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 foundations for sustainable farming. Yet intensive agricultural practices can lead to nutrient runoff, disturbing soil ecosystems and reducing the diversity of microorganisms that are vital for nutrient cycling. Maintaining soil biodiversity is, therefore, key to improving resilience in agricultural systems and enabling farmers to adapt to environmental changes.

To address these challenges, Danish seed company DLF has developed Agritain – a nature-based forage solution that reduces nitrogen leaching while enhancing soil health. When integrated into pastures, Agritain functions both during and after digestion in livestock by reducing the amount of nitrogen excreted in urine and diluting its concentration. This results in less nitrogen being released into the soil over time. 

As a biosolution, Agritain harnesses plant biology to manage nitrogen naturally – providing an alternative to synthetic fertiliser interventions and supporting a biological approach to nutrient efficiency. It also contains natural compunds that slow the conversion of ammonium to nitrate. This allows plants to absorb more nitrogen directly, lowering the risk of leaching into groundwater and nearby ecosystems.

Agritain can reduce nitrogen leaching by 20-60% 

Agritain also contains natural compounds that slow the conversion of ammonium to nitrate. This allows plants to absorb more nitrogen directly, lowering the risk of leaching into groundwater and nearby ecosystems.

Beyond reducing nitrogen runoff, Agritain contributes to healthier soils through its deep-root system, which adds organic matter and improves soil structure. These improvements support a more diverse ecosystem of beneficial organisms – including bacteria, fungi, earthworms and insects – all of which are essential for nutrient cycling and long-term soil vitality.

Through innovation in forage breeding, DLF demonstrates how biosolutions can strengthen the circularity and resilience of agricultural systems – improving productivity while reducing environmental impact.

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.

As the global population is expected to reach 9.8 billion by 2050, meeting the food demand requires approximately 50% more food production. A critical yet often overlooked issue is postharvest loss (PHL). A new technology from iGRAIN can now monitor the grain, to successfully maintain high-quality grain and reduce losses.

17% of food is lost during postharvest operations. This has significant impact on food availability, straining natural resources, worsening hunger, and affecting farmers’ livelihoods. The losses are mostly due to lack of proper storage facilities, premature sprouting and risk of infestations. As the grains are vulnerable to high temperatures, the risk of fungal growth and other infestations is high and can lead to spoiled grains that cannot be sold. 

In areas where the climate is warm and food security is highly problematic, the loss of valuable grains has large consequences socially and financially. 

By minimizing grain losses, larger yields can be sold, increasing profits for local farmers

The role of monitoring 

Current grain monitoring technologies primarily focus on temperature and moisture levels. However, iGRAIN’s new All-in-One (AIO) Sensor Cables take monitoring to the next level by also capturing digital readings of CO2 levels in the stored grain. CO2 sensors can detect emerging problems weeks in advance, providing the most advanced and secure surveillance of crops. Detecting moisture, temperature and CO2 levels in a single sensor makes the technology highly cost-efficient.  

The data recorded by the sensors can then be viewed on the iGRAIN Smart App, at all times. The app can also display risks and ranks the silos according to the length of safe storage time, to reduce food loss. 

Economic benefits and higher quality food 

The iGRAIN AIO Sensor Cable technology significantly reduces postharvest losses, leading to more and better-quality food and feed. This not only supports global efforts to reduce food waste but also has substantial economic benefits. By minimizing grain losses, larger yields can be sold, increasing profits for local farmers. Consequently, this technology contributes to achieving food security and improving nutrition globally, in accordance with the UN Sustainable Development Goal nr 2: End Hunger. 

In the realm of agriculture and industry, several challenges arise from bird interactions: birds consuming crops, the threat of bird flu, livestock injuries, and the nuisance of bacteria-laden bird droppings on factory roofs. 

While it is undeniable that birds pose challenges to crop cultivation and livestock farms, which can impact profitability, there is also a strong incentive to conserve wildlife. Birds are a crucial part of maintaining the ecosystem health and biodiversity. So, the question arises: how do we protect crops, livestock, and wildlife simultaneously? 

A scarecrow like never seen before

Danish company WildDetect ® offers a solution with their advanced scarecrow, BirdAlert ®. Unlike traditional scarecrows, BirdAlert ® is a cutting-edge intelligent technological device, designed to identify the species of birds approaching within a 250-meter radius.   

Upon detecting unwanted birds, BirdAlert ® activates connected scare devices in a varied pattern tailored to effectively deter that specific species. With this method the crops and livestock are sustained while no harm comes to the birds.  

Besides sustaining wildlife, BirdAlert ® 2.0 is also made of 100% recycled plastic, the packaging is 100% recycled cardboard, and it uses 60% less power than the previous version. With these alterations the carbon footprint has been reduced by 50% since the first version of BirdAlert ®.  

9 species and counting

What species does BirdAlert ® work on currently? As of right now WildDetect ® has focused on bird’s native to the European continent which are rooks, black crows, hooded crows, jackdaw, European starling, blackbird, barnacle goose, greylag goose and several seagull species. Over time, additional species will be included in BirdAlert ®, making it suitable for a wider range of locations worldwide. 

Birds are kept away in a sustainable manner, allowing for peaceful coexistence between birds and humans. Additionally, farmers who have used BirdAlert ® reported saving approximately EUR 1,300 per hectare. 

The global food industry is increasingly prioritizing sustainability and environmental responsibility. With rising awareness of climate change and resource scarcity, there is a growing demand for innovative solutions that address these challenges.

Supporting a healthy environment

One of the significant environmental challenges in the food industry concerns how popular flavors end up in consumers’ mouths. These challenges can come in many shapes and forms, e.g. bad farming practices in one, frequent use of chemicals and artificial additives in a second, or a high reliance on animal-based products in a third.

The common denominator for the various challenges related to many popular flavors is that they pose a threat to our planet and/or our health.

Natural alternative to popular flavours

Nocla confronts the challenges by offering a natural alternative to some of the popular flavors that have a large impact on our planet and/or health.

This is done by leveraging traditional fermentation techniques to create the desired taste profiles in a more sustainable way. Always plant-based, organic and Danish ingredients as the basis for the fermentation.

On top of this, the production is done at a scale that allows Nocla to be cost-competitive vs the traditional alternatives in need of replacement.

High quality and sustainability with fermentation

The production setup is versatile, which allows Nocla to create a wide variety of popular flavors through fermentation.

This comes as an advantage for chefs, who can make tasteful dishes with a more responsible profile. It also gives food producers the chance to replace existing flavors with more sustainable alternatives. All of this to the benefit of our planet and our health.

Nocla operates as a full-service “taste partner” as the company develops, produces and implements fermented flavors of the highest quality. All of this in order to make the alternative available in professional kitchens and for food producers.

Nocla’s first product is “Kornfond” (grain stock), which is a completely natural alternative. Just the power of fermentation applied on organic, Danish pearl barley.

“Kornfond” is the first product of several flavorings launching this fall 2024.

Nocla is an innovative food company specializing in sustainable and natural flavorings for professional kitchens and food producers.

A large demand within the food industry for better, healthier, and more natural binders has pushed the company FERM FOOD to develop a unique, natural, and multi-functional binder based on fermented local grain. A production method with a potential to reduce CO2 emissions by up to 60%.

Binders play an important role in food products, for instance, providing plant steaks with the desired shape, texture, and juice while holding the plant ingredients together. Currently, many binders in the food industry contain numerous additives, undergo extensive processing, and come at a higher cost. Today, there is a growing interest in the food industry for binders that are perceived as healthier, more natural, and cost-effective.

Using fermentation to turn grain into a multifunctional ingredient

FERM FOOD is a Danish manufacturer of plant ingredients for food, based on local crops. After several years of development using biotechnology, the company has come up with a new type of binder based on locally produced grain.

FERM FOOD produce its binder by adding natural lactic acid bacteria to grains, like rye, oats, and wheat followed by a controlled fermentation process. This way, FERM FOOD is able to make a combined filler, texturiser, and binder.

The ingredients based on fermented grains has shown to hold a wide range of different properties, including malleability and high-water retention capacity. The product also holds nutritional benefits, such as a high content of dietary fibre and improved availability of vitamins and minerals.

today, there is a growing
interest in the food industry for binders that are perceived as healthier, more
natural, and cost-effective

Multiple functions with a lower carbon footprint

Fermented grains have a wide range of properties that multiple food categories can benefit from. The product can be used as an ingredient in both baked goods, meat products and the plant-based category and contributes with binding capacity, malleability, fullness, texture, and a low carbon
footprint. Compared to the production of other fillers, texturizers, and ordinary binders for food, the bio solutions-method developed by FERM FOOD is expected to reduce CO2- emissions by up to 60%.