It is important to safeguard the vital health components in fruit, vegetables and berries when they are cooked, frozen or processed.
Nofima Mat's researchers know about the contents of the components of raw materials and know how to safeguard (secure and optimise) taste, nutrition and health benefits in processing. We investigate how different components are affected by cutting, peeling, cooking, juicing, jam making and packaging. In addition to the health aspects we are concerned about quality and how fruit and vegetables can taste good (like newly harvested) and maintain their consistency right through to the consumer.
Nofima Mat's people hold courses and give presentations for the industry. Many of those responsible for fruit and vegetables in Norway's supermarkets have been on our courses. We also have production areas where our customers can make small scale trials of processing fruit, berries and vegetables.
Our fruit and vegetable experts can give advice or provide training in:
- Knowledge of raw materials
- Additives
- Freezing and thawing
- Heat treatment
- Content substances
- Storage stability
- Minimal processing
- Organic processing
