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The concept of new Nordic food is built on strong values, but it is still considered a niche. Photo: Colourbox.

2014.11.21 | Research news

New Nordic Food is just food

The concept “New Nordic Food”, which promotes specifically Nordic ingredients and culinary traditions, will probably remain a niche, and in the long run will come to be regarded as just food. However, the values behind the concept will live on. Such are the conclusions of a report from Aarhus University.

Sea belt and other edible seaweed species do not pose a risk in terms of pathogenic microorganisms. Photo: Karsten Dahl

2014.11.19 | Research news

Danish seaweed is probably safe to eat

Scientists have reviewed the literature to discover if there are undesirable bacteria and other microorganisms on edible seaweed from the Danish coastal areas. There is good news, since it would appear that there are no pathogenic microorganisms to pose a risk to seaweed-eaters.

2014.11.18 | Research news

Food waste on the agenda

Kick-off for the project COSUS - Consumers in a sustainable food supply chain: understanding barriers and facilitators for acceptance of visually suboptimal foods

Scientists will look at the possibility of extracting the red pigmentation from aronia berries, black currants and sour cherries and using it as a natural colouring in food products. Photo: Martin Jensen

2014.11.17 | Research news

Natural berry pigments as food ingredient at the heart of new project

Scientists from Aarhus University, the University of Southern Denmark and a number of corporate partners are exploring how to effectively extract natural food colours from aronia berries, blackcurrants and sour cherries. The goal is to create a new, natural alternative to artificial food colours.

The intention is to move the Department of Food Science to Aarhus. Photo: Lise Balsby

2014.11.14 | Administrative conditions

Aarhus University moves its food science research to Aarhus

Aarhus University prioritises greater interaction with companies in the food sector and therefore expects to move the Department of Food Science to the Agro Food Park in Aarhus.

The milk from some dairy cows is better suited for cheese-making than milk from other dairy cows. Photo: Jesper Rais

2014.11.07 | Research news

Finding the best genes for cheese-making

The genetic makeup of cows is very important for the suitability of their milk for cheese production. This means that it is possible to include the cheese-making properties of milk in breeding strategies for dairy cattle.