Bread Rescuers

Reduced bread waste through innovative business and consumer strategies

The overall objective of Bread Rescuers is to halve bread waste in Norway. This will be done by developing new solutions based on scientific knowledge and innovative strategies developed in the project.

FATE

From Awareness to Engagement: Young Consumers in a Sustainable Food System

FATE targets the engagement of young consumers with sustainable food systems, in collaboration with high school canteens that are about to change their offers to more organic and local produce.

Siderspråk

Cider language and product differentiation

In this project the aim is to collect insights into the sensory properties of Norwegian ciders which can be related to the various apple varieties and the regions they are cultivated in. A “cider language” will help cider producers, sellers and consumers to better communicate the various tasting notes and characteristics for different classes of cider.

HydroSens

First generation of animal derived hydrolysates meeting sensory conditions and consumer demand

In this project, we will develop taste-neutral protein hydrolysates with high technical quality from poultry by-products that are suitable for human consumption

HybridFoods

Novel hybrid foods targeting future sustainability and health challenges

In the project we aim to develop novel, sustainable, and nutritious hybrid meat analogue products based on high moisture extrusion technology, combining plant proteins with ingredients derived from fish and poultry by-products, seaweed, microalgae, and insect larvae.

Sustainable Eaters

Consumers in a sustainable Norwegian food system

The overall goal of the project is to increase understanding of and strengthen consumers contribution to, a sustainable Norwegian food system. The research project will, among other things, map how consumer choices and behaviour have an impact on the value chain for food.

Fish Sauce

Mapping optimal pelagic raw material for the production of fermented fish sauce

The primary objective of this project is to map the suitability of different pelagic raw materials for the production of fermented fish sauce.

FoodForFuture

Innovation, consumer insight and processing knowledge for sustainability and health

The main objective of this research program is to contribute to research-driven innovation in the Norwegian food industry in line with the UN Sustainable Development Goals through understanding innovation processes, consumers, and product and process interactions.

Uncorking

Uncorking wine & cider typicality

In this project we will document terroir for Norwegian Cider, make a sensory product differensiation of cider from Hardanger and develop good routines for assessment of sensory and chemical quality.

Edulia

Bringing down barriers to children’s healthy eating

Based on the relations between sensory perception, pleasure, food choice and food behaviour, the project will look for new approaches to drive children to like and actively choose healthy foods, developing healthier dietary habits.

Peptek

Peptide technology for the future’s protein production

With the use of modern, research-based process technology and expertise, unused or under utilized biomass of marine or terrestrial origin can be used for new, marketable products. We coordinate, develop and increase Nofima’s total expertise related to the future of sustainable protein production. Peptek is a strategic research initiative focused on sustainability, total utilization, food safety and future food security.

Children and taste

There is a large potential for a better health in the population by improving diet and dietary behavior. It is particularly important to facilitate a healthy and varied diet for children and adolescents, as food habits and behaviors are established at an early age.