Arla Food for Health has initiated 11 research projects during the first four 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 11 ongoing projects.

ENMET – Milk proteins as regulator of obesity through modification of the ENergy METabolism and gut microbiota

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.


A carbohydrate-reduced high-protein diet improves HbA1c and liver fat content in weight stable participants with type 2 diabetes: a randomize controlled trial​

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.

Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material

Microfiltration of raw milk for production of high-purity milk fat globule membrane material

Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane

Principal Investigator

Assoc. Professor Lars Wiking, Aarhus University

AFH funded

2.5 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.

Which factors decide how much we eat? DCA –Center for Food and Agriculture. April 2019. Popular science.

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 DKK


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

MiPUAge – Milk Protein Utilisation and Age

Whey and casein-derived protein ingredients: gastro-intestinal absorbption, whole body utilizatoin, and hormonal and metabolic regulation: a metabolomics approach.

Principal Investigator

Professor, Gerrit van Hall, University of Copenhagen

AFH funded

3.65 mill DKK


Effects of milk protein and vitamin D on children’s growth and health.

Principal Investigator

Professor, Christian Mølgård, University of Copenhagen

AFH funded

6.35 mill DKK


The influence of maternal health on human breast milk composition with downstream effects on infant metabolism and gut colonization.

Principal Investigator

Ulrik Kræmer Sundekilde, Aarhus University
Niels Uldbjerg, Aarhus University
Dennis Sandris Nielsen, University of Copenhagen

AFH funded

5.0 mill DKK