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From petri dish to plate

By | 2019-10-28T13:05:35+00:00 October 28th, 2019|Categories: Blog post, News|

From petri dish to plate Column by Lone Ryg Olsen, Danish Food Cluster Many new types of foods originate from a lab rather than from the field, and as a consumer, you will increasingly start asking yourself: What is natural? Dinner is served, and there is chicken from the bioreactor, vegetables created on an assembly line, and a nutritional drink based on modified powder from chickpeas on the menu. Well, the chicken is grown from the cells of a real chicken, but no animal life was sacrificed during the process. The vegetables look like those from [...]

Experts warn: Food fraud is everywhere

By | 2019-10-07T12:50:06+00:00 October 7th, 2019|Categories: Blog post|

Experts warn: Food fraud is everywhere Food fraud has been a problem in the food industry for years, and the problem is only getting bigger. Now, organised criminals are entering the food industry as well. So, what can actually be done to mitigate the food fraud? And how can the industry in general look out for fraudsters? Organised crime, co-operation, and digitalisation were some of the topics that were on all keynote speakers’ lips, when they shared their expert knowledge at the International Food Fraud Conference in Vejle, hosted by Danish Food Cluster and Eurofins. [...]

New taste on its way down your shopping basket

By | 2019-08-30T10:05:31+00:00 August 28th, 2019|Categories: Blog post, News|

New taste on its way down your shopping basket   Column by Lone Ryg Olsen, Danish Food Cluster Food innovation from the Eastern Jutland is everywhere on the Danish festivals, and the best one is right around the corner. How about some caffir and a coffee-bread on the side? There are no holds barred when it comes to getting the beautiful people on Skanderborg’s yearly festival, named Denmark’s most beautiful festival in short Smukfest, to refresh themselves in a healthier and more sustainable way. At ‘Verdens Besværligste Kaffebar’ on Smukfest, Peter Larsen Kaffe and friends experimented [...]

Skim the cream of Danish food initiatives

By | 2019-06-04T10:42:12+00:00 June 4th, 2019|Categories: Blog post, News|

Skim the cream of Danish food initiatives Column by Lone Ryg Olsen, Danish Food Cluster By now we should have gotten used to it, but it still warms our hearts when international actors acknowledge Denmark as a center for food innovation. This time it’s one of the largest food initiatives of our time, EIT Food, which has announced the happy news: The initiative has chosen to place its first award ceremony in the Nordic region in Denmark's second city, Aarhus. With a number of Danish actors as hosts and the Food Festival as base, EIT [...]

Green innovation is good, but green disruption is necessary

By | 2019-03-27T07:11:18+00:00 March 27th, 2019|Categories: Blog post|

Blog by Gitte Haar, board member at KLS Pureprint Green innovation is good, but green disruption is necessary Thursday last week at Danish Food Cluster event: A Great Day for Food Innovation, I received the Food Innovator Award 2019 – something I would like to acknowledge. It is a great honour to be acknowledged by the industry, and to receive such a beautiful and personal picture to bring home. I would like to take this opportunity to  thank Danish Food Cluster  for the emphasis  they put on sustainability and innovation. As Danish Food Cluster’s CEO, [...]

Disruption in dairy-alternatives: Brannatura fights for a more sustainable and healthier alternative

By | 2018-09-25T08:14:28+00:00 September 24th, 2018|Categories: Blog post|

Blog by Sander Sieuwerts, Brannatura Disruption in dairy-alternatives: Brannatura fights for a more sustainable and healthier alternative Brannatura took a by-product from the milling industry and boosted it with full value. The result was a new dairy-alternative. But the road to a healthy and sustainable product is long, challenged and includes high costs. With new solutions packed, Brannatura made it. Find out more in this blogpost. We started with a vision: We wanted to provide the consumers with a tastier, healthier and sustainable dairy-alternative. But the road to get there was quite expensive and hard. Therefore, [...]

What is storytelling?

By | 2018-08-20T14:45:08+00:00 August 20th, 2018|Categories: Blog post|

Blog by Anja Sørensen, De 5 Gaarde What is storytelling? Learn from De 5 Gaarde who uses storytelling as a way to separate their products from others in today’s massive selection of food products. Recently, storytelling has become a very common tool for companies in the attempt to reach the consumers. But is there a difference between storytelling and telling the story of a company? Through storytelling you are able to create images that can make it easy for the consumers to relate to and thereby identify themselves with your products. By appealing to the [...]

A culture of innovation delivers the coffee of the future

By | 2018-06-12T07:50:50+00:00 June 12th, 2018|Categories: Blog post|

Blog by Lars Aaen Thøgersen, Peter Larsen Kaffe The amount of food waste must be halved in 2018. The staff is both creating and delivering the solution. A culture of innovation delivers the coffee of the future The future of coffee is under pressure, and that is why Peter Larsen Kaffe is betting on innovation by sending its employees to “innovation school” to learn to think in new, quirky, and different ways. Every year, Peter Larsen Kaffe is present at the biggest festivals and cultural events in Denmark. And every year, we get a [...]

3 factors for successful supplier-driven innovation

By | 2018-06-20T15:52:14+00:00 May 7th, 2018|Categories: Blog post|

Blog by Kristin B. Munksgaard, University of Southern Denmark The picture is borrowed from University of Southern Denmark. 3 factors for successful supplier-driven innovation Supplier-driven innovation strengthens your competitiveness through innovative collaboration with your customers and your own sub-suppliers. 1: Prepare your business model for more collaboration In today’s business world – where manufacturing and services are integrated in new ways, where innovation is an increasingly complex game to master and where new areas of knowledge to be learned are expanding – the road to success puts increasing demands on businesses and managers. Seeking [...]

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 – [...]

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