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Marinades and shelf life

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.

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I heart bread

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.

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