Norway! Keep up with vegetarian trends!
A recent analysis shows that Norway still has untapped potential when it comes to developing its own plant-based products using local ingredients.
Bringing fish heads and bones back to the dinner table
New project will convert residual by-products into high-quality, functional ingredients, using efficient and sustainable processing methods.
EU wants more organic salmon in stores
Organic salmon can be difficult to find in European shops, and people do not know much about organic fish in general. Now, new research highlights the need for updating EU regulations.
Identifying Ideas with Artificial Intelligence
If you are a beer enthusiast, you have probably commented on some or other post in Facebook beer forums. In the future, these types of comments may be used to identify new ideas by utilising artificial intelligence (AI).
Breeding gluttons in the battle against salmon lice
Scientists have started to breed fish which have a special liking for consuming salmon lice. The preference for salmon lice seems to be a genetic trait.
Salmon will have to make do with less omega-3
Omega-3 is in short supply and must be distributed wisely. Farmed salmon is one of the omega-3 lovers who now have less omega-3 in their diet than before. The question scientists are asking is how little marine omega-3 farmed salmon can cope with.
New packaging to reduce food waste
Far too much food is thrown away. Scientists are now working with food, packaging and equipment producers to develop solutions that lead to more of the food being eaten.
Frozen versus fresh vegetables
Stored fresh vegetables have lower vitamin C content than frozen. Research scientists have examined and compared nutrients in frozen and fresh vegetables.
Making juice healthier with skin and seeds
Many of the beneficial substances in berries are found in the skin and the seeds – which are usually discarded when the berries are pressed to give juice.
A whole-grain diet makes for healthier chickens
Infection from Campylobacter jejuni bacteria is far more common than salmonella, and is the commonest cause of bacterial diarrhoea in western countries.
Stopping the sexual maturity of cod
The early onset of sexual maturity is a great problem in cod aquaculture. Knowledge about zebra fish resulted in a new method that makes cod sterile.
How to make the perfect jam
Which types of strawberry and raspberry are best suited for making jam? Researchers, plant breeders and berry and jam producers are working together to find the answer.
Fresh juice with long shelf life must win over consumers
New technology gives freshly-squeezed juice a long shelf life and can retain its natural flavour, but consumers are sceptical.
Stringent requirements for tomorrow's wheat varieties
Researchers around the world collaborate on mapping the genetic material of wheat. This will make it easier to develop new varieties with desired properties.
Whole grain and fibre will be the new wine
People want bread that is whole grain, fresh and good-tasting. Whole grain is making its way into more and more products, and porridge will continue to be popular.
Inhibiting bacteria growth in sushi
Traditional acidic sushi rice and fresh wasabi inhibit the growth of bacteria in sushi. This improves the quality and gives longer shelf life for sushi dishes and is valuable information for consumers and producers.
New ISO standards for fish products
Two new ISO standards for traceability of fish products have been approved. These standards will provide consumers around the globe with access to more information about the seafood they eat.
Farmed fish don’t need to eat fish
Fish has traditionally been an important ingredient of feed in aquaculture, now new research shows how farmed rainbow trout can eat feed completely free of fishmeal, while growing fast in good health.
Tracing fish can be profitable
Seafood companies can profit from introducing more traceability in their production. But not all companies realize that they gain from tracing more than the law instructs.