27. februar 2012
How can aquaculturists and capture-based aquaculturists reduce the incidence and severity of injuries and deformities in their fish? A team of international scientists have recently published a review paper that aims to synthesise practical, state of the art knowledge on this matter.
3. november 2010
There is nothing wrong with Asia Kjøttmat’s ambitions for growth. The company’s next big focus area is organic Asian ready meals based on Norwegian raw ingredients.
30. januar 2014
Many tourists visit Norway to participate in activities in nature such as a Northern Lights safari or fishing. But all tourists are not satisfied. A new certification system for nature-based tourism will work to ensure better quality and safer experiences.
12. januar 2012
Two new ISO standards for traceability of fish products have been approved. “These standards will provide consumers around the globe with access to more information about the seafood they eat,” says Senior Scientist Petter Olsen at Nofima in Tromsø, who has headed the work related to the new ISO standards.
1. desember 2010
The canteen of the Nordic Council of Ministers in Copenhagen serves simple, home made food based on Nordic raw ingredients. This is a deliberate choice, because Nordic raw ingredients are seen as an important competitive advantage.
31. mai 2017
Norwegian exporters of dried and salted cod have in recent years experienced a fall in their largest market, Brazil. The reason is the large downturn in the Brazilian economy, combined with Norwegian exporters’ lack of adaption to development. Before the crisis, Norway lost market share, despite an increase in exported volume, indicating an expanding market.
18. januar 2011
Sardines are popular in Brazil. However, the consumption is larger than the national catch and there are periods when fishing comes to a halt. Is Norwegian herring a possible alternative?
11. januar 2011
A rising population and economic growth pave the way for larger exports of Norwegian herring to Egypt. A fresh research report also points to the fact that specific measures can stimulate further export increases.
1. februar 2010
People in the food industry believe research and development efforts should be put into nutrition, climate, understanding the consumer, innovation and food safety in the years to come. That is the advice they are giving the Research Council and the EU.
10. mars 2015
Most of us have tasted milk that has been left in the sun – it has a distinctive off-flavour. The reason is that milk and other dairy products turn rancid when exposed to light.