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.
14. oktober 2010
Greater knowledge about consumer preferences, desires and needs increases the likelihood of developing successful products.
11. oktober 2010
The Norwegian fisheries industry is good at adopting new technology but has much to gain when it comes to creating new products, says Nofima Scientist Audun Iversen.
4. oktober 2010
Researchers at Nofima Mat have been investigating how sauces based on different basic tastes affect the taste of salmon. While bitter sauce changes the salmon taste the most, the fish oil taste is almost gone when the salmon is served with a salty sauce.
7. mai 2010
Market gardeners in Akershus wish to strengthen their ability to compete by focusing on Norwegianness and the environment in design.
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.
14. august 2009
The EU has given Fiskeriforskning the task of leading the traceability part of a new 5-year EU project – TRACE.
26. mai 2009
The bread type endorsed by the Norwegian Heart and Lung Patient Organization (LHL) is one of the healthiest types of bread currently on the market. The industry has developed a scale for branding bread according to the degree of wholemeal content, and on this scale, oat bread meets the criteria for 100%. The bread has been developed in cooperation with producers, researchers and the industry.