Creating value
Every January Nofima publishes the "Creating value" magazine. Here, we share some of the research results that have provided the greatest benefits to the food industries.
Some of the stories from the latest edition
- Sustainable feed with algae: how Nofima works
- MSC’s core premise falters
- Optimal cow feed manageme
- Lighting up marine organisms
- Dry-cured hams: taste diversity
- Research boosting vegetable consumption
- Status of fillet color in farmed salmon
- Listeria research frontrunners
- Health effects with beta-glucan
- Salmon secrete substances that attract sea lice
- Key to better welfare in RAS
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Download
- Creating value 2024 (pdf)
- Creating value 2023 (pdf)
- Creating value 2022 (pdf)
- Creating value 2021 (pdf)
- Creating value 2020 (pdf)
- Creating value 2019 (pdf)
- Creating value 2018 (pdf)
- Creating value 2017 (pdf)
- Creating value 2016 (pdf)
- Creating value 2015 (pdf)
- Creating value 2014 (pdf)
- Creating value 2013 (pdf)
- Creating value 2012 (pdf)
