Hvert år gjennomfører Nofima en undersøkelse av lønnsomhet og strukturendringer i norsk fiskeindustri.

Small, ambitious food producers got together in Ås in January. There they received some advice and tips for successfully getting their products out to the market.

Numerous challenges in the food industry can now be solved by tiny gadgets. Senior scientist Jens Petter Wold has the future in his pocket – literally.

Nofima Mat’s bakery has been holding a cake baking course for small-scale food producers. The participants made about 50 different kinds of cake over the course of two days.

Snow crabs have taken over the Barents Sea and both Norwegian and Russian vessels are fishing and landing the catch in Norway. Nofima is currently researching the best ways of using these crabs.

Kostnadene ved bekjempelse av lakselus kan ha passert toppen. Kostnadskrevende lukkede anlegg er likevel mer aktuelt enn noen gang.

Hvis vi bretter opp ermene kan den forhatte stillehavsøstersen gi oss både mat og grunnlag for lønnsom virksomhet.

For the first time in history cod of “live quality” is hanging on the drying racks.

Forget everything you’ve heard about gourmet food and new kitchen trends. Most people prefer to eat their dinner as a stew – no matter how it’s served.

«If you catch 100 tonnes of wild cod in April, capture-based aquaculture enables you to sell 200 tonnes in December. This is the fishing method of the future,» says Senior Scientist Kjell Midling at Nofima.