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Challenges regarding unpleasant odours and flavours associated with fish and whey protein powders may be in the process of being solved. Fermentation with lactic acid bacteria provides promising results.

It is uncertain whether lamb formed part of the Easter meal on Maundy Thursday about 2000 years ago. However, we do know that Easter was originally a Jewish holiday,.

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 […]

Can changing the texture of well-liked foods make people eat less?

“The standard will be of significance for both research and legislation,” says coordinator Petter Olsen.

Night work is taxing – both physically and to the bakery’s profitability. The solution to this problem for Tromsø Bakeri was in long-rise products.

Each year around 35,000 tonnes of chicken frames and 72,000 tonnes of cod heads are produced as a result from Norwegian food processing. These by-products contain many valuable components that should be better utilised. Through the Notably project, researchers plan to make this happen.

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.

With a PhD in the rather narrow field of enzymatic hydrolysis in copepods, Birthe Vang thought she might have a hard time finding a job. Then Peptek was established.