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Topic: Plant based food

Results from research on plant based food

Peas and beans could make Norway self-sufficient in plant protein

The best plant-based food can be other than meat substitutes

Canteens can change eating habits

Norwegian, natural and nutritious vegetarian products

Norwegian beans and cereals in burgers 

Healthier, juicier vegan burgers from vegetable waste

Projects on plant based food

Thumbnail for Processed foods and colorectal cancer: Effect of protein source, processing and dietary patterns

CRC-3p

Processed foods and colorectal cancer: Effect of protein source, processing and dietary patterns

2023 - 2027

Thumbnail for Novel hybrid foods targeting future sustainability and health challenges

HybridFoods

Novel hybrid foods targeting future sustainability and health challenges

2021 - 2025

Thumbnail for Improving bread for a better metabolic health

CarbHealth

Improving bread for a better metabolic health

2020 - 2024

Thumbnail for Sustainable Norwegian dietary fiber and protein sources for a healthy gut microbiota

GutFeedingNow

Sustainable Norwegian dietary fiber and protein sources for a healthy gut microbiota

2021 - 2025

Thumbnail for Health properties of plant-based snacks

ExtraSnack

Health properties of plant-based snacks

2020 - 2022

Thumbnail for Healthy and sustainable future with Norwegian agricultural products and ingredients

SusHealth

Healthy and sustainable future with Norwegian agricultural products and ingredients

2021 - 2024

Facilities

Bakery and processing facilities

We have a well-equipped full-scale bakery with robust analytical capabilities.

Publications on plant based food

Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

Sustainability, 2021
Academic article

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9–12 Years Old Children in 6 European Countries

Frontiers in Nutrition, 2021
Academic article

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

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

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods

Appetite, 2022
Academic article

Data sharing in PredRet for accurate prediction of retention time: Application to plant food bioactive compounds

Food Chemistry, 2021
Academic article

Associated Research Areas

Trends

Product development

Food from new sources
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