A united effort between Danish farmers and authorities is setting new standards in animal health. Through the National SPF Programme, Denmark tackles pig diseases with transparency and shared responsibility – protecting both animals and global food safety. 

Healthy animals are the foundation of safe food. Across the world, livestock diseases challenge food safety, animal welfare and climate efficiency. When pigs fall ill, production drops, mortality rises and resources are wasted – a form of food loss before it even reaches the consumer. One of the biggest threats in pig farming has been Porcine Reproductive and Respiratory Syndrome (PRRS), a highly contagious virus that can spread through the air or between farms. Infected herds require more treatment and often more antibiotics, which undermines both sustainability and trust in food safety. For years, many farmers hesitated to invest in longterm solutions, fearing that even cleaned herds would be quickly reinfected. 

A national system built on partnership and prevention

Denmark has addressed this challenge through developing a unique, collaborative system to tackle PRRS and other porcine pathogens: The National SPF (Specific Pathogen Free) Programme. The initiative was driven by the farmers, represented by the Danish Agriculture and Food Council, working closely with the Danish Veterinary, Food, Agriculture and Fisheries Agency (Styrelsen for Fødevarer, Landbrug og Fiskeri) to implement new regulations and biosecurity standards.  

Under the SPF system, herds are categorised and monitored based on their health status. A new regulation requires that all pig herds – not only those already in the SPF network – are monitored for PRRS on an ongoing basis. Transparent reporting means every herd’s health status is publicly available, allowing producers and buyers to make informed decisions. At the heart of the SPF system is also biosecurity. Farms are designed with entry rooms where staff change clothes, wash hands and disinfect footwear, ensuring that no infection is carried inside. 

Crucially, this is not a topdown initiative. Farmers work together in local clusters to plan coordinated eradication efforts and share costs. By taking ownership of the process, they have built a strong, producerdriven model supported by clear public guidelines. 

This joint approach has delivered impressive results. The number of PRRSfree herds that become infected each year has fallen from 7% in 2021 to just 3% in 2024

Clear results for pigs, producers and the planet

This joint approach has delivered impressive results. The number of PRRSfree herds that become infected each year has fallen from 7% in 2021 to just 3% in 2024. Healthier pigs mean more efficient production, reduced antibiotic use and higher welfare standards. International buyers now actively use the Danish system to source pigs from herds with verified high health status, strengthening Denmark’s reputation as a supplier of safe, sustainable food products. 

Through close collaboration between farmers and authorities, Denmark has created a system that protects animal health, prevents food loss and sets new benchmarks for food safety – demonstrating how working together can raise standards for the entire industry. 

Chefs worldwide are constantly exploring new ways to refine flavour and create memorable dining experiences. While traditional beef breeds dominate the premium segment, the full potential of older dairy cattle often goes unnoticed, despite offering rich marbling and deep flavour.

Danish Crown’s MASTERPIECE 1887 answers this need with a selection of premium beef that combines tradition, expertise, and exceptional taste. Drawing on more than a century of Danish meat craftsmanship, the range is based on carefully selected cuts from mature dairy cattle known for their flavour and texture.

Each masterpiece is hand-selected, matured through hanging, dry ageing or vacuum techniques, and sorted by marbling to meet chefs’ precise needs

As the world’s leading exporter of pork, Europe’s fifth largest beef exporter and the biggest global supplier of organic meat, Danish Crown has access to an exceptional variety of raw materials. This ensures that only the most outstanding cuts are chosen for the exceptional selection.

Each masterpiece is hand-selected, matured through hanging, dry ageing or vacuum chefs’ precise needs. Traditional hanging methods and careful maturation enhance tenderness and bring out the full flavour potential of the meat techniques, and sorted by marbling to meet.

MASTERPIECE 1887 is already used by top restaurants that value both taste and craftsmanship. With its rich character and consistent quality, it gives chefs the tools to express creativity and deliver truly elevated dining experiences.

Plastic biomedia from MUTAG may look simple on the surface. Put in motion, they have the power to keep land-based fish farms healthy and clean.

Excellent water quality is vital to fish health and growth in a closed-loop production system, where even a low level of pollutants can have critical consequences. In the search for reliable filtration technology, a small plastic disc has proven to be a highly efficient solution.

Developed by Danish experts in biological wastewater treatment at MUTAG, the disc – or biochip – is the heart of a so-called moving bed bioreactor (MBBR) and can help eliminate pollutants in minutes. Today it is used in land-based recirculating aquaculture systems (RAS) around the world.

Biomedia in motion

True to its name, the MBBR keeps the biochips in constant motion, enabling them to capture harmful pollutants from fish waste on their surface. Oxygen then catalyses the process that converts pollutants into non-toxic compounds, leaving the water biologically clean and ready for return to the fish tank.

Compared to the biomedia used in a conventional fixed bed bioreactor, the biochip’s surface area is five times greater – perfect for microbes to settle on

The porous structure of the MUTAG Biochip™ gives it a particularly large surface. This is the key to its efficiency. Compared to the biomedia used in a conventional fixed bed bioreactor, the biochip’s surface area is five times greater – perfect for microbes to settle on.

Savings in size and energy

Consequently, RAS water can be effectively cleaned using comparatively few biochips in an MBBR with a space-saving design. The accompanying reduction in energy consumption is a welcome advantage, cutting costs and improving the carbon footprint of fish production.

Due to their continuous movement in the bioreactor, the biochips are self-cleaning and rarely need to be replaced. According to MUTAG, many are still going strong after 15 years in the water.

A clean-water leader

Over several decades, MUTAG has built a strong international presence with exports to 65 markets. Here, land-based fish farms benefit both from the company’s water purification expertise and biomedia in virgin or recycled plastic.

MUTAG also provides solutions for the food and beverage sector, textile manufacturers and municipal water treatment. The vision is a world where clean water is accessible to all.

In Tanzania, malnutrition remains a key concern, particularly among children. The country faces multiple challenges related to malnutrition—undernutrition, micronutrient deficiencies, and rising obesity rates.

Around 30% of children under the age of five suffer from stunting, while iron and vitamin deficiencies impact their cognitive and physical development. Additionally, the average annual milk consumption per capita is only 62 litres, far below the FAO-recommended 200 litres. Limited access to affordable, nutrient-rich dairy products intensifies the problem, particularly for low-income households.

Fresh and fortified yoghurt

As part of a three-year project by the GAIN Nordic Partnership, with Arla Foods Ingredients as a leading partner, Danish expertise in dairy production has helped to improve nutrition in Tanzania. Established in 2021, the partnership brought together Novonesis, the Global Alliance for Improved Nutrition (GAIN), and Tanzanian dairy company Galaxy Foods to develop Kilimanjaro Fresh Fortified—a locally produced, nutrient-rich yoghurt designed to address the country’s pressing nutritional challenges.

It is the first-ever yoghurt in the Tanzanian market formulated to combat common deficiencies, including vitamin A, B12, and zinc, while offering a nutritious and appealing option for children

It is the first-ever yoghurt in the Tanzanian market formulated to combat common deficiencies, including vitamin A, B12, and zinc, while offering a nutritious and appealing option for children. It is developed through a co-creation approach, ensuring the product meets local taste preferences and remains economically viable for all stakeholders in the value chain.

Improving nutrition and strengthening the dairy sector

Beyond its nutritional benefits, Kilimanjaro Fresh Fortified contributes to, promoting sustainable dairy production, and fostering economic growth. The project not only enhanced children’s health but also strengthened Tanzania’s dairy sector by stimulating demand for locally sourced milk. The yoghurt is distributed through retail channels and directly to schools, ensuring accessibility for low-income families.

By offering an affordable, fortified dairy solution, Kilimanjaro Fresh Fortified helps combat malnutrition and contributes to a healthier future for Tanzania’s children. Furthermore, the fortified yoghurt standard has been officially approved by the Tanzanian authorities, making it available for all dairy producers in the country to use.

 

Read more about the partnership here: GAIN Nordic Alliance

Mussel harvesting in Denmark’s Limfjord is a centuries-old tradition that comes with a big responsibility. Every business that makes a living from the so-called blue gold is bound to protect it for future generations – by safeguarding the seabed and ensuring only mature mussels end up on the processing line.

Founded in 1986, Vilsund Blue receives a large proportion of the mussels fished in and around Limfjord for processing at its three factories. Around 90% are exported to markets all over Europe, where they are enjoyed for the quality that only the cool fjord can provide.

First recognition of sustainable sourcing

As an industry that relies on trawling, an overview of the exact location of the mussel banks is essential both to ensure minimal disturbance of the seabed and fishing efficiency.

This is an area of long-standing effort for Vilsund Blue. Consequently, in 2010, the shellfish business gained the right to use the MSC label, when the Marine Stewardship Council awarded the ever first certificate for sustainably sourced mussels. MSC certificates for the company’s oysters and rope-grown mussels have followed.

Sorting the catch

The first priority when the shellfish are landed is to sort the catch. Small, immature mussels are removed and returned to the mussel banks so they can continue to grow.

In this way, only mature mussels enter the processing line. Here, they are either packed fresh or cooked for freezing or packaging in jars and tins. Proteins left behind in the cooking water are then extracted and used as a flavouring.

Partnership for recycling shells

The biggest side stream from production is the 20,000 tonnes of shells that accumulate every year. Years ago, these shells were disposed of at the nearest municipal waste depot.

Today, Vilsund Blue is committed to recycling the shells, which are now used in a multitude of applications, such as low-CO2 building materials, household insulation or surfaces for horse riding arenas.

In 2018, Vilsund Blue joined long-term partner Fredsø Logistik in establishing Vilsund Shells to manage what has now become an innovative business instead of an expense.

This no-waste approach means international customers can buy delicious and healthy shellfish of premium quality – and they can do so knowing that the supplier is a sustainable operation from cradle to gate.

Sea-based salmon farming is frequently associated with marine pollution and compromised animal welfare due to parasites and disease. For the entrepreneurs behind Skagen Salmon, the need for more sustainable production of this popular fish was clear and strong.

In 2020, the young company broke the ground for its land-based salmon farming facility at Jutland’s northern tip. Today, Skagen Salmon produces 3,600 tonnes of prime salmon a year, which are then processed in the facility’s own slaughterhouse.

Just outside lies the Skagerrak strait, which is an essential source of seawater for the farm’s recirculating aquaculture system (RAS). Advanced filtration removes feed waste and faeces from the water. That benefits both the health of the salmon and the marine environment when the water is returned to the sea. A local biogas plant utilises the tank waste for its renewable energy production.

Attention to sensitive details

The salmon arrive at the plant as fertilised eggs. From then, it takes two years for them to reach their slaughter weight of around 4kg. At each stage of their lifecycle, they need exactly the right amount of high-quality feed and perfect water conditions. A current to swim against, for example, is imperative to strong growth.

Careful attention to the environment, nutrition and animal welfare ensures all the fish raised at Skagen Salmon are free from lice and antibiotics and receive feed without genetically modified ingredients. Because there are no parasites, consumers can happily eat the fish fresh without prior freezing.

Renewable priorities in production

Another aspect of production that receives considerable attention is the plant’s relatively high energy consumption. To offset this, Skagen Salmon has installed an on-site wind turbine and solar panels. These investments are a sustainable supplement to energy purchased from the local grid, most of which comes from renewable sources.

As the salmon depend on a constant water temperature all year round, a lot of energy goes into keeping the water cool in the summer. Cooling generates surplus heat which, before long, will be sent to the local district heating plant, where it will provide heat for 900 households.

The team at Skagen Salmon have based their business on a vision to become a lighthouse for sustainable salmon farming. That implies a commitment to continuous improvement. With plans to build a second facility already on the drawing board, the aim is to provide consumers in northern Europe with a responsible and high-quality source of nutrition.

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, Food, Agriculture and Fisheries Agency (Styrelsen for Fødevarer, Landbrug og Fiskeri) 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.