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We conduct research into and develop solutions that are designed to chart and adapt technological and sensory quality. This ensures the expedient use of raw materials and that they taste the way the consumer expects. In so doing, we assist in maximising the use of raw materials, feed, ingredients and processes. 

Our work involves fish and other seafood, meat, grains, legumes, vegetables, fruits and berries, and the residual biomass from animals and crops.

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