Danish Crown: New beef product saves 32 percent CO2 by mixing meat and vegetables
Spaghetti bolognese, lasagna, ground beef and burgers. Many of Danes' favorite dishes contain beef, and we are among the countries in the world that eat the most beef. But now there will be an opportunity to eat meat with a better conscience.
Danish Crown has developed a new product line called KOMBI Hak, which combines minced beef and vegetables without compromising on consistency. In MENY and SPAR, Danes can now buy a version with 65 percent beef and 35 percent vegetables. This results in a CO2 reduction of 32 percent compared to the same amount of pure minced beef. At the same time, the price is approximately one fifth lower.
KOMBI Minced Beef can be used in all the dishes you would normally use pure minced beef in - even a classic like minced beef steaks, which require the minced meat to hold its shape during frying. Root vegetables and fermented onions make up the greens in the product, which contains no additives.
"The challenge has been to develop a product that has the great taste of beef, contains greens and at the same time can be prepared and seasoned exactly like minced beef. It was a fantastic feeling when, after several years of development in collaboration with customers and consumers, we found the right combination that gave us a minced beef as we know it in taste and texture", says Finn Klostermann, CEO of Danish Crown Beef. He continues:
"Many existing mixed products do not meet the expectations that Danes have for consistency and preparation, when it comes to, for example, minced meat steaks. But with KOMBI Hak, Danes can continue to eat their favorite dishes and save CO2 at the same time, and we are very happy to give them that opportunity".
KOMBI Hak is already being delivered to professional kitchens such as restaurants, hotels and canteens. Here, up to 46 percent CO2e is saved with a version consisting of equal parts beef and vegetables.
One step closer to the dietary guidelines
The Danish Veterinary and Food Administration recommends that Danes cut back on their consumption of red meat for the sake of both health and the climate. With a lower content of beef, but with the same possibilities for making everything from ground beef with a roast crust to juicy lasagna, KOMBI Hak makes it easier to get closer to the dietary guidelines' recommendations without compromising on familiar everyday dishes.
Where completely plant-based alternatives have had difficulty making a wide impact on Danes' dinner tables, KOMBI Hak offers a compromise that is still based on familiar meal habits.
"We are very happy to be able to offer our customers a real and tasty alternative to pure beef. We have many customers who care a lot about what they put in their shopping cart, and with KOMBI Hak they can get everyday dishes with a lower CO2 footprint without radically changing their eating habits", says Jesper Bjerring, category director at the grocery group Dagrofa, which is behind MENY and SPAR.
Primary beef volumes saw a 4.5% decrease this period. Mince and steak volumes are both in decline...
According to Meat & Livestock Australia (MLA), total beef and veal exports for the financial ...
In Colombia, USMEF has developed training programs with importers that help butcher shops and res...
