Kategori: Emballasje

Emballasje

Emballasje er viktig for at forbrukerne skal få med seg maten de har handlet hjem, og for at holdbarheten på matvarene skal forbedres. Emballasje kan også være en kilde til utslipp og forsøpling. Urbanisering, familiesammensetning, kunnskap, krav til merking og trender påvirker forbrukernes handlemønster og emballasje-ønsker. Emballasje er en viktig del av markedsføringen til produkter.

Ved å tilpasse emballasje spesifikt til matprodukter kan man optimalisere holdbarheten. Teknologi og innovasjon på emballasje kan bidra minimere matsvinn og gi  bærekraftig utvikling.

Dette er Kores temaside for forskning på emballasje. Her har vi samlet både norsk og internasjonal forskning, og gruppert forskningen i ulike temaer som er viktige for dem som forsker på emballasje og emballasjeteknologi.

Innovative and eco-sustainable processing and packaging for safe and high quality organic products with enhanced nutritional quality. Final report

| Type artikkel: Rapport

Kategori: Bær, Emballasje, Økologisk landbruk

The main goal of the project has been to develop innovative sustainable processing and packaging technologies to meet the growing consumer demand and boost the manufacturing of safe organic berry products with high nutritional quality and low environmental impact. The aim has been to evaluate technologies to naturally extend the shelf-life of fresh organic berries and to process berries into a wide variety of value added products. Several solutions and technologies for extending shelf life and the overall quality of fresh and processed berry and fruit products have been identified and developed during the three years of the project.
The major results and achievements are described below.


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Active Packaging Applications for Food

| Type artikkel: Publisert studie

Kategori: Emballasje, Klima og miljø, Matsvinn

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP).

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Food Redistribution in the Nordic Region

| Type artikkel: Rapport

Kategori: Distribusjon og salg, Emballasje, Klima og miljø, Matsvinn

This report summarizes experiences from Phase I in a Nordic project on
food redistribution through food banks and direct redistribution, as well
as giving an overview of laws and regulations on the area. The project
was initiated by the Nordic Council of Ministers as part of the Nordic
Prime Ministers’ green growth iniatiative, The Nordic Region – leading
in green growth, with budget from the Food and Agriculture program.
The project has focused on redistribution of food that has been donated
to prevent food waste, which means that ordinary sponsored food, either
free of charge or to a very low price, is not included.

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FOOD WASTE QUANTIFICATION MANUAL TO MONITOR FOOD WASTE AMOUNTS AND PROGRESSION

| Type artikkel: Rapport

Kategori: Emballasje, Klima og miljø, Matsvinn

The FUSIONS project promotes efficient food use and food waste prevention strategies. In order to reduce food waste, an understanding of the quantities of food waste is necessary. This document is a Manual that provides practical guidelines for Member States on the quantification of food waste at different stages of the supply chain.

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Food losses and waste in primary production

| Type artikkel: Rapport

Kategori: Belgvekster, Emballasje, Grønnsaker, Gulrot, Klima og miljø, Korn, Løk, Matplanter, Matsvinn

This project has resulted in a suggested definitional and methodological framework for future studies of food losses and waste in primary production. It has also resulted in a first attempt to quantify food losses and waste in primary production in the Nordic countries. This study was a pioneering study and requires further improvements as there are large uncertainties in the data presented.

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