The main objective of this research program is to contribute to research-driven innovation in the Norwegian food industry in line with the UN Sustainable Development Goals through understanding innovation processes, consumers, and product and process interactions.

According to a recent survey conducted by Nofima, many people are positive about eating seaweed and kelp, despite the fact that many know little about them.

Our recent research shows that focusing on the environment and convenience wins consumers. But who wins when we actually shop?

Does stating on the package that the product is eco-friendly help to promote sales? Project Blueshell is testing how products containing residual raw materials such as seafood shells can most easily be introduced into the market.

Cod can rest free from injury and become top quality before slaughter through live storage. How is this quality perceived amongst clients and consumers in the European market? And how should Norwegian exporters and producers behave to be able to achieve the optimal value of these products?

Comprehensive consumer studies show that Norwegian consumers are more concerned with the quality of food than its Norwegian origin. This new insight has caused food producers to scramble to adjust their products.