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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 – [...]

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 | 2018-06-19T10:59:38+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 [...]

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