Doha Salah Al-Sherife - Intern Embrace Open-mindedness and Explore Doha believes in staying open-minded, exploring various opportunities, and not limiting oneself to a specific field. She considers
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Lotte Neergaard Jacobsen - Senior Research Scientist Making a difference with market leading science-based nutrition products I’m part of a dedicated pediatric nutrition science team in Arla Foods
Sønke Møller - Senior Sales Development Manager From waste to feed to food to future Arla Foods Ingredients’ core business is turning whey, a former waste product, into high-quality nutritional
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Peter Kjær - Team Leader, Project Phoenix Opportunity and development are great biproducts Arla Foods Ingredients is characterized by a willingness to invest, by growth and by opportunities for
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Xin Zhou - Head of Commercial Excellence & Product Management Innovation drives our growth worldwide Since arriving in Denmark in 2003, I’ve earned an MSc. in Electronics Engineering, a PhD in
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Behnaz Razi Parjikolaei - Lead Scientist, Technology & Functionality, R&D Behnaz Razi Parjikolaei video block
Whey’s remarkable climate-friendly ranking among protein sources Whey is commonly known in endurance training and fitness circles as a highly effective nutritional aid for muscle recovery. But what
The best of both worlds: Why DIAAS can inspire exciting protein combinations. Find out more about the topic from Professor Paul Moughan, Distinguished Professor at Massey University and Riddet
Clasificación de inocuidad para el clima destacada del suero entre fuentes de proteína En los círculos de entrenamiento de resistencia y fitness se conoce comúnmente al suero como un refuerzo
When it comes to protein, you have to look beyond quantity alone, why the DIAAS method - recommended by FAO - should become the gold standard for protein quality measurement. Find out more about the
In an era where health and well-being are at the forefront of everyone’s mind, recommended protein amounts are a constant discussion. Each country or organisation report of fairly similar recommended
Animal-based food production might not be as bad for the environment, compared with crops cultivation. Professor Paolo Tessari examines the difference between the two sources of nutritional protein.
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