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High demand results in little variation in salmon products

High salmon prices mean that people are less willing to pay extra for new sustainable products. However, extensive studies in important salmon markets show that eco-labels and various quality characteristics are desired by consumers.

NOK 1.5 billion to be saved on salmon transport

If all Norwegian salmon production was supercooled before transport, the industry could save NOK 1.5 billion annually in transport costs.

Rib fractures may be the main cause of melanin spots

The answer to dark spots may lie closer to the spots themselves than previously thought. More specifically, in the ribs.

Elderly people need a protein-rich diet, tenderer meat may be the solution

Many elderly people struggle to chew meat because it can be tough and dry. At the same time, meat can contribute to important proteins. At home, you can pound the meat to make it more tender. Industry can use mechanical processing.

Large cod most susceptible to injuries in seine fishing

After extensive trials involving catches from various vessels, the scientists are in no doubt: Cod weighing more than eight kilograms caught using seine nets are more susceptible to catch-related injuries resulting in poorer quality.

Norwegian, natural and nutritious vegetarian products

Scientists from Nofima and the food industry have developed tasty vegetarian prototypes that are of high nutritional quality and made from Norwegian plant-based produce. The prototypes can form the bases for a variety of plant-based products and meals.

Strong growth in the seafood industry

The seafood industry experienced strong growth last year. Compared with the previous year, the number of employees increased by as much as 13,000 people to 106,000 employees who work directly and indirectly in the industry. When ripple effects are taken into account, value creation amounted to NOK 1

Sensitive nose when exposed to toxic gas

Hydrogen sulphide (H2S) poses an acute fatal risk to salmon that are farmed in facilities using recirculated seawater. Scientists have now found how sensitive the fish actually are to the gas.

The chemistry of perfect strawberries is key when robots learn to pick them

The Norwegian strawberry season is underway. For the time being, all berries are picked by hand, but robots might be doing the job in just a few years. Nofima scientists are in the process of developing sensors that can measure taste.

Scientists have developed a health test for smolt

Salmon that have to adapt from a life in fresh water to a life in seawater need a robust immune system in order to make the transition. Nofima scientists have now developed a test that measures the immune status of salmon smolt.

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