Side-streams from industrial processing of herring, such as spines, heads and intestines contains beneficial proteins and marine fatty acids. Technological developments can help increase the quality of fat and protein products based on these parts.

The number of older people is increasing and more of them are wanting to live at home for longer. They want food which tastes and smells good and looks delicious – and they want to eat in the company of others.

Nofima will host a new center for research-driven innovation (SFI). SFI Digital Food Quality Center – digitization in food production.

For home cooks, widespread techniques for judging doneness of chicken may not ensure that pathogens are reduced to safe levels. Solveig Langsrud of the Norwegian Institute of Food, Fisheries and Aquaculture Research and colleagues present these findings in the open-access journal PLOS ONE on April 29, 2020.    Chicken can harbor the bacterial pathogens Salmonella and […]

Lindheim Ølkompani (the Lindheim Beer Company) is located in Gvarv, a village in Telemark which is famed for its fruit. Scientists have been attracted to the brewery by its ambitions to develop its first spontaneously fermented sour beer.

How can we prepare ourselves for a future we don’t know? Food innovation experts at Nofima help the food industry visualize and prepare for future events and challenges.

Innovation students develop concepts that can help solve the challenges linked to dietary needs and loss of appetite among the elderly.

Innovation researchers from Nofima are helping the food industry adapt to climate change and plant-based food trends, by introducing them to user characters – or personas.

Plant-based food as an alternative to meat is increasingly popular these days. During the research event Forskningsdagene in Oslo, 60 participants were introduced to the latest research on the exploitation of plant proteins carried out by the FoodProFuture project. Nofima organized the event.

Getting people’s attention can be difficult. So, what can you do to get a message across to your organisation? Here are five tips that are worth knowing when communicating about food safety risks.