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Topic: Proteins

Results

New fraction from insect meal tested in feed

Several steps closer to optimal utilisation of chicken

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

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

Promising results indicate that lactic acid can remove unpleasant flavours

Room for more Norwegian vegetarian products

Projects

Thumbnail for Green VALORisation cascade approach of fISH waste and by-products

VALORISH

Green VALORisation cascade approach of fISH waste and by-products

2024 - 2027

Thumbnail for Blue mussel protein for aquafeeds

Mussel up

Blue mussel protein for aquafeeds

2023 - 2026

Thumbnail for Unlocking novel product possibilities and barriers for commercial utilization of whitefish residual raw materials onboard factory trawlers

Whitefish

Unlocking novel product possibilities and barriers for commercial utilization of whitefish residual raw materials onboard factory trawlers

2018 - 2023

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 Precision Food Production

Precision

Precision Food Production

2021 - 2025

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 Next generation tailor-made chicken products

Hydroprot

Next generation tailor-made chicken products

2017 - 2021

Thumbnail for Smart sensor and optimisation systems for future food biorefineries

SmartBio

Smart sensor and optimisation systems for future food biorefineries

2018 - 2021

Thumbnail for Peptide technology for the future’s protein production

Peptek

Peptide technology for the future’s protein production

2016 - 2022

Thumbnail for Better methods to understand fish digestion

FeedMod

Better methods to understand fish digestion

2017 - 2019

Thumbnail for Protein hydrolysates against diabetes

PepFishing

Protein hydrolysates against diabetes

2018 - 2020

Thumbnail for Bioreactor technology and growth media for laboratory-grown meat

GrowPro

Bioreactor technology and growth media for laboratory-grown meat

2018 - 2021

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

Thumbnail for Cold adapted transglutaminase in food processing

TG-ase

Cold adapted transglutaminase in food processing

2014 - 2016

Worth knowing

Highlights of enzymatic protein hydrolysis

Worth knowing about the complexity of fish feed

Press releases

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

Publications

Pre-processing of red seaweeds to increase the protein yield

2025
Doctoral dissertation

Rapid protein quantification in chicken breast: A comparison of near infrared spectroscopy and the Kjeldahl method

Acta IMEKO, 2025
Academic article

Facilitated identification of bioactive peptide fractions and optimization of enzymatic protein hydrolysis using size-exclusion chromatography fingerprints: Combining interval PLS and response surface modeling

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2025
Academic article

A Comparative Study of Collagen Proteins in Skin, Bones, and Guts of Atlantic Salmon (Salmo salar L.) and Atlantic Cod (Gadus morhua)

Journal of Aquatic Food Product Technology, 2024
Academic article

Protein enrichment of the red macroalga Palmaria palmata using pulsed electric field and enzymatic processing

Journal of Applied Phycology, 2024
Academic article

Acceptability of protein-fortified recipes in older adults in France

Food Quality and Preference, 2024
Academic article

Older adults’ acceptability of and preferences for food-based protein fortification in the UK, France and Norway.

Appetite, 2024
Academic article

Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

Future Foods, 2023
Academic article

Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

Journal of Functional Foods, 2023
Academic article

Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris

Foods, 2021
Academic article

Fish protein concentrate can partly replace water as plasticizer in the fish feed extrusion process

AquaFeed Magazine, 2021
Article in business/trade/industry journal

Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Taste-neutral proteins from mackerel (SMELL)

2021
Nofima’s reports

Taste-neutral proteins from mackerel (SMELL)

2021
Nofima’s reports

Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Food Chemistry, 2021
Academic article

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Sensory and physicochemical properties of enzymatisk protein hydrolysates. Influence of raw material, protease, and downstream processing

2021
Doctoral dissertation

Associated Research Areas

Bioprocessing

Diet and health

Food from new sources