Blog posts on food

The demand for plant-based proteins is increasing as we seek more sustainable and healthy food options. Today, proteins from legumes and cereals dominate the market, but there is growing interest in new raw materials, such as rapeseed press cake.

The discussion about so-called ultra-processed foods and their impact on health is ongoing worldwide. In some cases, however, it is not about processing at all, but rather about formulation. A clearer distinction between these concepts is needed for a more constructive discussion and for solutions that support attractive and healthy foods.

Legumes such as beans, lentils, peas, and soybeans are nutrient-dense and climate-smart foods that deserve a larger place on our plates. They provide protein, dietary fiber, minerals, and bioactive compounds, and can support health in several ways.

Several factors linked to the cheese matrix may counteract the expected negative effects of saturated fat and salt, while also supporting muscle, bone, and dental health. Understanding the role of the cheese matrix is therefore important, especially in comparison with plant-based cheese alternatives.

Growing consumer demand for plant-based alternatives to dairy products has led to the launch of many innovative products on the market in recent years. Although plant-based alternatives are more climate-friendly than dairy products, they have both nutritional strengths and weaknesses compared to milk-based alternatives.

To quote the Danish Food Authority's new music video: "What the fuck is a legume"? Legumes such as peas, lentils and beans are ingredients we should eat more of, both for our own health and for the planet's. Within RISE we are working on several projects to help ensure that there is a variety of attractive products to choose from!

A shift towards a more plant-based diet would generally benefit both health and the climate and environment. From a nutritional perspective, however, there are certain potential pitfalls that one needs to navigate to avoid missing the mark. One such pitfall is so-called antinutrients. But what are antinutrients, where are they found, and how can on

There is an increasing interest in introducing nutrition and health aspects in the assessment of the environmental impact of foods. A suggested method to do it is called nutritional LCA. Through nutritional LCA, it is possible for actors in the food system to include a more holistic sustainability perspective of foods.

Berries are a natural part of a healthy and sustainable diet. However, more well-designed studies are needed to better understand if and how bilberries and lingonberries contribute to specific health effects and, if so, for food companies to be able to communicate about these effects.

The interest in plant-based meat-like products, known as meat analogs, is high and growing. However, there are some nutritional challenges with today's meat analogs, such as an often high content of the antinutrient phytate that makes iron less available to the body. Fermentation is an interesting possibility to reduce the phytic acid content.