Her behandles jus med høyt trykk. Høytrykksprosessering er blant teknologiene som skal under lupa i iNOBox-prosjektet.
High pressure processing of juice. HPP is one of six technologies that the iNOBox project will look into. Photo: Jon-Are Berg-Jacobsen © Nofima


A Technology- and Market-driven Innovation e-Toolbox towards a Sustainable, Competitive and Science-based Agri-Food Industry in Norway

 Innovation, consumer and sensory sciences    Food and health    Marketing research    Processing technology  

Teaming up with key industry and market players, iNOBox main goal is to integrate in the Norwegian food industry more efficient, profitable and sustainable processing, securing the supply of safe, high-quality and nutritious foods.

Time:1. April 2018 – 31. March 2022
Financed by: The Research Council of Norway
In cooperation with:Nofima (NO), Veterinærinstituttet (NO), Østfoldforskning (NO), University of Liverpool (UK), Campden BRI (Chipping Campden) Limited (UK), Universidad de Zaragoza (ES), TNO (NL), BAMA Gruppen AS (NO), Den Stolte Hane AS (NO), Findus Norge AS (NO), Fjordkjøkken AS (NO), Fjordland AS (NO), HOFF AS (NO), MatBørsen AS (NO), Advanced Microwave Technologies Ltd (UK), Elea Gmbh (DE), Hiperbaric SA (ES/US), UV Technology Ltd (UK)
Contact person
Portrettbilde av Tone Mari Rode
Tone Mari Rode

Phone: +47 907 27 253

With food security set high on the socio-political agenda, innovative food processing technologies can help to meet the demand of sustainable and affordable healthy diets for a growing and aging population.

Safer and healthier foods resulting from innovative processing will improve the public health system through reduced prevalence of food allergy, diet-related diseases, food recalls and associated health/social costs.

Economical, social and environmental impact

The Norwegian food industry is challenged by a stringent environmental policy, pressure on food self-sufficiency/security, domestic market competition, new consumption patterns & low R&D expenditure stifling innovation. iNOBox represents a joint multi-actor effort towards more efficient, profitable & sustainable processing, securing the supply of safe, high-quality & nutritious foods.

iNOBox proposes 5 market-driven business solutions with broad transferability that integrate innovative processing technologies (IPT) across relevant agri-food chains. iNOBox will greatly advance cross-disciplinary knowledge base on IPT and pave the way towards market & consumer uptake. Ultimately, iNOBox will develop an innovation e-toolbox to support IPT end-users/manufacturers on scientific, technical & regulatory matters, consumer-centric process innovation opportunities & marketing strategies.

Through whole value-chain interventions, resource-efficient IPT will foster:

  • Environmental, economic & social sustainability towards a circular bioeconomy: better self-sufficiency, cost optimisation; 1.5-5% energy saving in the whole sector; 0.1% GHG emission reduction in Norway, 438 MNOK/yr consumer savings (food waste) for each extra day’s shelf-life
  • Fast-growing productivity, long-term profitability & competitiveness
  • Better employability of a high-skilled workforce in decentralised areas.
  • Safer & healthier IPT foods will lead to new market shares & social innovation (allergy, health promotion) and will improve the public health system through reduced prevalence of food allergy/diet-related diseases, food recalls & associated health/social costs, while contributing to food security for a growing/ageing population.

iNOBox will foster international responsible research & innovation, multi-actor & public engagement, science education, open knowledge sharing and gender/ethical integrity, towards better decision-making on sustainable process innovation & enhanced know-how/technology transfer.

Through cross-disciplinary research, iNOBox will greatly advance the current knowledge on innovative technologies, such as cold plasma, pulsed electric fields, ultrasounds, UV-light, high-pressure processing and microwaves.

Consumers will also benefit from reduced food waste through the extended shelf-life of innovative foods (438 MNOK/yr savings for each extra day of shelf-life). iNOBox outcomes will foster energy savings in the food sector (1.5-5%), reduced gas emissions (0.1% on national level) and high-skilled jobs in decentralised areas.

To ensure the successful implementation of innovative processes, food producers must be aware of their benefits (and how to communicate them to the consumers), their suitability for different products/applications, as well as scientific, technical and regulatory aspects.

iNOBox aims to develop a web-based innovation toolbox to help food industry make informed decisions on process innovation, overcome bottlenecks to market and ensure innovative products reach the consumers. The e-toolbox will be built upon durable projects outputs and external data sources, enabling effective knowledge sharing of iNOBox outcomes.

Led by Nofima, the iNOBox team includes (inter)national research/industry partners and will provide unique training opportunities to young scientists (2 PhDs and 2 Postdocs).

Progress and preliminary results

  • Organization of the 2020 consortium meeting & several management committee and consortium calls.
  • SOPs for chemical analysis of PAW set up. Effect of water temperature & composition on PAW assessed. PAW Literature review and work on new technics. New spinach pathogen trials.
  • In pack microbial reduction trials are carried out on pork and chicken. Pathogen trials using Salmonella and E.coli (chicken) and Salmonella, Listeria and Staphylococcus (pork) at a fixed UV-C dose.
  • Liquid whole egg fortified with green tea extracts (2 types) subjected to high pressure(HP). The eggs have been characterized for functional, microbial, and structural properties. Study on HPP & MW (incl. modified atmosphere packaging & soluble gas pre-stabilisation) for preservation of cooked chicken concluded.
  • Experiments with tubular MVH for processing of milk and juice have been delayed.
  • US-assisted freezing on meat quality. Experiments on the potential of PEF (ohmic heating) for blanching vegetables before freezing/drying are conducted. PEF chamber & US prototype built up. Study on PEF & US for meat drying/freezing/thawing concluded.
  • Process and product characterization of ‘smart yoghurt’, produced with milk treated with combination of CO2, HPP and US.
  • Chicken samples analyzed by MS metabolomics for studying metabolite profiles caused by different processing technologies and storage period.
  • Raw liquid whole egg produced by US, PEF, MTS & Heat have been analyzed with sera of patients with egg allergy, and data processing is started.
  • In vitro digestion studies on processed chicken filets; no effect of HPP, MW, US and PEF treatment on protein digestibility, but PEF with heat caused increased peroxidation during digestion. Similar experiments with eggs will be followed up by gut fermentation studies.
  • A Cradle to grave LCA for chicken production and slaughter is finished. Nutrient density indicator and method transferability to allergens has been assessed.
  • The Marketing Communication Decision Support Tool is completed, and feedback is provided by iNOBox partners. Product concepts are in progress. The final input will be incorporated in the concept test.
  • Data and information from EU Novel food database and patent database has been analyzed. Innovation opportunities among selected novel food groups are ongoing tasks.
  • Web development process and acceptancy testing finished. Content production in progress. Templates developed. News updated on website inobox.no, in several media and partners’ channels.
  • Research stays at Nofima and the University of Zaragoza postponed.


Project partners have presented the project and its progress to cross-diciplinary target groups, including end users.

Publications registered in Cristin – the Current Research Information System in Norway


Still happy project partners at the annual meeting in March 2019 in Ås, Norway. Photo: Wilhelm Solheim/Nofima

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