Read more about the various insights. It will be indicated whether the presentation is in Danish or English.
10.00 - 10.25: Food trends throughout 10,000 years (in Danish)
Food historian and museum curator Bettina Buhl, Madens Hus at Det Grønne Museum
This insight will be in Danish
Food trends throughout 10,000 years. Don't think it's just about bread and porridge! Food trends in Danish food culture are about everything other than just food! We closely examine ingredients, preparations, and presentations throughout the ages.
Photo: Sofie Dupont
10.40 - 11.05: Plant based cheese gels - use of fermenta- tion for development of new climate friendly foods (in English)
Professor Poul Erik Jensen, Department of Food Science, University of Copenhagen
This insight will be in English
Fermentation of emulsions based on seed storage proteins can form the basis for production of plant-based cheeses and other food types. Major challenges is creation and enhancement of texture and flavor. This involves the search for customized bacterial blends tailored for plant based fermentation, and the synergistic application of enzymes like transglutaminase to improve textural properties. This work not only contribute to increased understanding of fermentation of plant proteins but open up for future work in plant based foods, ultimately facilitating the production of nutritionally and well-tasting plant based cheeses as well as new products.
Photo: Claus Boesen
11.20 - 11.45: Smartfarms - Oceans of blue mussels help improve water quality (in Danish)
Lisbeth Jess Plesner, Senior Consultant, HedeDanmark
This insight will be in Danish
Blue mussels should play a significant role as one of the future foods in the green transformation of food production. Blue mussels are a healthy protein source with a very low climate and environmental footprint. Furthermore, blue mussels can remove nutrients, thus improving water quality in the ocean. When locating them, it is important to consider environmental impact, visual concerns, and other users, etc. The presentation will cover advantages, disadvantages, opportunities, myths, as well as regulatory constraints.
Photo: Christian Agerskov Munk
12.00 - 12.25: Sustainable production of cultured meat (in English)
Professor Jette Young, Department of Food Science Aarhus University
This insight will be in English
Cultured meat is expected to contribute to more sustainable food production. I will give an insight into what cultured meat is and the principles of how it is produced, and discuss aspects of quality and nutritional value.
Photo: Aarhus Universitet
12.40 - 13.05: Which danes reduce meat and why? (in Danish)
Professor Bente Halkier, Department of Sociology, University of Copenhagen
This insight will be in Danish
What makes it easy and what makes it difficult to reduce the place of meat in our diets? And how can other actors in society support households in changing their eating habits towards more climate-friendly plant-based meals?
Although a majority of Danish consumers eat meat without restrictions, there is a growing group of Danes who want to signal that they are cutting down on their meat consumption. Contrary to what you might think, it's not necessarily young consumers, but rather a diverse group. What's interesting is what makes these consumers able to practise cutting down on meat consumption.
Photo: Klimarådet
13.20 - 13.45: IKEA Food - Sustainable Food for many, in a world of furniture (in English)
Country Food Range & Supply Leader Peter Broholm, IKEA Group
This insight will be in English
Our guests and customers are expecting delicious, sustainable food that is affordable and appealing, and our journey to deliver this going forward has only just begun. What can we do to accelerate the journey towards less food waste and less Co2 emissions? And how does IKEA food support the total IKEA journey going forward, both in regards to climate goals, but also as a part of our demographic design?
Photo: Ikea Group
14.00 - 14.25: Documented cli- mate and sustainability initiatives throughout the value chain (in Danish)
Lisbeth Henricksen Director of Innovation, SEGES Innovation
This insight will be in Danish
Documenting climate and sustainability initiatives is a difficult, but not impossible task. You need 1) knowledge and professional depth 2) data 3) an actor who can tie the value chain together. Lisbeth Henricksen will present SEGES Innovation's work to create more sustainable foods.
Photo: SEGES Innovation
14.40 - 15.00: EAT-pack - in the future you can eat food packaging (in Danish)
Associate professor Susan Løvstad Holdt, DTU National Food Institute
This insight will be in Danish
Eat-pack develops food packaging based on food ingredient side streams to leave no waste behind. In the future, the packaging goes in the pot - it has to be edible.
Photo: Susan Løvstad