Denmark

Kastbergs Is sorbet

© Kastbergs Is
Milk- and Dairy Alternatives

Danish Ice Cream Maker Kastbergs Achieves V-Label Certification for Vegan Sorbets

Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets. The sorbets are reportedly made with minimal processing, using natural fruit bases and recipes developed in collaboration with professional chefs. They are available in flavors such as lemon, raspberry, and mango, and are said to feature a consistent texture and melt profile optimized for plating and storage in professional kitchens. The desserts are sold in foodservice-friendly formats for institutional and HoReCa distribution. By gaining V-Label certification for the sorbets, Kastbergs Is hopes to align with the plant-based transition, offering a variety of low-emission, allergen-friendly dessert options. The company says plant-based innovation will be a key component of its future growth strategy. As part of a broader …

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Lactic acid bacteria could improve dairy alternatives

© DTU
Studies & Numbers

Study: Lactic Acid Bacteria Could Enhance Flavor & Nutrition of Dairy Alternatives

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives. By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives. The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the …

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Enduro Genetics

© Enduro Genetics
Investments & Finance

Enduro Genetics Raises €12M to Transform the Efficiency of Biomanufacturing at Scale

Danish biotech company Enduro Genetics has secured €12 million in Series A funding for a new patented “synthetic addiction” technology with the potential to slash costs and emissions in biomanufacturing. The biomanufacturing industry — encompassing alternative proteins, industrial enzymes, biodegradable materials, and pharmaceuticals — is plagued by declining productivity at the industrial scale. This happens because large-scale processes cause microorganisms to mutate, creating cell-to-cell variation as cells prioritize their survival over production. Eventually, the non-productive cells outcompete the productive ones for space and nutrients, causing a drop-off in yields. Enduro’s “synthetic addiction” technology addresses this by integrating a genetic plug-in into the microbial production host. This couples the productivity of each cell to its health and growth, meaning only high-producing cells can survive. The technology …

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© ALFA LAVAL
Manufacturing & Technology

Alfa Laval’s New Food Innovation Centre to Focus on Protein Solutions for a Sustainable Food Future

Alfa Laval has announced the establishment of a new Food Innovation Centre in Copenhagen, Denmark, to drive innovation in food production and reduce the environmental impact of the global food system. The facility, set to open in 2027, will focus on advancing protein processing solutions and supporting the development of next-generation and conventional food technologies. Transforming the food system The global food system accounts for a third of greenhouse gas emissions, consumes 70% of freshwater, and is a leading driver of biodiversity loss. Lars Dithmer, President of Alfa Laval Business Unit Food Systems, emphasizes the company’s role in addressing these challenges: “With our range of technologies, solutions and competences, Alfa Laval is in a strong position to enable food and beverage producers to take a …

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UniBio

© UniBio
Fermentation

Advanced Bioreactor Developer Unibio Unveils Refreshed Branding & Renewed Mission

Unibio, a Danish company developing advanced fermentation technology, has launched a refreshed visual identity as it focuses on full-scale commercialisation. The new branding reflects Unibio’s mission to lead a global shift toward affordable, planet-friendly, and efficient protein production, delivering enhanced food security without compromising the planet’s resources. It has been developed in collaboration with Aaron Leaman and his creative studio Brighter Future. Patented bioreactor Unibio is known for its patented Vertical Loop Bioreactor, which is said to be efficient, scalable, and uniquely suited to protein production. Drawing inspiration from natural ecosystems, the bioreactor uses advanced fermentation processes to produce sustainable and scalable alternatives to traditional protein sources. The technology is unaffected by changes in weather or climate and does not require arable land. It is …

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Dried oyster mushrooms

© Smithy Mushrooms
Fungi, Mushrooms & Mycelium

Danish Scientists and Michelin-Starred Chefs Explore New Mycelium From Oyster Mushrooms for Meat Alternatives

Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good Food Institute, the scientists used biomass fermentation to grow the mycelium on coffee grounds and wood and measure its benefits for food. After fermentation, the resulting ingredient was found to be protein-rich, containing essential vitamins such as B5 and provitamin D2, while offering lower levels of toxins and allergens compared to their fruiting bodies. The …

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Image courtesy of Beyond Leather Materials
Leather Alternatives

Beyond Leather Materials and TAKT Launch Designer Chairs Featuring Vegan Upholstery Made from Apple Waste

Two Danish companies — Beyond Leather Materials and the furniture house TAKT — have partnered to create high-quality furniture that combines Scandinavian design with environmentally friendly materials. After years of collaboration, the companies have finally introduced eight of TAKT’s design chairs upholstered with Leap, Beyond Leather Materials’ vegan-certified leather alternative made from apple waste. The collaboration marks the first time Leap is used in furniture and TAKT’s first vegan upholstery option. “At TAKT, we aim to create furniture that is as good for the planet as for the people, and Leap fits perfectly into that vision,” said Michael Lysemose, Product Developer at TAKT. “We wanted to offer an animal-free option that would still be of high quality and would match with our Design Principles, and …

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woman holds young plant sapling

Image supplied by ProVeg International

Sustainability / Environment

Danish Government Allocates DKK 15Bn to Green Research and Innovation

The Danish government has announced that at least DKK 15 billion (€2.01 billion) will be allocated to green research and innovation by 2030. The new initiative will have four key areas of action: Ambitious investments — this will include increasing universities’ research and innovation funds and long-term research capacity by DKK 0.5 billion. Strengthening mission-oriented efforts with a new holistic approach. Fast-tracking green solutions for the agricultural and food industry of the future, with mandatory implementation and follow-up. Fundamental considerations for a green and safe future, including land use and climate adaptation. In particular, there will be a focus on getting new technologies into society more quickly. To achieve this, the government will work to resolve any barriers such as testing, documentation, or coordination between …

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MATR Foods secures loan from EIB

© EIB
Investments & Finance

MATR Foods Secures €20M From European Investment Bank to Construct First Full-Scale Facility

Danish meat alternatives producer MATR Foods has signed a €20 million loan agreement with the European Investment Bank (EIB). The funding, which is supported by the European Commission’s InvestEU initiative, will allow MATR to construct its first full-scale production facility and conduct more R&D. This will enable the company to produce over 3,000 tonnes of its product per year. On LinkedIn, MATR claimed it was the first ever meat alternatives company to gain the support of the EIB. Healthy and sustainable MATR uses fungi fermentation to produce meat alternatives made from local crops such as beetroot, potatoes, lupin, and peas. The products are said to require minimal processing and are lower in fat than previous-generation meat alternatives. The fermentation process provides an umami flavor that …

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Exhibitor talking to consumer at PLANT FOOD FESTIVAL

© Vegetarian Society of Denmark
Fairs & Events

Plant Food Festival Returns to Copenhagen in 2025, Announces New Second Location in Aarhus

The Plant Food Festival will be held for the first time in Aarhus on the weekend of 18-19 January 2025 at Savværket, followed by its return to Copenhagen on 1-2 November 2025. This green food expo will focus on plant-based and organic products, while also welcoming exhibitors with conventional offerings. Open to both private visitors and industry professionals, the event will feature a range of plant-based products, including those from startups developing innovative new foods. Attendees can explore various exhibitors, participate in workshops, and enjoy presentations from experts in the field. Exhibitors can present their latest vegan products and innovations to a diverse audience, gaining feedback and generating interest from both consumers and potential business partners. “Important milestone for plant-based food production in Denmark” “By …

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21st.BIO's team

© 21st.BIO
Company News

21st.BIO’s Precision Fermented Whey for Animal-Free Dairy Obtains US GRAS Status

Danish fermentation upscaling partner 21st.BIO announces that it has earned self-affirmed Generally Recognized as Safe (GRAS) status for its precision fermented beta-lactoglobulin, BLG Essential+. The GRAS milestone assures that 21st. BIO’s animal-free whey is safe for human consumption, allowing its commercialization within US territory. According to the biotech company, beta-lactoglobulin, the predominant protein in milk’s whey, has garnered significant interest from producers due to its high nutritional quality and beneficial properties for food product formulation. BLG Essential+ is said to boast essential and branched-chain amino acids, offering 45% more leucine than commercially available whey protein isolates. In addition, it is tasteless, pH-stable, and heat-tolerant, making it easy to incorporate into foods, from alt-dairy to protein drinks to bakery products. Precision-fermented whey for protein suppliers Founded in …

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Lurpak plant-based butter

© Lurpak
Milk- and Dairy Alternatives

Lurpak Launches Plant-Based Version of Its Spreadable Butter

Lurpak, the premium Danish butter brand owned by dairy cooperative Arla Foods, has announced the launch of a plant-based version of its spreadable butter. According to Arla, Lurpak Plant Based provides the same quality and functionality as dairy-based Lurpak Spreadable, and is suitable for spreading, cooking, and baking. It is also said to have a simple ingredients list. Arla said new product innovation was a key part of its growth strategy, and that bringing Lurpak into the plant-based category would help to strengthen its brands in key markets. The cooperative also noted that more consumers are now opting for dairy alternatives, meaning that Lurpak Plant Based will add value to both retailers and consumers. Farmer backlash The new Lurpak product has attracted some controversy from …

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Louise Johansen

Supplied by Louise Johansen
Opinion

Op Ed: Louise Johansen, Vegetarian Society of Denmark – Can Other Nations Follow Denmark’s Plant-Based Lead?

Louise Johansen is a sociologist and the Head of Programmes at The Vegetarian Society of Denmark. She is dedicated to transforming the food system, working alongside her colleagues in Denmark and abroad to enhance access to healthy and affordable plant-based and organic foods. In this guest post, Louise discusses Denmark’s Plant-Based Food Grant and Action Plan for Plant-Based Foods, exploring how other countries might follow Denmark’s example in promoting plant-based and organic food initiatives. After Denmark’s Plant-Based Food Grant and Action Plan for Plant-Based Foods: Can Other Countries Follow Its Example? In October 2021 the Danish government announced a green transition agreement for food and agriculture supported by almost all political parties in the parliament, and which entailed some groundbreaking plant-based initiatives and funding. These …

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© KMC
Ingredients

KMC Launches New Potato-Based Gelling Agent That Can Replace Gelatin in Gummy Candies

Danish ingredient supplier KMC has announced the launch of a new gelling agent made from potato starch, allowing for the production of plant-based confectionery with a soft but chewy texture. While many plant-based gelling agents must be dried at 55°C (131°F) to attain a stable texture, the new ingredient becomes completely stable at just 25°C (77°F), meaning no special drying facilities are needed. Called Gelamyl 625, it can be used as the sole gelling agent in gummy candy and is said to provide a soft texture with a chewy and non-sticky bite. Gelamyl 625 can also be used as a partial replacement for gelatin, which reportedly allows for significant cost savings with no change in texture. The ingredient has been described as the “next generation …

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Frederik Jensen, Nutrumami

Frederik Jensen, © NUTRUMAMI
Interviews

NUTRUMAMI: “We Want to Enable a New Wave of Plant-Centric Foods by Unlocking Plant Proteins”

Denmark’s NUTRUMAMI, led by fine-dining chef Frederik Jensen, is working on the development of a plant protein powder that replaces nutrients from animal meat, pioneering a new category of “multi-functional plant proteins” for a new generation of plant-centric foods. Using a unique cross-fermentation process, NUTRUMAMI aims to enhance the taste, texture, and nutrition of plant proteins. With plans to expand its team for market launch, NUTRUMAMI seeks to create clean, nutritious, plant-centric foods that offer a complete nutritional profile and reduce reliance on animal-derived nutrients. NUTRUMAMI closed a €450K pre-seed funding round this May, to enable the startup to carry out its mission “to unlock plant proteins to transform the quality of plant-centric foods in terms of taste, texture, and nutrition while being clean and wholesome …

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Novo Holdings has announced an initial investment in MATR Foods, a Danish food tech startup leveraging the power of mycelium, traditional fermentation, and upcycled vegetables to make sustainable plant-based meat.

© MATR Foods
Investments & Finance

Novo Holdings Invests in MATR Foods’ Fungi-Powered Fermented Meat Alternatives

Life science investor Novo Holdings has announced an initial investment in MATR Foods, a Danish food tech startup leveraging the power of mycelium, traditional fermentation, and upcycled vegetables to make sustainable meat alternative products. The startup’s flagship product, MATR Fungi Mince, a low-fat and high-protein alternative offering an amino acid profile similar to meat, is said to have a carbon footprint significantly lower (94% less) than beef. MATR currently supplies products to several Danish restaurant chains, including Gasoline Grill, Sticks’n’Sushi, and the online supermarket Nemlig.com. The new capital will help scale the startup’s production capacity and expand its customer base to meet the demand from existing and new customers. Randi Wahlsten, CEO of MATR, said: “We have been extremely well received by chefs and consumers …

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A sponge cake made with plant-based egg replacers.

Image courtesy of Palsgaard

Egg Alternatives

Denmark’s Palsgaard Seeks Industry Partners to Develop Next-Gen Plant-Based Egg Replacers

Denmark’s Palsgaard, a company that has been developing plant-based food emulsifiers since 1917, is inviting food manufacturers to participate in PIER (Plant-based Ingredients for Egg Replacers), an exciting project to develop pioneering plant-based alternatives that can replace fresh and dried egg ingredients. PIER, a collaboration between Palsgaard, Aarhus University, and R&D company Nexus, aims to replace 10% of the eggs used globally — equivalent to 100,000 tons of CO2 — as ingredients in food products such as baked goods, dressings, desserts, and ready meals. Palsgaard points out that through the scheme, food manufacturers can become frontrunners by co-developing new ingredients that cut recipe costs while reducing the carbon footprint associated with egg production. The project has a total budget of DKK 37 million (around €5 million) …

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Founders Andrea Donau (CEO) and Mikkel Dupont. (COO)

Founders Andrea Donau (L) and Mikkel Dupont. Image courtesy of FÆRM
Interviews

FÆRM: “Like Oat Drinks Today, We Want High-Quality Plant-Based Cheese to Become Available Everywhere”

FÆRM is a Danish B2B food tech startup using food science, traditional fermentation techniques, and legumes to craft plant-based cheese “just like dairy cheese.” Andrea Donau (CEO) and Mikkel Dupont (COO), started out in a kitchen, moving to a rented basement-turned-lab in 2020 to achieve a difficult feat: making soy milk coagulate like cow’s milk. Today, FÆRM licenses food manufacturers a patented method that mimics dairy fermentation to produce high-quality plant-based cheese without coconut oil, starches, or additives. The startup recently received €1.3 million in funding from BioInnovation Institute’s Venture House program to further commercialize its technology. We spoke with Andrea and Mikkel about this game-changing cheesemaking method for plant proteins that promises to democratise plant-based cheese. Can you tell us the inspiration behind founding FÆRM …

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Four cows in a field

© AF -stock.adobe.com

Agriculture / Agribusiness

Denmark to Introduce “World’s First” Carbon Tax on Animal Agriculture

Denmark looks set to introduce what is claimed to be the world’s first carbon tax on agriculture, following negotiations between the government, farmer organisations, trade unions, industry, and environmental NGOs. The agreement is expected to be formally approved by the Danish parliament in August, and will see a tax of DKK 300 per tonne CO2e introduced on livestock emissions from 2030. This will rise to DKK 750 per tonne CO2e in 2035, but with a basic deduction of 60%; this means that the effective tax will be DKK 120 (€16) per tonne in 2030 and DKK 300 (€40) per tonne in 2035. The proceeds raised by the tax in 2030-31 will be returned to the industry as a support fund to aid the green transition. …

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Danish startup EvodiaBio announces it has raised €7 million for its precision fermented aromas.

© EvodiaBio
Fermentation

EvodiaBio Raises €7M to Revolutionize Non-Alcoholic Beer with ‘Yops’, the Aroma of Hops

Danish startup EvodiaBio announces it has raised €7 million from foreign and Danish investment funds, including EIFO and The March Group. Based in Copenhagen, EvodiaBio leverages yeast fermentation to produce natural aromas and flavors for the F&B industry. With the new capital, the company will commercialize its first product, ‘Yops’, the aroma of hops, for the production of non-alcoholic beer, and expand its portfolio. Camilla Fenneberg, CEO of EvodiaBio, said, “We are incredibly proud to have achieved this milestone. This funding round is an important step towards our vision of revolutionizing the food industry with sustainable and innovative solutions. With support from our investors and our strong team, we are ready to take EvodiaBio to new heights and make a significant impact on the global …

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