Product quality

In our research to gain a deeper understanding of how novel feed ingredients influence product quality, we will use chemical, nutritional, microbial, and sensory analyses. We will be searching for minerals, vitamins, bioactive components and antioxidants that may contribute to high food quality.

Improved nutrition and food safety

Novel feed ingredients may contain minerals and vitamins that can improve the nutritional value of meat and milk products. For example, if the fatty acid composition of meat is optimized, this may have a significant impact on human health.

We foresee that novel feed ingredients that contain bioactive components can reduce the risk of E coli and salmonella contamination thanks to reduced intestinal colonization of these pathogenic bacteria while promoting common bacteria. Antioxidants can hinder oxidation and discolouration, reduce drip loss and improve the flavour and odour of meat and milk products. If a feed ingredient contains carotenoids, for instance, this is an important finding as food containing this naturally occurring pigment is more stable under storage.

A novel ingredient can improve food safety by reducing the risk of contaminants. As all feed ingredients may contain contaminants, we will investigate whether novel feed resources pose any disadvantage to the quality of food products. Locally produced feed ingredients also will contribute to better control of the use of pesticides.

Niche products

Introducing novel non-food bioresources such as macroalgae or trees in the food value chain offers a great potential for new and innovative niche products. This could prove advantageous both for Norwegian consumers and exports. Developing novel feed solutions from local bioresources, and documenting their effects on food safety and quality, can contribute to greater profitability for the fish, meat, and dairy industries.

Published 27. August 2015 - 12:31 - Updated 11. September 2015 - 10:19