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Topic: Proteins

Proteins are key nutrients in food. Nofima’s scientists study how to best use and preserve them in raw materials and search for new protein sources.

Results from research on proteins

Peas and beans could make Norway self-sufficient in plant protein

Can food and residual raw materials be medicine? This instrument finds the answer faster

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

Projects on proteins

Thumbnail for The effect of process on protein digestibility in salmon

The effect of process on protein digestibility in salmon

2025 - 2027

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

Worth knowing

Highlights of enzymatic protein hydrolysis

Worth knowing about fish feed

Publications on proteins

Factors Influencing undesirable sensory properties in protein hydrolysates and remediation strategies for food applications

Journal of Food Science, 2026
Academic literature review

Use of Optical and Spectroscopic Technologies to Analyse Food Protein Functionality Through Chemical and Structural Features: A New Approach to Food Formulation

Food and Bioprocess Technology, 2026
Academic literature review

Torskemelke – olje og proteinprosessering (TOPP)

2026
Nofima’s reports

Matrix composition and glucose availability cooperatively determine cancer spheroid bioenergetics in 3D hydrogels

Cancer & Metabolism, 2025
Academic article

New ingredients, old challenges: The impact of heat processing on the protein digestibility and amino acid availability of novel salmon feed ingredients.

AquaFeed Magazine, 2025
Article in business/trade/industry journal

A pilot-scale process for the extraction of raffinose-oligosaccharides from pulse protein concentrates

Innovative Food Science & Emerging Technologies, 2025
Academic article

Associated Research Areas

Bioprocessing

Diet and health

Food from new sources