A lot of work remains to be done before a new Norwegian sustainability standard (NRFM) can be adopted. However, the scientist who has led the effort to create the draft that is now up for consideration believes that a new standard will be finalised and adopted.

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.

My time as a fish filleter during my youth would have been a delight if I’d worked on the haddock that now arrives on the filleting table.

Nofima will host a new center for research-driven innovation (SFI). SFI Digital Food Quality Center - digitization in food production.

Through better drying methods and good knowledge dissemination, research will contribute to more new and nutritious dried food products.

Are you a food producer, and want to get involved in a research project with the purpose of developing successful sustainable food products and methods for consumer involvement and co-creation.? Give us a call!

This Nordic Centre of Excellence will develop knowledge and solutions for sustainable and resilient aquaculture production as a part of the blue bioeconomy, with a cross-disciplinary focus.

A computer tool now provides fishermen with a visual description of what is happening to fishing and the ecosystem in the ocean, depending on the species and volume they are fishing. Researchers from Tromsø have helped create this through the large-scale MareFrame EU project.

The overall objective of FutureEUAqua is to effectively promote sustainable growth of resilient to climate changes, environmental friendly organic and conventional aquaculture of major fish species and low trophic level organisms in Europe, to meet future challenges with respect to the growing consumer demand for high quality, nutritious and responsibly produced food.

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.