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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

Projects

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

Publications

Norwegian Vegetables for Plant-Based Food: Understanding Challenges and Opportunities in the Vegetable Value Chain

2025
Nofima’s reports

Abstracts of the 4th International Electronic Conference on Nutrients (IECN 2024), 16–18 October 2024 – (Rational Design of Plant-Based Functional Products for Older Adults: Fabrication, Oral Processing, Palatability, and Digestibility of Co-extruded Cereals)

Biology and Life Sciences Forum, 2024
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

Åkerbønner og erter; en kilde til proteinkonsentrat gjennom grønn bærekraftig teknologi. Råvarer, kjemisk innhold og prosessering

2024
Nofima’s reports

Utvikling i salg av plantebaserte produkter i Norge. Oppfølgingsrapport 2024

2024
Nofima’s reports

Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivars

Legume Science, 2023
Academic article

Associated Research Areas

Trends

Product development

Food from new sources