10. September 2020
Side-streams from industrial processing of herring, such as spines, heads and intestines contains beneficial proteins and marine fatty acids. Technological developments can help increase the quality of fat and protein products based on these parts.
10. February 2020
Over a number of years, Nofima scientists have developed methods for better utilising residual raw materials. This research is now taking the giant leap into the industry.
AQUABIOPRO-FIT will take residual by-products and convert them into high-quality, functional ingredients using efficient and sustainable processing methods.
23. October 2018
Nofima is investing over NOK 8 million kroner a year of its internal funds to develop cutting-edge expertise in selected research fields. The goals for this initiative are both bold and ambitious: Nofima Food Research Institute shall be commercially useful, relevant, innovative, and at the forefront of international research within spectroscopy technology and peptide technology.
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.
7. April 2017
Every year there is an excess of 415,000 tons of residual raw materials in Norwegian agriculture. A lot is used for animal feed, but the potential for how vegetable peelings, animal fat and grain residues can be used better is huge.
8. March 2016
Raw materials must be used more efficiently to build a more sustainable society. The development of a commercially viable and reasonably priced wound-healing product based on eggshell membranes is an excellent example of innovation in the spirit of bioeconomy.
We have the expertise and equipment needed to develop and formulate ingredients based on biological materials, and to adapt such material for use in foods, feed and technical areas.