Habitat loss and declining biodiversity and the subsequently negative impact on essential services like pollination, nutrient cycling and pest control increasingly threaten our ecosystems. With its ambitious NatureCheck programme, Arla Foods equips its farmer owners with a tool to improve biodiversity on farm and promote a sustainable system where food production and biodiversity goes hand in hand.

In Denmark, agricultural landscapes cover 62% of the land area, making farmland a key focus for biodiversity preservation efforts. Worldwide, more than one in three species faces extinction.

The loss emphasises the need for innovative solutions that balance productivity and biodiversity preservation.

NatureCheck will by 2026 be adopted by all organic Arla farms in Denmark and is a vital tool in the progress towards a more sustainable system where food production and responsibility for environmental resources go hand in hand

Helping farmers check in on biodiversity

Assisted by SEGES Innovation, Arla is addressing flora and fauna challenges through NatureCheck, a comprehensive  advisory tool designed to help farmers assess and enhance biodiversity on their farmland. NatureCheck provides detailed mapping of biodiversity hotspots, focusing on features like natural grasslands, wetlands, meadows, hedgerows and ponds. The tool enables farmers to identify existing natural features and make informed decisions about restoring and protecting critical habitats.

NatureCheck will by 2026 have been adopted by all organic Arla farms in Denmark and is a vital tool the progress towards a more sustainable system where food production and responsibility for environmental resources go hand in hand.

Economic and environmental advantages

Farmers can achieve multiple benefits by embracing NatureCheck. Enhanced biodiversity can lead to improved crop yields, better pest management, and more resilient landscapes. Moreover, biodiversity initiatives contribute to global goals, including the UN Sustainable Development Goal 15, centring life on land, which focuses on protecting, restoring, and promoting sustainable use of terrestrial ecosystems.

NatureCheck strengthens farmers’ market position by addressing growing consumer demand for sustainable practices. Showcasing biodiversity efforts helps farmers meet expectations for environmentally responsible production. The implementation of NatureCheck across all of Arla’s organic farms in Denmark marks a significant step toward promoting biodiversity within the agriculture and food sector.

The food industry faces increasing pressure to deliver plant-based options that balance health, sustainability, and taste. Danish company Tempty Foods, founded in 2021, meets this challenge with the protein source of the future: mushroom roots.

Meeting the demand for sustainable and nutritious options

According to GFI, every second European consumer is trying to reduce meat. These consumers seek alternatives that offer taste, texture, and health benefits while minimising environmental impact. Since the trend of reducing meat is not expected to go away, there is a huge opportunity for products that nail down the combination and communication of solutions excelling in taste, health, and sustainability.

Harnessing the power of fungi

Tempty Foods centers its innovation on fermented mushroom roots (mycelium), a protein-rich ingredient with a complete protein profile and a naturally satisfying umami flavor that adds depth to every bite. Combined with wholesome ingredients like nutty quinoa, earthy lentils, and creamy oats, these products deliver a balance of rich taste, smooth texture, and top-tier nutrition.

Tempty Foods’ key products include the mushroom-root patty, which adds a savory crunchy bite to curries, tacos, and salads, and the mushroom-root burger patty, celebrated for its juicy texture and ability to soak up smoky marinades and spices, making it a standout in flavor-packed burgers.

The power of fermented mushroom roots to deliver taste, health, and sustainability

Shaping the future of food through sustainability

Tempty Foods combines flavor with sustainability. Each TEMPTY patty reduces emissions by:

• 95% compared to beef
• 70% compared to chicken
• 55% compared to pork

Using mushroom roots also lowers water and land use significantly. With Danish production and globally sourced ingredients, Tempty Foods balances taste, health, and environmental impact.

A vision for the future of food

Tempty Foods represents the next generation of plant-based innovation. By prioritising taste, health, and the planet, they are reshaping the story of meat alternatives. Their approach offers a glimpse into a future where food choices are not only delicious but also respectful of the environment.

For chefs and consumers alike, Tempty Foods delivers a culinary experience that is both exciting and responsible – an invitation to imagine what’s possible when sustainability meets creativity in the kitchen.

Sources:

● Over 50% of Europeans are eating less meat, but taste and price remain biggest barriers to plant-based uptake - GFI Europe
● TEMPTY Svamperods Stykke, 40x100g, Denmark
● Oksekød, hakket, 5-10% fedt | Den store klimadatabase
● Kylling, hakket | Den store klimadatabase
● Grisekød, hakket, 15-20% fedt | Den store klimadatabase

The demand for plant-based alternatives is growing rapidly, fueled by evolving consumer preferences and a desire for innovation in food production. Yet crafting plant-based cheese with the same richness and complexity as dairy-based options has long been a challenge. FÆRM, a cutting-edge company founded in 2020, has risen to the occasion, developing a patented process to create exceptional plant-based cheese-alternatives that combine tradition with modern science.

Bridging tradition and innovation

FÆRM’s groundbreaking process applies established dairy science principles to plant-based ingredients, delivering cheese-alternatives with authentic textures and flavors. By blending plant proteins, water, sunflower oil, enzymes, and bacteria, they create products having the same characteristics like cream cheese and mozzarella with the desired qualities, structure and taste. This approach enables their products to be produced using existing production facilities, providing a seamless and cost-effective solution for manufacturers, including dairies.

Færm not only provides the technology but also partners closely with clients to develop custom recipes tailored to specific needs.

Customisation and collaboration

FÆRM not only provides the technology but also partners closely with clients to develop custom recipes tailored to specific needs. From the initial selection of plant proteins to the final stages of fermentation and maturation, every step is designed to meet the highest quality standards. Their flexible process ensures compliance with both European and international regulations, making FÆRM a trusted partner for producers and brand-owners worldwide.

A new benchmark for plant-based cheese

By combining cutting-edge technology and fermentation techniques, FÆRM delivers plant-based cheese-alternatives that meet the growing demand for sustainable and innovative food solutions. Products made by their technology are designed to be highly cost-effective, offering significant savings in production. With a high protein content and the potential to increase during maturation, products made by FÆRM ’s technology  are setting new standards in quality and nutrition.

With their patented solution and commitment to collaboration, FÆRM is revolutionizing the possibilities of plant-based cheese production. This innovation represents an exciting opportunity for producers and brand-owners to expand their offerings and cater to modern consumers’ tastes, all while maintaining the highest standards of quality and craftsmanship.

Legumes are a sustainable source of protein and nutrients with a low climate impact. The latest dietary guidelines from the Danish Veterinary and Food Administration emphasize eating legumes for the health of humans and the climate by reducing meat consumption and increasing legumes to 100 grams daily. However, Danes currently consume just 2-5 grams of legumes per day, according to the Technical University of Denmark. Raising the amount of healthy and climate-beneficial food products like pulses in our diet is a major challenge – not just in Denmark.

One solution to the challenge is to engage the whole value-chain of producers, retailers and consumers in a partnership to promote the consumption of pulses legumes. One such partnership – with over 60 partners – exists in Denmark. The goal is to push all Danes to eat the recommended 100 grams of legumes every day.

More than 60 engaged partners are committed to achieving the objective of integrating legumes as part of the Danish populations diet.

Partnership will increase plant-based diets

The Danish Partnership for legumes is committed to increase production and consumption of legumes in Denmark, driving the movement to achieve the official dietary guidelines of 100 grams a day. The Danish Think Tank Frej launched the ‘Legume Partnership’ in 2024, with sponsorship by the retailer Lidl, to gather stakeholders throughout the value chain in a collaborative effort. A secretariat and representatives from Lidl, Dava Foods, Danish Center for a Plant-Based & Organic Future, Aarhus Council and ISS Denmark form the steering committee for the partnership. All partners play an important role, setting the objective to actively work towards the shared goal. And results are already showing. For example, ISS Denmark currently serve 25 grams of legumes per guest in their canteens, having a clear objective of increasing the amount to 40 grams by 2026 and 60-70 grams before 2030.

Partners represent a diversity of private and public stakeholders throughout the value chain, including farmers, food processing companies , wholesalers, retailers, food services and knowledge institutions. The Legume Partnership is gaining momentum, with new partners continuously joining the initiative.

The modern fishing industry faces numerous challenges: Around 38.5 million tonnes of bycatch are generated annually through common fishing methods. In addition, illegal and unregulated fishing accounts for an estimated 11-26 million tonnes, or 12-28%, of the global fish catch (Source: WWF). 

But what if the fishing industry could optimise every aspect of its operations—reducing fuel consumption, minimising bycatches, and mitigating impacts on marine ecosystems?   

A new benchmark for transparency

After more than 10 years of planning, this vision has become a reality with the launch of the Fully Documented Fisheries initiative by the Danish Pelagic Producers Organisation (DPPO). But how has this been achieved?  

The DPPO has utilized video surveillance, AI, and sensor monitoring to ensure comprehensive documentation of fishing activities across all vessels. The data is stored in an independent system and made accessible to both national fishing authorities and the scientific community. This ensures not only that EU quality control standards are met, but it also sets a new benchmark for transparency and provides invaluable data for research. 

The DPPO has utilised video surveillance, AI, and sensor monitoring to ensure comprehensive documentation of fishing activities across all vessels 

Collaborative approach to low-impact pelagic fishing

At the heart of the Fully Documented Fisheries initiative is a strong commitment to sustainability and low-impact pelagic fishing. The DPPO recognizes the importance of responsible practices and emphasises collaboration with authorities, scientists, and civil society to achieve its goals.  

By sharing data from sensors and cameras with relevant partners, the DPPO strengthens ecosystem management and shapes future regulations. This collaborative approach not only fosters continuous improvement within the industry but also empowers consumers to make informed decisions.  

If you’d like to explore this initiative further, you can find more details on the DPPO website here: Fully Documented Fisheries – DPPO 

Conventional coffee farming has long been associated with environmental damage, including deforestation, biodiversity loss, and unsustainable practices that deplete natural resources. This contributes to long-term risks for farmers, communities, and the environment, exacerbating the impacts of climate change. As more consumers seek sustainable options, companies are being pushed to adopt greener solutions. Slow, a Danish coffee producer, is leading the way with a regenerative approach that not only reduces environmental harm but actively contributes to climate mitigation.

Addressing Deforestation and Biodiversity Loss

At the heart of Slow’s transformation is their embrace of agroforestry and regenerative farming practices. Unlike conventional coffee farms that often rely on monocultures, Slow integrates trees and diverse crops alongside their coffee plants. This method not only enriches biodiversity and protects wildlife but also improves soil health, reducing the need for harmful chemical inputs like synthetic fertilizers and pesticides.

One of the key elements of Slow’s strategy is reforestation. By planting trees in Southeast Asia where their coffee is produced, Slow captures more CO2 than it emits, achieving a net-negative carbon baseline across all aspects of production, including farming, processing, shipping, and roasting. The result is a positive impact on the environment—restoring natural habitats and creating a sustainable farming model that benefits both the ecosystem and local communities.

Sustainable Solutions with Real Results

The impact of Slow’s practices is significant. For every kilo of coffee they produce, Slow captures 6 kg of CO2, while traditional coffee production emits over 5 kg—an impressive 11 kg difference. This transformative approach is validated by Slow’s Science Based Targets initiative (SBTi) approval, confirming that they are capturing more carbon than they produce, a rare achievement in an industry typically linked to high emissions.

But Slow’s vision goes beyond carbon capture. They are also committed to increasing biodiversity and improving livelihoods for the farmers they work with. In 2023 alone, Slow planted over 44,000 trees, accelerating their efforts to restore ecosystems while ensuring that their supply chain remains transparent and aligned with both ecological and ethical standards. By focusing on where the biggest climate impact occurs—on the farms—Slow demonstrates that real change happens at the source, not just in the packaging or delivery methods.

Looking to the Future: Net Zero by 2030

Despite achieving a net-negative baseline, Slow remains focused on further reducing emissions throughout their value chain. The company has set an ambitious goal of reaching net-zero by 2030, with plans to enhance CO2 sequestration through additional reforestation efforts under the FLAG (Forest, Land, and Agriculture) method. Their holistic approach not only addresses the climate crisis but also promotes a sustainable future for coffee production—one that considers the well-being of farmers, ecosystems, and consumers alike.

Slow’s model turns coffee from being part of the climate problem to a part of the solution, offering consumers a way to make a meaningful impact with every cup. Through their innovative farming practices, they have positioned themselves as leaders in sustainable coffee production, proving that coffee can be both environmentally friendly and socially responsible.

Soil health and biodiversity are essential for sustainable farming. However, intensive agricultural practices like nutrient runoff can disrupt soil ecosystems and affect the balance of vital microorganisms. This reduction in biodiversity impacts nutrient cycling and weakens the resilience of farming systems. 

Maintaining healthy ecosystems is key to supporting biodiversity, nutrient cycling, and enabling farmers and communities adapt to environmental changes. Addressing nitrogen leaching is key to preserving these ecosystems, ultimately contributing to a more resilient food system. 

A nature-based solution to improving soil health

To address this challenge, DLF has developed Ecotain®, a nitrogen-reducing forage crop that shows promising results in lowering nitrogen runoff when consumed by livestock.  

Ecotain® works both during and after digestion by reducing the amount of nitrogen released in livestock urine and diluting its concentration. This leads to less nitrogen being discharged into the soil over an extended period.  

Ecotain® can reduce nitrogen leaching by 20% to 60% 

Furthermore, Ecotain® contains natural compounds that slow the conversion of ammonium to nitrate, allowing plants to absorb more nitrogen and reducing the risk of it leaching into the soil and groundwater. This solution helps protect ecosystems and promotes sustainable land use. 

Cultivating resilience in agricultural ecosystems
Ecotain® has delivered remarkable results when incorporated into feeding pastures, reducing nitrogen leaching by 20% to 60%1. Its deep-root system not only minimizes nitrogen runoff but also enhances soil structure by adding organic matter. This improved soil health supports a diverse ecosystem of organisms, including bacteria, fungi, earthworms, and insects, all of which are essential for nutrient cycling and overall soil vitality. 

Food waste remains a persistent global challenge, with approximately 13% of food produced lost between harvest and retail, and an estimated 17% wasted in households, food services, and retail. Fortunately, agrifood companies are increasingly stepping up to tackle this issue with innovative solutions. Among these innovators is Beyond Leather Materials, a Danish firm making waste beautiful. 

Founded in 2017, Beyond Leather Materials is an innovator in turning waste into something useful, and their latest development is a leather alternative made from apple waste. The product is called Leap, an acronym for LEftover APples, and it utilizes apple pulp left over from juice and cider production, converting it into an 89% biobased leatherlike material.  

Optimizing resources in every aspect 

Beyond Leather Materials is contributing to the reduction of food waste and is dedicated to optimizing efficiency and minimizing production waste. Through energy-efficient production methods, Beyond Leather Materials has managed to significantly lower the environmental footprint, by generating less CO2e and reducing water consumption. 

Each square meter of Leap saves approximately 1.8kg of leftover apples from landfills, making a significant dent in the amount of apples that goes to waste.  

Each square meter of Leap saves approximately 1.8kg of leftover apples from landfills

Next-gen material for all industries 

Leap finds applications across diverse industries including small leather goods, furniture, home décor, and soon to be ready for automotive interiors. Companies seeking to integrate the innovative leather alternative material into their product line, can now choose from an expanded range of specifications, including 1.5-meter-wide rolls, as well as a variety of colors and textures. 

Beyond Leather Materials is committed to advancing material science through technology and food waste resources. Their Leap material exemplifies their dedication to transforming waste into high-quality, next-gen material that meets the high industry standards. 

For many years, gelatin has been synonymous with elastic gummy candy, enabling manufacturers to achieve the texture and bite that consumers crave.

However, increasing consumer concerns about health, climate and animal welfare, have led to a surge in the popularity of plant-based gummies and sugar confectionery. This growing demand for plant-based products is evident, with the global market forecast predicting a compound annual growth rate of nearly 10 % in plant-based sugar confectionery up to 2030.1

As a result, manufacturers are seeking alternative ingredients that maintain the desired texture without compromising product quality.

Starch, particularly potato-starch, has proven to be a highly valued ingredient for companies aiming to capture market share in the expanding plant-based confectionery sector.

Exceptional elasticity without animal-derived gelatine

Elasticity is important to create the right bite and mouthfeel in confectionery. Historically, animal-derived gelatin and plant-based potato starch have differed most significantly in this regard.

Over the years, KMC has built a strong reputation for its range of potato-based sugar confectionery starches. With the introduction of a new product, they have elevated their solution to a new level.

At the core of its innovation is KMC’s patented technology, which delivers a key advantage in the form of exceptional elasticity. A low drying temperature – 25° C (77° F) compared to 55° C (131° F) for conventional plant-based gelling agents – contributes to improved processing efficiency.

This is a game-changer and a competitive advantage for companies already making plant-based confectionery. But it is also interesting for the gelatin gummy manufacturers who are considering taking a more sustainable approach.

the processing functionality has reached an important milestone – a considerably lower drying temperature with no compromise in quality. That is a huge gain for energy efficiency and cost efficiency overall.

Peter Buchreitz Thesbjerg, Confectionery Product Manager, explains:

“High elasticity creates a firmer, better bite and gives confectionery manufacturers fantastic opportunities to reduce the use of animal-derived gelatine or replace it entirely. At the same time, the processing functionality has reached an important milestone – a considerably lower drying temperature with no compromise in quality. That is a huge gain for energy efficiency and cost efficiency overall.”

By covering the entire texture spectrum – from soft and elastic to hard – KMC’s range of potato-based gelling agents is helping manufacturers set new standards for sustainable, plant-based confectionery.

The global food production must increase with 60% by 2050 in order to meet the demands of the growing world population. At the same time 30-40 % of all produced foods are lost before it reaches the market, and from this loss around 10 % is caused by ineffective production processes.  

Advanced predictive technologies that keep production lines efficient and competitive is essential for the future food industry, ensuring an effective and sustainable production.

One solution involving predictive technology comes from the Danish company Q-interline, which has developed a technology called InSight Pro, conducting in-line measuring directly in the production process. The technology has been implemented in big dairy groups in Italy, Germany, Denmark, and Austria with the aim of optimising mozzarella production and reduce waste.

One of the largest dairy groups in Germany produces approximately 70.000 tons mozzarella annually in one dairy plant, and they wanted to control the dry matter more effectively directly in the process. In average, they had a dry matter of approx 53,5% before Q-Interline installed and implemented InSight Pro on their GEA production lines.

they have increased the production output by 1 % equal to approx. 700 tons of mozzarella annually with the same amount of raw milk

The real time measurement of dry matter, salt, fat, and proteins in the production process and the constant monitoring of the stability has enabled the operators to adjust the production very fast when variations in the production stream occurred, particularly regarding dry matter and salt. This has allowed the dairy to reduce the dry matter by more than 1 percent in average over one year’s production.

The direct effect for this German dairy is that they have increased the production output by 1 percent, equal to approximately 700 tons of mozzarella annually with the same amount of raw milk. The profit obtained with the current price level for mozzarella of 4.810 USD/ton equals around 3,37 mio. USD annually. The investment in the InSight Pro systems was approximately 250,000 USD, securing the company a sizable profit from the investment already in the first year of operation.