Asker, Norway: NorgesGruppen’s sustainability fund, HANDLE, has decided to support the innovative collaboration project between the ice-cream producer Hennig-Olsen Is, the Norwegian dairy Q-Meieriene, and N2 Applied.
The aim of the project is to develop a more sustainable ice cream by using fresh cream produced with lower CO2, methane, and ammonia emissions. This could lead to up to a 30 per cent reduction in the climate footprint from dairy production. The project will receive just under NOK 1 million in funding over a two-year period.
The partners will explore how new environmental technology can reduce the climate impact of cream production, a key ingredient in ice cream. The project seeks to combine the best taste with lower environmental impact, without compromising the quality that characterises Hennig-Olsen Is.
– We are incredibly pleased to receive this support from NorgesGruppen. It enables us to continue working on one of our biggest environmental challenges: reducing the climate footprint in our value chain, especially from milk and cream production. Collaboration across the entire value chain with Q farmers, Q-Meieriene, and N2 Applied provides us with an exciting opportunity to develop a more sustainable ice cream, says Paal Hennig-Olsen, CEO of Hennig-Olsen Is.
A Forward-Thinking Project
CEO N2 Applied, Carl Hansson. Photo: Simen Hinderaker
The project will utilise N2 Applied’s innovative plasma technology to reduce methane and ammonia emissions from livestock manure. The technology also increases the nutritional value of the manure, significantly reducing the need for artificial fertilisers.
– If we are to succeed in making future food production more sustainable, all links in the production chain – from farmers to consumers – must collaborate. This project is a great example of that, and we are pleased that our technology is being tested in partnership with skilled collaborators such as Hennig-Olsen Is and Q-Meieriene, says Carl Hansson, CEO of N2 Applied.
Q-Meieriene will supply cream produced with this unique technology for use in Hennig-Olsen Is’ ice cream production.
– At Q-Meieriene, we are always looking for better ways to do things. We are open to testing new technology while also creating added value for Q farmers, says Geir Vestly, Head of Producer Services at Q-Meieriene.
This collaboration represents a holistic approach to sustainability, from farm to finished ice cream. If the project is successful, it will pave the way for new ways to combine climate considerations with unique taste experiences.