Denmark advances food waste solutions through upcycling and fermentation

Developments in Denmark are focusing on repurposing food production by-products to reduce waste and enhance food safety.

The company Sidestrømme is transforming surplus ingredients—such as tomatoes, raspberries, and bananas that are rejected due to size, appearance, or overproduction—into value-added products like ketchup, puree, and jam. Starting September 16, these products will be available to professional kitchens through the wholesaler Dansk Cater.

In a parallel scientific advancement, the Teknologisk Institut, in collaboration with Tvedemose Ingredients through the PlanteFerm project, has investigated using fermented vegetable and mushroom residues as natural preservatives. The research demonstrates that fermentation can lower pH levels, creating an acidic environment that inhibits the growth of spoilage-causing bacteria. This method offers food producers a natural alternative to chemical preservatives while simultaneously giving functional use to materials that would otherwise be discarded.