July 2nd 2019
Previously, Nofima scientists have reported that salmon skin is strengthened if there is enough omega-3 and zinc in their feed. A new report shows that these nutrients also provide an important interaction in the intestines and likely the gills of salmon.
June 24th 2019
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.
June 18th 2019
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.
June 12th 2019
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!
June 6th 2019
A research report from Nofima and the NTNU Social Research puts forward new ideas for the future planning of sea areas. For example, could the introduction of marine industrial parks – industrial parks at sea – provide more space for the aquaculture industry?
June 6th 2019
Serious violations of human rights, slavery and child labour are not present in the Norwegian fishing and seafood industry. Moreover, Norway has systems and regulations in place which address all issues raised internationally regarding social sustainability in the seafood industry.
June 3rd 2019
This week, over 70 scientists and industry professionals from 16 countries gather in Tromsø, Norway to launch the EU funded AquaVitae project.
May 24th 2019
Nofima research shows that the shelf life for stockfish exceeds the two year date to which producers adhere. Now they eye market potential in “extra mature” stockfish.
May 14th 2019
The export value of fresh fish products has recently received more help from the Norwegian krone exchange rate compared to frozen products. However, Nofima figures show that both categories have been helped by the krone, which continues to be weak. Looking forward, many people predict that the krone will become stronger, and this can have serious consequences for actors who have large inventories of fish stored over long periods of time, such as stockfish and klippfish producers.
April 26th 2019
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.