There is nothing like a juicy piece of meat, many consumers would claim, only to immediately express their meat-related concerns about food safety, the environment, and health. No other food item triggers as many or as complex associations. What does it entail for the meat industry that consumers have such differing perceptions of meat?
The aim of the EU project FORBIOPLAST is to develop biodegradable food packaging from forestry and paper industry waste. Wood and paper mill by-products are intended to replace the fossil-fuel resources that are common today.
New research shows that there are only minor differences in quality between fresh reindeer meat and meat that has been frozen and thawed. As a consequence, it might be possible to sell reindeer meat from the meat counter all year long.
Norwegian researchers have found the solution to avoiding acrylamide in deep-fried potato products. Their goal now is to sell the technology to both European and American companies.
The Research Council of Norway has granted 27 mill NOK (3.4 mill euro) for establishing Campus Ås as a National centre for Food science and product development with modern pilot plant facilities for food production, packaging and storage. Existing pilot plant facilities will be upgraded and a unique new pilot plant for processing of foods contaminated with pathogenic microorganisms will be establi...
Spore-forming bacteria are one of the greatest microbial challenges to food safety in ready meals, and a single heat treatment at 70–80° C can in fact stimulate the growth of certain bacteria. But could a double heat treatment of ready meals increase the safety?
A wide-ranging collaboration between researchers, the agricultural sector, the food industry, and the authorities has enabled Norwegian farmers to shift their production toward more wholesome and robust corn varieties – an important contribution to public health in Norway.
There is still little fish to be found in Norwegian canteens. Researchers have now developed attractive new saithe dishes to stimulate consumption.
At Easter, Norwegians eat twice as many eggs as during the rest of the year, and we can safely eat them raw, soft boiled, or fried. In the EU on the other hand, eggs are the commonest source of Salmonella food poisoning. However, new research offers hope for egg-loving EU citizens.
In his doctoral dissertation, researcher Dagbjørn Skipnes at Nofima studied how to give cod the optimal water-binding and texture. The solution proved to be far more complex than what was previously believed.
After about six months on the market, the sales of Strøm cod have exceeded all expectations. Now the cod loin has been nominated for the award that is considered to be the Oscar of the seafood industry – the Seafood Prix d’Elite in Brussels.
A new pilot plant for food research is on the cards at the Norwegian University of Life Sciences (UMB) at Ås, just south of Oslo. “This is an important investment that helps to bolster UMB’s already solid position within food science and technology,” says Ragnhild Solheim, director of research at UMB.
Insight into global food trends and knowledge about consumers, the food and its components are important factors for success in innovation in the blue and green sectors.
Last autumn, Rendalen Kjøtt in Østerdalen used an NIR scanner to measure the fat content of pieces of meat.
There is still little fish on offer in Norwegian canteens. Researchers have now developed new, attractive dishes as ready meals in order to stimulate consumption.
Nine new business concepts are ready for further development by the seafood industry.
Innovation was in focus during the annual Cereal Day. The results from the project “Value adding in the grain sector through open innovation” were presented, and there was much interest in both the specific business opportunities and the general insights.
Arena Food & Health: The atmosphere at Nofima’s Salt Day was one of consensus and determination. Everyone – researchers, health authorities, and industry representatives alike – agreed that the per capita salt intake is far too high, and that collaboration is needed to bring about the necessary changes.
Most people perceive boar taint as unpleasant, but the degree to which we react depends on genetics. In her doctoral dissertation, Kathrine Lunde at Animalia has worked on developing a sensitivity method for identifying the boar taint component androstenone.
Put a piece of ham in your mouth. Chew. Report the taste, and continue to do so. Spit the ham out after 25 seconds. Continue to report the taste until 60 seconds have elapsed. Did the taste change?
