11. februar 2011
The scientists believe the level of omega-3 in the salmon we eat is determined by a combination of the salmon’s genes and the feed it eats.
There is less omega-3 in the fillet when salmon are fed plant-based feed. However, the scientists know that salmon have a certain capacity to convert omega-3 fatty acids from plant oil to marine omega-3. They will now receive help from the salmon’s genes to increase this capacity.
8. oktober 2009
A combination of packaging with CO2 and marinating gives the best shelf life, concludes Bjørn Schirmer.
Bjørn Schirmer has been investigating how antimicrobial substances found in fruit, spices and herbs can be used in marinades to increase the shelf life of meat and fish. That was when he came across Lactobacillus algidus.
11. november 2009
The Board of Directors of Nofima AS resolved at its meeting on Tuesday November 10 to appoint Øyvind Fylling-Jensen as the new CEO.
19. desember 2011
The goal is a spotless and healthy salmon
Disease in salmon is caused by a number of factors in combination, including many micro-organisms, various environmental influences, aquaculture conditions and incorrect nourishment. If one is ignorant of the factors which contribute to the development of diseases and their relative importance, it is difficult either to prevent them or treat them.
31. oktober 2012
When a resource is exploited to the maximum amount, the value may only be increased by making each kilo we harvest worth more through marketing work, increased efficiency and enhanced quality.
5. juli 2013
Berit Karoline Martinsen has produced jam from many different varieties of strawberry and raspberry.
Which types of strawberry and raspberry are best suited for making jam? For the last five years, researchers, plant breeders and berry and jam producers have been working together to find the answer. About 100 varieties have been tried and a few have passed all the tests.
18. november 2010
Mackerel is among the winners
The pelagic consumption industry – in other words companies which freeze or process herring, mackerel and capelin for consumption – had its best year ever in 2009. It was also a good year for the clipfish industry.
8. april 2009
Anita Viga from Skretting was one of the participants who voted on the 25 scenarios for the future of the marine industry.
Twenty-five enthusiastic representatives from the marine industry used response indicators to vote on which trends are likely to occur and be of importance in the period to 2020.
26. september 2009
Joop Luten (European Business Developer at Nofima) received at the 3rd Trans Atlantic Fish Technologist (TAFT) meeting in Copenhagen the WEFTA award 2009.
5. juni 2012
From Anuga: An even simpler way to make muffins. Muffins piping bag.
Macaroons have pushed cupcakes off the top of the trendy cake stand and bread must be whole grain, fresh and good-tasting. Whole grain is making its way into more and more products, and porridge will continue to be popular.