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.
The project NORSKVegetar will work with key challenges to increase the production of Norwegian food products in the vegetarian segment, based on Norwegian plant-based raw materials.
1. September 2020
The number of older people is increasing and more of them are wanting to live at home for longer. They want food which tastes and smells good and looks delicious – and they want to eat in the company of others.
21. October 2019
Innovation researchers from Nofima are helping the food industry adapt to climate change and plant-based food trends, by introducing them to user characters – or personas.
12. June 2019
Are you a food producer, and want to get involved in a research project with the purpose of developing successful sustainable food products and methods for consumer involvement and co-creation.? Give us a call!
15. December 2017
What role does the colour of the food play in canteen guests’ choice of what to eat? We have tested people’s response to a range of different coloured cherry tomatoes and how different shades of red are perceived.
15. May 2017
In two years the Norwegian export of crispbread has more than trebled, from less than 20 million NOK in 2014 to approx. 65 million NOK in 2016. A further doubling is expected in 2017.
The main objective of this research program is to contribute to increased and sustainable growth in the food industry through increased innovativeness in the food value chain.
The project aims at developing innovative products and solutions to make it easier for elderly people to achieve a healthy diet.
23. June 2015
Dried stockfish is a traditional natural product that is subject to natural variations in quality, as the fish is dried outdoors. An exporter in Bergen wanted to ensure stable quality and came up with an idea for a new drying process. A scientist from Nofima has now taken the original idea and developed a process for the indoor drying of fish. Stockfish produced by the new method has been approved by connoisseurs in Italy.