Innovative collaboration from farm to fork has set new standards for quality in Danish dairy.

Arla Unika has grown out of a big idea – to bring Danish dairy to a world-class gastronomic level through a collaboration between passionate dairy professionals, chefs and culinary entrepreneurs.

By 2002 Arla was already a leading global dairy brand exporting products as well as know-how. However, progressive Danish chefs at the time expressed a need for alternative gastronomic dairy products made from culinary virtues such as diversity and unique tastes.

Through a continuous development and collaboration, the outcome is a wide range of cheese and milk products that has set new standards for quality

Collaboration from farm to fork

Arla eventually listened to the chefs and entered the fruitful collaboration. The starting point was artisanal skill, new knowledge, and curiosity – all set in a creative environment where ideas were flowing and failures seen as natural and necessary steps towards a final uniqueness.

Through a continuous development and collaboration, the outcome is a wide range of cheese and milk products that has set new standards for quality, creating culinary uniqueness without compromising the highest food safety standards.

The shining example

A shining example is Sirius. Named after the brightest star in the northern sky, this cheese cuts across the cheese processing tradition to resemble the methods used in the production of charcuterie products.

Created as a white and blue mould cheese, it is dehydrated, washed in red rind culture, stored moist and then, finally, dehydrated again. The process results in a new type of cheese with a firm texture and well-balanced mould flavour, complementing the round butter and cream notes.

When testing and developing a new generation of speciality beers, Carlsberg’s Jacobsen brewery does nothing by halves. The Cellarium beer series is proof of that.

Developed during a five-year collaboration with Nordic Food Lab, the Cellarium beers are the outcome of innovative experimentation with new raw materials, methods and sensory profiles. The aim was to produce speciality beers that the very best restaurants would want to serve.

Gastro collaboration

The Nordic Food Lab provided gastronomic knowledge and access to high-quality Nordic ingredients. In the Carlsberg laboratory, the research team developed the recipes and were responsible for preparing the raw materials for test brewing, filling the wooden casks in Jacobsen’s cellars, and tapping the final brew into small champagne bottles.

The beers are the outcome of innovative experimentation with new raw materials, methods and sensory profiles

Beer with cellaring potential

The first two beers in the series are Jacobsen Chanterelle Lager and Jacobsen Sour Rye. The former is flavoured with Swedish chanterelles and matured in mulberry wood casks. The latter is fermented by lactic acid and matured in oak casks. Both brews contain more than 10 percent alcohol making them suitable for aging.

The brand new and limited quantity, meant only for menu cards at top-level restaurants, is first being tested in few gourmet restaurants. Pairing food with the sophisticated brews is a true gourmet challenge and monitoring the crucial guest feedback is part of the launch. Thus, the Michelin star restaurant Ti Trin Ned (Ten Steps Down) in central Jutland has adapted a starter to the Jacobsen Chanterelle Lager which has been received with great success.

Due to the implementation of new EU legislation, organic farmers must from 2019 use 100% organic feed in the production of organic livestock. Danish research has found a new innovative way to turn surplus mussels into sustainable, organic feed.

From the 1st of January 2019, a new set of legislations from the EU has come into force requiring organic farmers to use 100% organic feed in their production of livestock. For a country like Denmark, it forces several farmers to find new types of organic feed. This also reflects a larger picture where several farmers around the world are focused on finding new, innovate ways of feeding their livestock in a sustainable way.

Research project to create new feeding solutions

Because of the new legislation, researchers from The National Food Insitute, Technical University of Denmark, the DTU FOOD, have developed an innovative solution that can turn mussels otherwise too small to be used as food for humans into a sustainable and organic animal feed. The solution includes a process where the surplus mussels (including the shells, which are all rich on vitamins and protein) go through a meat grinder and then in a compact filter that splits the mass into a solid and liquid substance. Some of the mussels are the size of a sunflower seed and all the mussels are a maximum of 4.5 centimetres long. If they are longer than that, they are considered eligible for human consumption.This causes high utilisation of what was otherwise a residual product and lays the ground for a more sustainable, organic production.

New feeding solution is created on the basis of surplus mussels

Circular economy is important in a sustainable production

The research is part of a larger project lead by the National Institute of Aquatic Resources, DTU AQUA, and reflects the way Denmark is at the forefront of sustainable agricultural production. By using waste products, DTU FOOD and DTU AQUA, together with the rest of the project partners, thus helps to obtain a more sustainable production pattern, which is an important approach to reach the United Nation’s Sustainable Development Goals in line with other innovative solutions like extracting protein from green herbage so it can be used as feed for pigs and poultry

Like in other areas of the Danish agricultural production, roses and other flowers have encountered a technological development. The Danish flower producer, Rosa Danica, is one of Europe’s market leaders with an annual production of 10.5 million plants where more than 90 percent are exported. By thoroughly scrutinizing and implementing technology in their production, Rosa Danica has obtained a production with a minimum of chemicals and a consistently high quality.

Flowers are known to be very fragile and production must be done with caution. It is difficult to obtain a standardised result and, very often, a large part of the production has to be discarded. Many flowers also tend to wither or battle with unwanted plants before they can be sold. There is therefore an unleashed potential for many flower producers to increase their productivity and lower their loss.

Using technologies to obtain a better production

Since its foundation in 1987, Rosa Danica has implemented a wide range of technical solutions that can combat the usual downsides of flower production.

One way to get a more efficient production is to expose the roses to UV-C light. The light simply treats the surface of the roses so that they do not get infected by mildew which is a very common disease among roses.

Another way of obtaining higher quality is to use a new technique – so-called mechanical stress.  The technique means that during, night-time when there is no one at the facilities, a large plastic foil is swiped over the plants, back and forth many times. This causes the roses to grow more compactly, be shorter and with a larger flowerhead, which is something that many customers want.

yearly production of 10.5 million plants where more than 90% are exported

High-quality roses to the whole world

The result of high-tech production of roses from Rosa Danica is clear. More than 90 percent of the company’s pot rose production is exported to countries around the world – many of which are outside EU’s borders.

Rosa Danica’s production stands as an example of how agricultural production in general is taking place in Denmark. Through the implementation of technologies, Danish farmers provide reliable security of supply and a consistently high quality.

Securing the global food supply while protecting our natural resources are one of today’s most pressing challenges. That includes maximising value and reducing food loss in the production of pork and beef.

The cooperative meat processing company Danish Crown is a good example. In its slaughterhouses, every pig is cut into as many as 150 pieces, which are exported all over the world.

Value in every part

The pork loin is popular in Europe and the United States, the ham is exported to Italy, France and Poland and the head, tail and toes are delicacies enjoyed in China. The intestines are used for sausage casings while the blood and other by-products are valued for medicine. Other protein products are used in food and pet food production.

In slaughterhouses, every pig is cut into more than 150 pieces, which are exported all over the world with nothing going to waste

A lifetime of production

Milk and beef production are a similar story. A Danish dairy cow is a source of products throughout its life, producing on average 25 litres of milk a day. Once slaughtered, every part of the animal goes into food, lifestyle products and medicine. Each cow also has around 90kg of bones, tallow and fats, which can be used in bioenergy production.

Deriving full value from each part of the animal is critical to sustainable growth in businesses and nothing goes to waste at Danish Crown.

In the Greenlandic fishing company, Royal Greenland, they are reaping the fruits of a closely collaborating value chain and now provides even higher quality cod to global consumers.

One of the largest challenges facing the global food industry today is the importance of obtaining an efficient and well-organised value chain. Some benefits of a closely connected value chain in the fishing industry are fresher fish of higher quality for the consumer and less waste.

Innovative Concept from Royal Greenland

Royal Greenland has launched a concept that leads to a fresher, whiter and tastier cod. The name of Royal Greenland’s concept is Nutaaq® – which means ‘new’ in Greenlandic. Through the close collaboration from the local fishermen and throughout the value chain, cod from the Nutaaq® scheme will have a maximum of two hours from water to freezer. Altogether, this secures cod that looks, cooks and tastes better.

The result is a high-quality fish product that tastes better and is produced with minimum impact on the environment

Traditional low impact fishing methods and higher quality

Danish food companies are always working towards more sustainable production methods. The fishing of Nutaaq® takes place in shallow waters with net traps that the cod swim into themselves without being able to escape. This fishing method leaves the seabed untouched and is carried out from small boats and dinghies that have low fuel consumption.

The result is a high-quality fish product that tastes better and is produced in a sustainable way. The Nutaaq® programme shows how Danish companies obtain several benefits from its culture of close collaboration across the value chain.

Following the launch of the Danish action plan for salmonella in 1995, Denmark is proud to be one of the few countries in the world that has managed to drastically reduce the incidence of salmonella. The result is an example of what is possible with the Danish collaborative culture and resulted in Denmark achieving a special status for eggs and broilers.

Throughout the 1990s, the Danish food production battled with salmonella as Danes became infected more frequently. In a research operated by the Danish Agriculture & Food Council in 1992, 14% of all conducted tests from Danish broilers contained some level of salmonella. Salmonella is to be seen as serious bacteria and can have radical consequences for especially elderly and children.

Since 2012, Danish eggs have officially been declared free of salmonella, and in 2018 the Danish broiler meat production followed

Working together from farm to fork

An effort to get rid of salmonella was launched with the Danish Salmonella Action Plan in 1995 and today’s conditions are the result of the hard work of countless people such as researchers, farmers and public authorities. One of the key initiatives that was launched was a radical increase in the level of control that poultry farmers were entitled to follow. The Action Plan is still in operation and has caused radical, positive increases to the level of safety in the Danish food production.

A leading nation in food safety

Today, the Danish food industry is reaping the rewards of the actions that were initiated in 1995. Since 2012, Danish eggs has officially been declared free of salmonella, and in 2018 the Danish broiler meat production followed. This resulted in the European Commission granting Denmark a special status for the control program and the results achieved with this, namely a significant reduction in the incidence of salmonella.

Through the hard work and close collaboration of the Danish food cluster, you can now consume Danish eggs and poultry knowing that the level of food safety is as high as possible.

The fast implementation of new technologies in the primary sector shows that a new generation of Danish farmers are now frontrunners in using RTK-GPS, satellites and drones to obtain a more efficient agricultural production. The results include higher efficiency and an optimised fertilising process.

Innovative technologies gaining ground among the younger farming generation

Danish agriculture has long been at the forefront of technological innovation, and with the emergence of new farming technologies, Danish farmers are seizing opportunities to optimize production even further. A 2022 report from Statistics Denmark shows the adoptation of precision agriculture by area is increasing.

In 2024, 71% of Denmark’s agricultural land was cultivated using RTK-GPS, a system that allows agricultural equipment to be guided with an accuracy of 1-2 cm. Younger Danish farmers are particularly embracing these technologies, with 55% of farmers under the age of 40 using RTK-GPS systems in 2022—an increase of 26% since 2018

Younger Danish farmers embrace technologies, as more than 55% of farmers under the age of 40 use RTK-GPS systems

Drones and satellites for a more precise production

The adoption of advanced technologies by Danish farmers extends beyond GPS systems. Drones and satellites are also being utilized to enhance the precision of farming practices. Images from satellites or drones, combined with GPS data, are used to create more accurate maps for applying fertilizers, pesticides, and seeds. Whether through satellites, drones, or GPS systems, these technologies optimize water usage, improve seed sowing, boost yields, and produce higher-quality food.

As of 2024, 33% of farmers use satellites and drones in their farming practices. The increasing use of technologies like drones and GPS systems highlights how innovation is at the core of Denmark’s high-quality agricultural production.

When it comes to vegetable production, farmers in the Danish food cluster are advanced in securing low levels of pesticide residues in the final product. This makes Denmark a frontrunner in the area, and has resulted in Danish vegetables having considerably smaller amounts of residual products compared to other countries.

If you want fruit and vegetables with minimal amounts of pesticides, the Danish market should be your first choice. By placing Danish crops in your basket in the supermarket, you will enjoy food that contains lower amounts of pesticide residues in comparison to other countries.

Official report documenting Denmark’s position within production

In an official report, The Danish Veterinary, Food, Agriculture and Fisheries Agency (Styrelsen for Fødevarer, Landbrug og Fiskeri) and the Technical University of Denmark (DTU) conclude that the number of pesticide residues is considerably lower compared to products from other countries around the world. In a random check of products from Denmark, rest of the EU, and outside of EU, Danish fruit and vegetables scored significantly better.

In Danish vegetables, pesticide residues were found on 22% of the Danish products, compared to 50% on the EU and 35% for vegetables produced outside of the EU. When it comes to fruit, the pattern is the same; pesticide residues were found on 44% on Danish fruits, while the number was 72% for other EU countries and 81% for non-EU fruits.

In 2019, pesticide residues were only found on 22% on Danish vegetables compared to 50% on EU vegetables and 44% on Danish fruit while it was 72% for other EU countries

No Danish product exceeds the legal maximum

The report concludes that no Danish product had an amount exceeding the legal maximum and of the fruit and vegetables allowed into Denmark from the EU less than one percent exceeded the amount usually allowed in Denmark, and this goes for only four percent for non-EU countries.

If you are looking for solutions on how to reduce pesticides levels in fruit and vegetables, the Danish food producers have good experiences to share with you.

You can read more about the results from the report here (in Danish).

 

 

Bread is one of the world’s most widely consumed foods. The average European citizen eats around 50kg a year and has high expectations of the bread’s freshness, taste and elasticity. But, for all its popularity, huge volumes of bread go to waste, after turning dry, hard and unappealing.

According to FAO – Food and Agriculture Organization of the United Nations – in industrialized countries, consumers annually throw away 286 million tons of cereal products, a category that includes bread.

Bakery enzymes delay the bread staling process, contributing to reduced food waste and more sustainable production

Today, bakers have good opportunities to extend the just-baked freshness of bread as well as enhance its appearance. The answer are enzymes – natural processing aids produced by bacteria, yeasts and moulds.

A natural aid

The Danish ingredient company Novonesis is the world’s largest enzyme producer. Its powerful anti-staling bakery enzymes Novamyl^®, Sensea^® and OptiCake^® Excel are specially designed to improve the moistness, crumb softness, elasticity and mouthfeel of a wide range of artisanal and industrial bakery products.

The improved frechness-preserving solutions has reduced bread waste by billions of loaves since 1990. Extending freshness not only improves consumer experience – it also reduces food waste and has helped cut CO_₂ emissions by millions of tonnes, as more bread is eaten rather than lost – using fewer resources along the way.

Baking enzymes not only help to reduce food waste. As a natural processing aid, they also extend bread freshness in the most natural way possible – often reducing the need for additives.

Effective against waste

The fresh-keeping enzymes are effective even when bread is exposed to poor storage conditions or a hot and humid climate so consumers waste less and spend less on meeting their bread needs.