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.

Primary objective in MycoSafeBread is to optimize bread products tailored for young children, with an absolute minimum of the mycotoxin DON, while meeting the recommendations for wholegrain consumption and nutrient composition.

Did you know that crabs do not need to be cooked in boiling water in order to become delicious food? And what on Earth do crabs, fruits and vegetables have in common?

As we know, the potato is a versatile fellow which can be utilized in a number of ways. But can we also utilize the entire potato plant? We can make better use of potato peels, stalks and other waste by using technologies that both reduce food waste, have a low environmental impact and provide healthier and more tasteful foods.

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.

The aim of the project is to increase the competitiveness of Norwegian berry production and berry industry through well suited, new cultivars of strawberries and raspberries for processing and fresh market.

The project documented effects on food safety with less salt used in the processing.

In our facility we offer the best solutions to develop and test new ingredients and feeds. We have extensive knowledge in technology and raw materials, and highly skilled scientists.

We want Norwegian seafood to keep the highest possible quality. That is why we are researching how to look after fish and shellfish through capture, processing, storage and distribution, and how we can best utilize the raw materials.

Full utilization and efficient processing of raw materials are vital to maintain a sustainable and innovative food industry. We have extensive expertise in raw materials and processing and use this knowledge to develop technologies for future food production.