Arla Sweden and Lantmännen are collaborating with Chalmers University of Technology to explore biotechnological solutions for creating sustainable food for the future.

The global food system is at the heart of many challenges, including the need to produce more food for a growing global population while simultaneously reducing its impact on the climate. Another critical issue is the transition to healthier diets.

To address these challenges Chalmers University of Technology is now hosting a unique consortium, in partnership with Arla Sweden and Lantmännen. The initiative aims to build expertise and develop new methods in food biotechnology to pave the way for sustainable innovations.

Annelie Moldin, R&D Manager for Food & Energy at Lantmännen, emphasizes the importance of partnerships:

• We have ambitious goals for both the environment and health. Collaborations with academia and research play a crucial role in achieving these. Our project with Chalmers and Arla Foods is a clear and exciting example of different disciplines and actors working together to advance insights and innovation.”

Elin Boll, Arla’s health and nutrition expert, agrees:

• Tomorrow’s food must be tasty, nutritious, and environmentally sustainable. Contributing to long-term knowledge building and innovation in the food system is a key part of our efforts to create sustainable and healthy food for future generations.”

The initiative is coordinated by Mehdi Abdollahi, Associate Professor at the Department of Life Sciences at Chalmers. He explains:

• The goal of this initiative is to develop innovative biotechnological pathways for the next generation of healthy and sustainable hybrid foods. In addition to close collaboration with Lantmännen and Arla, we will work with researchers across our department to leverage expertise in biomass and advanced fermentation, food technology, and nutrition.”

For more information about the collaboration

Photo: Arla