Building the knowledge base for healthier food systems
Across global markets, increasing attention is being paid to the link between diet, health and food production. At the same time, public debates around topics such as ultra-processed foods highlight the need for stronger, evidence-based understanding to support informed decision-making across the food system.
In Denmark, collaboration between academia and industry plays an important role in advancing knowledge on nutrition and health. Arla Foods engage with the Danish Diabetes and Endocrine Academy (DDEA), a research-driven initiative that brings together researchers, healthcare professionals and industry to strengthen the scientific foundation.
Arla helps bridge the gap between research and real-world food production
Through this network, Arla contributes to activities that connect food science and health science across sectors. This includes co-developing and participating in scientific seminars and training activities, as well as contributing to industry-relevant research projects, such as industrial PhD and post doctoral programmes co-funded by DDEA and Arla.
Scientific networking events hosted by DDEA also provide a platform for dialogue between university hospitals and industry. For example, a scientific networking event on ultra-processed foods held at Arla headquarter brought together researchers across universities, university hospitals and industry to explore current evidence and perspectives, supporting a more nuanced, science-based understanding of the topic.
Strengthening the foundation for informed choices
By engaging in scientific collaboration and knowledge exchange, Arla helps bridge the gap between research and real-world food production. This strengthens the evidence base for decision-making among stakeholders across the food system – from researchers and policymakers to industry and consumers.
The collaboration illustrates how cross-sector engagement can support the development of robust knowledge foundations for healthier and more sustainable food systems.
