CellFood Hub aims to disrupt the conventional concept of a food commodity. Cellular food is placed between biotechnology and food and is as such not an established line of research nor an established commercial path – yet. It is in all aspects very much still in its infancy without any large Danish cultured food companies to adhere to or collaborate with. It not only requires new production technologies, production chains, sourcing and infrastructure but also legitimation, transparency, understanding, acceptance and liking from a consumer and citizenship perspective.Description

The project focuses on enhancing the organoleptic properties of a cultured beef product at the molecular level. An important aspect of making beef palatable is controlling the maturation process. In conventional production, blood is drained and oxygen and nutrient flow to the cells is terminated at the same time as the carcass is cooling, leading to post mortem biochemical reactions. The speed and extend of these post mortem biochemical reactions affect taste and texture of the final product. This project investigates the effect of external maturation conditions on the biochemical processes of importance for taste development in cultured bovine cells. Description

Formålet er at beholde økologisk fødte tyrekalve i den økologiske produktion og samtidig udvikle et produkti-onssystem der tilgodeser både dyrevelfærd, klima, biodiversitet og den fremtidige forbruger, hvor kvalitet af kød erstatter kvantitet. Dette sker ved at videreudvikle GrOBEat produktionssystemet udviklet i Organic RDD6-projekt ”Grass-fed organic beef for sustainable eating – GrOBEat” til produktion af kød fra kalve og ungdyr, så dette også inkluderer et oksekødsprodukt (26 mdr. stude) inklusiv måling af produktionsegenska-ber, kvalitet, forbruger-spiseadfærd og klimaeffekt af studekød. I GrOBEat II testes hypotesen, at kvalitet kan erstatte kvantitet og dermed ændre spiseadfærd af økologisk græsbaseret oksekød mod sundere spisevaner og øget tilfredsstillelse. Til dette benyttes både et trænet sensorisk panel og et stort utrænet forbrugerpanel. For at fremme implementeringen af hele GrOBEat produktionssystemet etableres der netværksgrupper for øko-logiske kvægbrugere, som ønsker at arbejde med kalve fra den økologiske mælkeproduktion, og der laves informationsaktiviteter vedr. management og fodring i GrOBEat produktionssystemet. GrOBEat II generer den viden, der skal til for at implementere det innovative GrOBEat produktionssystem for kødproduktion baseret på kalve fra den økologiske mælkeproduktion. Dermed forbliver kalvene i det økologiske system, og produktio-nen sker under hensyntagen til dyrevelfærd (ko-kalv samvær, maksimal afgræsning), miljø- og klimaeffekt (re-duceret N og CO2 udledning) og fokus på produktet, så det tilfredsstiller fremtidens forbruger (Optimeret kvalitet, øget tilfredsstillelse, reduceret indtag). Dette skaber troværdighed i hele den økologiske kvægproduktion og et holistisk grundlag for at producere økologisk kalve- og oksekød nu og i fremtiden.Description

The project will form the basis for reducing methane emissions from cattle by 1 million tonnes of CO2 by 2030, corresponding to the government's agreement on the green transformation of Danish agriculture. The mean of action is the implementation of feed additives, feed materials and feeding strategies to reduce the methane emission from the cow.

Equipment will be installed to measure methane emissions from individual cows on several cattle farms. This will provide a unique trial setup to test and optimize the allocation of feed additives under practical conditions in order to achieve the greatest possible reduction in methane emissions, without affecting the cows' feed intake, milk yield, health or welfare. Furthermore, the project must ensure that the quality of the milk and meat is not impaired by the use of feed additives.

The project will provide a unique opportunity to bring the feed additives and feeding strategies closer to Danish farmers and companies and enable them to be the first worldwide to implement these strategies and additives in practice to reduce methane emissions
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