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About Line Kohsel

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So far Line Kohsel has created 38 blog entries.

Danish start-ups get support for solutions for the elderly

By | 2018-04-25T13:59:02+00:00 April 25th, 2018|Categories: News|

Danish start-ups get support for solutions for the elderly FermBiotics ApS and Lactobio ApS will receive €80,000 from Danish Food Cluster through EU project INCluSilver to develop probiotic-based solutions Fermbiotics ApS from Southern Jutland and Lactobio ApS from Copenhagen have just been selected to receive financial support for their innovative projects within personalised nutrition for the elderly. Both companies work with probiotics and gut health, but one specialises in fermented plant products, while the other carries out research into new probiotic strains. One of the projects revolves around the creation of a dietary supplement based on [...]

FOOD EVOLUTION: From food safety to culinary value

By | 2018-04-12T14:56:06+00:00 April 9th, 2018|Categories: Blog post|

Blog by Jesper Zeilund, Nordic Center for Local Food FOOD EVOLUTION: From food safety to culinary value The time has come to look beyond the size of headquarter and number of productions lines when measuring success in the food industry. We need the courage to expand our range of values and to challenge the mindset that has been dominating the business for the last 60 years. In the long run, this is the only way to stay competitive in Denmark. In my view, the Danish food cluster – from production to processing and research – [...]

Kamp om pladserne til bestyrelsen for Danish Food Cluster

By | 2018-04-12T13:03:18+00:00 March 19th, 2018|Categories: Press|

Kamp om pladserne til bestyrelsen for Danish Food Cluster 16 blev nomineret til syv pladser i bestyrelsen for Danish Food Cluster – men det var forhenværende medlemmer som løb med sejren og bestyrelsen endte med at se ud præcis som før generalforsamlingen. Da medlemsorganisationen Danish Food Cluster i går holdt generalforsamling på Carlsberg Academy, var der kamp om syv ledige pladser i bestyrelsen. 16 profiler fra klyngen blev nomineret, og det endte i et kampvalg i kategorien for mindre virksomheder og GTS institutter. Valget stod mellem Anne Maria Hansen fra Teknologisk Institut, Niels Osterland fra Mejeriteknisk [...]

Orme-Lasse blev årets fødevare innovatør

By | 2018-04-12T13:03:28+00:00 March 19th, 2018|Categories: Press|

Orme-Lasse blev årets fødevare innovatør Billedtekst: Fra venstre, formand for Danish Food Cluster Esben Laulund, vinder af Food Innovator Awarden Lasse Hinrichsen og administrerende direktør ved Marel Henrik Ladefoged. En ny kønsfordeling og plads til de små fra vækstlaget i fødevareklyngen karakteriserede kandidatfeltet til fødevareinnovations prisen. Vinderen blev insekt-iværksætteren, Lasse Hinrichsen. Den 15. marts blev vinderen af Food Innovator Awarden kåret ved Danish Food Clusters årlige konference, A Great Day for Food Innovation. Iværksætter, first-mover, insektfarme-ejer og nu årets fødevareinnovatør – ja kært barn har mange navne, og nu kan Lasse Hinrichsen, grundlægger af virksomheden ENORM, tilskrive sig [...]

3 tips on how your business avoid becoming a victim of food fraud

By | 2018-04-12T14:56:27+00:00 December 8th, 2017|Categories: Blog post|

Blog by Klavs Martin Sørensen, University of Copenhagen 3 tips on how your business avoid becoming a victim of food fraud By Klavs Martin Sørensen, postdoc at the Department of Food Science at the University of Copenhagen –  researching the use of food analysis using rapid methods including the use of near-infrared spectroscopy (NIRS) Your business can avoid food fraud by implementing Process Analytical Technology (PAT), including so-called “rapid methods” for quality control. The NIRS method of analysing or fingerprinting ingredients or raw materials using near-infrared spectroscopy is currently our best bet for detecting food [...]

FermBiotics: New ways of benefitting from fermentation

By | 2018-04-16T11:06:10+00:00 November 4th, 2017|Categories: Blog post|

Blog by Tina Krüger Lauritsen, FermBiotics New ways of benefitting from fermentation A new company has emerged and FermBiotics ApS is its name. Their innovative product uses the fermentation process to create a completely new food ingredient and dietary supplement category. FermBiotics is a food ingredient and dietary supplement company with an aim to produce sustainable and healthy food products based on lactic acid fermentation of plant and marine material such as canola and seaweed. We have gained knowledge from microbiome studies, and combined with hands-on knowledge of fermentation production, our vision is to produce fermented [...]

Increased focus on research and innovation in the food industry – but what about the rights?

By | 2018-04-13T08:41:52+00:00 October 11th, 2017|Categories: Blog post|

Blog by Katja Sørensen & Camilla Kiørboe, Ploughmann Vingtoft Increased focus on research and innovation in the food industry – but what about the rights? The focus on research and innovation in the food sector in Denmark will increase over the next few years. Therefore, the Danish Agriculture & Food Council and The Danish Food and Drink Federation, together with some of the research institutes in Denmark and Danish producers of food, ingredients and foodstuff, have formed a food cluster and designed a new strategy for food research which is valid until 2030.The formation of the [...]

Denmark – European leaders within edible insects?

By | 2018-04-11T19:23:09+00:00 October 9th, 2017|Categories: Blog post|

Blog by Massimo Reverberi, Bugsolutely Denmark – European leaders within edible insects? Awesome Denmark. First country to make a movie about edible insects - Bugs by Andreas Johnsen. First country to have a team of experienced chefs developing recipes with critters - the well-known Nordic Food Lab. First country to have a government financing bugs as food and feed. Despite being so small, Denmark hosts a number of edible insect start-ups and a vibrant bug scene. I visited Denmark at the beginning of September, to attend the Innovate Food International event and speak at the [...]

The elderly in the future are different

By | 2018-04-13T19:39:05+00:00 September 22nd, 2017|Categories: Blog post|

Blog by Line Kohsel, Danish Food Cluster The elderly in the future are different In the future, we will experience some very diverse nutritional needs from the elderly. Nevertheless, some nutritional needs can be generalized. Get the great research coverage made by INCluSilver. As part of the INCluSilver project, which Danish Food Cluster is a part of, the University of Surrey has made a literature review on the research within the area of nutrition for the elderly. This research is the first step to be taken in the process of developing personalised nutrition for the silver [...]

What can 5.000 researchers do for your food?

By | 2018-04-15T10:49:05+00:00 May 10th, 2017|Categories: Blog post|

Blog by Martin Broberg, Néstle *This picture is borrowed from Néstle's press photo library. What can 5.000 researchers do for your food? Imagine that you have a predisposition to Alzheimer’s. Imagine that you are 22 years old and that you can already see signs of the upcoming disease, that you will develop 40 years later. Imagine that this disease can be prevented if you start to change your diet and nutrition. This is something that Nestlé’s 5.000 food researchers are working on. At Nestlé, which is the world’s largest food company, we believe – [...]

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