DMRI - Danish Technological Institute

𝗔 𝘁𝗵𝗼𝘂𝗴𝗵𝘁𝗳𝘂𝗹 𝗹𝗼𝗼𝗸 𝗮𝘁 𝗳𝗼𝗼𝗱 𝗶𝗻 𝟮𝟬𝟮𝟰: 𝗾𝘂𝗮𝗹𝗶𝘁𝘆, 𝗵𝗲𝗮𝗹𝘁𝗵, 𝗮𝗻𝗱 𝗷𝗼𝘆 🍽️ As we reflect on the past year, it's clear that '𝘶𝘭𝘵𝘳𝘢𝘱𝘳𝘰𝘤𝘦𝘴𝘴𝘦𝘥 𝘧𝘰𝘰𝘥𝘴' became quite the buzzword in 2024. The conversation around our industrialized food system has indeed intensified, bringing to light the complex nature of many food products we consume daily. As consumers, it's natural to feel a bit overwhelmed by the concept, especially given the many unknowns surrounding food categories.   💡 Let's take a moment to consider: Are all ingredients and additives inherently bad? Of course not. Is the food industry's focus on great flavor and well-being merely a way to manipulate consumers? Certainly not. However, should we pay more attention to food products that are difficult to explain and have questionable nutritional profiles? Absolutely.   👩🏫 There's still much to learn about the composition of our foods, particularly as we move further from their biological origins. This presents an exciting opportunity for nutritional research. As consumers, we have the power to make informed choices and minimize risks associated with ultraprocessed foods.   Here's the silver lining: 𝙩𝙝𝙞𝙨 𝙖𝙬𝙖𝙧𝙚𝙣𝙚𝙨𝙨 𝙤𝙛𝙛𝙚𝙧𝙨 𝙪𝙨 𝙖 𝙬𝙤𝙣𝙙𝙚𝙧𝙛𝙪𝙡 𝙘𝙝𝙖𝙣𝙘𝙚 𝙩𝙤 𝙛𝙤𝙘𝙪𝙨 𝙤𝙣 𝙦𝙪𝙖𝙡𝙞𝙩𝙮, 𝙨𝙚𝙣𝙨𝙤𝙧𝙮 𝙚𝙭𝙘𝙚𝙡𝙡𝙚𝙣𝙘𝙚, 𝙖𝙣𝙙 𝙩𝙝𝙚 𝙫𝙞𝙩𝙖𝙡 𝙨𝙤𝙘𝙞𝙖𝙡 𝙧𝙤𝙡𝙚 𝙤𝙛 𝙢𝙚𝙖𝙡𝙨 𝙞𝙣 𝙤𝙪𝙧 𝙡𝙞𝙫𝙚𝙨. After all, food quality is intrinsically linked to our quality of life. Often, we find that high-quality foods satisfy us more, reducing the impulse to overeat. This not only benefits our health but also helps reduce food waste – a win for both us and our planet!   🎉 So, let's embrace a simple yet fulfilling approach: 𝗲𝗮𝘁 𝗹𝗲𝘀𝘀, 𝗲𝗮𝘁 𝗯𝗲𝘁𝘁𝗲𝗿, and 𝗲𝗻𝗷𝗼𝘆 𝗹𝗶𝗳𝗲 𝘁𝗼 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹𝗲𝘀𝘁.   As we look ahead to the new year, we're filled with gratitude for the wonderful collaborations we've shared with all our partners and clients. Thank you for making 2024 a year to remember.   🎄 From all of us, we wish you a joyous holiday season and a bright, prosperous new year. May your tables be filled with delicious, nourishing food and warm company.   𝗠𝗲𝗿𝗿𝘆 𝗖𝗵𝗿𝗶𝘀𝘁𝗺𝗮𝘀 𝗮𝗻𝗱 𝗛𝗮𝗽𝗽𝘆 𝗡𝗲𝘄 𝗬𝗲𝗮𝗿!  Lars Leopold Hinrichsen

🎄🌭 At Teknologisk Institut, we're embracing the holiday spirit by reimagining a classic favorite: the frankfurter.   As part of our commitment to sustainable food solutions, we've been exploring ways to optimise sausage recipes by incorporating more vegetables. Our latest research focused on replacing a portion of meat with chickpeas (known for their use in falafel) and substituting most of the liquid content with vegetables.   The results? 🌿 Delicious frankfurters that not only contribute to a greener future but also tempt the taste buds.   Yesterday our many patient colleagues participated in a blind taste test, and the findings were fascinating: - Most participants found it challenging to distinguish between the three recipes - The clear favorite was the sausage containing 70% meat and 30% chickpeas   🎁🌍 This result demonstrates that we can create more sustainable food options without compromising on taste or texture. It's our gift to both consumers and the environment this holiday season. #foodInnovation #happyholiday

🔬 𝗥𝗲𝘃𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝗶s𝗶𝗻𝗴 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝘄𝗶𝘁𝗵 𝗔𝗜-𝗽𝗼𝘄𝗲𝗿𝗲𝗱 𝟯𝗗 𝗫-𝗿𝗮𝘆 𝗶𝗺𝗮𝗴𝗶𝗻𝗴 The Danish Technological Institute proudly announces DEXTRA, an innovative project supported by Innovation Fund Denmark. DEXTRA combines advanced X-ray technology with artificial intelligence to transform industrial 3D imaging and automation. 𝗞𝗲𝘆 𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝘀:  🖥️ Cutting-edge fusion of X-ray technology and AI ⚡ Rapid, cost-effective 3D imaging for complex objects 🍗 Initial focus on automating meat deboning processes 🎯 Potential to revolutionize quality control across industries DEXTRA aims to develop versatile measurement equipment, starting with Danish slaughterhouses. By creating detailed 3D renderings of meat products, the technology will enable robots to perform precise deboning operations without tactile input, significantly reducing waste and improving product quality. "𝐷𝐸𝑋𝑇𝑅𝐴 𝑟𝑒𝑝𝑟𝑒𝑠𝑒𝑛𝑡𝑠 𝑛𝑜𝑡 𝑜𝑛𝑙𝑦 𝑎 𝑠𝑖𝑔𝑛𝑖𝑓𝑖𝑐𝑎𝑛𝑡 𝑡𝑒𝑐ℎ𝑛𝑜𝑙𝑜𝑔𝑖𝑐𝑎𝑙 𝑎𝑑𝑣𝑎𝑛𝑐𝑒𝑚𝑒𝑛𝑡 𝑓𝑜𝑟 𝐷𝑎𝑛𝑖𝑠ℎ 𝑖𝑛𝑑𝑢𝑠𝑡𝑟𝑦 𝑏𝑢𝑡 𝑎𝑙𝑠𝑜 𝑎 𝑚𝑎𝑗𝑜𝑟 𝑖𝑛𝑡𝑒𝑟𝑛𝑎𝑡𝑖𝑜𝑛𝑎𝑙 𝑏𝑢𝑠𝑖𝑛𝑒𝑠𝑠 𝑜𝑝𝑝𝑜𝑟𝑡𝑢𝑛𝑖𝑡𝑦 𝑓𝑜𝑟 𝑡𝑒𝑐ℎ𝑛𝑜𝑙𝑜𝑔𝑦 𝑠𝑢𝑝𝑝𝑙𝑖𝑒𝑟𝑠, 𝑡ℎ𝑒 𝑝𝑜𝑡𝑒𝑛𝑡𝑖𝑎𝑙 𝑎𝑝𝑝𝑙𝑖𝑐𝑎𝑡𝑖𝑜𝑛𝑠 𝑒𝑥𝑡𝑒𝑛𝑑 𝑡𝑜 𝑎 𝑤𝑖𝑑𝑒 𝑣𝑎𝑟𝑖𝑒𝑡𝑦 𝑜𝑓 𝑜𝑡ℎ𝑒𝑟 𝑠𝑒𝑐𝑡𝑜𝑟𝑠" says Dennis Brandborg Nielsen, Director at Danish Technological Institute. 🤝 This collaborative project, running until 2026, involves the DTU - Technical University of Denmark, Frontmatec Smørum, AIRA Robotics S.L., and Danish Crown, promising to streamline production and address labor-intensive tasks in various sectors. 📰 Read more about the project in the news (in Danish): https://lnkd.in/dxiJBQdM #AI #3Dimaging #foodtech #foodinnovation, Glenn Gunner Brink Nielsen

🌱 𝗽𝗹𝗮𝗻𝘁𝗲𝗩Æ𝗞𝗦𝗧: 𝗦𝘁𝗿𝗲𝗻𝗴𝘁𝗵𝗲𝗻𝗶𝗻𝗴 𝘁𝗵𝗲 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗳𝗼𝗼𝗱 𝘀𝗲𝗰𝘁𝗼𝗿 𝗶𝗻 𝗗𝗲𝗻𝗺𝗮𝗿𝗸  We are proud to announce, that The Plant-Based Food Grant (Plantefonden) has chosen to support our project 'planteVÆKST'. Danish Technological Institute is set to assist SMEs (small and medium-sized enterprises) towards greater success in the Danish market for plant-based foods backed by an 8.5 mill DKK grant. 👨🔬 Over the next three years, Danish Technological Institute will assist up to 30 producers of plant-based products on their journey to grow to full-scale production of safe, flavorful and healthy plant-based foods that are commercially viable. Participating producers will be offered tailored development programs in areas such as process development and scaling, microbiological and chemical food safety, flavor optimisation, shelf-life and packaging. 👩🍳 During the program, we will collaborate with the foodservice and retail sector to ensure market suitability and pricing. We'll focus on organic raw materials to strengthen Denmark's organic sector. Additionally, we aim to create a network for producers to exchange experiences and support each other. 👏 The project's steering group includes key representatives from various Danish plant-based and food industry associations. Gry (Dawn) Terrell from Danish Technological Institute will manage the project, connecting participating SMEs with relevant experts. 🍽️ We're excited to embark on this journey with planteVÆKST, promoting green transition and creating delicious plant-based foods that meet both retailer requirements and consumer preferences in Denmark. Read more here (in Danish) https://lnkd.in/dAcdSW6J Lene Meinert Lars Leopold Hinrichsen Lærke Kirstine Lund Karin Frøidt

🍽️ 𝗜𝘁’𝘀 𝗮𝗹𝗹 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗲 𝗯𝗲𝘀𝘁 𝗼𝗳 𝗯𝗼𝘁𝗵 𝘄𝗼𝗿𝗹𝗱𝘀 – and it was trending at Food ingredients Europe in Frankfurt! Mixed products, a blend of plant-based products and meat, were notably well represented at FIE 2024 and we are delighted. It makes sense on so many levels to utilize the different functional properties, nutrition profiles, and sensory attributes from the two worlds to create new and more sustainable products. 📣 "The potential in mixed products is enormous. It's fascinating to see meat becoming an ingredient rather than the main component, representing an exciting development with huge climate potential”, our expert Gry (Dawn) Terrell notes and continues "while we explore these innovations, we also appreciate the wisdom in global and traditional cuisines that naturally offer delicious, low-meat options”. ♻️ At Danish Technological Institute, we're committed to sustainable food solutions, whether through new innovative mixed products or by inspiration from diverse culinary traditions. Read more about meat and plant proteins here: https://lnkd.in/eYUQ2tbf #foodinnovation Lars Leopold Hinrichsen

🌿🔬 𝗪𝗲'𝗿𝗲 𝗮𝗯𝘀𝗼𝗹𝘂𝘁𝗲𝗹𝘆 𝘁𝗵𝗿𝗶𝗹𝗹𝗲𝗱 𝘁𝗼 𝗮𝗻𝗻𝗼𝘂𝗻𝗰𝗲 𝘁𝗵𝗮𝘁 𝘁𝗵𝗲 𝗧𝗵𝗲 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 𝗙𝗼𝗼𝗱 𝗚𝗿𝗮𝗻𝘁 𝗵𝗮𝘀 𝗿𝗲𝗰𝗼𝗴𝗻𝗶𝘀𝗲𝗱 𝘁𝗵𝗲 𝗽𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹 𝗼𝗳 𝗼𝘂𝗿 "𝗣𝗹𝗮𝗻𝘁𝗲𝗙𝗲𝗿𝗺" 𝗽𝗿𝗼𝗷𝗲𝗰𝘁. What's PlanteFerm, you ask? 🤔 It's all about harnessing the power of fermentation to enhance the shelf life and food safety of convenience products such as ready-to-eat salads and preheated stews. 🔹 Here's why it's so exciting: Fermentation: An age-old process with modern applications  Natural preservation through microbial action  Improved taste and texture of plant-based foods  Antimicrobial effects for better food safety 🚀 Our project aims to: Utilise plant side streams (reducing food waste) Based on existing fermentation knowledge Develop new fermented ingredients 🌍 Why it matters:  Aligns with consumer demand for clean-label products  Enhances food safety without (or with reduced amounts of) additional preservatives  Contributes to sustainable food production 💚 We're proud to be at the forefront of innovation in plant-based foods, creating solutions that are good for people and the planet. #plantbased #foodinnovation Lærke Kirstine Lund, Landbrug & Fødevarer, Hans Bach-Lauritsen, Gry (Dawn) Terrell, Lars Leopold Hinrichsen, Anette Granly Koch, Lene Meinert og Birgit Groth Storgaard

☀ 𝗔 𝗯𝗿𝗶𝗲𝗳 𝗺𝗼𝗿𝗻𝗶𝗻𝗴 𝗹𝗼𝗼𝗸 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗰𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 𝗵𝗮𝗹𝗹 𝗮𝘁 𝗗𝗮𝗻𝗶𝘀𝗵 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝗶𝗰𝗮𝗹 𝗜𝗻𝘀𝘁𝗶𝘁𝘂𝘁𝗲, where this year's food industry conference is well underway. The hall is full, and the atmosphere is excellent. We have an exciting program ahead of us. This year's theme is AI in the food industry, a hot topic that will be addressed throughout the day by our invited speakers 🍽️🤖 We will hear Thomas Vestskov Terney, Entrepreneur and tech expert, talk about "Artificial Intelligence is on the Plate - What are the Ingredients?" 🧠🍳 📊🌱 Then, Morten Arendt Rasmussen, Professor from KU Food, will discuss the "Application of Models and AI for Optimizing Biological Processes in the Food Industry". As Morten expressed "AI-driven models will revolutionize the food industry in the future by optimizing processes, reducing waste, and improving product quality in ways we've never seen before." 🚀♻️ Later today, Martin Jørgensen, Manager from Danish Crown, will take the stage to enlighten us about AI in production itself 🏭 Finally, Roman Jurowetzki, Associate Professor from AAU, will present "New Trends in AI - and How to Apply Them in Your Production" 📈🔬 🎓 And this is just part 1 of the day. We look forward to an exciting day filled with new knowledge that we can apply practically. #foodandproduction #AI #foodinnovation Lars Leopold Hinrichsen, Gry (Dawn) Terrell, Kristian Gregersen, Marchen Hviid, Lene Meinert, Birgit Groth Storgaard, Dennis Brandborg Nielsen

🌱 𝗘𝘅𝗰𝗶𝘁𝗶𝗻𝗴 𝗻𝗲𝘄 𝗽𝗿𝗼𝗷𝗲𝗰𝘁: ‘𝗣𝗹𝗮𝗻𝘁𝗲𝗣𝗿𝗲𝗱𝗶𝗰𝘁’ DTI are incredibly proud to announce that The Plant-Based Food Grant has found our project "PlantePredict" (optimized shelf life and food safety of plant-based foods) worthy of support 👏 We are thrilled to kick off this project in the beginning of 2025! We are particularly looking forward to rolling up our sleeves and diving into the planning and execution of experiments that will form the data foundation for developing "Plante Predict" - a platform with mathematical models that will assist producers in determining: 🔹 The optimal shelf life of plant-based products based on packaging methods and storage temperatures 🔹 The optimal preservation profile to prevent the growth of pathogenic bacteria in products (ensuring we don't get sick from consuming the products) 💡 At the DMRI - Danish Technological Institute in Taastrup, we have many years of experience developing predictive models that support the determination of shelf life and food safety for meat and meat products 🥩 These models are available on the "DMRI Predict" platform and are used worldwide by industry and authorities. Two of our models are even recommended by the United States Department of Agriculture (USDA)! We are committed to applying the same level of dedication and expertise to developing models for plant-based products. #foodinnovation #plantbasedfood 🌍 Lærke Kirstine Lund, Anette Granly Koch, Lars Leopold Hinrichsen, Gry (Dawn) Terrell & Lene Meinert

🥩 𝗖𝗵𝗮𝗿𝗸-𝗦𝗠 𝗰𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 & 𝗲𝘅𝗵𝗶𝗯𝗶𝘁 – 𝗮𝗿𝗿𝗮𝗻𝗴𝗲𝗱 𝗯𝘆 𝘁𝗵𝗲 𝗦𝘄𝗲𝗱𝗶𝘀𝗵 𝗠𝗲𝗮𝘁 𝗜𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝗔𝘀𝘀𝗼𝗰𝗶𝗮𝘁𝗶𝗼𝗻 (Kött och Charkuteriföretagen i Sverige). Last week, our team at DTI had the privilege of participating in the bi-annual and very festive Chark-SM conference & exhibit in Malmo, Sweden. The event gathers all the shakers and movers of the Swedish meat industry and at its core celebrates the proud traditions of the Swedish charcuterie ✨🎉 With about 500 attendees and 50 exhibitors, the event provided valuable insights and networking opportunities in the meat industry🤝 🌭 This year two of our esteemed colleagues, Gry (Dawn) Terrell and Jens Teilmann, were invited to serve as judges, leveraging their extensive expertise in the meat sector. Their participation underscores our company's reputation and the value we bring to industry events. Our very own Niels T Madsen showcased the cutting-edge DynaCQ system, demonstrating plastic detection in food production and beyond. This presentation highlighted our ongoing commitment to developing solutions that drive efficiency and quality in the industry. 🎤 Dennis Brandborg Nielsen, Director of Digital Solutions at DTI, delivered an engaging presentation on automation, which was well-received by attendees. 🎇🍽 The conference culminated in a gala dinner, where prestigious awards were presented to industry leaders and innovators. It was inspiring to see the recognition of excellence across the sector. As a recurring participant in this conference, DTI continues to both contribute to and benefit from these industry gatherings. We value the opportunity to share our knowledge, gain new insights, and forge valuable connections with partners in both industry and academia. See you in 2026! Klaus Korsholm Mathiesen #meatindustry #foodinnovation #charcuterie #charksm https://www.charksm.se/

🚀𝗥𝗲𝘃𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝗶𝘇𝗶𝗻𝗴 𝘁𝗵𝗲 𝗳𝗼𝗼𝗱 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝘄𝗶𝘁𝗵 𝗔𝗜 𝗮𝗻𝗱 𝗱𝗶𝗴𝗶𝘁𝗮𝗹𝗶𝘇𝗮𝘁𝗶𝗼𝗻  Discover how AI and digital technologies are reshaping the future of food production at our upcoming conference: "AI and digitalization in the food industry: new paths and opportunities" 📅 November 6, 2024 📍 Taastrup, Denmark Join industry experts and innovators to explore:  🔸Cutting-edge AI applications  🔸Digital transformation strategies  🔸Practical implementation insights Don't miss this chance to stay ahead in the rapidly evolving food sector! 👉 Register now: https://lnkd.in/dHnNwy6x #foodtech #AI #foodinnovation Note: the conference will be conducted in Danish.