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Topic: Plant based food

Results

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

Large variations between vegetarian burgers

Expects largest increase in plant-based food among “open-minded” and “processed food eaters”

Food producers can get help to develop Norwegian plant-based products

Possible Futures of Food: Four Scenarios

“Personas” can help the Norwegian industry create sustainable food products

Room for more Norwegian vegetarian products

Projects

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

Thumbnail for Green technology for plant-based food

GreenPlantFood

Green technology for plant-based food

2021 - 2025

Thumbnail for Innovation, consumer insight and processing knowledge for sustainability and health

FoodForFuture

Innovation, consumer insight and processing knowledge for sustainability and health

2021 - 2024

Thumbnail for Climate-smart African cereal, pulse and root crops

InnoFoodAfrica

Climate-smart African cereal, pulse and root crops

2020 - 2024

Thumbnail for Norwegian vegetables, legumes and grains in sustainable vegetarian products

NORSKVegetar

Norwegian vegetables, legumes and grains in sustainable vegetarian products

2020 - 2023

Thumbnail for Innovative and Sustainable Exploitation of Plant Proteins in Future Foods

FoodProFuture

Innovative and Sustainable Exploitation of Plant Proteins in Future Foods

2017 - 2021

Press releases

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Contributing to the development of the African food industry (10. Aug 2022)

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People are embracing plant-based, ready-made food – but is it always healthy? (07. Oct 2019)

Publications

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

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

Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan

Applied Food Research, 2022
Academic article

The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation

Lebensmittel-Wissenschaft + Technologie, 2022
Academic article

Sales of new plant-based products

2021
Nofima’s reports

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

Appetite, 2022
Academic article

Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Food Research International, 2021
Academic article

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

Sustainability, 2021
Academic article

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

Food Chemistry, 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

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Future Foods, 2021
Academic article

Associated Research Areas

Trends

Product development

Food from new sources