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How can we avoid wrinkly carrots?

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

How can we avoid wrinkly carrots?

This is why you should eat seaweed

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

This is why you should eat seaweed

Lumpfish becomes food fit for kings

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Lumpfish becomes food fit for kings

This Norwegian yeast is sought after by microbreweries around the world

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

This Norwegian yeast is sought after by microbreweries around the world

Do good recipes inspire people to eat more seafood?

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Do good recipes inspire people to eat more seafood?

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

Can we use lasers to measure ingredients in food?

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Can we use lasers to measure ingredients in food?

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

The best plant-based burger does not imitate meat

The best plant-based burger does not imitate meat

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

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

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Chicken fillets packed with CO₂ gas could reduce bad odour

Chicken fillets packed with CO₂ gas could reduce bad odour

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

A sensory panel is mapping the flavour of Norwegian ciders

A sensory panel is mapping the flavour of Norwegian ciders

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

High demand results in little variation in salmon products

High demand results in little variation in salmon products

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Scientists make food from fish spines and chicken carcasses

Scientists make food from fish spines and chicken carcasses

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Farmed salmon most likely get dark spots from rib fractures

Farmed salmon most likely get dark spots from rib fractures

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Large cod most susceptible to injuries in seine fishing

Large cod most susceptible to injuries in seine fishing

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Strong growth in the seafood industry

Strong growth in the seafood industry

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Scientists have developed a health test for salmon smolt

Scientists have developed a health test for salmon smolt

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

What scientists know about iodine in seaweed

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

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

New technology can detect roundworm in fish

New technology can detect roundworm in fish

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Norwegian beans and cereals in burgers

Norwegian beans and cereals in burgers

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

The Norwegian company Hrogn uses research to document food safety

The Norwegian company Hrogn uses research to document food safety

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Salmon feed is slowly changing

Salmon feed is slowly changing

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Stunning fish with supercooled brine has potential

Stunning fish with supercooled brine has potential

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Need to optimise treatment against gill disease

Need to optimise treatment against gill disease

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Can targeted UV be used to efficiently disinfect water?

Can targeted UV be used to efficiently disinfect water?

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Profitable cod farming requires high sales prices

Profitable cod farming requires high sales prices

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Playing an online cooking game can help avoid food poisoning

Playing an online cooking game can help avoid food poisoning

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

By freezing vegetables quickly you preserve more of the nutrients

By freezing vegetables quickly you preserve more of the nutrients

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

The fisheries and fishing industry in Troms and Finnmark is growing

The fisheries and fishing industry in Troms and Finnmark is growing

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Children prefer sweet and fatty foods

Children prefer sweet and fatty foods

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Healthier, juicier vegan burgers from vegetable waste

Healthier, juicier vegan burgers from vegetable waste

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

How pathogens spread in the kitchen

How pathogens spread in the kitchen

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Giving the consumer a voice in seafood research

Giving the consumer a voice in seafood research

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Older adults need more proteins

Older adults need more proteins

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

How pathogens spread in the kitchen

How pathogens spread in the kitchen

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Colder frozen fish, please

Colder frozen fish, please

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Don't buy carrots stored in room temperature

Don't buy carrots stored in room temperature

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Why you should clean the kitchen counter after preparing food

Why you should clean the kitchen counter after preparing food

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Raspberry shots can give older people a better diet

Raspberry shots can give older people a better diet

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Salmon blood can help against anaemia

Salmon blood can help against anaemia

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Many Europeans lack knowledge of proper microwave use

Many Europeans lack knowledge of proper microwave use

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Fatty acids in the diet of salmon alter cell metabolism

Fatty acids in the diet of salmon alter cell metabolism

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

A hole in the can may provide better canned food

A hole in the can may provide better canned food

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Norwegian oils from sea and land generate more omega-3

Norwegian oils from sea and land generate more omega-3

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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

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

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

More omega-3 in salmon through breeding

More omega-3 in salmon through breeding

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

How personas can help the Norwegian industry create sustainable food products

How personas can help the Norwegian industry create sustainable food products

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

People are embracing plant-based, ready-made food – but is it always healthy?

People are embracing plant-based, ready-made food – but is it always healthy?

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

How to reduce plastic in the seafood industry

How to reduce plastic in the seafood industry

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Norway! Keep up with vegetarian trends!

Norway! Keep up with vegetarian trends!

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Smart sensor technology could mean better sausage and chips

Smart sensor technology could mean better sausage and chips

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Bringing fish heads and bones back to the dinner table

Bringing fish heads and bones back to the dinner table

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

EU wants more organic salmon in stores

EU wants more organic salmon in stores

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Identifying Ideas with Artificial Intelligence

Identifying Ideas with Artificial Intelligence

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Breeding gluttons in the battle against salmon lice

Breeding gluttons in the battle against salmon lice

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Norwegian salmon: a smash hit amongst Turks

Norwegian salmon: a smash hit amongst Turks

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Salmon will have to make do with less omega-3

Salmon will have to make do with less omega-3

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Healthy bread for the future

Healthy bread for the future

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Record survival of juvenile cod

Record survival of juvenile cod

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

New packaging to reduce food waste

New packaging to reduce food waste

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Frozen versus fresh vegetables

Frozen versus fresh vegetables

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Making juice healthier with skin and seeds

Making juice healthier with skin and seeds

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Cooking up dangerous food

Cooking up dangerous food

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

New DNA test for escaped salmon

New DNA test for escaped salmon

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Studying fish health via genes

Studying fish health via genes

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Controlling the quality of fish oil

Controlling the quality of fish oil

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

A whole-grain diet makes for healthier chickens

A whole-grain diet makes for healthier chickens

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Colour is not a good indicator for well-cooked meat

Colour is not a good indicator for well-cooked meat

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Stopping the sexual maturity of cod

Stopping the sexual maturity of cod

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

How to make the perfect jam

How to make the perfect jam

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Fish farming in the Amazon

Fish farming in the Amazon

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Fishing tourists release small cod

Fishing tourists release small cod

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Cod quality matters in the marketplace

Cod quality matters in the marketplace

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Healthier barley and oats

Healthier barley and oats

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

Fresh juice with long shelf life must win over consumers

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Stringent requirements for tomorrow's wheat varieties

Stringent requirements for tomorrow's wheat varieties

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

First you take a potato

First you take a potato

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Big potential for reindeer meat

Big potential for reindeer meat

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Fish feed the North

Fish feed the North

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Careful renewal of traditional food

Careful renewal of traditional food

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Whole grain and fibre will be the new wine

Whole grain and fibre will be the new wine

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Light can reveal salmon fillet

Light can reveal salmon fillet

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Christmas dining on Norwegian cod

Christmas dining on Norwegian cod

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Good salmon genes contribute to more omega-3

Good salmon genes contribute to more omega-3

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Inhibiting bacteria growth in sushi

Inhibiting bacteria growth in sushi

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Helping farmers improve fish welfare

Helping farmers improve fish welfare

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Fishermen want cod

Fishermen want cod

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Will not fish underused species

Will not fish underused species

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

New ISO standards for fish products

New ISO standards for fish products

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Coffee and potatoes point the way for herring

Coffee and potatoes point the way for herring

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Farmed fish don’t need to eat fish

Farmed fish don’t need to eat fish

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Tracing fish can be profitable

Tracing fish can be profitable

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Searching for a better corn

Searching for a better corn

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

The ambiguity of sustainable seafood

The ambiguity of sustainable seafood

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Eradicating the spores

Eradicating the spores

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