8. October 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.
15. December 2008
Who bears the burden of levies on a product? Is it the processers, exporters, consumers or is it others? Nofima was commissioned by the Norwegian Fishermen’s Sales Organisation to look at this.
14. October 2008
A new research project can be of great significance for how we treat fish in the future.
1. April 2008
The world’s first symposium on in vitro meat is being held at Nofima Mat (formerly Matforsk) at Ås on 9-11 April 2008.
19. January 2017
Nofima’s Board of Directors has given the green light to the renovation of Nofima’s research station at Sunndalsøra in Norway, for approximately EUR 2.4 million. This will result in increased capacity, quality and research opportunities.
13. May 2016
What is quality? And what makes it good? Or bad? These are difficult questions that Nofima scientists have decided to tackle when it comes to seafood.
30. March 2015
Stored fresh vegetables have lower vitamin C content than frozen. Research scientists at the food research institute Nofima have examined and compared nutrients in frozen and fresh vegetables.
19. April 2013
Norwegians use far fewer words than the Italians and Spanish when describing ham; but then again, we also eat far less ham than they do.
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.
13. February 2012
“This can be a good documentation tool for us,” says the Production Manager of Nordlaks, Børge Holm, about a new iPhone app from Nofima.