Arla Food for Health Funded research

Arla Food for Health has initiated 8 research projects during the first three years of its existence.

The projects are within the fields of:

• Prevent/Remedy Metabolic Syndrome
• Prevent/Remedy Malnutrition
• Enhance Immune Defense/Response

Furthermore, all projects have participation from University of Copenhagen, Aarhus University, Arla Foods Ingredients Group P/S and Arla Foods amba. Below you’ll find a brief description of these 8 ongoing projects.

Mouse studies to elucidate the molecular mechanisms governing the beneficial effects of milk-derived proteins

This project investigates to what extent milk proteins modulate energy metabolism and thereby may improve weight management. The project aims in addition to investigate the molecular mechanisms governing the effect of protein on host metabolism in consort with gut bacteria.

Principal Investigator: Professor Karsten Kristiansen, University of Copenhagen.

AFH funded 3.5 mill. DKK

CutDM - Cut down on carbohydrate usage in the diet of type 2 diabetes

Mechanisms of effective therapy of diabetes by selective choice of macronutrients

This project investigates if a diet with lower content of carbohydrates and thus higher content of fat and protein, partly delivered by dairy products, improves blood sugar control of patients suffering from Type 2 Diabetes.

Principal Investigator: Chief Phycisian, DMsc Thure Krarup, University of Copenhagen

AFH Funded 4.0 mill DKK


A large project in which work package 1 is funded by Arla Food for Health. This work package aims to identify and optimize processing conditions which allow efficient and high quality separation of Milk Fat Globule Membrane (MFGM) from cream or dairy side streams.

Principal Investigator: Assoc. Professor Lars Wiking, Aarhus University

AFH Funded 2.5 mill DKK


This projects investigates if a diet with bioactive milk ingredients protects against gut inflammation. This is of huge relevance to improve infant formula but may also be applicable to adults suffering from intestinal inflammation.

Principal Investigator: Professor Per Sangild, University of Copenhagen

AFH Funded 4.46 mill DKK

OmniSaM: The Omnibus Satiety Metric

A multimodal metric for predicting the satiating effects of real foods and drinks

Satiation depends on many human factors related to e.g. physiology, perception and psychology and as such has proven very difficult to measure and predict accurately. Healthy foods that fill faster and for longer are desirable for public health, but current methods for measuring the satiating capacity of foods have very weak predictive val-ues. This ambitious project proposes to combine the primary processes underlying the satiety cascade, including brain, blood and behavior measurements to develop a meth-od which can accurately predict future caloric intake. The Omnibus Satiety Metric will enable the development of superior satiety optimized foods in the context of weight and lifestyle management for the consumer, as well as enabling the future development of a rapid measurement for satiation with wider applicability in the nutrition and medical sectors.

Principal Investigator: Professor and Science Team Leader Derek Victor Byrne, Food Quality Perception and Society, Department of Food Science, Aarhus University

AFH Funded 5.29 mill DDK


When sick and hospitalized muscle wasting often take place due to inflammation and lack of appetite. This project investigates the optimal combination of milk proteins and ketone bodies to counteract post-inflammatory protein and muscle waste in a new clinical human model combining inflammation(LPS), bed rest and fasting. The goal is to be able to support healing and recovery with targeted nutrition, which would improve quality of life for patients and reduce health care costs.

Principal Investigator: Professor Niels Møller, Aarhus University Hospital

AFH Funded 1.65 mill DKK


A food item is more than the content of its single nutrients. The structure of the food at all levels affects the digestion and uptake of the nutrients in the human gut. In this project, we study how the dairy matrix influences nutrient uptake with specific focus on post-prandial lipaemia. The perspective is to be able to design better foods with a more targeted structure for nutrient availability by understanding of the effects of this relationship in dairy foods.

Principal Investigator: Marianne Hammershøj, Aarhus University

AFH Funded 4 mill DKK


At any time at least 50 mill. children suffer from malnutrition, which has huge consequences for their future life – if they survive. Optimal nutrition support is needed to bring children out of this devastating state of hunger and impaired growth and development. This project examines how milk protein and whey permeate rescue linear and ponderal growth as well as child development in Moderate Acute Malnutrition.

Principal Investigator: Professor Henrik Friis, University of Copenhagen

AFH Funded 5 mill DKK


Please direct any general questions related to the Arla Food for Health research program, active calls for expressions of interest or the submission process to:

Anne Louise Mørkbak
Arla Food for Health
Phone: +45 41607119

Arla Innovation Centre
Agro Food Park 19