Nofima

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Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research is a leading institute for applied research within the fields of fisheries, aquaculture and food research. The main office is located in Tromsø, and additional departments are located in Alta, Bergen, Stavanger, Sunndalsøra, Tromsø and Ås. Read more at Nofima. The articles are financed by Nofima and written by their communication staff - read more about partner articles at ScienceNorway.

Nofima

Norwegian fish sauce: A new taste experience from the sea

How chicken and turkey residues can become dietary supplements

New technology ensures the right quantity and quality of feed for cows

You need more protein from the age of 55

Can food and residual raw materials become medicine?

Researchers have developed a bread that can prevent diabetes and cardiovascular diseases

Consumers need to accept algae and insect meal in salmon feed

Chicken leftovers can help with both diabetes and high blood pressure

New cod product can reduce greenhouse gas emissions by 30 per cent

Exactly how sweet is a tomato?

What do chickens that eats larvae taste like?

What happens to cod when sea temperatures increase?

Creating electronic music from food research

How can we avoid wrinkly carrots?

This is why you should eat seaweed

Lumpfish becomes food fit for kings

This Norwegian yeast is sought after by microbreweries around the world

Do good recipes inspire people to eat more seafood?

Smolt are now larger than previously, but are they stronger?

Enzymes can contribute to the development of nutrient-rich protein powder

Can we use lasers to measure ingredients in food?

Former intruder may become luxury product: The red king crab is a great candidate for farming

The best plant-based burger does not imitate meat

Researchers have managed to make gelatin from chicken. This could be good news for those who do not eat pork

Meltwater flows from trucks transporting fresh fish. It is dangerous for traffic – and unnecessary

Loss of MSC certification has little impact on the price of Norwegian cod

Eating the membrane between the shell and egg white slows down ageing

This sensor is going to make sure that the cheese you buy always tastes the same

Chicken fillets packed with CO₂ gas could reduce bad odour

A sensory panel is mapping the flavour of Norwegian ciders

High demand results in little variation in salmon products

Scientists make food from fish spines and chicken carcasses

Chicken fillets can be packaged in recyclable plastic without affecting either the quality or shelf life

Four out of ten would change their eating habits at home if they got to taste new food at work

Farmed salmon most likely get dark spots from rib fractures

Large cod most susceptible to injuries in seine fishing

Making beef more tender: Elderly people need meat they can chew

Strong growth in the seafood industry

New tool separates uneaten feed from the wastewater so it can be recycled back to the salmon

Can feeding small red king crabs become an industry for the future?

Scientists have developed a health test for salmon smolt

What scientists know about iodine in seaweed

High pressure, ultrasound and UV light can keep food fresh and tasty for much longer

New technology can detect roundworm in fish

Norwegian beans and cereals in burgers

The Norwegian company Hrogn uses research to document food safety

Salmon feed is slowly changing

Stunning fish with supercooled brine has potential

Need to optimise treatment against gill disease

Can targeted UV be used to efficiently disinfect water?

What's more hygienic - doing your dishes with a brush or a sponge?

Profitable cod farming requires high sales prices

Playing an online cooking game can help avoid food poisoning

By freezing vegetables quickly you preserve more of the nutrients

The fisheries and fishing industry in Troms and Finnmark is growing

Children prefer sweet and fatty foods

Kelp is beginning to play a key role in the Norwegian seafood industry

Healthier, juicier vegan burgers from vegetable waste

How pathogens spread in the kitchen

Giving the consumer a voice in seafood research

Older adults need more proteins

How pathogens spread in the kitchen

Colder frozen fish, please

Can cleaner fish used for de-licing in fish farms become dinner?

What should you do if your fridge is brimming with leftovers after the holidays?

Certain that land-based fish farming is the future of the aquaculture industry

Don't buy carrots stored in room temperature

Why you should clean the kitchen counter after preparing food

Raspberry shots can give older people a better diet

Salmon blood can help against anaemia

Many Europeans lack knowledge of proper microwave use

Fatty acids in the diet of salmon alter cell metabolism

Reducing food waste by saturating chicken with CO2 to increase shelf life

Increasingly expensive to “make” salmon - both in Norway and competitor countries

Collagen extracted from fish – better for the climate, suitable for vegetarians

A hole in the can may provide better canned food

Norwegian oils from sea and land generate more omega-3

Using light to ascertain the quality of fish has the potential to revolutionize the fishing industry

More omega-3 in salmon through breeding