In his recently completed PhD project, Torstein Skåra from Nofima has demonstrated that rapid heating of the surface with steam at 100 °C may be a future method for preventing unwanted bacteria on the surface of fish products.

Scientists at Nofima are participating in a major EU-financed project in which “active” packaging based on raw materials from shrimp shell improves and conserves food products – and after use the packaging biodegrades. Environmentally stubborn plastic is getting competition from biodegradable packaging made of chitin and chitosan from shrimp shell.

Experiments involving the simulation of Listeria bacteria lead to safer ready-made food products.

New technology has made it easier for Norway’s largest crab producer Hitramat to kill and find the crabs with the highest meat content.

A food producer must be able to guarantee that the food sold in stores is safe to eat. But the strict requirements concerning documentation are often difficult to satisfy for the manufacturer. Nofima is examining a number of seafood products to see if the safety criteria are achieved.

Spore-forming bacteria are one of the greatest microbial challenges to food safety in ready meals, and a single heat treatment at 70–80° C can in fact stimulate the growth of certain bacteria. But could a double heat treatment of ready meals increase the safety?

In his doctoral dissertation, researcher Dagbjørn Skipnes at Nofima studied how to give cod the optimal water-binding and texture. The solution proved to be far more complex than what was previously believed.

Soya sauce, sun-dried tomatoes, Parma ham, and shiitake mushrooms are some of the ingredients that are rich in the basic taste umami. Nofima researchers are currently aiming to identify the umami taste at the molecular level and develop healthy products based on natural ingredients.

Extending shelf life, better utilisation and less use of preservatives are just some of the advantages of the high pressure treatment of food.

Listeria often contaminates the surface of fish products through contact with the production environment. This can lead to a health risk, especially for ready-to-eat products.