Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research You need more protein from the age of 55
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Can food and residual raw materials become medicine?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Researchers have developed a bread that can prevent diabetes and cardiovascular diseases
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Consumers need to accept algae and insect meal in salmon feed
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Chicken leftovers can help with both diabetes and high blood pressure
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research New cod product can reduce greenhouse gas emissions by 30 per cent
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Exactly how sweet is a tomato?
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 What happens to cod when sea temperatures increase?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Creating electronic music from food research
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research How can we avoid wrinkly carrots?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research This is why you should eat seaweed
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Lumpfish becomes food fit for kings
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 Do good recipes inspire people to eat more seafood?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Smolt are now larger than previously, but are they stronger?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Enzymes can contribute to the development of nutrient-rich protein powder
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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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 New technology can detect roundworm in fish
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Salmon feed is slowly changing
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Stunning fish with supercooled brine has potential
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research How pathogens spread in the kitchen
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 Older adults need more proteins
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research How pathogens spread in the kitchen
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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!
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
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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research 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