Nofima is this year’s organiser of the Scandinavian Symposium on Chemometrics – Chemometrics in action. The conference ends on Thursday and involves 122 participants from 23 countries.

What is more tempting, a tomato produced in Norway or Spain? The results of a recent consumer survey in canteens show that over 80% of people prefer Norwegian tomatoes.

Are you a food producer, and want to get involved in a research project with the purpose of developing successful sustainable food products? Give us a call!

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.