SusHealth
Healthy and sustainable future with Norwegian agricultural products and ingredients
The main aim is to contribute to sustainable food production and innovative value-creation for Norwegian primary producers and food industry.
Start
01. Jan 2021
End
31. Dec 2024
Funded by
The Fund for Research Fees for Agricultural Products (FFL)
Other Participants:
Ann Katrin Holtekjølen
Anne Rieder
Anton Hennig
Cecilia Midtsund Kippe
Dejan Knezevic
Dimitrios Tzimorotas
Ellen F. Mosleth
Elin Merete Wetterhus
Grethe Iren Andersen Borge
Hanne Larsen
Ida Rud
John-Erik Haugen
Lene Øverby
Mona Elisabeth Pedersen
Nina Therese Solberg
Rune Rødbotten
Sidsel Fiskaa Hagen
Silje Kristine Bergum
Silje Johansen
Svein Halvor Knutsen
Tone-Kari K. Østbye
Vibeke Høst
Vibeke Voldvik
Background
There is an increasing awareness of future challenges due to a growing world population in combination with limited production areas and climate changes.
The need for effectivity, sustainability, and innovation in use of new resources and in increased utilization of existing resources is highlighted. Many reports also highlight the need for food waste reduction and implementation of a more plantbased diet to be able to build a more sustainable society.
To meet these challenges, it is widely recognized that the food system needs to reform. To that end, there is a need for research-based knowledge that promotes production of healthy and sustainable food raw materials and ingredients.
Knowledge gaps
To be able to meet these challenges, SusHealth has identified the following knowledge gaps:
- How to utilise the whole biomass of plants and animals?
- How to maintain or even increase the health-promoting constituents in raw materials and food ingredients during storage and processing?
- How to produce plantbased ingredients from Norwegian agricultural products with optimal nutritional, fuctional and sensory properties?
Sub-goals
- Develop new carbohydrate ingredients for increased quality, sustainability and health benefits.
- Increased value of Norwegian oil plants through increased knowledge of lipid metabolism, oxidation and bioactivity.
- Increase the knowledge about phytochemicals in fruits and vegetables, and effects of storage and processing to ensure fresh produce, ingredients and products with high quality.
- Develop and implement methodologies to unravel raw material/process/quality relationships in production of protein ingredients.
- Combine and integrate established and new technologies to produce plant-based food ingredients.
- Develop and implement biological models and methods for evaluation and documentation of health-promoting and nutritional properties of food ingredients.
Film: What you need to make protein rich plant based products
This animated film shows you the equipment you need to make plantbased meat alternatives.
Nofima has the necessary equipment and knowledge.
Publications
Strategic research program
This is one of four strategic research programs funded by The Fund for Research Fees for Agricultural Products (FFL) in the period 2021-2025.
The programs:
FoodForFuture | FutureFoodControl | SusHealth | Precision
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