Denmark moves to outlaw ‘frankenchickens’ as UK faces calls to act

Denmark is moving to outlaw fast-growing chicken breeds after eight political parties announced an unprecedented commitment this week to work towards ending their use. 

If adopted, the ban would make Denmark the first country in the world to prohibit these breeds, which campaigners call “frankenchickens.”

The birds are selectively bred to reach slaughter weight in around 35 days. 

Their bodies can grow faster than their legs and organs can cope, leaving many with painful leg disorders, difficulty walking and an increased risk of heart failure.

UK animal welfare charities have welcomed Denmark’s move and criticised the lack of progress at home. Anima chief executive Connor Jackson said: “Frankenchickens endure extreme suffering on a daily basis, and Denmark is showing the world what’s possible when politicians take that seriously. For years the UK has utterly failed these birds, leaving them to collapse in agony by the millions.”

In the UK, Waitrose phased out fast-growing chickens in 2025, while Marks & Spencer removed them from its own-brand fresh chicken range in 2024. However, nine in ten chickens eaten in Britain still come from fast-growing breeds.

Jackson said giving chickens more space was positive, but did not address the problems caused by breeding them to grow at an extreme rate. He called on the Government to ban fast-growing breeds from public procurement, including food served in schools and hospitals, and urged major food businesses to honour their commitments.

“In Britain we have made efforts to give chickens more space, which is positive. But we’re still breeding these birds far beyond what their bodies can cope with,” he told That's Food and Drink. 

“As a first step, we need to see the Government ban frankenchickens in public procurement, and for major companies like KFC and Pret to keep their promises and switch to higher welfare breeds like they said they would. Nothing is stopping us from following Denmark and Norway’s example.”

Anima and other animal welfare charities, including the RSPCA, have written to Defra asking it to use existing powers to exclude fast-growing chickens from public-sector food contracts. Labour’s 2025 Animal Welfare Strategy committed to promoting a transition away from fast-growing broiler breeds.

KFC and Pret have faced criticism over commitments to stop using fast-growing breeds by 2026. Campaigners say the Danish announcement should prompt UK politicians, producers and retailers to speed up the transition to healthier, higher-welfare chickens.

anima.org.uk

Exploring the Allure of Nordic Cuisine: Trends and Traditions

In recent years, Nordic cuisine has gained remarkable popularity, capturing the interest of food enthusiasts and culinary professionals around the world. 

Rooted in the traditions of Denmark, Finland, Iceland, Norway, and Sweden, this gastronomic style is celebrated for its simplicity, sustainability, and profound connection to nature. 

Let’s explore the latest trends that define Nordic cuisine and explore how these elements are shaping the global culinary landscape.

Embracing Local and Seasonal Ingredients

At the heart of Nordic cuisine lies a commitment to local and seasonal ingredients. This trend emphasises the use of what is readily available, ensuring that dishes are not only fresh but also environmentally friendly. Foraging has become a popular activity, with chefs and home cooks alike venturing into forests and fields to gather wild berries, mushrooms, herbs, and greens. This practice not only reduces food miles but also reconnects people with their natural surroundings, fostering a deeper appreciation for the environment.

Preservation Techniques: A Nod to Tradition

Preservation techniques such as pickling, fermenting, and smoking are integral to Nordic cuisine. These methods, borne out of necessity to survive harsh winters, have been refined into culinary art forms. Fermented foods, like sauerkraut and pickled herring, are lauded for their unique flavours and health benefits. Smoked fish and meats offer a depth of taste that harks back to ancient preservation methods, yet these traditional techniques are being reinvented with contemporary twists in modern Nordic kitchens.

Minimalism and Simplicity

The minimalist approach of Nordic cuisine is reflected in its clean, straightforward presentation and the careful selection of a few high-quality ingredients. This trend focuses on letting the natural flavours of the ingredients shine, often employing simple cooking techniques such as roasting, grilling, or steaming. The result is dishes that are visually striking yet unpretentious, embodying the principle that less is more.

New Nordic Cuisine Movement

The New Nordic Cuisine movement, spearheaded by chefs like René Redzepi of Noma in Copenhagen, has propelled Nordic gastronomy onto the world stage. This movement champions a return to traditional cooking methods and ingredients, combined with innovative techniques and presentations. The focus is on purity, freshness, simplicity, and ethics in food production, with a strong emphasis on organic and sustainably sourced products. This philosophy has inspired restaurants globally to adopt similar practices, promoting a broader shift towards sustainable dining.

Sustainable and Ethical Practices

Sustainability is not merely a trend in Nordic cuisine; it is a way of life. Ethical sourcing, reducing food waste, and using renewable resources are all critical components. Many Nordic chefs advocate for the use of the whole animal and plant, ensuring that nothing goes to waste. This ethos extends beyond the kitchen to encompass broader environmental concerns, influencing how food is produced, transported, and consumed.

Culinary Innovation and Cross-Cultural Influences

While rooted in tradition, Nordic cuisine is not immune to innovation and the infusion of global influences. Chefs are experimenting with new ingredients and techniques, blending Nordic flavours with elements from other culinary traditions. This fusion creates exciting, unexpected dishes that still honour the core principles of Nordic cooking. The integration of modern technology and culinary science also plays a role, enabling chefs to push the boundaries of flavour and texture.

The Rise of Nordic Bakeries

Nordic bakeries have become a beloved trend, offering a range of artisanal breads and pastries that highlight the region's baking prowess. Rugbrød (rye bread), kanelsnegle (cinnamon buns), and cardamom-infused treats are becoming increasingly popular beyond Nordic borders. The emphasis on wholesome, natural ingredients and traditional baking methods ensures that these baked goods are not only delicious but also nourishing.

Nordic cuisine, with its emphasis on simplicity, sustainability, and respect for nature, offers a refreshing perspective in the culinary world. Its trends reflect a harmonious blend of tradition and innovation, appealing to those seeking authenticity and a deeper connection to the food they consume. As Nordic gastronomy continues to evolve and influence global food trends, its core principles serve as a reminder of the importance of mindful eating and environmental stewardship.

Incidentally Ikea have an absolutely amazing food hall filled with Swedish foods and it is well worth checking them out. https://www.ikea.com

Whether you are an avid foodie, a professional chef, or simply someone interested in new culinary experiences, exploring Nordic cuisine offers a taste of a tradition that is both timeless and remarkably contemporary.