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A taste of kelp

Dagbjørn Skipnes and Stian Gjerstad Iversen from Nofima can afford to grin from ear to ear. Together with the start-up Sjy Seaweed in Nordland, they have been conducting research to create snacks made from and with kelp.

Older adults need more proteins

Between the age of 65 and 70 physiological changes occur in older adults which result in the food being digested more slowly and not as well as when they were younger. Older adults need food that has been adapted to accommodate these changes.