News about Food

Fixin’ to be flexitarian: Scrap fish and invasive species can liven up vegetables

Greening the way we eat needn’t mean going vegetarian. A healthy, more realistic solution is to adopt a flexitarian diet where seafoods add umami to “boring” vegetables. University of Copenhagen gastrophysicist Ole G.…

Fixin’ to be flexitarian: Scrap fish and invasive species can liven up vegetables

Greening the way we eat needn’t mean going vegetarian. A healthy, more realistic solution is to adopt a flexitarian diet where seafoods add umami to “boring” vegetables. University of Copenhagen gastrophysicist Ole G.…

Developing the hybrid cheese of the future

A new research project led by the Department of Food Science at University of Copenhagen is setting out to create hybrid cheeses that combine dairy and local plant proteins to significantly reduce the carbon footprint –…

Researcher: Seven billion newly hatched chicks are killed every year – but a ban is not the solution

Annually, the global egg industry kills seven billion day-old male chicks because they don’t lay eggs and aren’t worth raising for meat. While several countries have banned the practice, neither bans nor other current…

Scientists use blue-green algae as a surrogate mother for "meat-like" proteins

Researchers from the University of Copenhagen have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce "meat fibre-like" protein strands…

Scientists use blue-green algae as a surrogate mother for "meat-like" proteins

Researchers from the University of Copenhagen have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce "meat fiber-like" protein strands…

New educational collaboration strengthens the bond between biotech and biosolutions

The Faculty of Science at the University of Copenhagen and University College Absalon have agreed on a partnership spanning collaboration and facility-sharing for their programs in Biotechnology and Biosolutions in…

A delicious surprise: Vertically farmed greens taste as good as organic ones

Consumer skepticism about the taste of vertically farmed greens is widespread. But the first scientific taste test from the University of Copenhagen and Plant Food & Research, New Zealand shows that respondents rate…

Researchers have taught an algorithm to 'taste'

Incorporating human tastes into artificial intelligence makes it easier for wine buyers thirsting for the right wine. Researchers at the University of Copenhagen’s Pioneer Centre for AI have shown that AI can accurately…

A delicious surprise: Vertically farmed greens taste as good as organic ones

But the first scientific taste test from the University of Copenhagen and Plant Food & Research, New Zealand shows that respondents rate greens grown vertically and without soil as just as good as organic ones.

Most Europeans are reducing their meat consumption, EU-funded survey finds

A pan-European survey, called “Evolving appetites: an in-depth look at European attitudes towards plant-based eating” and funded by the EU’s Smart Protein project, has found that 51% of meat eaters in Europe claim they…

Food waste prevention in Europe can generate major footprint savings

New calculations show that the European countries have great potential for reducing the demand for global food resources and the associated GHG footprint. Researchers have estimated the climate footprint savings that ma…

Food waste prevention in Europe can generate major footprint savings

New calculations show that the European countries have great potential for reducing the demand for global food resources and the associated GHG footprint. Researchers have estimated the climate footprint savings that ma…

New study: Pig welfare outweighs climate concerns for consumers

Consumers would rather pay more for higher-welfare pork than for pork with a reduced climate footprint. Politicians and the pork industry can learn from the result, according to the researchers behind the University of…

New study: Pig welfare outweighs climate concerns for consumers

Consumers would rather pay more for higher-welfare pork than for pork with a reduced climate footprint. Politicians and the pork industry can learn from the result, according to the researchers behind the University of…

Pinpointing the emergence of muddy flavors in your fish

Many people have experienced a muddy off-flavor in farmed fish. While the aquaculture industry has known about the problem for 20 years, it continues to impact the consumption of otherwise healthy and potentially…

Ancient technology turns plant-based cheese into 'something we want to eat'

To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, University of Copenhagen scientists demonstrate the potential of…

Ancient technology turns plant-based cheese into 'something we want to eat'

To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, University of Copenhagen scientists demonstrate the potential of…

Large Danish food infrastructure collaboration bears fruit

Companies and research communities have achieved new standards of collaboration through the shared state-of-the-art laboratory center, FOODHAY, setting the stage for the development of cutting-edge knowledge and…

Nature draws the hunters out and the leases up

The possibility of shooting game is neither what primarily drives hunters out nor the hunting lease price up. The biggest factors, on the other hand, are associated with outdoor recreation, camaraderie and location,…

Researchers discover how to turn bitter lupins sweet

Lupin seeds are high in protein and could become a sustainable alternative to imported soybeans, but many varieties contain alkaloids that make them toxic and bitter. Now researchers from University of Copenhagen have…

New methods for sensory evaluation of farmed fish

Have you ever wondered why farmed fish taste different than wild fish? In this article, PhD student Pedro Martinez Noguera talks about his research into innovative methods to understand the taste of fish at the…

“Super Mixtures”: Adding Delicious Flavors to Alcohol-Free Beer

If non-alcoholic beer tasted better, it would probably make up a larger proportion of total beer sales and therefore improve public health. A group of researchers at the University of Copenhagen want to make this a…

Celebrating World Microbiome Day with the world's first holobiont data portal

As a leading research institution within the field of hologenomics and microbiome research, Center for Evolutionary Hologenomics proudly participated in the global celebration of World Microbiome Day and on the very sam…