24.11.2022 Aarhus University and Food & Bio Cluster Denmark invite to a seminar about advanced microbial food biotechnology. This seminar aims to provide inspiration and to initiate collaborations for projects that use microorganisms for developing sustainable food, ingredients, and materials for food storage.
05.10.2022 Throughout 2021 and the spring of 2022, members and participants at events by Food & Bio Cluster Denmark have pushed for establishing a network for food, drink and ingredient producers to support their climate impact initiatives.
04.10.2022 Lactobacillus Helveticus… For people into latin definitions and detailed understanding of processes within food production and upcycling as well as the science behind taste & flavor, there was plenty to gain from participating in this year’s Digital Uni Food Day on 30th of August in which Arla Foods, CP Kelco and Lactosan introduced research topics to discuss with researchers from knowledge institutions. The day was divided into three sessions with each one thematic focus, one company and three research persepctived from Danish knowledge institutions.
04.10.2022 “It’s always a good sign when a leading distributor such as Royal Brinkman undertakes promotion of your product, because it shows you are going in the right direction. As a young company, it is difficult for HPNow to reach even a fraction of the growers that could benefit from our products – but partnering with Brinkman addresses this specific challenge and makes the connection between growers and our product at a global scale.” Says Arnau Verdaguer, Director of Products in HPnow about the newly established channel partnership with Dutch Royal Brinkman.
14.09.2022 TechTour 2022: Innovative ideas and venture capital at key agrifood investor event in Aarhus. Food & Bio Cluster Denmark cohosted the TechTour Food, Bioeconomy & Agritech in Aarhus earlier this month to attract more venture capital to the Danish and Nordic startup ecosystem. We asked sponsors, startups and investors what they took back from the event.
22.08.2022 When filleting pelagic fish, the common practice is to collect all off-cuts such as heads, tails and backbones in one bin. This immediately reduces the quality of the off-cuts as they become contaminated with e.g. blood, enzymes and residues from the intestines. Consequently, the use and value become limited, which is why the off-cuts typically are sold for feed production.
15.06.2022 First impressions of our tour to Barcelona: That buzzing of people. A buzzing that we’ve been so excited to hear again because it indicates network, meeting and greeting in action. Business cards changing hands and being transported back to more than 60 destinations worldwide.
14.06.2022 S3FOOD drives smart innovation to cut the energy costs of small and medium-sized food companies in the EU.
14.06.2022 BIO4Africa lines up bio-based technologies for circular agri-food systems.