HNK 2, Zagreb
1 — 3 June
1 — 3 June
Why have the Danes consistently ranked among the happiest people in the world for years, and does food have anything to do with it? While much of Europe is only beginning to explore questions about the future of food, Denmark has been developing concrete solutions for years, setting the direction toward a more sustainable, nutrient-rich, and intelligently designed food system. It is not just about innovation, but about a way of life in which health, sustainability, and quality of everyday living are deeply connected.
From this context comes Ditte Baun Hermund of the National Food Institute, offering insights into one of the most intriguing ingredients of the future - algae. Although often associated with the sea and lakes, algae are increasingly gaining attention as a sustainable, nutritionally valuable, and functional food ingredient.
Discover how algae, from seaweed to microalgae, are becoming part of everyday diets by overcoming key challenges: achieving great taste, acceptable texture, and consumer trust.
Within this quiet yet significant transformation lies an important shift. The food we know is not disappearing, it is evolving. Algae are increasingly being integrated into familiar products, enriching them with valuable nutrients without compromising the enjoyment of eating. What may seem unusual today is quickly becoming a new everyday reality, finding its place on our plates.
