RECY-FOOD-PACK aims to safeguard food safety and quality, while developing innovative plastic packaging systems that increase the use of recycled plastic and contribute to achieving Norway’s circular economy target

The project goal is to establish a technology platform for development of next generation phages in enhanced formulations, to protect food against contamination with Listeria, Salmonella and STEC (Shiga toxin producing E. coli).

Good food is part of Christmas. This often results in a well-stocked refrigerator, which could give you less chance of seeing what is actually in there and when it is going to go out of date, making it easy to leave food for too long before it is eaten. Therefore, it is important to keep the fridge temperature low (maximum 4°C) to stop food from becoming spoiled or dangerous.

In the EcoSorb project, a novel and more environmentally friendly liquid absorber pad for fresh food products is developed, which will result in increased use of renewable raw materials and reduced use of plastic materials from fossil fuels.

Getting people’s attention can be difficult. So, what can you do to get a message across to your organisation? Here are five tips that are worth knowing when communicating about food safety risks.

The objective of the «PathoSeq» project is to prepare Norwegian food industry for the challenges and possibilities of using modern DNA sequencing technologies for surveillance and control of foodborne pathogenic bacteria. The focus is on Listeria monocytogenes, considered the largest food safety challenge in Norwegian food processing industry.

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.

In this project, we work to improve food safety and deter food fraud within the EU and China.

The main goal of the strategic research program FoodMicro-Pack is to contribute to production and offering of safe and durable food, optimal packaging concepts and reduced food waste in the Norwegian food sector.