High administration costs are primary expenses for food producing companies due to strict regulations and demands of documentation from both authorities and potential business partners. A cloud-based ERP (Enterprise Resource Planning) software developed by Danish company tracezilla enables managers to oversee their companies’ inventories.

Companies in the food and agricultural sector must be able to comply with various rules for traceability and documentation to the authorities. Furthermore, it is important for companies to have a proper overview of their inventory so that they do not risk their raw materials falling in quality or becoming poor.

The software simplifies management of professional and contemporary food businesses

These high demands drive up administration costs which can make it hard to allocate funds for business development and upscaling of production. Especially when working with certified food products such as organic and fair-trade commodities.

Decrease allocation of resources for administration and documentation

The Danish company, tracezilla, has developed a cloud-based ERP software specifically for food producing companies. The software simplifies management of professional and contemporary food businesses and accounts for the complexity of trading and producing foods in all types of markets.

tracezilla eases the administration aspect of businesses by keeping track of all certifications, ensuring product traceability, utilising the forecasting module to base company purchases off sales, cost price and inventory value calculations, automatically integrating all relevant documents into the system and much more.

New business opportunities can be explored

The Danish growing company Nordisk Tang (Nordic Seaweed) has replaced excel sheets and documents and made tracezilla the foundation of their production data collection, which has made it a lot easier to locate waste of resources and mistakes in their production line.

Consequentially, the resources that has been freed up has allowed Nordisk Tang to explore new valuable cooperation agreements with business partners, who have high demands when it comes to documentation and traceability throughout the supply chain.

As a result, Nordisk Tang has experienced a 50% reduction in the time spent overseeing their documentation for organic production.

 

A Danish collaborative project has developed a sustainable and climate-friendly protein produced on local biorefining plants to lessen the amount of imported soy protein.

Soybean meal is the most widely used protein feed for animals such as poultry and pigs consisting of 20-30% of the total feed volume. The production and transportation of soybeans have major implications on the climate and environment as soy production – especially in Latin America – is the cause of deforestation to create space for soybean production. The import of soy feed to Denmark is calculated to cause 58% of the total climate impact of Danish agriculture.

Furthermore, the global market is aiming at becoming less dependent on imported proteins and is searching for solutions, which will not only be more environmentally friendly but also provide producers the opportunity to produce the necessary proteins locally and organically.

The biorefining plant extracts the organic protein, which can then be exploited for feed for animals such as poultry and pigs

Locally produced organic protein for animal feed

TailorGrass is a Danish collaboration project between SEGES, R&D Engineering and Automation, Ausumgaard and Vestjyllands Andel. The project has developed a commercial extraction method of protein made from organic grass, clover and alfalfa. The protein has a high biological value as well as an amino acid composition, which resembles that of soy protein.

The biorefining plant extracts the organic protein, which can then be exploited for feed for animals such as poultry and pigs. The protein can in the future even be used in the production of food for people. The first green biorefinery was established in the summer of 2020. The first organic feed developed on green protein hit the market in 2021.

Decreases negative environmental impact without affecting the meat

Experiments have shown that the growth rate of poultry and pigs are similar on feed made from local green protein as by eating soy protein feed without affecting the taste of the meat. The production of green protein still emits greenhouse gasses, but only 33% of the average emission from soy feed production.

The Danish companies behind TailorGrass are ready to assist with knowledge and guidance to interested domestic and international parties that want to produce the green protein on their own plants.

The Danish-based company with Colombian founders, Kaffe Bueno, aims at upcycling spent coffee grounds for new sustainable products and solutions with both environmental and nutritional benefits.

More than 10 million tonnes of coffee are consumed on a yearly basis around the world, according to the International Coffee Organization. Nearly all of it ends up as spent coffee grounds, which are being handled and disposed as household waste. This significantly impacts the environment as the decomposition process of the wasted coffee grounds releases greenhouse gases.

1 tonne of wasted and decomposed coffee grounds produces 340 m³ of methane – a gas 30 times more harmful to the environment than CO² – that goes directly into the earth’s atmosphere.

Exploiting what would otherwise be waste

Kaffe Bueno has come up with new ways of exploiting the otherwise wasted coffee grounds for the development of new sustainable consumer products and ingredients for the food and cosmetic industries. The upcycling process of Kaffe Bueno’s products ensures sustainable production because of the utilisation of coffee grounds, which would otherwise have been discarded at landfills as an ordinary waste product.

Kaffe Bueno operates the world’s first coffee biorefinery, enabling them to upcycle 1,000 tonnes of spent coffee grounds annually

Innovative solutions from a residual product

The coffee bean contains several components with nutritional benefits that creates value for the end product. One of Kaffe Bueno’s products, “Kaffibre”, is an upcycled gluten-free flour, which is high in fibre, rich in proteins, low in fat content and includes the potassium-mineral. The flour is derived from spent coffee grounds collected from industrial partners. Kafflour can be used as a substitute or as an addition to other types of standard flours when baking and cooking. This can increase a recipe’s nutritional value, replace chemical-based ingredients and give food manufacturers cost benefits.

Another product developed by Kaffe Bueno is KAFFOIL, which produces 2–3.4 times fewer emissions than argan oil and up to 9.4 times fewer CO₂ emissions per kilogram compared to palm oil.

In search for alternative sources of protein for organic pig feed an innovative collaboration between local fishery and the worlds’ first starfish plant has led to a triple win solution.   

Organic pig production is a successful part of Danish high-quality food for both local markets and exports. Part of the organic production DNA has always been an active search for better solutions to improve quality while lowering the environmental foot prints.

Collaborative innovation is key

An important step in this direction is to find feed alternatives that minimises the import of protein from abroad. Looking under water has proven fruitful in more than one case and the latest success builds on a collaboration between local fishermen who are challenged by starfish in the waters of Limfjord and a new plant that specialises in the extraction of proteins from seawater sources.

With the plant ready to buy the starfish, the fishermen can now see them as a source of income rather than an underwater competitor in the mussel fishery

The plant run by the company Danish Marine Protein is owned by Vestjyllands Andel (Cooperative of Limited Liability) and build as part of the multi sector collaboration GreenLab A/S buys the starfish from mussel catches in the fjord, dries them and grinds the solids to powder. This powder is then ready to add to the daily feed of organic pigs. The plant thus acts as the crucial link in a new supply chain that brings in solutions in both ends of the chain.

Turning a nuisance into a source of income

Starfish used to be a nuisance to the local mussel fishermen. The starfish have a large appetite for mussels and make a serious hindrance for upscaling the catch and sales of quality mussels from the fjord. Further, by preventing the optimal thriving of the mussels, an important source for cleansing and keeping the marine environment in perfect shape is lost.

With the plant ready to buy the starfish, the fishermen can now see them as a source of income rather than an underwater competitor in the mussel fishery – with the added benefit of improving the conditions of the marine environment.

At the other end of the chain, the organic pig farmers can cut down the soy imports and enjoy using a local protein source.

By producing organic, all-natural fruits and plant-based beverages with sustainably sourced ingredients from around the world, Osterberg Foods seeks to inspire people to choose foods that ensure a healthier and more sustainable future in developing countries.

In a world of constant change we are facing major challenges that concern the environment and global human health. We all have a responsibility to minimise negative impact, and for Osterberg Foods, this means ensuring an increasing number of products fit for future demands with regard to concerns for the environment, human health and social wellbeing.

Locally sourced ingredients supporting farmers economy

Osterberg Foods is developing organic all-natural fruit and plant-based drinks free from added sugar with ingredients from all around the world. By selecting fruits and herbs from mainly developing countries, Osterberg Foods help boost the local agricultural industry where it is most needed.

Osterberg Foods seek for local solutions throughout the supply chain to combat the global challenges, by e.g. involving in a number of fresh fruit processing and farming projects.

The more fruit that is harvested and processed in developing countries, the more work Osterberg Foods generates locally, giving each farmer more financial resources and at the same time creating new business opportunities. A small step to fight poverty and hunger.

“Taste the world” uses fruits from all over the world and boosts local agricultural industries

Product line that supports the Sustainable Development Goals

Osterberg Foods has launched a food service range called “Taste the World” with the focus on using fruits from all over the world and introducing it to the more resourceful parts of the world, like Europe. Using for instance lucuma, guava, baobab and jackfruit requires sourcing the fruits from very specific places in the world. Osterberg Foods especially focuses on the Far East and Africa, where development in the agricultural industry is essential in order to reach the Sustainable Development Goals.

The products are packed and distributed as sustainably as possible, so they can be made available around the world, targeting a broad spectrum of markets. This way, Osterberg Foods aims at making the world a little bit more sustainable every day by producing and selling fruit-based drinks all over the world.

An increasing demand for processed foods are changing dietary patterns across the globe. According to the World Health Organisation (WHO), salt reduction has been identified as one of the most effective initiatives to improve the health of the population. For people with a taste for preserved fish products, a number of new salt-reduced products makes it easier to comply with dietary recommendations.

Salt is widely used in seafood preservation because it inhibits the growth of bacteria and increases product shelf life. But this traditional method can come into conflict with the World Health Organization’s dietary guidelines, which recommend that salt intake is less than five grammes a day.

Predictive modelling improves food safety and reduces salt levels

Danish seafood company Royal Greenland and the Technological University of Denmark came together to find a way to cut the salt without undermining food safety or the taste of seafood products.

With funding from the Green Development and Demonstration Programme (GUDP), they developed a mathematical model for predicting the growth of specific bacteria when parameters such as salt content, pH, temperature and preservatives are altered. The project equipped Royal Greenland’s product developers to predict how a change in the recipe will affect bacterial growth in the final product.

the company has been able to cut the salt content of cold-water prawns in brine and pasteurised lumpfish roe by up to 50%

Less salt, same safety – and healthier choices for consumers

As a result, the company has been able to cut the salt content of cold-water prawns in brine and pasteurised lumpfish roe by up to 50%. All the lightly-preserved fish products in the range have acquired the Nordic Keyhole label – a label that helps consumers identify healthier food products.

The predictive models have been published and are now of benefit to the food industry as a whole.

As part of global climate actions, there is an increased focus on how food producers can optimise their production in all processes. Fishery companies around the world face the challenge of finding solutions that can minimise CO2-emissions in terms of farming, processing and transportation while still maintaining a high quality when exporting fresh fish to foreign markets.

Palletising more than one ton of salmon a minute

A Norwegian salmon company has built a new factory in Hirtshals, Northern Denmark containing a huge sorting and packaging facility ready to receive thousands of tonnes of salmon. With solutions from the Danish automation company BILA Automation, the company has succeeded in optimising their sorting and packing process significantly.

Palletising robots packs more than one ton of salmon a minute

Four palletising robots pack 8–12 boxes a minute each, while two other palletising robots can deal with up to a ground-breaking 20 boxes a minute each. In total, this is equivalent of more than one ton of salmon a minute and from here an Automated Guided Vehicle (AGV) collects the finished pallet and transports it to the warehouse or for shipment.

Significantly improved competitiveness

The combination of maximum capacity and innovative utilisation of existing technology from BILA Automation has helped the Norwegian company to implement a new ground-breaking concept in the salmon industry. The technology has minimised the average time it takes from the moment the salmon-laded ship arrives from Norway to the point in time when the salmon are on their way to customers all over the world.

In addition, the new concept has reduced road transportation – and thereby the carbon footprint – significantly, improved the working environment for employees and minimised operating costs. Overall, the company’s competitiveness has been significantly increased.

The palletising facility can set new standards across the food industry and the concept has already been implemented with major international poultry manufacturers – an excellent example of utilizing technology across multiple industries.

With rising living ages across the world, the farmer-owned ingredients supplier, Arla Foods Ingredients, has built a business on developing high quality protein ingredients that can help the elderly meet dietary protein requirements and maintain a healthy lifestyle. What was once regarded a low-value by-product of cheese production is now one of the best raw materials for developing high quality protein ingredients and other nutrient rich food ingredients.

The United Nations estimates that the current global expected living age is around 73 years which is a doubling compared to 100 years ago. Food companies around the world thus have a large business opportunity in providing healthy and nutritious foods that can uphold a modern, active lifestyle throughout life.

From waste to valuable ingredients

The farmer-owned ingredients supplier, Arla Foods Ingredients, has specialised in using the former residual product from cheese production, whey, and now produces and researches in special whey derived ingredient solutions tailored for use in a wide range of food. Arla Food Ingredients was the first to see the potential in whey and today they drive the development of a whole new whey based ingredient category.

 

What was once regarded a low-value biproduct of cheese production is now one of the best RAW MATERIALS TO DEVELOP NUTRIENT RICH food INGREDIENTS tHAT CAN HELP support a healthy lifestyle

 

Today, whey proteins are widely used for their functional and nutritious benefits in a wide range of foods – including early life nutrition, sports nutrition and a broad variety of staple foods.

Showcasing the pioneering spirit

The discovery of the value of whey proteins are just one example of the Danish pioneering spirit where by-products from essential parts of Danish food production – such as cheese – are creating value and new business opportunities. The whey proteins from Arla Foods Ingredients brings a waste product such as whey back into the value chain and thus not only contribute to increase the nutritional profile of foods but also cut down on food loss during the production processes.

In rural Africa, AAK has established a supply chain that sources wild-growing sea kernels. The result is an ingredient that is both sustainable and adds to the income to thousands of West African women. The programme creates a remarkable social impact in Western Africa and provides AAK’s customers with a high-quality fat.

One of the most troublesome issues concerning supply chains in rural Africa is the security of supply as well as providing a secure income for the families involved. Very often, working conditions can be harsh with primarily women facing long walks to fields and parklands and a low, unstable income, not earning enough to alleviate poverty and hunger or invest in children’s education.

Sustainability and profitability walking hand-in-hand

In a project named Kolo Nofaso, the Danish vegetable oil and fat company, AAK, has successfully established a supply chain where they receive sustainable shea kernels while providing a stable income, pre-financing and training to the female workers at the very early stages of the supply chain.

However, the programme is also highly beneficial to AAK and their customers. With Kolo Nofaso, the company gets a fully traceable supply chain of raw material that is crucial to their business.

The programme creates a remarkable social impact in Western Africa and provides AAK’s customers with a high-quality fat

Used in products like chocolate, shea kernels are a sustainable, wild-growing ingredient that requires no land clearing, fertiliser or plantation and is a sustainable alternative to other oils used in these industries.

Receiving honours for its sustainable impact

While the Kolo Nofaso has proven to be a well-functioning programme for AAK, securing a safe supply of shea kernels, the programme has also received awards for its positive effects on the nearby communities.

In 2019, AAK received the Sustainability Pioneer Award for the results the programme has delivered after 10 years in operation. Today the programme is providing a stable income to more than 230,000 shea collectors in Burkina Faso, Ghana and the Cote d’Ivoire while being a good business for AAK.

 

In a globalizing world, Danish companies have proven to be suitable partners for companies all over the planet. In the Philippines, the Danish producer of emulsifiers and stabilisers, Palsgaard, has made positive contribution to a local cake manufacturer. 

In today’s world, companies around the world are seeking the right partners in product development. In this day and age, globalized companies have access to a wealth of knowledge and by creating the right partnership, businesses can take their results to new heights. Danish companies have proven to be very successful partners with their history of collaborative thinking.

Using Danish ingredients to produce Philippine cakes

International collaboration was at the highest level when a large manufacturer of dried noodles and biscuits in the Philippines decided to make the move into the soft cake category. The manufacturer contacted the regional office of Danish emulsifier and stabiliser producer Palsgaard to help with the product development.

Palsgaard pooled the expertise of the technical specialists working in its application centres in Singapore and Denmark. The team then worked with the manufacturer’s product development team to create a new line of Filipino mamon cakes. Palsgaard also advised with the choice of equipment for the production line and the running of production trials.

Today, the cake brand has become one of the manufacturer’s most popular lines – exported all over the world.

Symbolising the Danish status

Danish food companies are some of the most globalized in the world, exporting and making a difference in food production to more than 180 countries around the world. Denmark has a long history of close collaboration between business partners. Collaboration is deeply rooted in Danish business culture – especially in the food industry jobs.

It plays a key role in many of the innovative solutions the Danish food cluster has provided for some of the world’s most complex problems. In Denmark, finding new solutions and relevant knowledge to apply to the world’s biggest challenges can only happen when the various participants in the value chain work together.