The White Paper, titled “Ingredients and Biosolutions – Smart Danish Solutions for Sustainable Food Systems and Global Food Security”, presents a range of Danish solutions that address key challenges such as climate change, resource efficiency, food security and the growing global demand for nutritious and affordable foods.

Among the featured initiatives is PIER – Plant-based Food Ingredients to be Egg Replacers, a research project at AU FOOD in collaboration with academic and industry partners. The inclusion of PIER reflects the increasing importance of functional, plant-based ingredients that can replace animal-based components in food production without compromising quality, performance or consumer acceptance.

Eggs are widely used in food manufacturing due to their functional properties, including emulsification, structure and texture. However, they also represent a significant environmental footprint. Through PIER, AU FOOD and its partners are developing plant-based alternatives that can deliver similar functionality, while reducing climate impact and supporting the transition towards more sustainable food systems.

By featuring PIER, the Food Nation White Paper highlights how Danish research-driven ingredient solutions can play a key role in enabling sustainable food innovation at scale. The project serves as an example of how close collaboration between universities and industry can accelerate the development of climate-friendly ingredients with strong commercial potential. 

Read more about the new Food Nation White Paper here:
https://foodnationdenmark.com/news/new-white-paper-on-ingredients-and-biosolutions-smart-danish-solutions-for-sustainable-food-systems-and-global-food-security/

Read more about the PIER project here:
https://food.au.dk/currently/news/nyhed/artikel/can-you-bake-a-cake-without-eggs