Copenhagen

© Department of Food Science - University of Copenhagen
Science

Study Shows the Potential of Natural Fermentation to Make Realistic Plant-Based Cheese

In new University of Copenhagen research, scientists demonstrated the potential of natural fermentation to produce climate-friendly plant-based cheese with similar sensory properties as its dairy counterpart. Making realistic plant-based cheese has been challenging since plant proteins behave differently than proteins found in milk. The study highlights that cheese producers add starch, coconut oil, and flavorings to achieve firm textures and dairy-like flavors. However, the research, led by scientist Carmen Masiá in collaboration between the Department of Food Science and microbial ingredients supplier Chr. Hansen shows that natural fermentation and bacteria produce dairy-free cheeses with a firm texture and improved taste, aroma, and mouthfeel. “Fermentation is an incredibly powerful tool to develop flavor and texture in plant-based cheeses. In this study, we show that bacteria can …

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Meat-free popup

© Burger King
Fast Food

Burger King Opens Meat-Free Popups in Three Nordic Cities

Burger King has opened three meat-free popup restaurants in the cities of Oslo, Stockholm, and Copenhagen. Customers in the Norwegian, Swedish, and Danish capitals can now choose from a range of offerings made using The Vegetarian Butcher’s plant-based meat — including meat-free versions of classic options such as the Whopper and Chicken Royale. Some sauces containing eggs and dairy are still available, but customers can ask for these to be omitted to make their orders fully vegan. “By opening a restaurant that only serves plant-based and meat-free alternatives, we get a good opportunity to test products that are not yet part of our traditional menu for our further product development and innovation within the plant-based segment,” said Carsten Lambrecht, country manager for Burger King Denmark. …

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Geranium dish

© Geranium

Gastronomy & Food Service

Copenhagen’s Geranium Named Best Restaurant in the World After Going Meat-Free

Chef Rasmus Kofoed of the 3-star Michelin restaurant Geranium, decided to remove meat from his menu at the end of 2021, with the change coming into effect this January. This summer, Geranium was named best restaurant in the world. Founded in 2007 by Kofoed and Søren Ledet and located in a Copenhagen football stadium, the Copenhagen fine dining spot was awarded second place in the list in 2021. Following the menu changes, it was named The Best Restaurant in Europe and The World’s Best Restaurant 2022. The reservation list takes bookings three months in advance and reservations are booked within minutes, according to Tasting Table. “The menu is a reflection of myself, who I am and how I am evolving as a chef and as …

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service Alchemist courtesy GFI

Image: Søren Gammelmark / @gammelmarkphoto

Gastronomy & Food Service

Scientists to Develop New Seafood by Fusing Fungi and Seaweed With Alchemist Michelin Chefs

The Good Food Institute (GFI) is funding a team of scientists to work with chefs at Copenhagen’s two Michelin-starred restaurant Alchemist to create a new seafood by growing fungi on seaweed. The project, headed by Dr Leonie Jahn from the Technical University of Denmark and Diego Prado, head of research at Alchemist, will see the chefs experiment with fungi to eventually create whole-cut seafood by using the fungi to ferment seaweed. If successful, the product may be sold at the restaurant and could go on to be widely available for purchase. Dr Leonie Johanna Jahn commented: “I think there’s huge potential here – there aren’t a lot of seafood alternatives on the market but there’s certainly a need for them. This is also an area …

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Mikael Eydt Beyond Leather

Mikael Eydt ©Beyond Leather

Interviews

Beyond Leather: “Companies Who Do Not Understand Sustainability & Transparency Will Be Left Behind and the Ones Who Do Will Take Over”

With animal-based materials finally falling out of favour in the fashion world, Beyond Leather has positioned itself as a leader in the rapidly growing plant-based leather sector, creating innovative products using waste materials with a focus on apple waste upcycled from the juice and cider industries. “I hope that we can lead the industry into a transparent system that makes it easy for people to buy eco-friendly products and navigate away from false promises” Established in 2017, the Danish startup announced a €1.1 million seed funding round last year and was also the winner of the Clim@ 2020 competition, an event that rewards startups demonstrating climate impact. In this well overdue Q&A, we caught up with Beyond Leather CEO and Co-Founder Mikael Eydt to discuss …

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Fava or broad beans

©[email protected]
Agriculture / Agribusiness

Fava to Play Key Role in the Protein Transition as Global Ingredient Provider Plans Fava Protein Factory

Meelunie, a global leader in plant-based ingredients, believes that fava will play a key role in the protein transition. According to the company, Fava beans, otherwise known as broad beans, will help meet the growing demand for plant-based proteins while addressing deforestation, inefficiencies in global agriculture and other climate-related challenges.

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Leap apple leather

©Beyond Leather Materials ApS
Fashion, Design & Beauty

Leap: Biomaterial Made With Leftover Apple Waste Set to Revolutionise the Leather Industry

Copenhagen-based next-gen materials company Beyond Leather Materials has introduced a new leather alternative to the rapidly growing plant-based leather sector. Called Leap – which stands for LEftover APples – this is a highly sustainable plant-based leather alternative created from upcycled apple waste from the juice and cider industry.

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Christian Christensen, Direktør Dryk ApS

© Dryk ApS
Interviews

Dryk: “Our Sole Aim is to Make it Simple for Everybody to Convert From Animal-Based to Plant-Based Milk”

Dryk is a dairy alternative brand seeing success in its native Denmark where it produces a large range of plant milks with ingredients including hemp, quinoa, pea, and of course the ubiquitous oat. The company develops its products in close cooperation with leading food manufacturers who take pride in creating the best quality.

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Simple Feast

©Simple Feast
Startups, Accelerators & Incubators

Danish Food Box Startup Simple Feast Raises $33M in Series B Funding

Simple Feast, a Danish mealbox startup launched in 2017, announces it has secured a total of $33 million in a Series B round led by venture capital firm 14W, with participation from Balderton Capital. The Series A involved Sweet Capital,  byFounders and again Balderton Capital. Its total investment is now in the range of $50 million.

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