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.
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.
24. september 2013
Nofima is collaborating with the University of Tromsø to run a course on management of R & D.
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.
19. oktober 2009
«We must unite organic food and gastronomy to succeed,» said political scientist Thor Øivind Jensen.
A gastronome who is not also an environmentalist is stupid, but an environmentalist who is not also a gastronome is sad. The words are those of Carlo Petrini, founder of the Slow Food movement, and were presented to participants at the Organic in October event 2009.
18. mars 2010
New methods of data collection and analysis are giving the food industry a better insight into what consumers want. This could help more new products to survive in the marketplace.
26. mai 2010
Torger Børresen and Joop Luten, President and Vice-President of the SEAFOODplus Research Platform, advocate the role of aquaculture in delivering the ideal healthy food for consumers.
21. oktober 2019
Anna Sonesson is the new Research Director for the Breeding and Genetics Division at Nofima.
28. januar 2020
The world’s population is constantly growing, and it is expected that there will be protein deficiency in the future. A key question is: How to produce sustainable food for all these people? Can cultured meat contribute to the production of animal protein for food and thus be part of the solution to solve protein demand of the future?