Residual raw material Archives

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Results

14. Nov 2022

Elderly people need a protein-rich diet, tenderer meat may be the solution

04. Nov 2022

Norwegian, natural and nutritious vegetarian products

07. Apr 2022

Molecular weight is a key to control quality

18. Feb 2022

Healthier, juicier vegan burgers from vegetable waste

07. Dec 2021

Useful tool for value creation from marine side streams

11. Oct 2021

Herring offcuts could become fish sauces for gourmets

04. Oct 2021

Chicken guts and non-standard potatoes are turned into valuable oil

10. Feb 2021

Leftovers from mackerel filleting can become cooking oil

06. Jan 2021

Potential for high value creation from fish waste

10. Sep 2020

Salmon blood can help fight anaemia

10. Sep 2020

Nitrogen gives promising results in hydrolysis process

07. Apr 2017

Agricultural residues can be a gold mine

08. Mar 2017

What is sludge made of?

20. Jun 2016

Innovation without a bitter taste

Projects

HybridFoods

Novel hybrid foods targeting future sustainability and health challenges

2021 - 2025

FeedCtrl

Building competence along the feedfish-waste axis

2022 - 2024

GelPack

Implementation of gelatin for environmentally friendly food packaging

2022 - 2023

PhyPhy

Physalia Physalis – Innovative and unexploited source of high added-value cosmetic products

2022 - 2023

Poultrynsect

The use of live insect larvae to improve sustainability and animal welfare of organic chicken production

2020 - 2023

HydroSens

First generation of animal derived hydrolysates meeting sensory conditions and consumer demand

2022 - 2024

EcoeFISHent

Better use of components in sidestreams from fish production

2021 - 2026

Fish Sauce

Mapping optimal pelagic raw material for the production of fermented fish sauce

2021 - 2023

Norskin

Gelatin from fish shells for use in bioplastics

2021 - 2021

Hydroprot

Next generation tailor-made chicken products

2017 - 2021

SmartBio

Smart sensor and optimisation systems for future food biorefineries

2018 - 2021

Peptek

Peptide technology for the future’s protein production

2016 - 2022

Notably

Novel cascade technology for optimal utilization of animal and marine byproducts

2018 - 2022

AQUABIOPRO-FIT

Health effects of ingredients from residual raw material

2018 - 2022

Facilities

Biotep

In our flexible mini-factory high technology companies can test and optimize their processes to extract all desired components from marine- and plant-based biomass.

Press releases

Publications

Intake of residuals from Atlantic cod attenuated blood pressure increase but did not delay development of kidney damage in obese Zucker fa/fa rats

Food & Nutrition Research, 2022
Academic article

Multivariate correlation of infrared fingerprints and molecular weight distributions with bioactivity of poultry by-product protein hydrolysates

Journal of Functional Foods, 2022
Academic article

Encoder–decoder neural networks for predicting future FTIR spectra – application to enzymatic protein hydrolysis

Journal of Biophotonics, 2022
Academic article

Production of food-grade microcarriers based on by-products from the food industry to facilitate the expansion of bovine skeletal muscle satellite cells for cultured meat production

Biomaterials, 2022
Academic article

Tuning of 2D cultured human fibroblast behavior using lumichrome photocrosslinked collagen hydrogels

Materials Today Communications, 2022
Academic article

Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.

Food Chemistry, 2022
Academic article

Collagen-Containing Fish Sidestream-Derived Protein Hydrolysates Support Skin Repair via Chemokine Induction

Marine Drugs, 2021
Academic article

The Norwegian Bioeconomy Strategy and the Way Forward for Blue Growth

Arctic Review on Law and Politics, 2021
Academic article

Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

Trends in Food Science & Technology, 2021
Academic literature review

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

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products

Molecules, 2021
Academic article

Challenges that prevent an increased utilization of marine residual raw materials and marine species in Norway

2021
Nofima’s reports

Phospholipid levels in mackerel and herring residuals and intermediate products from the fish meal and fish protein hydrolysate process

2021
Nofima’s reports

Knowledge base – Sludge from salmon

2021
Nofima’s reports

Fish Sidestream-Derived Protein Hydrolysates Suppress DSS-Induced Colitis by Modulating Intestinal Inflammation in Mice

Marine Drugs, 2021
Academic article

Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Journal of Aquatic Food Product Technology, 2021
Academic article

Taste-neutral proteins from mackerel (SMELL)

2021
Nofima’s reports

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

2021
Doctoral dissertation

Rest Plant Materials with Natural Antioxidants Increase the Oxidative Stability of Omega-3-Rich Norwegian Cold Pressed Camelina sativa Oil

ASC Food & Science Technology, 2021
Academic article

First observation of seasonal variations in the meat and co-products of the snow crab (Chionoecetes opilio) in the Barents Sea

Scientific Reports, 2021
Academic article

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

Foods, 2021
Academic article

Results

Elderly people need a protein-rich diet, tenderer meat may be the solution

Norwegian, natural and nutritious vegetarian products

Molecular weight is a key to control quality

Healthier, juicier vegan burgers from vegetable waste

Useful tool for value creation from marine side streams

Herring offcuts could become fish sauces for gourmets

Chicken guts and non-standard potatoes are turned into valuable oil

Leftovers from mackerel filleting can become cooking oil

Potential for high value creation from fish waste

Salmon blood can help fight anaemia

Nitrogen gives promising results in hydrolysis process

Agricultural residues can be a gold mine

What is sludge made of?

Innovation without a bitter taste

Projects

Novel hybrid foods targeting future sustainability and health challenges

Building competence along the feedfish-waste axis

Implementation of gelatin for environmentally friendly food packaging

Physalia Physalis – Innovative and unexploited source of high added-value cosmetic products

The use of live insect larvae to improve sustainability and animal welfare of organic chicken production

First generation of animal derived hydrolysates meeting sensory conditions and consumer demand

Better use of components in sidestreams from fish production

Mapping optimal pelagic raw material for the production of fermented fish sauce

Gelatin from fish shells for use in bioplastics

Next generation tailor-made chicken products

Smart sensor and optimisation systems for future food biorefineries

Peptide technology for the future’s protein production

Novel cascade technology for optimal utilization of animal and marine byproducts

Health effects of ingredients from residual raw material

Facilities

Biotep

Press releases

Publications

Intake of residuals from Atlantic cod attenuated blood pressure increase but did not delay development of kidney damage in obese Zucker fa/fa rats

Multivariate correlation of infrared fingerprints and molecular weight distributions with bioactivity of poultry by-product protein hydrolysates

Encoder–decoder neural networks for predicting future FTIR spectra – application to enzymatic protein hydrolysis

Production of food-grade microcarriers based on by-products from the food industry to facilitate the expansion of bovine skeletal muscle satellite cells for cultured meat production

Tuning of 2D cultured human fibroblast behavior using lumichrome photocrosslinked collagen hydrogels

Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.

Collagen-Containing Fish Sidestream-Derived Protein Hydrolysates Support Skin Repair via Chemokine Induction

The Norwegian Bioeconomy Strategy and the Way Forward for Blue Growth

Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

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

Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products

Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products

Challenges that prevent an increased utilization of marine residual raw materials and marine species in Norway

Phospholipid levels in mackerel and herring residuals and intermediate products from the fish meal and fish protein hydrolysate process

Knowledge base – Sludge from salmon

Fish Sidestream-Derived Protein Hydrolysates Suppress DSS-Induced Colitis by Modulating Intestinal Inflammation in Mice

Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Taste-neutral proteins from mackerel (SMELL)

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

Rest Plant Materials with Natural Antioxidants Increase the Oxidative Stability of Omega-3-Rich Norwegian Cold Pressed Camelina sativa Oil

First observation of seasonal variations in the meat and co-products of the snow crab (Chionoecetes opilio) in the Barents Sea

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

Associated Research Areas