Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research What do chickens that eats larvae taste like?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research This Norwegian yeast is sought after by microbreweries around the world
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Researchers have managed to make gelatin from chicken. This could be good news for those who do not eat pork
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Eating the membrane between the shell and egg white slows down ageing
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Scientists make food from fish spines and chicken carcasses
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Making beef more tender: Elderly people need meat they can chew
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research What scientists know about iodine in seaweed
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research High pressure, ultrasound and UV light can keep food fresh and tasty for much longer
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Giving the consumer a voice in seafood research
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Colder frozen fish, please
NTNU Norwegian University of Science and Technology Trees and plants could become new additives in “light” food products
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Many Europeans lack knowledge of proper microwave use
NTNU Norwegian University of Science and Technology Making beer super fast from ancient Norwegian yeast
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Reducing food waste by saturating chicken with CO2 to increase shelf life
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research A hole in the can may provide better canned food
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research People are embracing plant-based, ready-made food – but is it always healthy?
This article is produced and financed by NTNU Norwegian University of Science and Technology - read more How stores can throw less food
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Fresh juice with long shelf life must win over consumers