Cold cuts are a classic ingredient in Danish cuisine and an everyday ingredient in lunches and dinners for consumers all over the world. This means that the levels of saturated fat, sugar and salt in cold cuts has a huge impact on the diet of the people who regularly consume cold cuts. In 1990 two innovative butchers decided to do something about that. A dedicated approach to reducing saturated fat in cold cuts led to a patented product line serving high quality meat with a greatly reduced fat content.

A cold cut revolution

The two butchers idea was simple, but genius. By replacing fats in processed meat with vegetable fiber, trimming off excess fat and using lean cuts of meat, they were able to greatly improve the nutritional value and health profile while maintaining an uncompromised flavor profile.

The two enthusiastic butchers’ idea was so innovative, that they received a patent and with that, Tulip Food Company’s product line ‘The Green Butcher’ was invented.

The product line The Green Butcher was founded on a strict set of principles in order to keep nutrition high and fat content low, all the while maintaining great flavor. Cutting off excess fat, replacing fat with vegetable fiber and using lean meat is what makes e.g. The Green Butcher’s famous “rullepølse” (rolled sausage) one of the healthiest on the market. The “rullepølse” is a traditional Danish cold cut made from pork belly, making it naturally high in fat. However, The Green Butcher’s version contains more than eight times less fat than a traditionally made one.

By replacing fats with vegetable fiber, trimming off excess fat and using lean cuts of meat, the nutritional value is improved in cold cuts while maintaining the flavor profile in cold cuts

The healthier choice made easy

Due to Tulip Food Company’s overall focus on a healthy composition, it has been possible for all the The Green Butcher’s products to be labelled with the Keyhole label, which is given to products with lower fat, salt and sugar contents than similar cold cut products. The keyhole label helps consumers choose the more healthy products in supermarkets, leading to a lower fat, salt and sugar diet.

Pushing healthy eating and whole grain alternatives through innovative product development has positioned Schulstad’s product line “Levebrød” as the easy choice for consumers of all ages.

While bread is an integrated part of most diets, it is not always considered the most healthy option. With Schulstad’s whole grain bread range, which looks and tastes as traditional white bread, it has never been easier to make the healthy choice.

Making bread a dietary saint instead of a sinner

One of the health issues with many types of bread is the lack of whole grain. Over half of Schulstad’s products are now marked with the Danish whole grain logo, making it easier for consumers to make educated decisions and finding healthier alternatives. Schulstad has been a part of the Whole Grain Partnership since 2009 as they aim to incorporate more whole grain into the everyday diet of the consumers.

The product line Levebrød is high in fibers and whole grain, making it a healthy alternative to traditional products as it contains a minimum of 8% fibers

Schulstad’s Levebrød product line has the ambition to create a quality mass produced bread through innovation and product development, while changing consumer habits towards eating healthier. The bread under the product line Levebrød is high in fibers and whole grain, making it a healthy alternative to traditional products as it contains a minimum of 8% fibers. While being high in fibers and whole grain, Levebrød is also lower in salt, fat and sugars compared to similar products. Levebrød is furthermore made without chemical straw shorteners and preservatives making it easier to avoid unnecessary preservatives while eating healthier.

Science and health go hand-in-hand

Levebrød uses a bit of baking science in order to attain such a healthy profile while maintaining the look and flavor in their bread that consumers love. Their products are made with a special wheat with a light bran, making it possible to bake bread high in whole grain still reminiscent of traditional white bread.

This has resulted in Levebrød being able to use both the keyhole label and the whole grain label on their products making it easier for kids, teenagers and adults to choose the healthy – and tasty – bread when grocery shopping.

Public-private partnerships can play a vital part in changing the way people eat. The Danish Whole Grain Partnership is a perfect example of just that, creating the foundation for a whole new line of developed products with an increased amount of whole grains.

In an effort to be on the forefront of dietary developments and ensure that Danes ate the recommended 90 grams of whole grain a day, partners from government, health NGOs and businesses created the Whole Grain Partnership in 2008.

A year later this was followed by the creation of the Whole Grain Logo, a logo that products meeting the requirements could attain and thereby help consumers choose the healthiest products when grocery shopping.

A massive success

Today, Danes on average consume 82 grams of whole grains daily. The recommended amount in the official Danish dietary guidelines is 90 grams a day. 68% of Danes recognise the logo and of those 80% say that they shop according to it. And while there existed 190 whole grain products in 2010 that number has exploded to around 1100 products today. Not only do Danes eat more whole grain today than ever before, but the market for whole grain has increased tenfold.

This has only been possible due to the large support from the industry to increase their whole grain product range and develop healthier products and meals with more whole grains in, along with a concerted communications effort from authorities and NGOs.

Danes on average consume 82 grams of whole grains daily. The recommended amount in the official Danish dietary guidelines is 90 grams a day.

The results of the long-term work led to that The Danish Whole Grain Partnership in 2019 received international recognition, when the EU Commission honoured a number of “best practice” initiatives that have contributed in particular to promoting public health. But the partnership not only contributes to better public health. For food producers, it has created a new opportunity to expand their product range within whole grain products.

In other words, the partners have successfully combined health and business objectives. An inspiration for other organisations to pursue the partnership option.

Emulsifier and stabilizer company, Palsgaard, is using their talent for innovation to lower the amount of saturated fats in ice-cream, while maintaining the flavor and texture.

As one of the most beloved foods, ice cream is not the healthiest product, often containing both sugar and a large amount of saturated fats. Traditionally, ice cream is made from dairy cream. However, with new production methods many of the saturated fats come from vegetable oil. This type of fat is heavily linked to cardiovascular diseases, but it is also what makes an ice cream feel creamy and maintain its structure.

Reinventing ice cream

So how do you maintain the creaminess of ice cream while reducing the amount of saturated fats? That was the issue Palsgaard set out to solve. Over a hundred years ago, founder Einar Schou invented the Palsgaard emulsion oil and gave food manufacturers a new understanding of emulsions.

Today, Palsgaard is still innovating. Their latest innovation managed to reduce saturated fats in ice cream by up to 60% by adding as little as 0.90% of a combination of emulsifiers and stabilisers to the recipe.

Innovation manages to reduce saturated fats in ice cream by up to 60% by adding 0.90% of a combination of emulsifiers and stabilisers to the recipe

Reducing fatty acids and saturated fats would normally have ruined the texture and structure of the ice cream, but with an addition of the so-called lactic acid esters of mono- and diglycerides (LACTEM), they can reduce fats while keeping the smooth texture and classic mouthfeel of ice cream.

It has become increasingly important for consumers to be offered healthier versions of their everyday products creating a need for innovative food solutions like the one developed by Palsgaard. Palsgaard has managed to find the right balance between emulsifiers, stabilisers and saturated fats and can now offer a healthier ice cream that still tastes delicious.

Making a big difference with a small product. That is what the small Danish business, ENORM BioFactory (sister company to ENORM Aps), is aiming to achieve by introducing insects as a sustainable animal feed ingredient. In a world with a growing demand for alternative protein sources and a simultaneous rise in global CO2 emissions, the world’s need for sustainable solutions has never been greater.

Denmark imports roughly 1 million tons of feed protein every year, representing a large carbon footprint. One way to lower the carbon footprint is to substitute traditional fat and protein sources in animal feed with insects. ENORM BioFactory is working towards making insects an alternative to soy, palm oil, fishmeal and other protein sources.

Enorm estimates that the demand for protein in animal feed will rise by 70% over the next 20 years, creating a need for innovative solutions

Sustainable protein

ENORM BioFactory estimates that the demand for protein in animal feed will rise with 70% over the next 20 years, creating a need for innovative solutions and the introduction of alternative protein sources. When ENORM BioFactory’s production is fully operational their aim is to produce 100 tons of larvae every day, substituting some of the imported feed to Danish animal production.

ENORM BioFactory is focusing on animal feed, where black soldier larvaes function as a supplement or replacement of other less sustainable feed sources. ENORM BioFactory’s model is utilizing circular econonomics as the black soldier fly’s larvae feeds on biowaste from nearby food production facilities. They can thus offer a more sustainable source of protein as the worms are able to live off all organic material, and thereby gain sustenance from feeds sources that have little to no value for most other animals.

Efficient, easy and innovative

The insects have a huge potential as they can be farmed anywhere, taking up very little space. The transformation from egg to harvestable worm takes only 17 to 19 days, and the larvae grow 40 times their own bodyweight during the last seven days.

Besides the animal feed solution, ENORM also sees a big potential for human consumption, and has already launched a few products in Danish supermarkets, allowing consumers to snack on the insects with good conscience. In 2018, ENORM received the Food Innovation award for their first moving approach.

Through innovation and creative thinking, the research project SOBcows have opened the door for a potential dairy revolution. As problems with obesity and malnutrition are growing around the world, innovating and developing ways to make dairy products healthier becomes ever more important. The research project SOBcows between Aarhus University and the agricultural knowledge center SEGES is trying to do exactly that, albeit in a new and different way.

Breeding for health

For several years the researchers tracked and registered the different fatty acids of all cows in Denmark, and breeding the cows in ways to maximize the healthy fatty acids while minimizing the unhealthy fatty acids.

As a result, fatty acid measurements are currently available on all cows in Denmark corresponding to 15 million samples, which is uniquely for Denmark. The research shows that the cow’s genes largely determine the content of various fatty acids in the milk, which allows “control” of the fatty acid composition in the milk through breeding.

Fatty acid measurements are currently available on all cows corresponding to 15 mio. samples, which is unique for Denmark

The milk and cheese of the future?

In the long term, the research project might enable Danish companies to produce dairy products – from milk to cheese – with a higher content of healthy fatty acids.

The Danish organic dairy company Naturmælk sees perspectives in innovating cheeses with a higher proportion of unsaturated fatty acids to a market that increasingly demands organic and healthy products. Therefore, the company has, as part of the project, developed the first cheeses with a higher content of unsaturated fatty acids on a test basis and the preliminary results look promising without significant taste differences between this and traditional cheese.

The project is a perfect example of how health and taste can go hand-in-hand, something that is extremely important in the Danish food innovation.

Obesity is becoming an increasing issue with more than 2.2 billion people being obese or overweight in the world, according to the United Nations. Sugar remains one of the key elements that lead to the rising obesity levels. The art of figuring out how to reduce sugar content, while keeping the flavour profile and feel that consumers want are thus becoming top-of-mind at beverage companies. The global consumers are also more aware of ingredient labels and desires “better-for-you” beverage options – but without sacrificing the great taste and texture they know and love.

The complex challenge of reducing sugar

Sugar is not just a sweetener. It plays an important role in formulation, enhancing flavour and adding functionality. Sugar also contributes to appearance, texture and shelf life and provides body and brings out the fruit taste in beverages. This makes replacing and removing sugar a technical challenge.

Compensating for the sweetness of sugar in recipes could include either diluting the concentration of juice with water, incorporating high intensity sweeteners, or using alternate flavourings. Replacing loss of texture might require different modification techniques. It’s not a matter of a simple substitution as all the drink’s sensory properties will be altered.

Figuring out how to reduce sugar content while keeping the flavour profile that consumers want, are becoming top-of-mind at beverage companies

Finding the innovative solutions

C.P. Kelco, a global nature-based ingredient solutions company with operations in Denmark, conducted a sensory property analysis. They looked at 37 attributes, including texture (mouthfeel), aroma, flavour and aftertaste. Their findings showed that perceived thickness or body in a beverage can come from two different physical characteristics: increased viscosity and density. Each has a unique impact – and both are needed to get the proper match.

A key solution is pectin, a nature-based ingredient derived from sustainably sourced citrus peels. It boosts density, resulting in a richer mouth sensation while leaving the viscosity relatively unchanged. This allows a reduced-sugar, fruit-flavoured beverage to come closer to matching its full-sugar counterpart with a pleasant flavour release. Leveraging this nature-based ingredient can help formulators meet sensory expectations while delivering the low-sugar and clean label requirements that consumers want.

In a world with growing problems of obesity and non-communicable diseases (NCDs), ensuring healthier dietary habits has been growing in importance. In Denmark, one of the successful initiatives has been the Nordic nutrition label called “The Keyhole”, which was launched in Denmark in 2009. The Keyhole works as an indicator for consumers and stimulates product development and reformulation.

Guiding consumers to make the right choice

The Keyhole has one overall mission: Making it easier for consumers to make the healthier choice. The label has gained rapid success with substantial support from Danish food producers and retailers in the market. The Keyhole is obtainable for food products complying with the criteria laid down for the use of the label. The provisions for The Keyhole lay down criteria for fat, sugar, salt, dietary fibre, wholegrain, fruit and vegetables and energy. The criteria vary depending on the food category.

Today, 95% of Danes know the Keyhole, and by replacing other products with products marked with The Keyhole label, consumers can achieve a significant improvement in nutrient intake.

By choosing food products labelled with the Keyhole, consumers can increase the intake of wholegrain with 36g/day

The purpose: Healthier foods

The Technical University of Denmark has calculated the effect on key nutrient parameters of replacing all 4-75 year-old Danes’ normal diet with Keyhole-labelled products on the market in 2017 in areas, where it is possible and realistic.

The results published in 2019 show a significant improvement in nutrient intake: For example, whole grain intake would increase by 36 g/day (62%), saturated fat E% would decrease by 25% and the sodium intake would decrease by 443 mg sodium per day (12%), corresponding to just over 1 g of salt per day. And because the Keyhole incentivizes companies to develop products that match the criteria for the use of the label, there are now no less than 4.000 Keyhole products, making the healthier choice ever easier.

The global focus on sustainable, natural and clean products is also felt in the dietary supplements industry where new variants must be considered by producers to reach the consumer demands. The Danish brand Novo Vita is now paving the way by releasing a new series of innovative, natural and food-based lifestyle-products.

The challenge with dietary supplements

In today’s modern food system, the development of innovative, natural and safe food production is crucial when meeting rising consumer demands and in the process of addressing global challenges such as poor food quality and environmental aspects.

While the production of vegan, “clean label” and organic food is increasing, the demand for dietary supplements is rising as well. The majority of supplements are however made from synthetic ingredients.

Novo vita provides safe, pure and transparent supplements for global consumers

Food-based supplements, with natural additives.

The Danish dietary supplement brand, Novo Vita, now meets consumer demand by presenting an innovative range of vegan, food-based and natural dietary supplements – with more even being certified organic. Being the first Scandinavian brand to introduce a vegan, innovative and food-based dietary supplement series, the Novo Vita brand only accepts natural additives, sweeteners and colorants (such as rice powder, steviol glycosides and beet extract) in order to provide pure, safe and and food-based supplements for global consumers.

High Quality Food Supplements

Traceability, high quality and food safety are essential traits of the Novo Vita brand. By selecting the very best raw materials, securing full traceability and transparency in the value chain, and implementing transparent control systems that document product safety, Novo Vita ensures high product quality as well as compliance with national and EU food regulations.

Taking healthy living global

The Novo Vita natural supplement series offers a holistic alternative to conventional dietary supplements, and hereby supports Denmark’s innovative role within safe, natural and organic food development, in a novel way.

The Disko Bay near Ilulissat is situated in West Greenland and has the fastest and most active glaciers in the world. In a continuous, natural process, the ice sheet “calves” icebergs every second, which melt and are absorbed into the ocean.  Each day, this area alone, is generating more than 70 million metric tons of icebergs. Bottling this ice thus retrieves one of the most valuable natural resources that exists – clean drinking water sold under the name INLAND ICE.

Pioneering Purity

Water quality is measured in TDS (Total Dissolved Solids) and refers to any minerals, salts, metals, cations or anions dissolved in water. The TDS mg/l levels of most premium water products generally measure at approximately 150-500 TDS mg/l. INLAND ICE water undergoes three water quality tests during the bottling process and has, in comparison, a TDS mg/l level of extreme purity of 15 TDS mg/l.

Each day, this area alone, is generating more than 70 million metric tons of icebergs

The purity is due to the Inland Ice being encapsulated for more than 100,000 years completely isolated from any contact with layers of soil. This process of preservation is what has kept this product of nature in a uniquely pristine state free of any contamination or pollutants.

Every Bottle Contributes to the Welfare of the Greenland Community

The indigenous people of Greenland, “inuits”, are traditionally subsistence hunters and, as their climate is not suitable for agriculture, today fishing has become the lifeline and primary industry of Greenland’s economy.

However, it is an important and necessary priority for the government of Greenland (Naalakkersuisuts) to strengthen their economy by developing new industries and, thereby, improving the welfare and economic independence of the Greenlandic people. A licence has thus been granted by Naalakkersuisuts to allow the production of INLAND ICE water and harvesting of the calving ice in return for royalties paid for every litre harvested.