Food from new sources
New knowledge and technologies make it possible to produce food to feed the world’s growing population in brand-new ways.
At Nofima, we develop innovative technology to produce muscle-building proteins for food in a new, eco-friendly way using bioreactors instead of traditional livestock.
We also conduct research into finding and using hitherto untapped raw materials for food, such as low-trophic marine resources – the small organisms in the sea.
The sea is also a source of seaweed and kelp which, if properly developed, can provide sustainable value creation.
In addition, we study how to replace environmentally-resilient raw materials with other raw materials, and still produce food of equivalent or even better value.
Fresh results and selected projects
Food from new sources
- Research assisted kelp snacks
- Many Norwegians want to eat seaweed
- Food producers can get help to develop Norwegian plant-based products
- One cell (+ residual raw material) can become several thousand kilograms of meat
- Green food from blue fields
- What scientists know about iodine in seaweed
- Health and the environment tempt more people to eat kelp
- New fraction from insect meal tested in feed
- Research on new oil source
- Consumers need time to find new salmon feed palatable
- Proteins produced in the laboratory – research is moving forward
Centre for research based innovation (SFI)
The SFI research centres are The Norwegian research council’s long-term initiative in innovative and strategically important areas.
SFI Harvest will draw upon Norway’s leading position in the ocean and offshore sectors to develop technologies for sustainable harvesting and processing of underexploited species.
