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 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
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 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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 was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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! A recent analysis shows that Norway still has untapped potential when it comes to developing its own plant-based products using local ingredients.
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 Full temperature control leads to better sausages, and control of water content means better chips: new study.
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 New project will convert residual by-products into high-quality, functional ingredients, using efficient and sustainable processing methods.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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).
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 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Norwegian salmon: a smash hit amongst Turks Salmon is becoming more and more popular in Turkey. Sushi, health concerns and tourism explains why, says researchers.
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 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Healthy bread for the future Scientists have developed bread that may help reduce cholesterol levels. The secret is treating the dietary fibres in the dough just right.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Record survival of juvenile cod We may be seeing a tentative restart of cod aquaculture, says researcher.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Cooking up dangerous food Scientists are making food with life-threatening bacteria in a pathogen pilot plant in Norway,
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research New DNA test for escaped salmon Scientists have developed a new DNA test for escaped salmon that makes it easy to track down the responsible fish farm.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Studying fish health via genes Scientists are using a recently developed genomic tool to identify why some salmon are more resistant to lice than others.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Controlling the quality of fish oil New quality analyses give more realistic targets for rancidity in fish oils, which means better quality control opportunities for the industry.
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 Infection from Campylobacter jejuni bacteria is far more common than salmonella, and is the commonest cause of bacterial diarrhoea in western countries.
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 To be safe to eat, products made from minced meat must be cooked until they are at least 71 degrees Celcius in the centre.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Fish farming in the Amazon Brazil looks to Norway to modernize and upscale their own fish aquaculture industry.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Fishing tourists release small cod Tourists release or throw out as much as 60 percent of the coastal cod caught in Northern Norway.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Cod quality matters in the marketplace If Norwegian salted cod was of the same standard as that from Iceland, the export value to Portugal would have been 16-17 million euro higher.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Healthier barley and oats Lactic acid bacteria make barley and oats healthier.
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 New technology gives freshly-squeezed juice a long shelf life and can retain its natural flavour, but consumers are sceptical.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research First you take a potato A new method makes it easier to determine which potatoes are best suited for mash and which should rather become potato chips or french fries.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Big potential for reindeer meat The amount of food reindeers eat and the way they are slaughtered affects the meat's quality.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Fish feed the North An increasing amount of the employment linked to the aquaculture industry is found in companies that supply services to the industry.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Careful renewal of traditional food We want our party food to be as traditional as it gets. For everyday food, we are open to healthier and more convenient options.
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 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Light can reveal salmon fillet Spectroscopic analyses may be used to reveal how fresh salmon fillet is.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Christmas dining on Norwegian cod Many people in Brazil and Portugal will eat Norwegian bacalhau during their Christmas celebrations.
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 Salmon can play a part in increasing the amount of the healthy omega-3 fatty acids we need.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Helping farmers improve fish welfare How can injuries and deformities in farmed fish be reduced? Scientists aim to improve practical and state-of-the-art knowledge on this matter.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Fishermen want cod Better prices cause the coastal fleet to prioritise cod over haddock and saithe.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Will not fish underused species Norwegian fishermen do not want to fish untraditional marine species despite the overwhelming number of reports that indicate great potential.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
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 The herring has much to learn from potatoes and coffee when it comes to marketing and developing new products.
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 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.
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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.
