Newsarchive
showing 1-20 of 120 hits
We are voting for the meal of the future 10. March 2010
The goal for Nofima Mat’s vision of the future is to provide the conditions for a value-adding food industry by 2015.
Semi-finished product - an undeserved term of abuse 5. March 2010
Finished product. Semi-finished product. You might not think this is the most attractive way of describing your food, but the fact is that almost everything we buy in the supermarket has been processed and is thus a finished or semi-finished product. Without giving any cause for concern.
Healthy fat - new sources 5. March 2010
New types of oils will be coming onto the market over the next few years. Researchers and the industry are sniffing out new sources of Omega 3. They are also worried that most people don’t know enough about fat.
Could worms give the answer to obesity? 24. February 2010
The humble earthworm gets far too little attention in relation to the benefits it brings to us humans. It could give us some important knowledge about the interaction between molecules and bacteria in the human intestine, according to Knut Rudi, Research Scientist at Nofima Mat.
How the wasp is helping to fight boar taint 24. February 2010
A great deal of research is being done into getting rid of the smell of the male pig - or boar taint as it is known. The latest idea is to use wasps to sort out the meat that smells too bad.
Electricity = humane + good food quality 22. February 2010
Consumers, animal welfare organisations and supermarket chains are all demanding that fish should not be subjected to unnecessary pain and stress during slaughtering.
Meat binder causes concern 18. February 2010
The EU has decided to permit the use of the additive Thrombin, and Norway must now follow suit.
Put money into design 17. February 2010
Small, ambitious food producers got together in Ås in January. There they received some advice and tips for successfully getting their products out to the market.
Hot dogs and buns - because it’s easy 17. February 2010
Why does the fast food market mainly consist of hot dogs, hamburgers and buns? According to the industry itself, it is because they are easy to prepare and quick to serve. But there are indications that the trend is turning.
Ten good ideas for the seafood industry 11. February 2010
You need to look hard to find much seafood in the Norwegian fast food industry. You might find a little prawn salad for your hot dog or salmon in a wrap, but that’s about all. Now the industry has been creating a number of new business ideas for getting more seafood onto the fast food market. The seafood industry has been invited to help themselves to their ideas.
Healthier and easier 11. February 2010
At Nofima Mat’s fruit and vegetables day, the fruit and vegetable sector’s market opportunities, challenges, trends and latest research news were duly presented. The theme for the day was getting across the immediate benefits of ‘5 a Day’.
Castrated bulls give more tender beef - and more of it 8. February 2010
“It is entirely possible to produce more tender beef than we do today, and I believe that Norwegian consumers aren’t getting the best meat quality,” says Rune Rødbotten, post doc. researcher at Nofima Mat and the Norwegian University of Life Sciences.
Mould and HACCP 1. February 2010
Mould can be a problem with some food products, such as bread, cheese, cured meats and jam. In companies that produce such foods, questions about how mould should be handled and about potential health risks for the consumer are raised in the HACCP plan.
Mould and cured meats 1. February 2010
Mould in the production of cured meats can be the cause of production loss through poor quality and increased production costs. Mould fungi can also be the cause of health problems among consumers. How should cured meat producers meet these challenges?
Nutritional and climate research is on the move 1. February 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.
Fresh reindeer meat, please 19. January 2010
There is a lot of demand for fresh reindeer meat, but it is almost only possible to buy it frozen. Researchers from Nofima Mat have been finding out what packaging and storage methods are best for keeping reindeer meat in top condition.
Expect less salt in your smoked salmon 18. January 2010
We may have a long tradition of salting smoked salmon, but we can accept as much as 33% reduction in the salt content. That’s good to know, because too much salt is not good for your health.
Shoulder more tender than sirloin 12. January 2010
Loin is a popular muscle that is preferred by many consumers, but it is not especially tender. New studies at Nofima Mat show that topside, rump and silverside are all of similar tenderness. The most tender muscle of all comes from the shoulder of the animal.
Research creates value 5. January 2010
Research provides a better selection for us consumers and more earnings for producers and the food industry. Trends over the last few years in the tomato and potato markets provide an example.
Optimism and belief in the future 8. December 2009
This year's Anuga trade fair in Cologne had many surprising and positive experiences to offer those who attended. New packaging solutions, focus on design and a coming together of food and cosmetics summarise the impressions.
