The recent focus on healthy food gives Norwegian bakeries a competitive advantage, in that they have a tradition of healthy raw materials and products. This could also provide opportunities for success beyond Norway's borders.
Nofima Mat has researchers and experts with a high degree of competence in the components of raw materials and how these affect the quality of bakery goods in interaction with process conditions. Nofima Mat has been focusing on wheat quality for several decades. Nofima Mat possesses a great deal of competence in the properties of wheat and the best ways of exploiting these properties during the production of bakery goods. In recent years Nofima Mat has also focused on healthier types of grain - barley and oats - and how these can be used to create good and healthy bakery goods.
Nofima Mat has competence in the design of trials and in statistics and this is actively employed in our research work in partnership with bakery companies to develop new products and to optimise process conditions.
We have bakers and pâtissiers in house who work closely with researchers to gain new knowledge that is of value to Norwegian bakers and makes their production processes more innovative. Our experts help companies with technical problems and to develop new bakery and pâtisserie lines.
Nofima Mat works closely with other researchers in Norway, companies throughout the length of the value chain from farm to table and industry organisations affiliated with NHO Mat og Drikke, such as the baking industry association BKLF. We organise networks of companies that can draw on each other's knowledge and also have the opportunity to carry out bakery trials in our own bakery at Nofima Mat.
The bakery at Nofima Mat is well equipped, the production lines are flexible and the bakery is closely linked to associated laboratories. This makes it especially suitable as a trial bakery for the use of companies, as a venue for courses and network meetings and of course for research activities.
