Topic: Business development - Page 3

Home Results Topics from A-Z Business development

Results

06. May 2025

From ocean floor to garden: the potential of sea urchin fertiliser

30. Oct 2024

This is how they develop new products in the food industry

16. Oct 2023

SoundScape – a landscape of sound from food research

01. Feb 2023

Working with sustainability makes Norwegian companies more innovative

11. May 2022

Profitable cod farming requires high sales prices

29. Apr 2022

Chefs want to serve up a good story together with farmed cod

03. Mar 2022

Hrogn uses research to document food safety

05. Jan 2022

Pink salmon: A tasty fish

15. Oct 2021

Three out of four fish farming companies are family-owned

04. Mar 2021

Foundations are laid for a new Norwegian fisheries standard

03. Feb 2020

A great future for Arctic food

07. Feb 2019

Long-rise bread can give bakers less night-time work

23. Oct 2018

Higher sales prices outweigh increased catch expenses

15. Oct 2018

Live storage cod became doctorate on luxury goods

20. Jul 2017

Winning gold for virgin herring

31. May 2017

Great uncertainty in the largest dried and salted cod market

Projects

GUARDIANS

Digital solutions for small- and medium sized farms

2023 - 2027

Low Trophic Aquaculture Network

2023

Sequential extraction of bioactive molecules from rockweed

2023 - 2025

Harvesting at Sea

2022 - 2024

SeaMark

Seaweed-based market applications

2022 - 2026

Oppdrettstorsk

The commercial potential of farmed cod

2021 - 2021

Helt konge

Product quality of undersized king crabs after long-term feeding

2022 - 2025

OpenInnoTrain

Research Translation and Applied Knowledge Exchange in Practice

2019 - 2024

Value creation from pink salmon

2021

BlueCC

Commercial exploitation of collagen and chitin from marine sources

2020 - 2023

Fishery at 78°

Small scale fishery for local value creation on Svalbard

2021 - 2023

SeaValue

Value-chain innovation for a sustainable Norwegian seaweed industry

2019 - 2022

SFI Harvest

Harvesting and processing of lower trophic marine resources

2020 - 2028

Lumpfish4Food

Sustainable afteruse of lumpfish

2020 - 2023

SnowMap

New knowledge to develop the snow crab value chain

2017 - 2020

Currency changes and the seafood industry

2017 - 2020

AquaVitae

Increased production of low-trophic species

2019 - 2023

Wildberries

Norwegian wild berries – increased predictability and value creation

2019 - 2022

Biofresh

2016 - 2019

Arctic food

The Arctic as a food producing region

2015 - 2019

MedAID

Aquaculture growth in the Mediterranean

2017 - 2021

Orchestrating Food Innovation

2013 - 2016

Press releases

Publications

Collection of feed spill and faeces from tank outlet. The FOGAS project

2023

Nofima’s reports

Local food entrepreneurs in Norway: Case studies on successful practices for network learning and market development

2023

Doctoral dissertation

Global economic drivers in the development of different industrial hubs in the European Arctic

2022

Report

Norwegian wild berries – increased predictability and value creation – the “WildBerries” project

Acta Horticulturae, 2023

Academic article

Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Leveranse 4.2: Ferdig kalibrert håndholdt prototype instrument

2022

Nofima’s reports

Design-led innovation for more plant-based food – an interdisciplinary approach to more consumer-centric product development

International Journal of Food Design, 2023

Academic article

Derfor er SJØMATHANDEL PÅ NETT en god idé!

Norsk Sjømat, 2022

Article in business/trade/industry journal

Results

From ocean floor to garden: the potential of sea urchin fertiliser

This is how they develop new products in the food industry

SoundScape – a landscape of sound from food research

Working with sustainability makes Norwegian companies more innovative

Profitable cod farming requires high sales prices

Chefs want to serve up a good story together with farmed cod

Hrogn uses research to document food safety

Pink salmon: A tasty fish

Three out of four fish farming companies are family-owned

Foundations are laid for a new Norwegian fisheries standard

A great future for Arctic food

Long-rise bread can give bakers less night-time work

Higher sales prices outweigh increased catch expenses

Live storage cod became doctorate on luxury goods

Winning gold for virgin herring

Great uncertainty in the largest dried and salted cod market

Projects

Digital solutions for small- and medium sized farms

Low Trophic Aquaculture Network

Sequential extraction of bioactive molecules from rockweed

Harvesting at Sea

Seaweed-based market applications

The commercial potential of farmed cod

Product quality of undersized king crabs after long-term feeding

Research Translation and Applied Knowledge Exchange in Practice

Value creation from pink salmon

Commercial exploitation of collagen and chitin from marine sources

Small scale fishery for local value creation on Svalbard

Value-chain innovation for a sustainable Norwegian seaweed industry

Harvesting and processing of lower trophic marine resources

Sustainable afteruse of lumpfish

New knowledge to develop the snow crab value chain

Currency changes and the seafood industry

Increased production of low-trophic species

Norwegian wild berries – increased predictability and value creation

Biofresh

The Arctic as a food producing region

Aquaculture growth in the Mediterranean

Orchestrating Food Innovation

Press releases

Publications

Collection of feed spill and faeces from tank outlet. The FOGAS project

Local food entrepreneurs in Norway: Case studies on successful practices for network learning and market development

Global economic drivers in the development of different industrial hubs in the European Arctic

Norwegian wild berries – increased predictability and value creation – the “WildBerries” project

Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Leveranse 4.2: Ferdig kalibrert håndholdt prototype instrument

Design-led innovation for more plant-based food – an interdisciplinary approach to more consumer-centric product development

Derfor er SJØMATHANDEL PÅ NETT en god idé!

Associated Research Areas