Oppstartmøte i prosjektet Innotørk 9 mai 2019, ved Orklas anlegg i Arna.
Kickoff meeting on May 9th at Orkla's plant in Arna. From the left: Ragnvald Maartman-Moe (Algetun AS), Linn Anne Brunborg (Orkla), Sissel Helle (Orkla), Anita Røyneberg Alvheim (IMR), Marian Kjellevold (IMR), Ida Synnøve Grini (Nofima), Ingrid Mjelde Birkeland (Orkla AS), Dagbjørn Skipnes (Nofima). Photo: Orkla Foods Norway AS (OFN)

Innotørk

Innovative and sustainable methods for drying foods

 Innovation, Consumer and Sensory Sciences    Processing technology  

Through better drying methods and good knowledge dissemination, research will contribute to more new and nutritious dried food products.

Time:1. February 2019 – 1. February 2022
Commissioner:Norway Foods Orkla AS
In cooperation with:Orkla Foods Norge AS, Algetun AS, IMR (The Institute for Marine Research), ILVO (Institute for Agricultural and Fisheries Research), Belgium
Contact person
Portrettbilde av Jan Thomas Rosnes
Jan Thomas Rosnes

Senior Scientist
Phone: +47 901 72 816
thomas.rosnes@nofima.no

Background

Orkla wants to be a driving force to promot dried foods as nutritious foods in a balanced diet. Through the use of new and optimized technology, the nutritional content can be increased in relation to the current level. Dried food also contributes to less food waste.

In the 1960s, when dried, compound foods were launched in Norway, it was reserved for the higher socio-economic strata of the population. Sales have been steadily rising to around the 1990/2000s, but sales of dried foods have been declining in recent times. Dried foods have been stigmatized and labeled as “low in nutrition” and “chemistry”.

Aims

The overall idea is to use new and improved drying methods for raw materials, as well as to convey that dried food is nutritious food.

Drying contributes to long shelf life, less food waste and less environmental impact (lower shipping weight since the water in the raw materials is removed). When using gentle drying methods, the aim is to obtain products with similar or higher nutritional content than homemade foods.

How we work

The project has work packages for the use of new drying technology for increased utilization of marine biomass with reduced greenhouse gas emissions. Knowledge and new knowledge of what gentle drying methods do with nutritional content and sensory quality are essential to promote product development and attractiveness of this type of food in the future as well.

When testing methods for both agro-vegetables and new marine bio-based raw materials, we will come up with new products and drying methods that can form part of a future healthy and nutritious everyday diet. Through these advances, the competitiveness of the industry will be strengthened in relation to foreign competitors.

Furthermore, we want to spread knowledge about dried foods to consumers so that they can make knowledge-based choices in relation to a sustainable and healthier diet. Overall, this will strengthen competitiveness and lead to increased value creation in Norway.

Industry and research cooperation

Orkla Foods Norge AS is the project manager, and together with Algetun AS contributes with products and drying technology. Nofima AS, the Institute of Marine Research and the Belgian research institute ILVO will participate with the implementation of experiments, development of technology expertise and analyzes.

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