Plant based food Archives

Home Results Topics from A-Z Plant based food

Results

17. Mar 2022

Norwegian beans and cereals in burgers

18. Feb 2022

Healthier, juicier vegan burgers from vegetable waste

11. Oct 2021

Large variations between vegetarian burgers

28. Dec 2020

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

16. Nov 2020

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

07. May 2020

Possible Futures of Food: Four Scenarios

21. Oct 2019

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

20. Sep 2018

Room for more Norwegian vegetarian products

Projects

GutFeedingNow

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

2021 - 2025

ExtraSnack

Health properties of plant-based snacks

2020 - 2022

SusHealth

Healthy and sustainable future with Norwegian agricultural products and ingredients

2021 - 2024

GreenPlantFood

Green technology for plant-based food

2021 - 2025

FoodForFuture

Innovation, consumer insight and processing knowledge for sustainability and health

2021 - 2024

InnoFoodAfrica

Climate-smart African cereal, pulse and root crops

2020 - 2024

NORSKVegetar

Norwegian vegetables, legumes and grains in sustainable vegetarian products

2020 - 2023

FoodProFuture

Innovative and Sustainable Exploitation of Plant Proteins in Future Foods

2017 - 2021

Press releases

Publications

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

Topic: Plant based food