Archive

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Tastings could open up the market for fermented vegetables in Norway

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One bacterial threshold does not suit all fresh chicken

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Many food products have room for prolonged shelf life

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People who track their food waste generate significantly less waste

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Food texture shapes what and how much you eat

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Smart sensors provide better control and less waste

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Blackcurrants are healthy – but food producers can claim very little about it

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A sensor installed inside the pipe provides better answers about raw material quality

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The raw ingredient type shapes how consumers perceive sustainability in food

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Bread wheat = improved food security in Norway 

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