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Topic: Residual raw material

Results

Optical sensors can measure ingredients in foods

Analysing properties of various enzymes to develop top-quality protein powders

Several steps closer to optimal utilisation of chicken

Accurate measurements lead to competitive products

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

New techniques ensure better utilisation of resources

Agricultural residues can be a gold mine

What is sludge made of?

Innovation without a bitter taste

Projects

Thumbnail for Reduction and management of potentially toxic substances in seaweed

SeaSoil

Reduction and management of potentially toxic substances in seaweed

2022 - 2025

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 Building competence along the feedfish-waste axis

FeedCtrl

Building competence along the feedfish-waste axis

2022 - 2024

Thumbnail for Implementation of gelatin for environmentally friendly food packaging

GelPack

Implementation of gelatin for environmentally friendly food packaging

2022 - 2023

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

PhyPhy

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

2022 - 2023

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

Poultrynsect

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

2020 - 2023

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

HydroSens

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

2022 - 2024

Thumbnail for Better use of components in sidestreams from fish production

EcoeFISHent

Better use of components in sidestreams from fish production

2021 - 2026

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

Fish Sauce

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

2021 - 2023

Thumbnail for Gelatin from fish shells for use in bioplastics

Norskin

Gelatin from fish shells for use in bioplastics

2021 - 2021

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 Novel cascade technology for optimal utilization of animal and marine byproducts

Notably

Novel cascade technology for optimal utilization of animal and marine byproducts

2018 - 2022

Thumbnail for Health effects of ingredients from residual raw material

AQUABIOPRO-FIT

Health effects of ingredients from residual raw material

2018 - 2022

Events

12. Oct. 2023

Seminar: Collagen peptides – from side stream to valuable resources

Worth knowing

Worth knowing about the complexity of fish feed

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

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EU project presented to the Crown Prince (16. Mar 2023)

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Jan Erik Olsen new Research Director at Nofima (10. Jun 2022)

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The goal is genuine innovation (02. Jun 2022)

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Giving the consumer a voice in research (12. Jan 2022)

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From lab to industrial scale (10. Feb 2020)

Publications

Potential Use of Oyster Shell Waste in the Composition of Construction Composites: A Review

Buildings, 2023
Academic literature review

Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams

Journal of Aquatic Food Product Technology, 2023
Academic article

Pilot-scale valorisation of salmon peptone into polyhydroxyalkanoates by mixed microbial cultures under conditions of high ammonia concentration

Journal of Environmental Chemical Engineering, 2023
Academic article

Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging

Foods, 2023
Academic article

The Implementation of Emerging Clean Technologies and Circular Value Chains: Challenges from Three Cases of By-Product Valorization

2022
Academic chapter/article/Conference paper

Valorisation of crustacean and bivalve processing side streams for industrial fast time-to-market products: A review from the European Union regulation perspective

Frontiers in Marine Science, 2023
Academic literature review

Sustainable bioproduction of animal proteins for human consumption and optimizing the use of protein rich by-products from the food industry

2022
Doctoral dissertation

Identifying consumer openness to new ingredients: A conjoint study on consumer segments in the UK

Frontiers in Aquaculture, 2023
Academic article

ReVAL – Innovative Approaches for Food Waste Revalorisation towards High Value Markets (final report)

2022
Nofima’s reports

Utnyttelse av restråstoff fra makrell og sild, ekstraksjon av fosfolipider – Faglig sluttrapport

2022
Nofima’s reports

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

Influence of the involvement in food waste reduction on attitudes towards sustainable products containing seafood by-products

Journal of Cleaner Production, 2021
Academic article

Marine Bioactive Peptides in Supplements and Functional Foods – A Commercial Perspective

Current pharmaceutical design, 2021
Academic literature review

Associated Research Areas

Bioprocessing