Archive for «Food science»

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From 3 to 33 varieties of tomato

Most tomatoes in the mid 1990s were quite pale, with a green/tart flavour. The large variation made it impossible to know what you came home with, so the only competitive factor was price. The Norwegians ate very few tomatoes “A project in cooperation with BAMA and Gartnerhallen started the development we have seen in tomato […]

Reduced Plastic in the Seafood Industry

Norway exports salmon fillets in large quantities, the quality of which must be preserved during transportation. Nofima researchers are investigating the possibility of preserving quality and food safety and focusing on reducing the use of plastics.

Showing 1–10 of 60