The Cow Free Protein network
Transforming our food system to become climate neutral is a huge, complex, and long-range challenge. Thus, the network involves experts from all parts of the value chain. It is a forum across sciences, innovation, industries, consumers, and authorities. The vision is to create a Danish hub for cellular food production, we start with the milk protein.
Don’t hesitate to contact us if you feel intrigued by our work. You can follow us through the newsletter, webinars, and events.
Below you find the founding members.
Founding members
Morten Aae Olander
Market Director
NIRAS
Jason Rosenberg
Head of Business Development
Remilk
Morten Holm Christensen
Application Manager - Biotechnology
GEA
GEA develops and designs process lines and technologies for up-scaling and industrializing alternative proteins, including precision fermented proteins. We participate in the network to learn about the challenges that are throughout the value chain, to be inspired and to discuss potential solutions with the other participants.
Teis Hansen
Professor
University of Copenhagen (KU)
Teis Hansen field of research is transition to sustainability and the role that policy can play – especially in natural resource-based industries. The network is a very good opportunity to understand the possibilities for change in one of the empirical fields that is most challenging.
Jacob Holm Nielsen
Consultant Ph.D.
JHN FoodInnovation
Creating funding for research projects with focus on alternative proteins, creating synergy between research in synthetic biology and food science. Interested in building molecular structures to control the optimal protein functionality.
Mette Damborg Hansen
Landskonsulent i plantebaserede fødevarer
SEGES INNOVATION
Plant-based food is part of the solution to climate challenges and the growing world population's need for healthy and sustainable food. For agriculture to become climate neutral by 2050, innovative solutions, tasteful plant-based foods and sustainable food systems are needed. There is a need to bring together players in the value chain and accelerate development and innovation, and this facilitated by the network 'Animal Free Protein – Fermentation Produced Milk Protein'.
Jacob Hasselbalch
Lektor, Institut for Organisation, Copenhagen Business School
Copenhagen Business School
Jacob Hasselbalch research field is political, economic, and cultural conditions that need to be transformed to realize the green transition. He is particularly interested in circular economy, food, and plastic. Jacob participates in the network to learn about the possibilities of alternative proteins in Denmark, as well as contribute with an international political economy perspective.
Mette Lübeck
Associate Professor
AALBORG UNIVERSITY
Mette Lübeck research and teaching field is sustainable biotechnology. Mette works on bio-refining concepts, alternative protein sources, the use of fungi as a bio-resources in connection with food production. My motivation for participating in the network is to share and develop this vision with other stakeholders.
Anne Christine Hastrup
Centerchef, Ph.D.
Teknologisk Institut
This network supports the Technological Institute's field of action within the food and industrial bioeconomy of the future. TI offers knowledge and pilot facilities for fermentation, biorefining and downstream processing. The food-approved pilot plant that is flexible and modular can test and process biomass products, residues and side streams for new ingredients and products.
Hanne Bengaard
Chefkonsulent
DI Fødevarer
Danish companies are among the market leading in food ingredients and enzymes for the industry, as well as strong biotech knowledge environments in Denmark. This provides the basis for growth opportunities and new food solutions for the green transition based on biotechnological production processes. With the network, DI Food wants to pave the road for a Danish cellular food production.
Per Falholt
CSO and Founder
21st BIO
21st.BIO. We make the production strains for the basic formation of the right protein.
Jens Dynesen
Chief Scientific Officer
Unibio
Lotte Bach Larsen
Professor, Department of Food Science - Food Chemistry
Aarhus Universitet (AU)
Nina Aagaard Poulsen
Associate Professor, Department of Food Science - Food Chemistry
Aarhus Universitet (AU)
Kim Toft Andersen
Program Manager, Novel Food Fermentation
Tetra Pak
Tetra Pak aims to continue to push for higher sustainability in food systems. We understand that the biotechnology movement for food can bring relevant opportunities for alternative proteins. We provide advanced food manufacturing solutions to the food and beverage industry. Embracing open innovation we engage in the field of pioneers to co-create solutions that unlock opportunities for scale-up, cost reduction, and sustainability.
Niels Kristian Sørensen
PhD Dairy Science
Henrik Sønksen
Consultant
Peter Stephensen Lübeck
PhD Biotech
Lasse Solheim
Consultant
The persons behind “ProteinFrontiers” created this network. We are a startup food biotech company on a mission to bring people, science, and industry together to create new generations of sustainable, affordable, healthy, and tasty dairy products. We work with partners in the entire value chain to create an ecosystem for alternative protein.
The Network Animal Free Protein – Fermentation Produced Milk Protein is supported by GUDP
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Contact
Please reach out to us if you are curious to know more or have a talk to us;
Niels Kristian Sørensen
nks@proteinfrontiers.dk
+45 4080 9930
The Network Animal Free Protein – Fermentation Produced Milk Protein is supported by GUDP