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.

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.

The aim of the project is to develop a test system for choosing the right packaging for fruits, berries and vegetables.

Primary objective in MycoSafeBread is to optimize bread products tailored for young children, with an absolute minimum of the mycotoxin DON, while meeting the recommendations for wholegrain consumption and nutrient composition.

The salmon industry aims for producing smoked salmon with reduced levels of salt (NaCl).

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

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

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

Fish health and growth are affected by gastrointestinal processes. This includes feed intake regulation, digestion and absorption of nutrients, barrier function and gut microbiota.