15. December 2017
https://nofima.no/en/nyhet/2017/12/dark-red-cherry-tomatoes-please/
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.
news
Innovation, perception, product development, tomatoes
https://nofima.no/en/project/edulia/
Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice. Based on the relations between sensory perception, pleasure, food choice and food behaviour, the project will look for new approaches to drive children to like and actively choose healthy foods, developing healthier dietary habits.
project
adolescents, children, food choice, food intake, food preferences, healthy eating, nudging, nutrition, product development
14. November 2017
https://nofima.no/en/nyhet/2017/11/food-manufacturers-should-help-consumers/
If you want to succeed as a food manufacturer, you need to make sure that consumers can avoid kitchen disasters involving your product.
news
buying behaviour, product development
4. March 2016
https://nofima.no/en/nyhet/2016/03/learn-to-taste-yourself/
Small and large food producers now have the opportunity to employ new, fast methods to determine which products should make it to market.
news
consumer insight, fish, product development, statistics
https://nofima.no/en/project/profekt/
What happens in pre-packed fish products during freezing, thawing and heat treatment? In this project we document the effects to improve and develop new products and prolong shelf life.
project
freezing fish, heat treatment, product development, seafood, seafood production
https://nofima.no/en/project/fish-spread/
In this project the goal is to develop a new fish spread product from high-grade cuts of mackerel and salmon raw material.
project
by-products, consumer insight, fish, fish spread, laks, mackerel, product development, restråstoff, salmon
https://nofima.no/en/project/nefomet/
Are you interested in combining sensory and economic sciences for improving product development? NEFOMET aims to develop a new methodology able provide more reliable information of consumer acceptance of new food technologies in real market buying situations.
project
experimental economics, product development, sensory science
https://nofima.no/en/research/marketing-research/
Nofima’s market researchers create new insights in marketing strategies and consumer behaviour related to seafood.
researc
concept development, consumer studies, market, market research, marketing strategies, markets, product development, spectroscopy, sustainability
6. August 2014
https://nofima.no/en/nyhet/2014/08/cod-hooked-on-innovative-bait/
An innovation from Polybait may revolutionise angling, not only in Norway but also abroad. It could mean the end of traditional bait.
news
bait, bioprocessing, bioprosessering, fisheries, marin bioteknologi, marine biotechnology, product development