MATR Foods has found a simple recipe of five organic ingredients sourced from Danish farms and combined it with a thousand-year-old method called fungal fermentation. The result is a new generation of tasty plant-based alternatives, that carries the possibility to free up to 15% of the world’s agricultural land for nature and biodiversity.

What we put on our plate and the way we produce our food today has a big impact on our nature and climate. In a world where land is a scarce resource, new solutions and types of protein that require less use of land are necessary.

The consumer demand for plant-based proteins is already present, as almost 50% of the Danish population say they would like to cut down on their meat consumption. But only 10% act on it. This highlights a need for quality plant-based protein options.

Their product consists of five organic ingredients sourced from Danish farms: oats, split peas, lupins, beetroots, and potatoes.

Funal fermentation provides meat-like flavour and texture

The Danish foodtech startup company, MATR Foods, has developed a generation of plant-based meat alternatives, as well as a new way of producing them.

MATR Foods adopts biosolutions, specifically utilising fungal fermentation technology to produce a plant-based meat alternative that is both tasty and nutritious. Their product consists of five organic ingredients sourced from Danish farms: oats, split peas, lupins, beetroots, and potatoes. But instead of mechanically transforming the vegetable parts into a product, MATR Foods has developed and selected a distinctive fungi which transforms the structure of vegetables through classic fermentation, so that it becomes like meat in terms of bite, juiciness, and deep umami flavour.

The process requires no additives, little energy, and just a tenth of the crop amount needed to produce regular meat.

For now, the protein alternative from MATR Foods is based on classic Danish crops, but the fungal fermentation technology allows for other ingredients to be used as well – making the production method scalable for other parts of the world with other key crops.

Less meat, more nature

If just 30% of the meat that is produced worldwide today were replaced with plantbased alternatives, like the products from MATR Foods, 3 billion tonnes of CO2 annually could be saved annually, and free up to 15% of the world’s agricultural land for nature and biodiversity.

Replacing heat and cold storage with aquaporin proteins enable the company Aquaporin to concentrate food products using less energy compared to traditional thermal methods. This results in both lower energy costs and fewer greenhouse gas emissions.

Producers in the food industry are continuously innovating to find processing solutions that combine the best of both worlds: maintaining high quality while optimising energy consumption.

Traditional methods of concentration use heat to remove water from food, often altering its original flavour and requiring significant energy consumption. Similarly, maintaining the quality and freshness of fresh food products demands energy-intensive cold storage and shipping.

The technology maintains high sugar levels in food products like fruit juice, thereby preserving both flavour and nutrients in the concentrated form while consuming less energy

Remove water with the help of protein – not heat

A new cold concentration technology is under pilot testing by the Danish biotech company Aquaporin A/S.

The technology is based on Aquaporin’s unique membranes, which contain aquaporin proteins. In nature, the aquaporin protein is placed inside the cell membrane, and selectively transport only water molecules in and out of the cell. This allows Aquaporin’s membranes to extract water from food products for preservation without the use of heat. The technology maintains high sugar levels in food products like fruit juice, thereby preserving both flavour and nutrients in the concentrated form while consuming less energy.

Aquaporin A/S is currently testing the cold concentration technology with customers in several food categories including E&J Gallo Inc, a global leader in the wine industry. Here, the technology can concentrate the juice from freshly harvested grapes and preserve it to enable wine production across an extended season, thereby extending the use of production facilities over a longer period.

More flavours and less energy costs

By concentrating food products without heat and with no need for cold storage and shipping, in some cases, Aquaporin’s cold concentration technology requires as little as one tenth of the energy used by traditional thermal methods, helping to reducing energy costs.

The start-up-company, Algiecel, has developed a new technology that convert CO2-emissions from industries into green algae-based products – a valuable and climate friendly ingredient in aquaculture feed, petfood, and cosmetics.

While greenhouse gas emissions are causing serious climate changes, industries are searching for solutions to bring down their negative carbon footprints. One solution that holds great potential is carbon capture and carbon reuse.

Until recently, small to mid-sized companies, both lacking the space and financial resources for expansive carbon capture systems, had no viable options for capturing and reusing their carbon emissions.

A plug & play photobioreactor to capture CO2

The Danish firm Algiecel has developed a new technology, a plug & play photobioreactor, that captures CO2 emissions continuously and transforms it into microalgae biomass using LED light via photosynthesis.

The technology enables companies like biogas and fermentation plants to utilise CO2 from their industrial processes on sight and turn it into microalgae oil and microalgae biomass. These products can be applied as a valuable ingredient in aquaculture feed or petfood, in human dietary supplements, and in cosmetics like skin care products.

The photobioreactor fits into a standard 40́ shipping container and the only thing it requires, is a flat surface, a supply of CO2, and the necessary power capacity. The system is modular, allowing for stacking of multiple containers to maximize space efficiency. The only by-products left are oxygen and residual heat both of which can be reused, for example in heating up the biomass at a biogas plant.

The photobioreactor fits into a standard 40 ́ shipping container and the only thing it requires, is a flat surface, a supply of CO2, and the necessary power capacity.

More sustainable food production

The global markets for alternative protein in food, food supplements, and animal feed is expected to reach DKK 4,000 billion by 2030.

Scaling the technology developed by Algiecel holds two great potentials: an innovative, climate friendly solution for the food and feed industry as well as a reduction of industrial CO2 emissions.

The company Pond has developed a technology that makes it possible to convert side streams from agricul- tural crops like grass, duckweed, and sugar beets into a biobased plastic. A product that is both biodegradable and able to store CO2.

Every year, 400 million tonnes of plastic are produced globally. A production based on crude oil, and responsible for emitting more than 2 billion tonnes of CO2 annually. Meanwhile, less than 7% of the plastic is recycled.

Despite this, the demand for plastic is increasing and is expected to reach around 800 million tonnes by 2050.

Grass, duckweed, and sugar beets can become the future key ingredient in the plastic bowl in your kitchen cabinet, and in your sportswear currently made of nylon and polyester

Fermentation can turn grass into bioplastic

A new method for producing bioplastic is already a reality, and the potential is enormous. The Danish company Pond has developed a technology that makes it possible to convert side streams from agricultural crops into a biobased plastic.

Pond extracts the carbohydrates from plants such as grass, duckweed and sugar beet, and with the help of a special fermentation technique the carbohydrates are then converted into a bioplastic in the form of lactid polymer (PLA).

The bioplastic absorbs and store CO2

Pond’s bioplastic is not only strong enough to replace nearly all current forms of fossil-based plastics, but it also has unique environmental benefits. Because the material originates from plants that undergo photosynthesis, this form of bioplastic has the ability to absorb and store up to 2 kg of CO2 per kg, a process known as Biogen Carbon Capture Storage.

Furthermore, Pond’s bioplastic is biodegradable, compostable, and can be recycled endlessly – without losing quality. This means that grass, duckweed, and sugar beets can become the future key ingredient in the plastic bowl in your kitchen cabinet, and in your sportswear currently made of nylon and polyester.

With the help from microorganisms in a tank, Novonesis delivers the tools to produce new protein ingredients with a nutritional quality equivalent to the proteins in meat and milk. This technological advancement reduces carbon emissions, water consumption, and land use with 90% compared to animal-based protein.

29% of the world’s greenhouse gas emissions stem from our food consumption. Still, the global demand for food is expected to double by 2050 due to population growth and rising incomes.

According to a study by Copenhagen Economics, replacing 10% of animal protein with alternative proteins globally, can potentially free up 900,000 km2 (347,491.94 square miles) of land and reduce 700 million tonnes of CO2.

Leading the way in sustainable protein solutions through biotechnology

In Denmark, pioneering research is developing a new source of low-carbon protein to meet this need. For decades, the biotech company Novonesis has produced functional enzymes for food and beverages, and the technology is now at the heart of the company’s advanced protein solutions.

By applying precision fermentation, Novonesis delivers the tools for new protein ingredients with a nutritional quality equivalent to the proteins in meat and milk.

In short, Novonesis utilises a traditional fermentation process incorporating encoded microorganisms, like yeast or fungi, to generate a specific protein. After being added to a large fermentation tank – similar to those used in brewing – these microorganisms initiate the fermentation process. The result is a protein source that is stable, scalable, and sustainable.

The strictly controlled process delivers a reliable protein supply, independent of climate change, harvest variations or zoonotic epidemics.

Carbon emissions are up to 90% lower

Because the proteins are produced by microorganisms in a tank based on sugar and water, carbon emissions are up to 90% lower compared to animal-based protein. Water consumption and land use are also reduced by 90%.

At the same time, the strictly controlled process delivers a reliable protein supply, independent of climate change, harvest variations or zoonotic epidemics. In addition, the new protein offers improved taste, texture, and nutritional value.

By creating proteins to meet numerous needs, Novonesis will be able to contribute to the next generation of health-enabling proteins through fermentation – in a sustainable and efficient way.

Using biotechnology to reduce food loss, the Danish company REDUCED has specialized in creating highquality natural flavour solutions using ingredients that are typically discarded.

Representing 8% of global greenhouse gas emission, the total amount food that is lost or wasted globally corresponds to 1.6 billion tons of food.

Therefore, reducing food loss and waste is not only a necessary step towards sustainable development, but also a good business opportunity.

From second-grade vegetables to umami flavours

In Denmark, REDUCED, an innovative flavour solutions company, has specialized in creating high-quality savoury flavours using upcycled agricultural and food industry by-products.

REDUCED has taken 60 tonnes of agricultural and food industry by-products and transformed it into natural food products

By utilising surplus ingredients from the agriculture- and food industry, such as rape seed cakes, broken lentils, chickens from egg production, shore crabs, and secondgrade vegetables, REDUCED is fighting food loss while contributing to a more sustainable food industry.

The company transform the surplus ingredients into high-quality flavours with a unique and patented method. The method is called accelerated fermentation and is a combination of artisanal fermentation and new biotechnology. This method incorporates a specific fungal spore known as koji, which generates enzymes capable of unlocking umami characteristics in the by-products. As a result, REDUCED can efficiently transform diverse waste streams into a variety of additive-free savoury flavourings within a limited time frame.

60 tonnes of food waste – not wasted

For now, REDUCED has taken 60 tonnes of agricultural and food industry by-products and transformed it into natural food products using biotechnology in their IFS Global Markets Food certified production in Copenhagen.

The company is on the trajectory to process 500 tonnes of agricultural and food industry by-products in the two next years and has decreased its processing time with 300% during the past year, resulting in massive energy savings. All with the purpose to create taste from by-products.

The concept of dynamic sprouting holds substantial promise in offering nutritious sustenance to both urban and rural households. Nonetheless, the absence of scalability has limited its complete potential. A technological breakthrough centered on achieving scalability through full automation is poised to transform sprouting-based solutions into a global reality.

While flaxseeds offer abundant nutrients and superfood advantages, mass production relies heavily on manual labor and oversight. Additionally, sprouted flaxseeds are viewed as potentially risky due to concerns about salmonella, e.coli, and other microbe-related problems. This obstacle hindered the sprouting business from reaching its global needs, demanding an innovative solution to shift consumption from dormant to sprouted seeds.

The Technological Advancement

The Dynamic Sprouting Technology prototype has taken about a year and a half. The first tiny pilot plant, the size of a 40 feet container, is now producing a product portfolio of six sprouted seeds including flaxseed, buckwheat, lentil, broccoli, alfalfa and beans, in the quantity equivalent to a large artisanal sprouting plant the size of a football field.

Sprout Dynamics now produce multiple batches, faster and cheaper due to in-depth biotech knowledge of what the plants want and introduction of a conveyor principle instead of static surfaces or stations still used by the most modern sprouting companies. By integrating cutting-edge sensor systems to monitor food safety parameters and, notably, incorporating robotics at each phase of the traditional and revered agricultural practice, Dynamic Sprouting has achieved a pinnacle of technological advancement. This positions it as a prime contender for establishing a superfood production franchise, poised to redefine the benchmarks of urban farming.

Dynamic Sprouting has the potential to yield 20-50 times more food compared to current alternatives

Moreover, Dynamic Sprouting functions with zero water and product waste, while also mitigating its CO2 footprint through minimal or ultra-quick cooking periods and crop reduction capabilities.

Sprout Dynamics can mass produce industrially any sprouted seeds at half the market price with no humans involved in the production process and with food safety guaranteed by the system designed with the knowledge and quality control ensured by sensors and AI. These achievements have made Sprout Dynamics to become the largest producer of sprouted flaxseed in the world!

Life below water, UN SDG goal 14, is being challenged by anthropogenic overfishing exceeding the oceans limits. The Danish company, Cavi-Art, has taken a pioneering step to address this issue, by creating a sustainable and nutritional vegan alternative to shrimp caviar.

Nearly one-third of the world’s evaluated fisheries are operating beyond their ecological capacities, underscoring the urgency of the situation. Among the key contributors is the escalating human consumption of shrimp, leading to the depletion of shrimp populations in certain regions, thereby threatening marine ecosystems.

one-third of the world’s assessed fisheries are currently pushed beyond their biological limits

One of the main targets is shrimp. The human consumption of shrimp continues to rise, to the point where catching shrimp in certain areas has been red-listed.

In accordance to the UN Sustainable Development Goal 14, focusing on life below water, the Danish company Cavi-Art has created a vegan shrimp alternative. The vegan shrimp caviar is created from seaweed and kelp, containing glutamates – amino acids that react with receptors on the tongue to create the umami taste.

Cavi-Art’s vegan caviar offers a alternative that reduces the demand for shrimp. By curbing shrimp consumption, the product alleviates pressure on overfished shrimp stocks, thus fostering the replenishment of marine life. This approach ensures the uninterrupted life cycle of shrimp, contributing to the balance of the marine environment. Additionally, the high omega-3 and B12 content add an extra dimension to consumer benefits.

Cavi-Art is collaborating with other food producers to expand their variety of vegan caviars, while delivering high-quality and great tasting products. This allows for the luxury food to exist in different colors and tastes while maintaining a natural balance in the sea life.

 

Some foods are simply not the same without butter. As a result, Naturli’ has taken on the challenge to provide a plant based alternative to butter, while keeping the fat content high and a spreadable texture.

In response to the demand for a climate-conscious and tasty alternatives, NATURLI’ has since 1988 worked hard to go against the norm of dairy products being animal based. As a result, the company has provided a product portfolio of plant-based products, including plant milks, spreads and ice cream making it easier to select plant based alternatives.

A large challenge has been providing an alternative to animal based butter, with a high fat content and spreadable texture. However, Naturli’ has successfully uncovered two plant based alternatives, that resemble the animal based product, and reaches a fat content of 75%. These products were crafted with a commitment to organic and sustainable practices, avoiding the use of palm oil and instead were formulated using plant-based oils and almonds. This shift provides a creamy and flavorful alternative to traditional butter.

The products are 100% organic and available in over 40 countries, allowing for a global transition towards plant-based alternatives

NATURLI’s dedication to challenging the status quo in the dairy industry by providing innovative plant-based solutions has resonated globally. The expansion of their product offerings, including the plant-based butter, has contributed to a more sustainable and inclusive food market. This is also evident through the large difference in environmental impacts of vegan and animal based butter, emitting 2.3 kg of CO2 per 1 kg of vegan butter instead of 17 kg of CO2 for dairy butter.

The products not only cater to vegans and vegetarians but also resonate with environmentally conscious consumers seeking to make a positive impact through their dietary choices.

 

For many years, finisher producers have been asking for real time data, to manage and monitor the production. Animal welfare is a shortcut to optimisation of production and Danish technological solutions help farm managers by offering tools to identify and utilize shortcuts.

When Lee N. Farm finalised building their new finisher farm in South Korea, the four houses were fully equipped with SKOV ventilation and farm management system – designed for optimal animal welfare and production results.

Each house has four sections containing 450 pigs ranging between 34 kg and 120 kg. In addition to a new low power ventilation system securing fresh flow of air and good room temperature without draughts the farm has also chosen to install FarmOnline from SKOV.

Real-time data for real-time management

SKOV have many years’ experience and have installed systems in more than 50 countries across the globe. The FarmOnline management system provides real-time data on the production to the manager, whether in the farm office or on the go. Further, SKOV can be granted access to the data if assistance is needed.

Through a bundle of apps the FarmOnline gives you an overview at livestock house, farm, and business level, enabling you to optimise animal welfare and production

Through a bundle of apps the FarmOnline gives you an overview at livestock house, farm, and business level, enabling you to optimise animal welfare and production. The modules will even be cloud-based in a near future.

Considerable difference

When the first pigs arrived in June, in hot and humid weather, the pigs were comfortable in their new houses. Clear indicators of increased welfare under the new conditions include that the pigs are well ahead of the previous performance indicators approaching the target weight of 120 kg two weeks earlier than the previous production cycles.

The Danish farm management solutions from SKOV are available to pig producers around the globe searching for improvements in sustainable production and output.