9. February 2021
Snow crab was predicted to become a gold mine for Norwegian fisheries. Then, Norwegian fishermen were denied access to the best fishing grounds, and things became rather quiet regarding the new Norwegian fishery. What happened to Norwegian snow crab? And does it still have a future in Norwegian fisheries?
27. October 2020
In the search for new, sustainable fish feed ingredients, researchers are working to see if the ingredients can be used in feed technically.
Snow crab is a relatively new species for the Norwegian seafood industry. The aim of this project has been to contribute towards a sustainable crab fishery in the future and to make the best possible use of this new resource.
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.
Through better drying methods and good knowledge dissemination, research will contribute to more new and nutritious dried food products.
The project will increase consumers’ access to safe, healthy and convenient food through novel energy efficient processing techniques and improve utilization of raw material, by-products and waste, for which valorization strategies will be developed.
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.
Healthy, tasty food which is easily prepared – that is what today's consumers want. At Nofima we work with new technologies as well as storage and preservation methods intended to ensure that the food remains safe to eat and maintains the highest quality for as long as possible.
A healthy and sustainable diet requires knowledge of raw materials, processing and products. The quality of the food depends on many different ingredients and components, each affecting each other in various ways during processing, storage, preparation and consumption.