Archive for «Food and health»

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Advancements in food research

Nofima aims to bring Norwegian food production a great step forward in terms of health, taste, sustaina-bility, safety and quality.

Healthier bread with less salt

Salt reduction is important for public health, especially in everyday foods. Nofima scientists are working to find ways to reduce the salt content of bread.

Rediscovering old grains

Økologisk Spesialkorn is developing new organic wholegrain products from old grain varieties, based on the results of the Smakskorn project.

Showing 1–10 of 58