Creating value

Here are some examples of our research results. Do you want more examples? Check out Creating value 2016

Previous issues:

2016 | 2015 | 2014 | 2013 | 2012

 

Less sugar, salt and fat

2016

By reducing the sugar, salt and fat content of food while still retaining flavour and texture, Nofima can improve public health.

 

South Korea wants live seafood

2016

Live Norwegian crab is popular, but the competition is tough. Research is providing valuable insight for companies that want to enter the Korean market.

 

Coastal coexistence

2016

Can fisheries and the aquaculture industry share space along the coast?

 

Up one level for six species

2016

European fish breeders can now integrate tools and technologies developed in FISHBOOST into their breeding programmes.

 

Mackerel with the right colour, please!

2016

The colour of the fillet can mean make or break for Norwegian producers trying to enter the Japanese market with pre-processed mackerel fillets.

 

Swimming for dear life!

2016

Mortality after transfer to the sea can be prevented at the pre-stocking stage, if fish farmers make a few simple changes.

 

Popular internship scheme

2016

Is it useful for a company to have a Nofima intern? And do scientists benefit from learning more about business? Yes and yes!

 

Salmon puberty gene discovered

2016

Nofima scientists have helped identify the salmon maturation gene – a major international breakthrough with major potential for farming.

 

New feed beats discolouration

2016

Each year fish farmers lose vast sums of money because of dark spots in salmon fillets. Leaner, protein-rich feed may offer a solution.

 

Helping local berry producers

2016

Simmering pots in the pilot plant of vegetables give off the fragrance of raspberries, blueberries and strawberries, vanilla, cinnamon and cardamom.

 

Rapid freezing and thawing

2016

To limit liquid loss cod should be frozen and thawed rapidly. Rapid thawing has a greater impact on quality than previously thought.

 

New flexitarian favourites

2016

With this new product category, containing up to 50% vegetables, people who wants to eat a bit more vegetables get more easy options.

 

Extruded grains and intestinal flora

2016

Nofima scientists have investigated how intestinal flora – microbiota – are affected by unprosessed or extruded whole grains.

 

Currency devaluation is good news

2016

The lower exchange rate for the Norwegian krone in recent years has boosted the international competitiveness of the Norwegian seafood industry.

 

Low omega-3 results in pale salmon

2016

Scientists are studying the consequences of low intake of marine omega-3 throughout the entire salmon life cycle. One effect they have identified is paler fillets.

 

Robust, hungry and right-sized

2016

The ideal cleaner-fish must be in good health, be the right size and have a big appetite for salmon lice. Is this possible?

 

Promising proteins

2016

Today many companies use off-cuts from fisheries, aquaculture and meat production, but often with little financial gain. We see a potential for much greater gains. In the future off-cuts will be regar

 

How much omega-3 do salmon need?

2016

Humans and fish need omega-3 in their diets. But supplies are short, and farmed salmon now have less omega-3 in their diet than previously.

 

Cod lasts longer with CO2

2016

An ingenious little pad that gently emits CO2, can extend the shelf life of a package of fresh cod by up to four days.

 

Developing health-promoting bread

2016

Knowledge about function and stability of beta-glucan in dough systems helped Nofima scientists to develop breads for lowering cholesterol.

 

Food to suit every palate

2016

The number of people with chewing and swallowing difficulties is rising. Scientists, chefs and food producers want to ensure that they too can have attractive, tasty and nutritious food.

 

Is food packaging safe?

2016

We take for granted that the food we eat is safe. But what about the packaging? Currently there are international harmonised regulations only for plastics.

 

Looking into fish

2016

Using a hyperspectral camera, scientists can tell what lies beneath the skin of a cod – without resorting to a knife.

 

Healing wounds with eggshell membranes

2016

Developing a commercial, affordable wound-healing product based on eggshell membrane is a brilliant example of reuse of rest raw materials.

 

Record-high live storage

2016

More and more cod are being held in live storage in Norway. In 2016, some 6,500 tonnes of cod were caught.

 

Selling ugly apples

2016

Would you buy or eat a bruised apple? To reduce food waste we need to start eating food with a few cosmetic blemishes.

 

From insight to impact

2016

Nofima has published a book promoting and describing innovation in Norwegian food production, with examples of innovation in practice.

 

Tips to prevent Listeria in meat

2016

Nofima has prepared two guidelines on monitoring and preventing Listeria monocytogenes in meat production.

 

Sustainability index

2016

Nofima and SINTEF are currently collating data on the Norwegian aquaculture industry with a view to presenting the industry’s sustainability.

 

Norwegian research sparks green industry

2016

Nofima’s painstaking urchin research may end up as a successful Japanese business venture.

 

Revolutionising Norwegian salmon exports

2016

Stunning, gill-cutting, slaughtering, bleeding, filleting, refrigeration and packaging – all done in 20 minutes.

 

What is sludge made of?

2016

Sludge is a growing problem in aquaculture. To be able to turn it into an asset – or handle it better – we need to know what it’s made of.

 

Breaking new ground in brewing

2015

Beer has become cool, and microbreweries a new growth industry. Nofima is taking part in the process of breaking new ground in brewing.

 

Round steak prevent osteoporosis

2015

Tenderloin and round steak is good food, not least for preventing osteoporosis. …

 

Norwegian clipfish can be found in Angolan markets, but there is a potential for more export, according to Nofima's market researchers.

Fish market opportunities

2015

Angola is a more and more important market for Norwegian dried and salted saithe, and developments indicate increased demand. …

 

Regulating for further growth?

2015

Is the Norwegian governance regime suitable for growth in the production of farmed fish? …

 

Profitable colour gauging

2015

Salmon farmers are now using Photofish in quality analyses. Nofima wishes them the best of luck with the tool, which emerged 13 years ago.

 

Major advances in modern breeding

2015

R&D departments at Ås and industry stakeholders have employed the salmon's reference genome to create new efficient selection tools.

 

More from the same type of fish

2015

While Iceland's filleting industry is viewed as profitable, the Norwegian industry is described with terms such as crisis and closures.

 

Omega-3 requirement for salmon

2015

150 grams of farmed salmon a week is sufficient to meet the needs for omega-3 fatty acids in humans. But what is sufficient for the salmon?

 

Progress based on knowledge

2015

FindIT is a new tool for storage and analysis of aquaculture production data: Understand the past, control the present and predict the future.

 

Strengthened PD findings

2015

In cooperation with R&D partners, Nofima has identified and validated genetic markers for resistance to PD in Atlantic salmon.

 

Learn to taste yourself

2015

Small and large food producers now have the opportunity to employ a quick method to determine which products should make it to market.

 

Reduced feed loss

2015

Researchers have developed a processing aid that act as a nutrient and binder in extruded fish feed.

 

Broccoli – climate and storage

2015

Where is the healthiest and tastiest broccoli produced? And how is the quality best preserved after harvest?

 

HSMI: More pieces in place

2015

Slowly but surely, researchers are putting together the pieces in the puzzle of knowledge on how to best prevent disease in salmon.

 

Optimism for marine species

2015

Hard and purposeful work at Nofima's Centre for Marine Aquaculture has led to success in farming of marine species.

 

Optimal feed reduced mortality

2015

Research during natural outbreaks of the salmon diseases PD and HSMB shows that mortality can be halved through the optimum use of feed.

 

Developed nitrogen gauge

2015

Nofima has taken part in developing a fully automatic sensor that continuously measures nitrogen compounds in aquaculture.

 

Nutrition for your gut flora

2015

You're only ten per cent human. The remaining 90 per cent are bacteria in your gut that digest your food and are important for your health.

 

High cost in salmon production

2015

Costs in salmon farming have increased significantly in recent years. Higher feed prices and sea lice are mostly to blame. …

 

Mutton has large potential

2015

You may make lamb and cabbage stew using mutton instead of lamb. Many people won't be able to taste the difference.

 

Organic for large housholds

2015

The Norwegian parliament Stortinget has a goal of 15 per cent organic production and consumption within 2020.

 

Good advice from sausage maker

2015

Hadeland Viltslakteri and Ask are neighbours on Randsfjord lake. Both produce meat products and are grateful towards Nofima's sausage maker.

 

Reduksjon av fangstskader og bedre håndtering av fisken kan gi betydelig løft i inntektene til fiskeindustrien.

Much to gain from better handling

2015

If all cod catches were without major injuries, the fishing industry could increase its profits by hundreds of millions every year. …

 

A grain of truth about cereals

2015

Nofima conducts several ongoing research projects to exploit the healthy components of grains. Optifiber and OatMet are two such projects.

 

Seniorforsker John-Erik Haugen har utviklet en innendørs tørkeprosess som gir god kvalitet på tørrfisken og effektiv tørking - året rundt.

Can produce stockfish indoors

2015

It takes around four months to produce stockfish outdoors on racks. Now, high quality stockfish can be produced indoors – in less than a month. …

 

Top quality on the agenda

2015

Cermaq came to Nofima to learn how they could become even better at ensuring that salmon maintains high quality throughout its shelf life.

 

Norwegian seafood industry already does what can be done to prevent drip loss in salmon.

Low drip loss for salmon

2015

Fish is sold by the kilo. But when stored, fish loses weight. The money literally drips off the fish. …

 

Better control of bacteria

2015

New packaging methods that inhibit bacteria maintain the quality of salmon fillets longer.

 

Mobilizing for snow crab

2015

Snow crab is estimates to represent billions in export value. Nofima is mobilizing the full range of its research expertise for the newcomer.

 

Salmon fillet behind packed behind the counter at Checkers i Cape Town.

Northern salmon hot down south

2015

In South Africa Norwegian salmon has a market share of 90 per cent, and South Africans emphasize the salmon's Norwegian origin.

 

Rested cod best

2015

Consumers want cod that is good enough, the industry is looking for enough cod. Nofima seek to know whether the cod welfare is good enough. …

 

Microalgae as salmon food?

2014

Nofima scientists have concluded that microalgae meal could replace fish oil as feed for young salmon.

 

Reduced losses with post-smolt

2014

All farmed salmon might survive in future facilities for post-smolt production. The key is precise control over the salmon’s environment.

 

«The result of the project is factual information that will increase knowledge about clipfish and shelf live», says Senior Scientist Grete Lorentzen.

Clipfish and shelf life

2014

Clipfish is being studied in various storage condition. The aim is to arrive at the correct recommendation for shelf life.

 

Reducing salt in food

2014

Herbs and mineral salts are among the salt substitutes of tomorrow. The food industry is now reducing the salt content of many products.

 

The treadmill for fish is called the flume and is in Nofima’s facility in Sunndalsøra.

Fish get fit in the gym

2014

Salmon smolts are sorted, and those with the best prospects are exercised so that they perform better and give a better yield as adults.

 

This is the end product of the new method and may be used as biogas and fertilizer, as well as a feed for dog teams.

New method kills pathogens

2013

A new processing method for dead fish from the aquaculture industry leads to reduced energy consumption and products with more uses.

 

Hamburgers made of ground beef packaged in oxygen-rich atmosphere look thoroughly cooked before they actually are.

Packaging method decides colour

2013

Meat that has been in contact with oxygen before cooking poses a food safety risk as the colour may not be used as an indicator for cooking.

 

Planteforedlere, bær- og syltetøyprodusenter og forskere samarbeider for å finne bærsortene som egner seg best til syltetøy.

Hunting for the perfect berry

2013

About 100 varieties of strawberry and raspberry have been tested to find those best suited for making jam. Only a few made the grade.

 

Removing Listeria with steam

2013

Rapid heating of the surface with steam at 100 °C can kill unwanted bacteria on fish products.

 

Senior Research Scientist Marit Kvalvåg shows salmon in Superfresh packaging. The secret lies in the cushion the fish is placed on.

Keeps salmon fresh for 20 days

2013

Superfresh is the name of the packaging method that enables salmon to stay fresh for up to 20 days. Several years’ research is behind this.

 

Salmon that don’t tempt lice

2013

Purposeful selective breeding makes it possible to develop a salmon with increased resistance to lice.

 

New book about live storage

2013

A new handbook leads the way for everyone planning to start live storage or capture-based aquaculture of cod.