19.05.2021 Bringing regional food products closer to the consumers can be a challenge for SMEs. Factors such as volumes, price and logistics are obstacles hard to overcome for small-scale food producers who want to deliver their products to grocery stores, institutional kitchens, food processing companies or even bid on public procurements.
19.05.2021 Rune Friberg and Marco Hultmann are at the forefront of the fight against food waste in the professional kitchens. At restaurant BioMio, they developed practical techniques and knowledge that they now share with anyone who wants to listen. Today they teach others.
03.05.2021 A new comparative study among five European regions reveals that the concern for the local economy and the perceived quality of the product are the most important factors in relation to what motivates consumers to buy local food products.
21.04.2021 Access to venture capital and the right competencies are a necessity for scaling innovative startups. This also applies in the agri-food sector, where entrepreneurial companies experience that it can be a challenge to raise the necessary capital.
21.04.2021 In a former auto repair shop in the outskirts of Copenhagen a farm has found its unlikely grounds. Fresh coriander, pea sprouts and edible flowers are grown at the vertical farm – and sold to some of the finest restaurants in Denmark.
21.04.2021 Based on a project partner search in Enterprise Europe Network, Energy Cluster Denmark has become a partner in two important projects that will position European clusters and competencies within Blue Energy - both inside and outside Europe.
21.04.2021 Food & Bio Cluster Denmark is a partner in a new European project, which is to bring food producers and farmers closer to the consumers.
21.04.2021 Sales of a sustainable, seaweed-based alternative to roe have multiplied since 2018, and the rapid sales growth is expected to pick up further after a new product launch in early May.
20.04.2021 Global demand for food is growing, and sustainability and climate are key words. How can we raise the bar on the plant-based ecosystem? And how can we work together globally to turn mash, oats and pulses into new, healthy and tasty ingredients that lead to innovative protein solutions?