
Nov 21 @ 13:00 – 16:00
Food for performance @ Nestlé Danmark | København | Denmark
More information soon to come..  

Nordisk Tang

Nordisk Tang ApS. is a Danish-based company engaging in a great variety of activities which involve growing, harvesting and making product with seaweeds.
Our aim is to add Umami taste to a broad range of products such as pestoes, spices, mustards and so forth. Apart from the great taste seaweed adds to our products, we also focus on the health benefits of eating seaweed.
Seaweed contains a lot of minerals, natural salt and Omega 3, 6 & 9. Moreover seaweed contains antioxidants which helps obtaining the free radicals in our body.
We work in close collaboration with universities, food organisations and interest groups in order to refine the taste and to exploit and explore the benefits of seaweed, as such we are also a knowledge-bank in regards to the usage of seaweeds in our daily life.



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