3. November 2016
The administration of the aquaculture industry is complicated and prevents a good overarching management of the sector. A new report, which is based on in-depth interviews with a number of representatives from government and industry, recommends a simplification of this structure.
30. August 2012
Freshly-squeezed juice and a long shelf life are two ideas that certainly seem to contradict each other. New processing technologies make it possible for juice to have a long shelf life and still retain its natural flavour, but consumers are often sceptical. What is needed to gain the consumers’ acceptance?
9. March 2009
There are significant differences in the quality of haddock depending on whether it is killed soon after catching or recuperates in capture-based aquaculture. This is documented in a project carried out by Nofima Marin.
23. November 2017
Discoloration Dry cured sausages contain the muscle pigment myoglobin, which combined with nitrite and lowering of the pH makes a red/pink colour of the final products. Most of Norwegian dry cured sausages are sliced and packaged in modified atmospheres. The gas is usually either all nitrogen or a blend of nitrogen and some carbon dioxide. […]
16. September 2010
In all food preparation, whether in private kitchens or in the food industry, good hygiene is one of the most important ways of preventing the spread of illness through food.
14. October 2019
Using light to ascertain the quality of whole fish has the potential to revolutionize the fishing industry – both on land and at sea. This new technology will soon be commercially available.
2. December 2010
“The focus here at Nofima’s research centre is on research and sustainability for the future,” said Fisheries and Coastal Affairs Minister Lisbeth Berg-Hansen on November 23 as she opened the advanced research centre for recirculation of water in aquaculture at Sunndalsøra.
25. February 2016
Scientists at the Norwegian food research institute Nofima have found that fillets from farmed salmon that have received feed with less omega-3 than is commonly used are less intensely coloured. Stress is also a factor that the scientists want to study in more detail.
3. January 2012
The method and length of cooking potatoes affects both griddle cake dough and other uses for potatoes. The aim is to find the best cooking method for different variations of dry matter and starch content, for example.
Besides being an important food product in itself, the potato is the most important ingredient in griddle cakes, many snack foods and chips. The large variations in the constituents of potatoes can be a challenge for the producers. A recently developed measuring method allows better control of the important quality parameters.
20. November 2018
Outbreak of cardiomyopathic syndrome (CMS) in farming sites has helped in uncovering genetic QTL markers for this disease. CMS field outbreak mortality from a Marine Harvest site indicates that genetic markers on two chromosomal regions might confer stronger survival and robustness to CMS.