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.

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.