Innovation

Photo: Sune Eriksen

Innovation through collaboration

Research is key to developing new ways for Norilia to harness the potential of our raw materials and ingredients. New value-adding processes and smart technologies have been developed and tested in collaboration with research partners and industry partners. For us, research, market insights and collaboration are the keys to finding new ways to refine our top-notch raw materials into high-quality, value-added products.

Refinement to help solve societal challenges

Our products and ingredients have properties that can help solve health and sustainability issues. This potential guides our innovation work, which focuses on a better utilization of our raw materials to contribute to good health and well-being and more responsible production and consumption. A focus on solving societal challenges ensures that we create even more value for our customers.

Photo: Sune Eriksen

Eggshell membrane heals chronic sores

Norwegian hens are world-class when it comes to animal health and welfare. This gives Norwegian eggs a unique quality and a fantastic starting point for developing new products. Norilia has collaborated on a research project with Biovotec and Nofima AS, a research institute, in order to develop an organic adhesive bandage made of eggshell membrane that can help heal chronic sores. This is a serious health problem with significant costs for both individuals and society.

High quality proteins made available through a gentle process

Proteins – everyone needs them, but some consumer groups cannot seem to get enough of them. Norilia has implemented a gentle, trade secret protected process to make the most out of poultry proteins. This process makes the proteins more easily available and they can be used in a wide range of applications.

Eggshell membrane heals chronic sores

Norwegian hens are world-class when it comes to animal health and welfare. This gives Norwegian eggs a unique quality and a fantastic starting point for developing new products. Norilia has collaborated on a research project with Biovotec and Nofima AS, a research institute, in order to develop an organic adhesive bandage made of eggshell membrane that can help heal chronic sores. This is a serious health problem with significant costs for both individuals and society.

High quality proteins made available through a gentle process

Proteins – everyone needs them, but some consumer groups cannot seem to get enough of them. Norilia has implemented a gentle, trade secret protected process to make the most out of poultry proteins. This process makes the proteins more easily available and they can be used in a wide range of applications.
Harnessing the potential of plus-products to solve societal challenges Collaboration is the key to our innovation success Our research projects

News

Norilia participates in two recently started SFIs

Research and innovation are crucial for Norilia to create new products that our customers want and need. The Norwegian SFI program - Centre for Research-based Innovation - provides a perfect platform to research and innovate together with both research institutes and industrial partners. Norilia joined two recently started SFI projects. SFI Industrial Biotechnology; and SFI Digifoods.

Innovative use of rest raw materials from chicken and turkey

How can we best utilise high-quality proteins to benefit people? The recently concluded IPN project Hydroprot aimed to develop at least three new safe, high-quality chicken hydrolysate-based products. The project was funded by the Research Council of Norway.

Minister of Agriculture and Food visiting Bioco

Bioco is using continuous enzymatic hydrolysis to refine chicken and turkey raw materials and create hydrolyzed proteins and peptides. Wednesday the 23rd of June, the Minister of Agriculture and Food visited the new refinery at Hærland in eastern Norway.
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Contact

Contacts

Heidi Alvestrand

Director Business Development
Tlf: +47 951 68 621

Marije Oostindjer, PhD

Chief Advisor Bioprocesses and Business Strategy
Tlf: +47 925 68 872

Marianne Skov, PhD

Chief Advisor Nutrition
Tlf: +47 970 30 564

All Contacts