Creating value Project year 2020 - Nofima
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Creating value
Project year 2020
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Contents
Aquafeed Technology Centre (ATC)
Five reasons to focus on applied research . . . . . . . . . . . . . . . . . . . . . . 2
How to succeed with local food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
The aquaculture industry is growing, and it needs full flexibility in the choice of A PhD in the baked cod. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
raw materials for fish feed. Our scientists are working with the feed industry to Precise quality measurements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
identify new raw materials that can increase the sustainability of the aquaculture Toolbox for better fish health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
industry and reduce its carbon footprint. This knowledge also provides the basis Iron powder from salmon blood. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
for better utilisation of the raw materials currently in use.
Gene technology improves shrimp health . . . . . . . . . . . . . . . . . . . . . 12
Database for plant-based food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Ripple effects from the seafood sector. . . . . . . . . . . . . . . . . . . . . . . . . 14
PHOTO: BJØRN ERIK LARSEN © NOFIMA
Breeding climate robust salmon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
From lab to industrial scale. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Have found safe ozone level in closed facilities. . . . . . . . . . . . . . . 19
Dehydrated food improvements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Documenting effect of light on
Atlantic salmon performance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
New nutrition for seniors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Size matters for coastal fleet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
ALL PHOTOS: HELGE SKODVIN © NOFIMA
Colder frozen fish, please. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Business ideas for food safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Breeding cod for faster growth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Snow crab: a seafood adventure?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
New ingredients fit for feed?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Plant-based food for everyone? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Top tech is key . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Behind the results. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
The Aquafeed Technology Centre is offering the industry competence
Nofima’s mission. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
and research infrastructure within:
l Bioprocessing
l Downstream process technology
l Extrusion and feed technology EDITORIAL STAFF:
l Analytical platforms Editor: Anne-May Johansen
Editor-in-chief: Morgan Lillegård
Contributors: Anne-May Johansen, Emil Bremnes, Jon-Are
The Aquafeed Technology Centre’s new equipment allows us Berg-Jacobsen, Lidunn Mosaker Boge, Reidun Lilleholt Kraugerud,
to study the impact which the processing of new raw materials Wenche Aale Hægermark.
has on the ingredients and the final product.
GRAPHIC DESIGN AND PRODUCTION
Bergen Lay-out: Krysspress
ATC is part of the Norwegian Roadmap for Research Printed by: Fagtrykk Idé AS
Infrastructure and is a collaboration between Nofima Cover photo: Lars Åke Andersen
Translation: Semantix
(project leader), University of Bergen and Norce.
Published by Nofima AS/January 2021
https://aquafeed.science/ ISSN 1893-6652 (trykt)
ISSN 1894-4744 (digitalt)
To unsubscribe – please send email to post@nofima.no
or call +47 77 62 90 00
PHOTO: JON-ARE BERG-JACOBSEN
Creating value 2020 1
Five reasons to focus
on applied research
12 March 2020 is a date we will
always remember. The coronavirus
forced the Norwegian government to
and depend on evidence-based
research to grow and evolve. Climate
change, reduction of greenhouse
2. The Norwegian food industry is
dependent on research in the
face of tough competition
enforce a lockdown. Overnight, we gas emissions, a circular economy The pandemic has shown us the
all had to reinvent our daily lives. It and improved resource utilization are importance of food safety and securing
was a demanding, yet also interesting topics that form part of the backdrop the national supply chain. Many
and an educational exercise in driving which these businesses have to take Norwegians wish to become less
innovation. into account in order to maintain their dependent on food products from other
PHOTO: LARS ÅKE ANDERSEN © NOFIMA
future competitiveness. Nofima wishes countries. The Norwegian food and
Proper measures to control the corona to contribute to this shift in line with beverage market is facing significant –
pandemic and a well-functioning our vision: and growing – competition, and food
health care system is paramount, import rates are increasing. However,
but in the midst of the pandemic we Sustainable food for everyone. the narrow margins in the food industry
must still consider how we continue Here are five points we believe challenges our ability to innovate.
to develop our food production sector. are important for future-proofing Applied research and innovation is the
That is the reason why Nofima has Norwegian food production. key for enabling the Norwegian food
further clarified our purpose: The industry to compete against large food
Norwegian food production sector is imports in the future. the long term, which will in turn and animal welfare, whether the In this year’s edition of Næringsnytte,
evolving, and as an applied research
institute, we will contribute to ensure
continuous development of the sector
1. A green shift in the
food industry
Many point out that the food industry 3. National value creation
in the seafood industry
provide a basis for advanced industrial
developments in the sector.
production takes place along the coast,
at sea or in land-based or ocean-based
closed-containment systems. At the
we highlight some selected examples
from our research to illustrate the
broad approach which Nofima takes
based on evidence-based research and
knowledge.
is a significant contributor to global
greenhouse emissions, and that the
entire food value chain needs to
The Norwegian seafood industry is
export-oriented and a world-class
competitor. Certification of Norwegian
4. Sustainability throughout the
aquaculture value chain
Increasing the proportion of seafood
same time, we must ensure that
aquaculture and fisheries can coexist,
which requires a basic understanding of
in addressing some of the challenges
I mentioned above. This research is
intended to provide actionable insights
The food industry uses raw materials implement a number of measures wild caught cod has played a key role in in our diet is an effective measure for local and broader social contexts. and solutions for the food industries.
from aquaculture, agriculture, and to reduce its carbon footprint. We retaining existing markets and acquiring reducing our environmental impact.
fisheries to craft their final product.
Around 90 per cent of companies
in this sector have fewer than 50
can see that plant-based foods
are a rapidly growing international
trend, and this poses a challenge
new ones, and further research into
quality aspects throughout the value
chain will help to consolidate the
More seafood means increased
utilization of marine resources, and
aquaculture is part of the solution.
5. Food research for rural areas
The many businesses that do not
have their own research departments
Happy reading!
employees and represent businesses for traditional agricultural products. Norwegian position in the markets. Growth must be achieved in a require an enhanced collective research
that play a key role in employment Increased research-based innovation is Year-round access to wild-caught raw sustainable way, which will require effort for the transition to a more
and value creation across the fundamental in meeting this challenge. material through research on and focused efforts at all levels of sustainable society. By ensuring that the
country. These companies rarely The key to innovation and restruc- development of new methods and production. We must develop new Norwegian food industry is equipped
have their own separate research turing is industry-oriented and relevant technologies for freezing and storage raw materials for feed, and use our for the future, we also help secure jobs, Øyvind Fylling-Jensen
and development departments applied research. will help secure year-round jobs in expertise to ensure good fish health settlement and business in rural areas. Managing Director
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Creating value 2020 Creating value 2020 3
How to succeed with local food
Sales of local food are increasing, but the number of producers remains
relatively stable, with around 1500 local food producers currently.
The challenge of increasing the number of producers is not Characteristics for a successful professional network
due to a lack of new players who want to try their hand, but includes a well-developed sharing culture, room for recog-
rather that many of them find it difficult to professionalise nition and professionalism, and individual follow-ups for each
their business. participant.
Nofima Senior adviser Stine Alm Hersleth is looking into
which factors are key to enabling more local food entrepre- Learn the basics from an expert
PHOTO: SARAH FJØRTOFT JACOBSEN
neurs to keep going, and what benefits a support network Ask Gård Foredling is one of the local food producers who
could bring. have taken advantage of the opportunities available through
this professional support network.
Everyone must feel included “Having a food research professional as a mentor from day
“Both newly established and experienced producers need to one has helped us have the basics in place, avoiding years of
operate in a professional and supportive environment and trial and error”, says local food entrepreneur Kristoffer Evang
maintain networks where they feel included and can stay from Ask Gård Foredling.
updated on current know-how. The community should be In the booklet Slik kan lokalmatprodusenter lykkes, he and In her doctoral work, Marthe Jordbrekk Blikra has developed a tool that can be used to optimise heat treatment of cod.
able to operate in the long term and meet different needs, four other successful local food producers share their best
and so we need professional network managers who are advice. You can also read more about the practices which
responsive and have a strong, relevant expertise,” says Stine.
As a long-standing project manager for the professional
support network for local food producers in Eastern Norway,
ensure successful networks. You can download the booklet
by scanning the QR code below. A PhD in the baked cod
she has a lot of experience in how networks operate.
Baking fish can actually be science. Marthe Jordbrekk Blikra
has achieved a PhD in the optimal heat treatment of cod.
“The overall goal was to develop a tool that can be used to The equations take into account the size of the pieces of
optimise the heat treatment of cod. And we managed to fish. It can tell you how many minutes of heat treatment each
achieve it”, says Nofima scientist Marthe Jordbrekk Blikra. piece of fish needs.
To build the tool, the scientists mapped several p
arameters
Long shelf life and great taste and variables relevant for heat treatment of cod.
While taste and mouthfeel are in focus when chefs prepare “We also wanted to broaden our understanding of what
food, microbiologists prioritise food safety. Achieving a long was happening during heating”, Blikra explains.
shelf life is also an important factor. Marthe’s PhD deals with
combining these aspects to create safe food with a long shelf An app
life and great taste. Although it includes advanced equations, the scientist believes
“While restaurant chefs optimize for juicy cod filets by that in the future, the developed model could be used by
heating until a core temperature of 48 degrees Celsius, the anyone cooking fish. This includes consumers buying raw fish
FOTO: JON-ARE BERG-JACOBSEN
microbiologist prefer 72 degrees to ensure food safety. to bake at home in their kitchens, and food manufacturers
However, the high heat load can make the lean pieces of preparing large amounts of cod in their factories.
cod become overcooked, dry and chewy. This can lead to “We use the software COMSOL Multiphysics, where
unnecessary food waste”, the scientist points out. the relevant equations can run simultaneously and
Therefore, her thesis developed a physics-based interdependently. To reach industrial- and home users, we can
mathematical model for transporting heat and liquid during create an app based on the current model. Whether this will
Project Manager Stine Alm Hersleth researches the role of competence networks and what factors are key for local food producers to succeed. baking. happen or not depends on interest from the industry.
CONTACT: FUNDED BY: READ MORE CONTACT: FUNDED BY: PARTNERS:
Stine Alm Hersleth Lokalmatprogrammet and The Ministry Marthe Jordbrekk Blikra The Norconserv Foundation, The Technical University of
Senior adviser and research fellow of Agriculture and Food through the Research Council of Norway, Denmark (DTU), food industry
+47 975 41 669 Innovation Norway +47 454 50 641 and DTU stakeholders (MatBørsen AS)
stine.alm.hersleth@nofima.no marthe.blikra@nofima.no
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Creating value 2020 Creating value 2020 5
PHOTO: WENCHE AALE HÆGERMARK © NOFIMA
PHOTO: JENS PETTER WOLD © NOFIMA
Jens Petter Wold, leading the SFI Digital Food Quality project, has worked with sensor technology and spectroscopic methods for decades. The DigiFoods leader group: Pål From, Jens Petter Wold, Nils Kristian Afseth, Kristian Hovde Liland, Ingrid Måge and Marion O’Farrell.
Precise quality measurements different quality tiers, which can add
value, or you can control the processes
to achieve specific product qualities.
Instrument suppliers can manufacture
and market ready-made systems.
Scientists have expertise in spectro
types of production result in the best
quality for chicken, salmon or protein
hydrolytes.
We have developed effective solutions scopy, food technology and data These ideas and experiences form
Digitisation offers new opportunities for Nofima scientists for use on key Norwegian products modelling. the basis for SFI Digital Food Quality
and raw materials such as salmon (DigiFoods).
who have spent decades developing non-destructive fillet, whole fish, crab, beef, chicken Digitisation and systematized quality “DigiFoods is a centre for research-
and residual biomass. Several of these measurements provide great value driven innovation where 27 partners
sensor-based measuring methods solutions have been commercialized There are several examples where with expertise in the food industry,
and are in use every day in Norway and in-line measurement provides sensor technology, robotics, IT, data
The ability to test for food quality has become a vast international field have their own advantages and around the world. opportunities for useful quality analysis and R&D come together
quickly, objectively and in a of research, where Nofima has been limitations, and are used for different In order to develop well-functioning classification. However, it may be just to develop new fast methods for
non-destructive manner is very useful, continuously providing key innovations purposes: To measure the total systems that are adopted by the as useful for food producers to collect, measuring food quality. These methods
whether in a lab setting or during in measurement methodology, useful fat content, you use NIR; for more industries, interdisciplinary collaboration digitize and systematize all the quality must be applicable to in processes
industrial processes. However, food applications and data analysis methods. information about the composition of is key. Food companies can define measurements that are carried out, for measuring and digitising the
quality is a complex concept which the fat, you use Raman or IR. which quality characteristics are use this data to monitor changes in fundamentals of food quality, which
is defined by a number of different Developing measurement methods important to measure, and at which quality over time and connect these can be used to optimize processes and
chemical and physical characteristics. based on different techniques Industry-relevant utility value is key part of the process. Instrumentation variations to other parts of the value value chains. This will help us succeed
Using sensors to measure quality can “We started with NIR spectroscopy “Our objective all along has been to experts can design tailor-made chain. These insights can in turn with the digitisation of the Norwegian
therefore be quite challenging. and later developed measurement develop methods which are useful for solutions for different applications. be used to learn more about what food industry,” says Jens Petter.
Nofima saw the potential in such methods based on other spectroscopic the food production industries. Over
quick measuring methods early on, and techniques, such as fluorescence, the past 15 years we have developed
in the late 1980s they published their Raman and IR and hyperspectral systems that can be applied directly in
CONTACTS: FUNDED BY: PARTNERS: READ
first articles on methods for measuring imaging, which make it possible to the process lines to measure the quality Jens Petter Wold Ingrid Måge The Research Sintef Digital, MORE:
fat and protein content in meat by using create images of chemical properties”, of every single product there”, Jens Senior Scientist Senior Scientist Council of Norway NMBU and 24
+47 959 79 749 +47 900 84 041 and participating other partners
near-infrared (NIR) spectroscopy. Since says Senior Scientist Jens Petter Wold. Petter explains. jens.petter.wold@nofima.no ingrid.maage@nofima.no stakeholders
then, the development of such methods The various measurement methods This allows products to be sorted into
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Creating value 2020 Creating value 2020 7
Toolbox for better fish health
It is hard to tell how a fish is doing, so we need toolkits
to do a proper health and welfare check.
Nofima scientists are assembling
these toolkits. The research project HVI
Toolbox is building upon the currently
available welfare indicator toolboxes
in order to enable everyone involved
in salmon farming to assess both fish
health and welfare.
ILLUSTRATION: SVERRE BJØRSTAD GRAFF © ABSURDGALLERIET
“Such toolkits provide methods
for assessing the fish during handling
operations such as fish transfers,
de-licing operations and other poten-
tially stressful situations, as well as the
ability to assess their health and welfare
status during day to day farming opera-
tions. The objective is to limit stress and
PHOTO: © NOFIMA
poor welfare, which can in turn lead to
even poorer health”, says one of the
lead scientists in the project, Lill-Heidi
Johansen.
Sad, happy, disappointed, hungry, angry? When an untrained eye has difficulties assessing Evaluation of the HVI Toolbox is taking place under commercial conditions. Research assistant Tina Thesslund & project manager Roy-Inge
fish health and welfare, a toolkit could be the answer. Hansen are prepared.
Consolidating knowledge
There is a close link between health
and welfare – even for fish. the perceived threat, while lumpfish We can get some information by Assessing production fish What tools do we need? Which tools and apply the tools in different situa-
But how can we know how the fish attach themselves to the substrate observing the fish, as ventilation rate Nofima and its research partners have can be used on the fish farms, and tions. After testing them we can
is really doing? and appear unconcerned – but may be and movement patterns can reveal already developed species-specific which tools should only be used in the determine where they should ideally
“Different species respond differently just as stressed as the salmon”, says a great deal about its wellbeing to toolkits with welfare indicators for laboratory? be applied and in which combinations,”
to stressful situations. Salmon flee from Lill-Heidi Johansen. a trained eye. Skin and fin damage salmon and rainbow trout as part of Evaluation of the HVI Toolbox is says Johansen.
are also visual indicators of problems. the Norwegian Seafood Research carried out in full scale cages at a The HVI Toolbox concept is also
However, scientists also want to be able Fund (FHF) project FISHWELL, and commercial farm, and the tests are applied in controlled studies under the
to detect injuries and infections that during the FHF project RENSVEL they carried out in cooperation with the FHF project CrowdMonitor, which isled
are not immediately visible, but where prepared fact sheets about operational Aquaculture Research Station in Tromsø, by Nofima, and the FASTWELL project
samples of the fish must be examined welfare indicators for cleaner fish such which has an R&D licence operated by led by the Norwegian Institute of
more closely in the laboratory for as lumpfish and ballan wrasse. The Salmar. Marine Research and financed by the
answers. HVI Toolbox utilises this work with a Research Council of Norway.
Many stakeholders care for the much greater emphasis on fish health A broad approach “What the final HVI Toolbox will
health and welfare of farmed fish, such indicators. We need to understand, utilise and eventually look like and how it will
as the individual farmers, fish health “The project is part of a larger interpret the data we collect about be used will be announced upon the
authorities and the Norwegian Food Nofima initiative where we carry out de-licing operations, fish transfers, completion of our current evaluations.
PHOTO: LARS ÅKE ANDERSEN © NOFIMA
Safety Authority. However, they may several projects to increase our ability and so on. Can the fish tolerate the We believe we will have more robust
have different evaluation systems, to develop more precise tools for procedure? What if they are already data in place by the end of 2021”, says
criteria and parameters for assessing assessing fish health and welfare.”, says injured? What does that indicate? Johansen.
fish welfare. Johansen. “We need to take a broad approach
“We need to develop and refine our
existing tools to get a better picture of
CONTACTS: FUNDED BY: PARTNERS:
the health and welfare status of the Lill-Heidi Johansen Chris Noble The Aquaculture Research The Aquaculture
fish and ensure that the tools can be Scientist Senior Scientist Station in Tromsø – R&D Research Station
+47 908 82 677 +47 909 65 133 license no. T-T-0035 in Tromsø
Lill-Heidi Johansen has spent her professional career focusing on fish health and will use the applied to all situations which the fish lill-heidi.johansen@nofima.no chris.noble@nofima.no
HVI toolbox for the benefit of farmed fish. Photo: are subjected to”, says Johansen.
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Creating value 2020 Creating value 2020 9
Iron powder from
salmon blood
PHOTO: AUDUN IVERSEN © NOFIMA
A unique iron powder
from salmon blood is
more easily absorbed
by the body than iron
salts – good news
for people with iron
Blood powder made
deficiency. from salmon blood.
PHOTO: EMIL BREMNES © NOFIMA
When Norwegian salmon are shipped are not as easily absorbed by the body. The minister had a taste
from the slaughterhouses to reach “We wanted to look at whether we And the researchers’ experiments
dinner plates all over the world, could extract haemoglobin from the yielded results. The promising
the slaughterhouses are left with salmon blood in order to use it in iron experiments from the laboratory
colossal amounts of salmon blood. supplements”, says Research Director were passed on to Biotep – Nofima’s
Approximately 36,000 metric tonnes Ragnhild Dragøy at Nofima. national pilot facility for marine Minister of Fisheries and Seafood, Odd Emil Ingebrigtsen, is briefed on salmon blood research by Nofima’s Runar Gjerp Solstad and
of salmon blood – the only part of Along with colleagues from bioprocessing – where the process Ragnhild Dragøy.
the salmon currently not utilised – is the Nofima Department of Marine was scaled up a small industrial
discarded annually. Biotechnology, Norinnova, Lerøy Aurora, production. An additional scale-up
Presently, anaemia is a global and participants from the University of was performed at a pilot facility have managed to manufacture a world is concerned with. We have a “Today, the slaughterhouses have
problem. According to the WHO, as Tromsø, she has tested various methods belonging to Catapult Life Science. unique iron powder. highly skilled scientific community here to bear the cost of disinfecting and
many as 800 million women and for utilising the leftover blood. Using these new methods, scientists “The blood powder has been tested in Norway which already has strong disposing of the blood, which can
children around the world are affected, on humans at a small scale with very cooperation agreements in place contaminate the ocean”, says Ragnhild
making anaemia one of the most promising results, and more compre- with the aquaculture and fisheries Dragøy.
common deficiencies – but also one of hensive clinical testing is being set up communities”, said Ingebrigtsen. However, some challenges remain
the most difficult to treat. for the future”, says Dragøy. before the salmon industry can start
The WHO estimates that around An informal “test” was also carried Sustainable alternative serious production of iron powder.
half of all anaemia cases are caused out as the Minister of Fisheries and The main advantage of iron The blood must be properly collected,
by iron deficiency, and iron supple- Seafood, Odd Emil Ingebrigtsen, visited supplements from salmon blood is and both taste properties and recipes
ments are recommended for a Nofima’s headquarters in Tromsø. The that it may be used by many different require further work. It will also be
number of other patient groups. But Minister was presented with the new consumers. As some social groups do important to consider the results from
even if iron can be found all around us, and ongoing research – and even got a not wish to consume iron supplements the more extensive clinical trials.
it’s not necessarily easily replenished taste of the result. containing haemoglobin from land Researcher Runar Gjerp Solstad and
in our bodies. “After all, there is a reason why animals, a salmon-based supplement his colleagues at Nofima are looking
“Humans prefer biologically available we allocate money to Nofima and might provide a better alternative. forward to the next steps.
iron, i.e. in a form that the body can the Institute of Marine Research. This creates opportunities to increase
PHOTO: AUDUN IVERSEN © NOFIMA
absorb”, states Nofima scientist Runar Sustainable management of ocean income and reduce costs for salmon
Gjerp Solstad. resources is something the whole producers.
Iron adapted to the human body
The most common ferrous molecule in
CONTACTS: FUNDED BY: PARTNERS:
nature is haemoglobin. Haemoglobin Ragnhild Dragøy Runar Gjerp Solstad The Research Council of Norinnova, UiT –
used in iron supplements is usually Research director Scientist Norway (NFR), Lerøy Aurora The Arctic University
+47 977 49 562 +47 907 34 498 AS and MABIT. of Norway and
extracted from pigs and livestock. Iron Nofima scientist Runar Gjerp Solstad & colleagues are excited to continue their efforts to ragnhild.whitaker@nofima.no runar.gjerp.solstad@nofima.no Lerøy Aurora AS
salts from plants are also used, but they produce iron supplements from salmon blood.
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Creating value 2020 Creating value 2020 11
Gene technology improves
shrimp health
By using genomic selection, Nofima have demonstrated
that we can rapidly increase the level of disease
resistance in whiteleg shrimp.
The extruder can be
used for both wet
and dry extrusion.
Scientist Catia
Saldanha do Carmo
has mapped the
effects from both
processes
PHOTO: JOE URRUTIA ©
NOFIMA
Database for plant-based food
Food producers need more knowledge to be able to use Norwegian raw
Healthy whiteleg
shrimp. materials for developing healthy and appealing plant-based alternatives.
PHOTO: MARCELA SALAZAR,
BENCHMARK COLOMBIA.
Nofima scientists gather and develop data about: Detailed and accurate knowledge
White spot syndrome virus disease causes mass mortality to resist the highly lethal and contagious WSSV disease. • Which raw materials and raw material mixtures are Nofima scientist Catia Saldanha do Carmo plays a key part in
and large economic losses for shrimp farmers all around The results demonstrated that the average survival of best suited to different products based on their desired the mapping of suitable combinations of raw materials and
the world. The disease spreads quickly and preventative shrimp families increased from 38 % to 51 % after only one properties (functional, nutritional and sensory) processing methods. An important part of this work has been
measures for contagion have proven ineffective. generation of genomic selection for high resistance against • Which processing methods and parameters are best to obtain detailed data about the functionality and possible
the virus. In the best genomically selected families, more than suited for different products, raw materials and raw combinations of applicable machinery, as well as their effects
DNA sequensing technologies 80% of individuals survived when challenged with the disease. material mixtures. on products.
Genomic selection is a recent methodology originally “Like vaccinating a population against disease, having “The technology I have mainly worked with is called
developed for livestock improvement employing the latest in animals with this level of resistance in the shrimp population Little use of Norwegian raw materials extrusion, which makes it possible to process raw materials
DNA sequencing technologies. would likely be sufficient to provide a herd effect”, says The aim is to obtain data that the food producers may into the desired shape and texture. To determine optimum
“Genomic selection is more efficient than traditional Robinson. utilize in order to save time on trial and error in their own conditions I have studied the effects of the various extruder
selective breeding because we can assess the genetic The work has demonstrated that one can rapidly increase experiments. settings such as temperature, water content, input speed and
value of candidate breeders more precisely, both within and the level of disease resistance in whiteleg shrimp. Benchmark “There is little current use of Norwegian raw materials in rotational speed”, says Catia.
between families, without exposing them to the disease”, Genetics now use this tool to offer growers shrimp p opulations plant-based meat substitutes on the market. We believe the Among other things, she has developed prototypes for:
says Nick Robinson, senior researcher at Nofima. that can survive and produce in the presence of WSSV. data we gather can help producers catch up with foreign • Healthy pea- and oat-based snack products rich in fibre
Genomic selection also holds great promise for the products”, says Nofima Senior Scientist Svein Halvor Knutsen. and protein
More shrimp survive improvement of other economically important traits in shrimp He adds that they have also worked to develop several • Protein-rich meat substitutes based on fava beans
Nofima Scientists have collaborated with scientists at and other aquaculture species. The research shows that other plant-based products and ingredients, such as healthy The research has been carried out as part of the project
Benchmark Genetics in Colombia and Norway to show that genomic selection could go some way towards solving this protein-rich snacks. FoodProFuture and at the FoodPilotPlantNorway. Scan the
genomic selection can be used to boost the ability of shrimp multibillion US$ problem for the shrimp industry in the future. QR code below to learn more.
CONTACTS: FUNDED BY : READ CONTACTS: FUNDED BY: PARTNERS:
Nick Robinson Marie Lillehammer Research Council of Norway MORE: Svein Halvor Knutsen Catia Saldanha do Carmo The Research A number of partners from
Senior Scientist Scientist Senior Scientist Scientist Council of Norway the scientific community, as
+61 448 984 002 +47 64 97 04 05 PARTNERS: +47 482 99 594 svein. +47 907 47 497 well as a reference group
nicholas.robinson@nofima.no marie.lillehammer@nofima.no Benchmark Genetics knutsen@nofima.no catia.carmo@nofima.no with many industry players
12
Creating value 2020 Creating value 2020 13
Ripple effects from
the seafood sector
The value creation from the seafood sector
was 127 billion NOK in 2019. It has increased
sixfold over the past 15 years.
This is according to a report on ripple for Norwegian value creation and
effects prepared by Menon, Nofima and social welfare. The sector’s average
Norce. for value creation per employed
The ripple effects can be felt across person is almost twice that of
Norway. Value creation is perhaps the Norwegian onshore industries,” says
most telling key figure for an industry, Nofima’s project coordinator Roy
as it highlights the returns on efforts Robertsen.
made: salaries to employees, financial The growth in the seafood sector
returns to the owners and taxes to the has been driven by increased salmon
authorities. production, higher prices for fish and a
The total employment effects from weakened Norwegian currency.
the activities of the seafood sector The report shows how important the
PHOTO: OLE ÅSHEIM © NOFIMA
amounted to over 90,000 jobs in 2019 seafood sector is to all coastal regions.
(or 78,000 jobs measured in work In direct value creation, Møre og
years). These activities contributed to Romsdal scores highest with 15 billion
32 billion NOK in taxes in 2019, which NOK in 2019. In second place comes
corresponds to almost 3 per cent of the Vestland with 13.5 billion NOK in value
government’s total tax revenues last creation.
year. However, it is in Northern Norway Over half of private jobs in certain Norwegian municipalities can be linked to the seafood sector and its ripple effects.
that the seafood sector has the
Growth boosts value creation strongest relative importance. In Troms Nordland with 11.5 per cent and Møre hand, are not as evenly distributed companies’ actual purchases of goods investments in the seafood industry,
“Hardly any sector has grown more and Finnmark, the seafood sector and Romsdal with just over 11 per along the coast. The supplier industries and services, before further ripple by including specialized suppliers in
than the seafood sector in recent accounts for almost 12 per cent of cent. are concentrated in the counties of effects are calculated through Menon’s the population.
years. This growth plays a key role all private sector jobs, followed by Vestland and Møre og Romsdal, as well ripple effect model - ITEM. - The supplier industries are
Ripple effects from the fishing fleet as Oslo and the other large cities, says Compared with previous becoming an increasingly important part
In addition to the ripple effects analysis researcher Audun Iversen. analyses, this analysis goes further of the industry. They also grow through
Facts about the reports: for the entire seafood sector, a separate in calculating the geographical the export of both aquaculture and
report on the fishing fleet was also New methods provide better analyses distribution of the ripple effects, vessel technology. In 2021, there will be
• The analyses presented is part of an annual exercise published in late 2020. The ripple effects are calculated and this analysis also captures a separate report on the suppliers to the
commissioned by the Norwegian Seafood Research Fund (FHF). The report on the fishing fleet based on a selection of the seafood more of the ripple effects from industry, Roy Robertsen concludes.
• The first national report was published in September 2020. shows that the fleet is profitable, that
it creates great value for the owners
In addition, 11 regional reports were published. CONTACTS: FUNDED BY: PARTNERS: READ
and good remuneration of the crew, Roy Robertsen Audun Iversen Norwegian Menon Economics MORE:
• All reports are available for download via the QR code at the and that this value creation takes place Senior Scientist Scientist Seafood and NORCE
+47 906 80 275 +47 900 40 615 Research Fund
bottom of the next page (in Norwegian). along the entire coast. roy.robertsen@nofima.no audun.iversen@nofima.no (FHF)
- The ripple effects, on the other
14
Creating value 2020 Creating value 2020 15
Breeding climate
robust salmon
Breeding salmon for growth or resistance to
sea lice in cold waters may have little effect
if the offspring grow up in warmer waters.
“With climate change and more Growth and lice activity are
frequent heatwaves in the ocean I think temperature dependent
this is useful information for breeding Let’s look back to the start of the
companies who are breeding for trials in the winter of 2017, when fifty
growth or resistance to sea lice”, says salmon families from the fish farming
Nofima scientist Celeste Jacq. company Mowi were distributed across
The individual characteristics of both different tanks at the Aquaculture
salmon and sea lice can determine Research Station in Tromsø. At the start
whether the sea lice attaches to and of the trial the salmon weighed 100
feeds on a salmon. The fact that grams, and were reared in seawater
resistance to sea lice is hereditary of 5, 10 and 17°C. A few weeks into
PHOTO: TERJE AAMODT © NOFIMA
in salmon is known from previous the experiment, the researchers
breeding and genetics research by added young sea lice to the tanks and
Nofima. By drawing in expertise from measured the effect on the salmon.
fish health, production biology and They counted the number of sea lice,
chemistry, Nofima was able to answer took samples of mucus and skin and
a broader question: How to increase measured the size of the fish. They
robustness in salmon and lumpfish in analysed the DNA for 45,000 genetic
the face of climate change. This resulted markers and examined the relationship Nofima scientists suspect that some of the compounds in salmon mucus attract lice.
in the establishment of the strategic between the lice load (i.e. how much
initiative FutureFish. lice attach to the salmon) and salmon The genetic analysis revealed that respective knowledge about aroma The fish health researchers also Breeding lumpfish to eat more lice
growth at the different temperatures. neither growth nor the lice load are compounds and genetics and found found structural differences in the skin Finally, the scientists used genomic
single traits, but rather that they vary some volatile organic compounds in the of the salmon. The outermost barrier information to examine the heritability
with water temperature. There is only a salmon skin mucus that seem to attract of the skin, the epidermis, was thinner of sea lice eating ability in lumpfish.
weak to moderate genetic correlation sea lice in much the same way that in fish that had been reared at 17°C The heritability for this trait was low,
between salmon growth in seawater at human odours attract mosquitoes. and had markedly smaller mucus cells. but there were significant differences
5°C and 17°C. “We also found that the salmon The combined results may indicate between families. This means that it
“The good news is that it is possible families that are resistant to lice that the fish skin barrier weakens over is possible to use genetic selection
to breed for reduced temperature produce less of these compounds, and time when the fish lives in warmer to increase lice eating ability through
sensitivity to ensure increased salmon vice versa”, says Difford. water. In addition, the researchers breeding programs, which can reduce
growth and resistance to sea lice even The scientists will investigate this found chemical differences in the the reliance on wild-caught cleaner fish
in fluctuating temperatures”, says Jacq. further in a new project that aims to mucus between fish from high and low and chemical delousing agents.
PHOTO: JON-ARE BERG-JACOBSEN © NOFIMA
The project had several interesting utilise species-independent variation temperature tanks. How these mucosal
results that indicate why different to improve sea lice resistance and is properties impact fish health will be
salmon characteristics are associated funded by the Norwegian Seafood investigated further.
with sea lice resistance at both high and Research Fund.
low temperatures.
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The salmon’s smell and lice Celeste Jacq The Research Mowi Genetics AS
infestation are linked Scientist Council of Norway & the Aquaculture
+47 482 54 804 Research Station at
Nofima scientists John-Erik Haugen celeste.jacq@nofima.no Tromsø
Gareth Difford has examined the genetics behind mucus cells. and Gareth Difford combined their
16
Creating value 2020 Creating value 2020 17From lab to industrial scale
PHOTO: KEVIN STILLER @ NOFIMA
Nofima scientists have developed methods for better
utilising residual biomass, which will now be adopted
by the industry.
Color of the water in the tank during the
ozone trial shows the turbidity with (left)
and without (right) ozone addition.
PHOTO: TERJE AAMODT @ NOFIMA
At Nortura in Hærland, chicken and turkey carcasses are
transported in a pipe from the cut-up line directly to a
process line. Biomega outside Bergen already processes Kevin Stiller and colleagues
have defined the threshold
salmon heads, skin and bones. Enzymatic hydrolysis process
of ozone in brackish water.
lines have been installed at both of these facilities. It is in Here he is at the machine
this hydrolysis process where Nofima’s research proves room of Nofima’s RAS
useful. facility at Sunndalsøra
Have found safe ozone level
Large chemical variations
The biomass used in these processes contains a great
variety of chemical components with large chemical
variations.
“In the laboratory we know a little about which
parameters we can use to achieve the desired quality of the
products, and the next step is to investigate what needs
in closed facilities
to be done in order for this to work on an industrial scale.
We will use spectroscopy and other analysis methods to Salmon post-smolts tolerate similar level of ozone
understand what is actually happening”, says Nofima scientist
Nils Kristian Afseth.
in brackish water as they do in freshwater.
Biomega has already developed a hydrolysis process
which is currently used on salmon off-cuts. “The goal is now Ozone is a strong oxidant commonly used for improving Carlo C. Lazado, it was confirmed that the identified threshold
to develop tools to further improve production control, which water quality and disinfection in freshwater fish farms. When is safe for salmon post-smolts in brackish water RAS.
will result in a more standardised process”, says Biomega’s ozone reacts with certain constituents of seawater, however, “The recommendation of being below 350 mV for 100
Director of Research and Development, Bjørn Liaset. toxic byproducts can severely impact the health of fish. gram post-smolt salmon in brackish water is consistent
Pioneering research is taking place at Hærland. The As brackish water is increasingly introduced in farming with ozone thresholds for other farmed fish species, and
process of continuous enzymatic protein hydrolysis of chicken post-smolt salmon, thresholds for the safe use of ozone for salmon post-smolt in freshwater”, says Kevin Stiller,
and turkey carcasses to develop them into valued products need to be established. Suppliers of recirculating aquaculture RAS-scientist in Nofima.
and ingredients has never been tested on an industrial scale systems (RAS) are looking for safe, cost-efficient and reliable However, optimal dosage depends on the quality of
before. ways to maintain optimal water quality in brackish water RAS, water being treated. In the experience of the TCFFI scientist
and with this research they are now a step closer. Chris Good, a lower ozone level of 290 mV still resulted in
Consistent product quality is key Scientists from Nofima and The Conservation Fund significant improvements to water quality.
It is important to ensure stable quality of residual biomass. Freshwater Institute (TCFFI, USA), carried out a trial
PHOTO: JON-ARE BERG-JACOBSEN
"We are developing new spectroscopic analysis methods. determining the ozone limit in a flow-through system in Too much ozone is hard on the gills
The aim is to use sensor technology, such as NIR ( Near- brackish water for post-smolts. Atlantic salmon at 100 grams The scientists registered mortality and changes in the gills, as
InfraRed) spectroscopy, to make it possible to control the were reared for 12 days in brackish water treated with well as indicators of fish welfare, such as genes important for
process, the quality of the residual biomass and the final different ozone doses. antioxidant defense and quality of skin and gills.
product,” says Afseth. The scientists identified ozone levels up to 350 mV “What surprised us, was that ozone is much more
This research is being conducted as part of the Smartbio (millivolts) as potentially safe and 300 mV as safe for the aggressive on the gills compared to the skin. It means that
Our project goal is to understand the relationship between biomass project. Scan the QR code below to learn more about the health of post-smolts in flow-through brackish water. In a gills are a good indicator tissue to check out the sensitivity to
variations and product quality to ensure a consistent final product. research. follow-up study led by Nofima fish health scientist ozone”, says Lazado
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Nils Kristian Afseth Research Funding for Agriculture BIOCO, Norilia Kevin Torben Stiller Carlo C. Lazado Research CtrlAQUA – the
Senior Scientist and the Food Industry (FJM) and and Biomega Scientist Scientist Council of Centre for
+47 958 40 641 participating companies Phone: +47 480 92 838 Phone: +47 930 27 905 Norway Research-based
nils.kristian.afseth@nofima.no kevin.stiller@nofima.no carlo.lazado@nofima.no Innovation (SFI)I
18
Creating value 2020 Creating value 2020 19Dehydrated food improvements Documenting effect of light on
Packet soup for dinner? There’s Atlantic salmon performance
no need to feel bad about that.
Nofima scientists studied the effect of LED light on salmon
performance in closed-containment recirculated aquaculture systems.
Dehydrated foods largely retain the taste and nutrients found
in the fresh raw materials they are made from. The Innotørk
research project, aimed at finding innovative and sustainable So far, the existing lighting conditions
methods for dehydrating food, develops new, optimised for salmon in recirculating aquaculture
drying methods to make meals more nutritious and tasty. systems (RAS) appear to be safe in
terms of growth and mortality rates.
Excited Minister of Food “However, we still know little about
A longer shelf-life means that dehydrated food contributes how the light affects salmon physiology
to less food waste. Additionally, dehydrated food results in a and how they cope with the change in
reduced environmental impact from its transportation as it is lighting condition after transfer to sea
lightweight and has low space requirements. water”, says Jelena Kolarevic, Nofima
“Not to play down fresh food by any means, but Senior Scientist and project leader for
dehydrated food can be a great supplement to fresh food CtrlAQUA’s research into light.
as part of a balanced diet”, says Nofima Senior Scientist Jan
Thomas Rosnes. Different conditions in RAS and
PHOTO: ANNE-MAY JOHANSEN © NOFIMA
The Norwegian Minister of Agriculture and Food, Olaug V. netpens
PHOTO: TERJE AAMODT © NOFIMA
Bollestad, is enthusiastic about the project. There is little existing research on what
“Research and innovation are important to developments the optimum light intensity and quality
in Norwegian food production, and new, improved drying in RAS should be. Nevertheless, white
methods are a great example of how we can take even LED lighting has become widespread in
better care of Norwegian raw materials,” says the Minister. closed containment systems on land.
Very often RAS are managed without
New methods in-loop disinfection which means that Jelena Kolarevic observes trial fish along with scientist Andre Meriac and research technician
“Through the testing of drying methods for both vegetables and Jan Thomas Rosnes (right) with fellow scientist Dagbjørn Skipnes. more particles and organic substances May Britt Mørkedal at Nofima in Sunndalsøra.
new marine raw materials, we aim to identify new products and New drying methods are being tested out on tomatoes, peas and are present in the water preventing
drying methods that can form part of a healthy and nutritious kelp. the light from penetrating the water traditionally used in salmon farming to does not affect the fish’s growth and
everyday diet for the future,” says Jan Thomas Rosnes. column. In sea-based netpen systems, regulate the timing for smoltification. survival in the RAS facility.
The sale of dehydrated foods has declined in recent years. daylight and clearer water represent The industry is looking into the
According to the scientists, dehydrated food has become the natural conditions where blue light Challenging in big deep tanks minimum light intensity required for
stigmatised and labelled as nutrient-poor and full of additives. penetrates the deepest, while red Based on experience from commercial optimum growing conditions in order
This, however, is a myth. and yellow light is more common in RAS facilities, the scientists selected to cut costs. However, challenges still
PHOTO: AUDUN IVERSEN © NOFIMA
Today, the most common drying methods for food are recirculated water due to the accumu- two light intensities (0,25 and 1,9 µmol/ exist such as understanding the effect
either warm air or the complete opposite: freeze drying. lation of substances like humic and m2/s) and two light qualities (white of light intensity below 0,25 µmol/m2/s.
Scientists now intend to explore methods that are gentler on fulvic acids. The insights from netpen LED and full-spectrum LED). Post-smolt, Further research is needed:
the food. farming are therefore not directly i.e. salmon that have passed the smolt “In the current large tanks with a
Drying at low temperatures can preserve some nutrients applicable for the conditions in RAS. stage, were illuminated for 90 days, depth of up to five metres, it will be
even better. This can be done in several different ways, from The CtrlAQUA scientists have after which the scientists measured the difficult for the fish farmer to be able
room temperature and all the way down to ÷90oC, says looked into how the use of white and water quality and salmon growth and to distribute the light evenly without
Rosnes. No need to feel bad about packet soup. Dehydrated foods retain the full-spectrum LED light affects salmon mortality. major investments. It’s a challenge the
taste and nutrients found in the raw materials they are made from. post-smolt in RAS and how the water The results showed that a light industry has begun to look into,” says
quality affects light penetration. Light is intensity higher than 0,25 μmol/m2/s Kolarevic.
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Jan Thomas Rosnes Norwegian Research Council, Orkla Foods Norge AS, Algetun AS, Jelena Koleravic Åsa Maria O. Espmark The Research CtrlAQUA – the MORE:
Senior Scientist Orkla Foods Norge AS and the Norwegian Institute of Marine Senior scientist Senior scientist Council of Centre for
+47 901 72 816 Algetun AS. Research and the Belgian research +47 900 97 335 +47 991 60 039 Norway Research-based
thomas.rosnes@nofima.no institute ILVO. jelena.kolarevic@nofima.no asa.espmark@nofima.no Innovation (SFI)
20
Creating value 2020 Creating value 2020 21Size matters for coastal fleet
Individual vessel quotas in the coastal fleet were originally
determined by vessel length. But new vessels and quota
purchases claim a new approach.
The fishing fleet is constantly evolving – old fishing vessels radically changed. Many combine several quotas on a single
are scrapped, and new ones contracted. Nofima is currently vessel after scrapping older vessels – known as “structural
investigating these developments. quotas”.
A traditional dichotomy in the Norwegian fishing fleet Nofima’s review shows that not only are there fewer
distinguish between the ocean fishing fleet, with large vessels in the coastal fleet than before, but the vessels in all
PHOTO: JON-ARE BERG-JACOBSEN © NOFIMA
offshore vessels, and the coastal fleet, with smaller vessels categories are larger. A quarter of the coastal vessel’s quota
fishing along the coast. Norwegian catch quotas have been is now caught by vessels longer than 28 metres, while the
divided between the two groups. number of vessels of less than 11 meters has decreased
sharply.
New dilemmas
In the last few decades, coastal fleet development makes System update needed
politicians confused. The total allowed catch for the coastal In 2020, the Parliament determined how fishing quotas
fleet has been allocated among vessel groups based on the should be allocated in the future. However, some key issues
length of the vessels: less than 11 meters, 11–15 meters, remain unresolved. Structural quotas are valid for 20 years,
Healthy seniors may have a better sense of taste than previously thought, which is useful knowledge for product development.
15–21 meters, or 21–28 meters. The idea was that the longer and the first ones will expire in 2026. Then what? Should
New nutrition for seniors
the vessel, the greater catch potential, so the quotas were they then be allocated to the vessel groups currently using
determined accordingly. them, or rather be reallocated to the group which they were
However, since then many quotas have been sold or originally issued to?
assigned to vessels that are larger than the original provision Nofima’s review shows that we need a quota system
Could fibre and protein-rich shots be the solution for older people who accommodated for, and the structure of the coastal fleet has adapted the reality in the coastal fleet.
are struggling to get enough of these nutrients?
It might be a good idea to include seniors when developing “This is good news, because it suggests that healthy older
products adapted to suit this group, but this involves two people have a better sense of taste than previously thought.
challenges that it is important to be aware of. One, is that This knowledge is also useful in the development of food and
elderly participants tend to give overly positive feedback drink products intended for the elderly,” Paula points out.
when interviewed. The second is that our vision and our
sense of smell and taste may deteriorate with age. Shots as energy refills and snacks
The fact that older people often respond more effusively
The sense of taste presents challenges in respect of participating in product
“Research on elderly people with impaired general health development testing. Nofima researchers have resolved this
shows that they have a significantly poorer sense of taste, by using a “holistic”, undirected method, where participants
but not many studies have been conducted on the sensory group products rather than rating them, and describe the
abilities of healthy elderly people. We wanted to take a closer products based on their objective characteristics.
look at this,” says Paula Varela-Tomasco, a senior researcher “Our findings show that older people are happy to drink
PHOTO: TRUDE ANDERSSEN.
at Nofima. shots on suitable occasions. They prefer shots with a fresh,
Nofima’s professional sensory trained panel and 38 fruity taste, and dislike shots that are bitter or give them a
healthy, active elderly people were served the same 8 feeling of dryness in the mouth”, concludes Paula.
varieties of raspberry shots. As expected, the professional This research is being conducted under the Matlyst project.
judges went into far more detail in their descriptions. Scan the QR code below to find out more about the research
Nevertheless, the groups were relatively in agreement. results. Old and new “Seingen”, both under 21 m. Increasingly large coastal fleet vessels makes it challenging to distribute quotas for the future.
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Paula Varela-Tomasco The Research Council Tine, Fjordland, John R. Isaksen Bent Dreyer The Research
Senior Scientist of Norway and Norgesmøllene, Scientist Research manager Council of Norway
+47 454 26 026 participating companies Nortura, SESAM, +47 992 59 717 +47 992 76 715
paula.varela.tomasco@nofima.no Nofima and NMBU john.isaksen@nofima.no bent.dreyer@nofima.no
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Creating value 2020 Creating value 2020 23You can also read
