Name of service (page headline, shown in promos – maximum of 70 characters incl. spaces):Analysis of AKD in food contact materials (FCM)Lead (include SEO-words and the main benefits for your target groups. Stick to one paragraph, maximum 2-3 sentences):
Dialkyl diketene dimers (AKD) are used in the paper industry to add hydrophobicity to paper. Unbound AKD can get hydrolyzed to dialkylketones, which can potentially migrate to fatty foods from food packaging.
Purpose/Benefit:
Dialkylketones have limitations according to BfR XXXVI.
Method (what/which methods are used to perform the service):
We offer analysis of dialkylketones from AKD in solvent extract according to SS-EN 15519.
We also offer analysis of dialkylketones from AKD in coffee and in coffee with milk. For analysis in other type of foods, send request.
Delivery (what does the client get after performed service – e.g. a report, certificate etc.):
The results will be compiled in an analysis report.
The AMR-Aqua project investigates if and how different chemicals used in aquaculture contribute to the emergence, transmission and persistence of antimicrobial resistance in marine environments, and their link to resistance patterns in human and animal infections.
The project will be carried out by a consortium coordinated by the Institute of Marine Research (Norway) and formed by several partners from Norway, Chile and Sweden. A key aspect of this project is its focus on the world’s two largest farmed salmon producers, Norway and Chile.
Norway and Chile account for 70 per cent of salmon production. However, there is a significant disparity: while Norway employs relatively few antibiotics due to the reduced prevalence of bacterial diseases through alternative strategies, such as the use of vaccines, Chile utilises over 300 tonnes of these compounds annually for disease prevention and control. Adopting a One Health approach, this multidisciplinary research project will evaluate the effects of antibiotic use in Chilean and Norwegian aquaculture on the emergence, selection and dissemination of antimicrobial resistance in marine environments. The project will also address the impact of biocide use, which is high in both countries, and will propose possible solutions to reduce the use of these chemicals in aquaculture.
I denna förstudie ska vi ta fram kunskap om Solsambruk i Norrbotten som ger goda förutsättningar för ett effektivt större forskningsprojekt med en verklig testanläggning. Solsambruk kan möjliggöra lönsam lokal livsmedelsproduktion och resilienta norrländska lantbruk, men hur det ska införas måste utforskas innan storskalig implementering sker.
Bakgrund Elförbrukningen i norra Sverige kommer öka markant de närmaste tjugo åren. Samtidigt är självförsörjandegraden för livsmedel oroväckande låg i Norrbotten och många lantbrukare kämpar med lönsamheten. I södra Sverige och i kontinentala Europa är solsambruk (även kallat agriPV, agrivoltaics eller solbruk) på frammarsch och utlovar hög bibehållen livsmedelsproduktion och god elproduktion trots att de är förlagda till samma ytor, vilket skapar förutsättningar för ekonomisk lönsamhet för lantbrukare.
Motivering Förutsättningarna för både solkraft och livsmedelsproduktion i Norrbotten skiljer sig från andra delar av Europa men man kan vänta sig synergier också här. Kunskap och pilotanläggningar för verkliga tester behövs dock för att bedöma vilken potential solsambruk verkligen har i norra Sverige och hur det bör implementeras för att kunna stärka lantbrukare, öka den regionala självförsörjningen av livsmedel samt möta den kommande efterfrågan på förnybar elkraft utan att medföra onödiga risker.
Genomförande Denna förstudie är ett första steg i en tilltänkt trestegsraket bestående av följande: 1. Förstudie, 2. Forskningsprojekt med testanläggning, 3. Implementeringsprojekt. Förstudien delas upp i tre delar där den första handlar om att kartlägga befintlig och applicerbar relevant kunskap om solsambruk och lantbruksinriktningar, den andra om att utreda förutsättningarna på den tilltänkta platsen för testanläggningen, och den tredje att reda ut frågetecken och klarlägga vilka regelverk och tillstånd som krävs, samt förankra intresset hos aktörer i berörda branscher.
Mål Långsiktigt vill vi med projektet hjälpa Norrbotten till ökad solkraftsproduktion och hög livsmedelsresiliens till följd av hållbara jordbruk med god ekonomisk lönsamhet. I den här förstudien ska vi därför definiera, avgränsa och skapa goda förutsättningar för ett effektivt större forskningsprojekt med en verklig testanläggning, som i sin tur ska leda till värdefulla och implementerbara resultat.
The food industry is undergoing a revolutionary change, where sustainability and innovation are more important than ever. Functional fermentation has emerged as a key technology for developing the next generation of foods - from novel proteins grown with microorganisms to refined plant-based products with better flavour and nutritional content. But the step from a promising idea to a market-ready product is challenging without the right support.
Developing fermented foods with functional properties requires specialised expertise, resources and rigorous testing. Without access to the right laboratories, pilot plants or the expertise needed to address everything from microbiological safety to sensory quality and regulatory requirements, promising projects risk being more expensive, taking longer or not reaching the market at all. Moreover, in an uncertain world, where global supply chains are under pressure, the demand for robust, localised and circular food systems is increasing. New fermentation-based solutions could therefore be crucial to secure the food supply of the future.
Optimised traditional fermentation or modern precision fermentation also opens up new business opportunities in the food and chemical industries, for example:
Sustainable protein production
Improved plant-based products
Value creation from by-products
New functional ingredients
Modernisation of traditional foods
RISE provides independent expert support throughout the value chain
RISE offers the scientific weight and practical experience required to realise ideas in functional fermentation - from early concept phase to full-scale production. As a neutral player, our focus is on offering cutting-edge expertise throughout the development process.
Together we take a holistic approach to product development
RISE offers expert support in microbiology, biochemistry, process technology, nutrition, product design and sensory science to develop and optimise fermentation processes. Whether the goal is new proteins, better flavour in plant-based products or longer shelf life, we can contribute throughout the development chain. We also work on strain development, including screening and evolution, to find or improve microorganisms with the right properties for your application. From lab to pilot production, we ensure that processes comply with applicable regulations - for a smoother route to market.
Our services
RISE offers support throughout the value chain for fermented products. Examples of our services include:
Idea and concept development: identification of opportunities in raw material flows or side streams and selection of the right fermentation strategy for best results.
Strain development: identification, adaptation or improvement of microorganisms to optimise characteristics that are important for the current need.
Process development and scale-up: Extensive expertise and infrastructure for development, optimisation and scale-up - from lab to 10 m³ scale in a food-grade environment
Product development through fermentation and enzymatic processes: Development of novel foods or ingredients based on microbial fermentation and enzymatic transformation.
Microbiological profiling and safety analysis: Identification and optimisation of microorganisms, as well as comprehensive testing to ensure food safety and product quality.
Sensory, shelf-life testing and regulatory alignment: Sensory evaluations (flavour, aroma, texture), shelf-life testing, and guidance to ensure that the product complies with all relevant regulations.
Business development and strategic support: Advice on business model, market strategy and positioning for fermented products, to ensure the commercial success of your venture.
Regulatory and quality: Our regulatory experts help navigate through legal requirements and authorisations.
All services are integrated into a coherent offer where we adapt to your specific needs. Whether you are in the early stages of research or ready to scale up an established process, we can step in where needed and contribute to the next step.
Contact us for further discussion
Would you like to know more about how functional fermentation can strengthen your business? Contact us to discuss your needs and ideas. Our team of experts will help you go from idea to sustainable, market-ready product - with a focus on your business benefits.
Biotechnology offers solutions to some of the greatest challenges of our time - from curing diseases and securing food supply to fighting climate change and preserving our environment. RISE offers cutting-edge expertise in industrial biotechnology to accelerate innovation and commercialisation of new solutions.
Our offer covers the entire value chain - from design of advanced microorganisms to development and scale-up of robust bioprocesses in food-grade environments - to transform renewable raw materials into high-value products in an efficient and sustainable way.
Strain development
Using the latest technologies in synthetic biology, high throughput screening and adaptive laboratory evolution, we design and optimise microorganisms tailored to your specific production needs. Our strain development offering includes:
Rapid selection and engineering of conventional and unconventional microorganisms
Improved metabolic capacity, product yield and stress tolerance
Customised product profiles for increased purity, stability and functionality
Shorter development time and lower costs through automated cultivation and modular genetic tools
With our methodology, technical and regulatory barriers can be overcome and new opportunities opened up for bio-based chemicals, enzymes, food ingredients and more.
Process development and scale-up
We offer process development from lab-scale optimisation to pilot production with a focus on efficient scale-up. Our services include:
Feedstock screening and strategic road-mapping to select optimal raw materials based on composition, availability, cost and sustainability
Pretreatment (mechanical, chemical, biological, thermal) to maximise biomass conversion
Industrial fermentation expertise from micro-scale bioreactors to food-grade pilot plants with reactors up to 10 m³
Advanced downstream processing such as centrifugation, ultrafiltration, homogenisation and drying to optimise product recovery and purification
Data-driven process control and validation to ensure reproducibility, robustness and cost efficiency
Technoeconomic and sustainability assessments are available as part of our process development to support cost-efficient, scalable, and environmentally sound solutions.
By working closely with RISE’s multidisciplinary team, we mitigate scale-up risks, optimise yields and reduce time to market for sustainable food ingredients, feed, biofuels, biochemicals and more.
Contact us for further dialogue
By combining cutting-edge strain engineering with comprehensive process development and scale-up, RISE supports your journey from concept to commercial success. Contact us to discuss how our expert team can help transform your idea into a sustainable, market-ready product – with your business goals at the centre.
Fermentation is more than just trendy kombucha and kimchi – the ancient preservation method is being used to develop alternative protein sources. But how does it work? And what are the challenges?
The food system accounts for between 20-30% of total global greenhouse gas emissions. At the same time, the world's population is growing and so is the need for food. A protein shift, replacing animal proteins with plant proteins, has been identified as a possible solution to both challenges.
Fermentation is a natural process
Researchers are tackling the issue of protein metabolism in a variety of ways, including at RISE using a thousand-year-old technique that has historically been used to extend the shelf life of food and drink. Fermentation is a natural process in which microorganisms such as bacteria, yeast and moulds convert one substance into another. When 'fed' with sugar or other carbon sources, microorganisms can produce substances such as acid and alcohol (which affect flavour and preservability), or grow into a protein-rich biomass that can form the basis of novel foods.
"There are really three distinct strands to our work on fermentation and novel foods. The first is to process side streams from the industry. One example is rapeseed press cake, which is what remains after pressing rapeseed oil. It is high in protein and fibre, but has a bitter taste. Here, fermentation could be used to improve the flavour, by adding microorganisms that taste good themselves or that break down the bitter substances," explains Jenny Veide Vilg, Head of Microbiology and Hygiene at RISE.
"This is just one example of how it is possible to reduce waste and increase resource efficiency while creating new foods.
"Another track is called single cell protein. Here, it is the actual cells and proteins in a fungus or yeast that are targeted. By feeding the fungus or yeast with sugar and nutrients, they can grow rapidly and create a huge amount of biomass, which could, for example, replace soya in feed or food. "It's like growing protein in tanks instead of fields," says Jenny Veide Vilg.
We can actually do everything in fermentation, from the selection of suitable microorganisms to biotechnological and genetic adaptation to the finished product.
Living factories produce milk protein without cows
The third route is precision fermentation, in which microorganisms are genetically reprogrammed to produce specific substances or ingredients. For example, it is possible to program yeasts to produce the milk protein casein, which can be used to make vegan cheese and ice cream. In principle, microorganisms can be modified to produce exactly the protein you want.
"When we make these kinds of genetic changes, we have to find a way to keep them in the organisms. In the lab, we give organisms an evolutionary advantage if they carry a particular gene, so they keep it. Outside the lab, it's harder to have this control, so it's important to make the process robust and scalable," says Jenny Veide Vilg.
From the lab to the lunchbox
Fermentation is researched and tested on several fronts at RISE, not least at the food-approved facilities in Gothenburg and Örnsköldsvik. Food manufacturers come here with their challenges, ranging from flavours in new products to unused by-products, to take advantage of the technical infrastructure and knowledge.
"In fact, we can do everything in fermentation, from selecting the right micro-organism, through biotechnological and genetic adaptation, to the finished product. Thanks to the newly built facility in Örnsköldsvik, we can now also research and develop processes on a scale of up to 10,000 litres, which is important for creating the conditions for scalability," says Jenny Veide Vilg.
"Scaling up is one thing," she stresses, "but moving from research to a product that people want to eat is perhaps the biggest challenge.
"We have researchers at RISE working on the taste and texture of food, but also on neophobia, the phobia of trying new things. In the marine sector, a lot of work is being done to encourage consumers to eat seafood other than cod, salmon and herring. This work must also be done when it comes to fermented novel foods," says Jenny Veide Vilg.
How does it affect food safety?
Fermentation has been used to preserve and process food for thousands of years. When fermentative bacteria are allowed to grow in food, they produce acids that lower the pH and create an environment that inhibits harmful bacteria. This in itself contributes to food safety. Some lactic acid bacteria also produce bacteriocins, which directly inhibit the growth of pathogenic micro-organisms.
Fermentation for novel food development also takes place in closed and controlled environments.
If a new ingredient is produced using genetically modified micro-organisms - as is often the case with precision fermentation - the product is subject to rigorous testing before it can be approved for food use in the EU. In many cases, the micro-organisms are also removed before the product reaches the consumer - particularly in the industrial production of milk protein, for example.
Dynamic visualization, i.e. filming the structure during ongoing changes in the structure of the product/material, is now an important tool both for understanding how a product is formulated to obtain desired properties, but also how the product behaves when exposed to different storage conditions or changes during use and manufacturing.
Melting of cheese - before and after heating - fat is shown in green
Image: Camilla Öhgren
Dynamic structural changes can be, for example:
• Melting mechanisms in the melting of cheese or ice cream.
• Migration and transport of substances into materials. The film below show a paper (green) in cross-section, 150µm thick. Migration of liquid (orange) from one side of a paper into the structure during simultaneous swelling of the paper, visualized with confocal microscopy. Local transport inside materials that cause, for example, fat bloom and loss of crispness in biscuits with filling can be measured with optical techniques such as FRAP and RICS.
• Phase separation of different components in a material. As an example, one way to achieve controlled release of drugs is to create a pellet with drugs that is covered by a film that controls how the drug is released. The film has a phase-separated structure where one phase dissolves in contact with liquid and a porous film is formed. By controlling the phase separation and the structure of the film, the release rate can be controlled.
• Bubble formation/expansion in bread baking and snack manufacturing.
• Crystallization of fat or sugar during cooling or storage.
• The effect of freezing on structure is particularly important for products with a high water content, where the structure and thus the texture can be significantly affected if freezing is too slow.
Migration of liquid from one side of a paper into the structure during simultaneous swelling of the paper, visualized with confocal microscopy.
Name of service (page headline, shown in promos – maximum of 70 characters incl. spaces):Low pressure / high altitude testLead (include SEO-words and the main benefits for your target groups. Stick to one paragraph, maximum 2-3 sentences):
The laboratory at RISE is certified by ISTA and is one of the most well equipped and advanced laboratories in all of Scandinavia for testing packaging. We carry out tests according to international standards, to ensure the performance of the packaging.
Purpose/Benefit:
The test is performed to evaluate how pressure, due to high altitude, affects products or packaging during, for example, transportation. This can be done both during design development or to verify a finished design.
Vacuum testing can also be used to detect leaks in packaging, such as vials, which can be an effect of high altitude.
Method (what/which methods are used to perform the service):
The test is performed in a vacuum chamber of dimension 1250 x 900 x 1300 mm and with a working range between atmospheric pressure, 1000 mbar, and down to 70 mbar.
595 mbar is commonly used when the test method is included in transport tests, which corresponds to the pressure at an altitude of 4267 meters.
Delivery (what does the client get after performed service – e.g. a report, certificate etc.):
Report received after completion of testing.
Delivery time:
The delivery time is approximately 2 - 4 weeks depending on the selected test method and number of packages to be tested.
Sweden's food supply system has been designed for efficiency, not crisis management. However, climate change, pandemics and geopolitical unrest have exposed the fragility of the system. It is not only a question of what we will eat if the worst happens, but also of whether we are prepared to deal with it.
For decades, we Swedes have become accustomed to food simply being available. Shop shelves are restocked and logistics work smoothly.
However, amid the backdrop of war, crises and climate change, a different reality has begun to emerge, emphasising the need for change.
Just-in-time minimises stockpiling and cuts costs.
The Swedish food system is based on the 'just-in-time' principle: only what is needed is delivered, and only when it is needed. This minimises stockpiling and reduces costs.
However, this principle does have a downside.
'We have optimised our resilience away. This has made the systems vulnerable. We now need to consider what would happen if resources didn't arrive or something broke down," says Charlotte Eklund-Jonsson, a business manager at RISE who specialises in food preparedness.
These are issues that must be prioritised. In a major crisis, the most essential needs are food, water and energy.
The worst-case scenario would, of course, be Sweden going to war. However, the system would still be shaken by a drought, export bans, sabotage or geopolitical unrest outside the country's borders.
When the war in Ukraine began, large quantities of sunflower oil suddenly disappeared from the market, forcing Swedish food producers to change the recipes for many of their products quickly.
Currently, we also rely on imports of essential supplies, including seeds and artificial fertilisers. Without these, it would be difficult to grow anything at all in Sweden.
'We often talk about self-sufficiency, but what's important is our supply capacity — that is, our ability to continue producing food despite crises and disruptions,' says Charlotte Eklund-Jonsson.
Contrary to what many people initially think, food preparedness is not about filling mountain caverns with canned food. Stockpiles can certainly form part of future preparedness, but in this case, it's more a question of continuously using and replenishing stockpiles.
'What we need is not liver pâté that lasts for 50 years, but grain and other foods that can be used as both human food and animal feed,' says Charlotte Eklund-Jonsson.
We have optimised away our resilience. This has made the systems vulnerable.
Regulations are an important part of being prepared.
However, preparedness can also be about how we deal with regulations.
During the 2018 drought, the shortage of feed became so severe that farmers were permitted to harvest fallow land, which was an exception to the standard subsidy regulations. This demonstrates the importance of flexibility in legislation and regulations in emergency situations.
Local authorities also play a key role in this new landscape. Several initiatives are underway across the country. In Linköping, for example, food is freeze-dried as part of a project involving RISE. Elsewhere, preserving leftover food is being tested as a way of reducing waste and building up stocks.
Food safety is crucial in such projects: the food must remain edible for a long time after storage.
Other examples include Töreboda and Gullspång, where municipalities have entered into agreements with local retailers. These retailers have then established agreements with suppliers to act as food supply hubs in the event of a crisis.
Local authorities will also play a key role should households become unable to prepare their own meals.
Public kitchens, such as those found in schools and nursing homes, can play a vital role in such situations. However, this requires cooking capacity, rather than just preparation kitchens where salad is chopped. Many people also need to rethink their approach here, says Charlotte Eklund-Jonsson.
Municipalities and regions can inspire one another.
RISE contributes expertise and acts as a unifying force. It does this, among other things, through its network for municipal preparedness, where experiences are exchanged, and through Måltid Sverige (Meal Sweden), where municipalities and regions can inspire each other and find opportunities for collaboration.
RISE also acts as a link between public-sector organisations and industry, matching needs with solutions and developing models for collaboration between the public and private sectors.
However, RISE also supports the food industry more directly. For example, it is involved in projects to recycle water.
Although Sweden has long had an abundance of water resources, groundwater levels are falling as drinking water is used for purposes such as flushing toilets, cleaning floors and cooling machinery.
'We work with companies to facilitate the reuse or sharing of water. For instance, when producing dried milk, a lot of water is left over that can be put to good use," says Charlotte Eklund-Jonsson.
Improved preparedness must not jeopardise climate targets.
It also shows that improving preparedness does not have to compromise climate goals; in fact, many initiatives can work together.
'I think a lot of things can go hand in hand if we plan for them,' says Charlotte Eklund-Jonsson.
Another concrete example is the AgroDrive project, which aims to reduce dependency on fossil fuels throughout the food chain, from agricultural machinery and heating to the production of inputs such as artificial fertilisers and bale plastic.
Using renewable energy sources instead of fossil fuels reduces our dependence on imports and makes us less vulnerable to energy crises. This strengthens both climate targets and energy security.
Get full control of your climate emissions - whether driven by regulation, customer expectations, or internal goals. RISE supports food companies with climate reporting based on the GHG Protocol and the LSR standard for agriculture and land use, backed by expertise across the entire food value chain.
Understanding your greenhouse gas emissions is a cornerstone of a company’s climate work, not only to meet legal requirements and the expectations of customers and investors, but also to identify opportunities for improvement and emission reduction, as well as strengthen long-term sustainability.
Climate reporting is a key tool in this process. It involves mapping, measuring, and disclosing a company’s emissions, and turning insights into concrete goals and actions. The quality of climate reporting is critical, not just to meet external demands, but to enable real emissions reductions and sustainable development.
What does RISE offer?
RISE provides support throughout the entire climate reporting process. From awareness-raising activities, data collection, and calculations using relevant emission factors (in Excel or digital systems), to setting targets, developing action plans, and shaping strategic communication.
We specialize in supporting small and medium-sized food companies, which represent the majority of the Swedish food sector, but we also assist larger (including non-Swedish) organizations with requirements linked to frameworks such as the ESRS.
With in-depth knowledge of the entire food value chain and research-based methods, we offer hands-on support and expert guidance throughout the process. We deliver calculations, methodological reports, and result summaries tailored to your needs.
For companies looking to build internal capacity and manage the work themselves, RISE can act as an expert partner, providing coaching and support as needed.
We support you in:
Collecting and structuring emissions data across the entire value chain
Calculating climate impact in accordance with the GHG Protocol and LSRS
Photo:
Adobe Stock
