Archive for «Food safety and quality»

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Common Ways to Cook Chicken at Home May Not Ensure Safety from Pathogens

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 […]

Sour beer with a flavour of fruit from Telemark

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.

EcoSorb

In the EcoSorb project, a novel and more environmentally friendly liquid absorber pad for fresh food products is developed, which will result in increased use of renewable raw materials and reduced use of plastic materials from fossil fuels.

Bacteria for better taste

Challenges with unpleasant odours and flavours associated with fish and whey protein powders can soon be solved through fermentation.

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.

New insights into food safety

Food safety in Norway is generally good, but foodborne disease outbreaks still occur, meaning more knowledge leading to safer food products is still required.

Showing 1–10 of 104