12. mars 2015
As several of the world’s leading food distributors, environmental NGOs, food science institutes, and seafood industry experts, we have joined together to call for a set of specific actions to ensure that all wild-caught fish products are fully traceable to legal fishing activities.
7. august 2013
Cod can smell its prey from 700 m away. New sustainable bait enables anglers to rub a scent on their hook in order to be able to more easily attract fish such as cod, salmon and halibut.
10. mai 2013
If you are like most people, you think about salmonella when you hear about pathogenic bacteria from chicken. Infection from Campylobacter jejuni bacteria is far more common, however, and is the commonest cause of bacterial diarrhoea in western countries.
21. august 2012
It is becoming increasingly common for defrosted fish fillets to be sold in fresh fish counters at European supermarkets. This can cause major consequences for Norwegian fillet producers.
30. mai 2012
There are many different ecolabels for wild-caught and farmed fish. However, the requirements for using eco-labels on seafood have little impact on Norwegian fishermen.
12. april 2012
Scientists at Nofima have created a manual that provides a thorough introduction to the reproductive cycle of sea urchins. The goal of the project is to provide sea urchins fisherman, farmers and researchers with the opportunity to improve the economic gain from sea urchin fishing in Norway.
3. januar 2012
The aim of the EU project FORBIOPLAST is to develop biodegradable food packaging from forestry and paper industry waste. Wood and paper mill by-products are intended to replace the fossil-fuel resources that are common today.
14. juli 2011
Three new research reports show that we know too little about how farmed salmon affect wild salmon, and that it is not communicated clearly enough what we do actually know. Researchers from Nofima are critical about the lack of correlation between the public administration’s communication and the actual scientific basis.
28. januar 2011
Soya sauce, sun-dried tomatoes, Parma ham, and shiitake mushrooms are some of the ingredients that are rich in the basic taste umami. Nofima researchers are currently aiming to identify the umami taste at the molecular level and develop healthy products based on natural ingredients.
4. november 2010
A completely new fresh cod product is being launched under the brand name STRØM. The cod is slaughtered, filleted and packed within four hours of swimming in the sea.