29. april 2014
Phosphorus is a vital mineral that must be added to salmon feed to ensure that the fish grow normally and develop a healthy skeleton. Global reserves of phosphorus, however, are limited, and industries that depend on this mineral must increase their use of current sources. An unexploited gold mine of phosphorus for the aquaculture industry is available in filleting waste.
27. februar 2012
How can aquaculturists and capture-based aquaculturists reduce the incidence and severity of injuries and deformities in their fish? A team of international scientists have recently published a review paper that aims to synthesise practical, state of the art knowledge on this matter.
5. april 2011
A new line of research known as ‘Seafood’ recently launched by Professor Joop Luten at Wageningen University, aims to make the flavour of the exotic but increasingly common Japanese oyster more appealing to the average consumer. He is also exploring possible ways of sustainably regulating the level of essential nutrients (such as selenium) in farmed fish.
1. juli 2011
“People in general are very habit driven in their choice of food for breakfast and lunch. On the other hand, the choice of dinner is often an impulse purchase for many, while others plan in advance,” says Honkanen.
7. mai 2020
How can we prepare ourselves for a future we don’t know? Food innovation experts at Nofima help the food industry visualize and prepare for future events and challenges.
3. januar 2012
The method and length of cooking potatoes affects both griddle cake dough and other uses for potatoes. The aim is to find the best cooking method for different variations of dry matter and starch content, for example.
Besides being an important food product in itself, the potato is the most important ingredient in griddle cakes, many snack foods and chips. The large variations in the constituents of potatoes can be a challenge for the producers. A recently developed measuring method allows better control of the important quality parameters.
24. august 2014
Scientists at Nofima have during the past three years been exposing food to extremely high pressures, to determine whether the pressure treatment gives healthier, safer and more tasty food. Berries are one food for which the treatment is successful.
18. oktober 2010
The best result was for an innovative test product that comprised portions of salmon and cod combined with wild berries.
A new PhD thesis shows how we can get children and young adults to eat more fish.
4. oktober 2010
Unlike Norwegians, the French consumer prefers traditional cheeses to be based on unpasteurised milk.
Many Norwegians are doubtful about unpasteurised cheese. In total contrast to Frenchmen. There many be many reasons for these differences, including the advice of the authorities and long traditions.
11. juni 2020
For home cooks, widespread techniques for judging doneness of chicken may not ensure that pathogens are reduced to safe levels. Solveig Langsrud of the Norwegian Institute of Food, Fisheries and Aquaculture Research and colleagues present these findings in the open-access journal PLOS ONE on April 29, 2020. Chicken can harbor the bacterial pathogens Salmonella and […]