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Future Opportunities for Bioeconomy
This final report provides an overview of bioresources in the West Nordic region focusing on Iceland, the Faroe Islands and Greenland, their utilisation and future opportunities based on green growth. The report provides good basis for strategic identification of beneficial projects in the region. Based on the results, a specific action plan has been formed consisting of four main actions; 1. Create a West Nordic Bioeconomy panel, 2. Establish an interdisciplinary Centre of Excellence (CoE) for the West Nordic region, 3. Arctic bioeconomy II – Project focusing on opportunities in biotechnology and 4. Program focusing on “The Blue Bioeconomy”.
Marine functional food
Regular seafood consumption is associated with beneficial health effects. This book reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food. The first chapter covers novel merging areas where seafood may prevent disease and improve health such as in cognitive development, mental health, cancer, allergy and oxidative stress are highlighted. Cases where nutrients in seafood may have health protective effects such as in proteins, peptides, amino acids, selenium, chitosan, glucosamine and chondroitin sulphate are also discussed. The next chapters cover qual...
Marine Nutraceuticals and Functional Foods
Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products. Discarded oil from the manufacture of fishmeal became wildly popular as omega-3, a polyunsaturated fat, and the fully hydrolyzed chitosan from shrimp and crab shell, glucosamine, found wide use in joint health. Hun
Cookbook for systems change – Nordic innovation strategies for sustainable food systems
Available online: https://pub.norden.org/nord2020-048/ This cookbook of strategies for change is about the role that a strong public innovation system plays along the pathways towards sustainable food systems. We demonstrate this through a mission approach for deliberate food system transformation that can support people, planet and society. This strategy cookbook will provide the ingredients – templates for developing interventions, guides for how to get started and examples of cross-cutting projects – that you can use to create your own recipes for change. We offer a new, emergent way to work with complex and dynamic systems. The cookbook is intended primarily for national and regional innovation agencies, as the government has both a mandate and more authority than any other entity to lead the change needed to achieve sustainable food systems. However, because innovation ecosystems include a variety of different actors, this strategy cookbook also provides valuable insights into the roles that entrepreneurs and civil society and research organisations can play to cultivate change from the bottom-up.
Surimi and Surimi Seafood
Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production
Handbook of Seafood Quality, Safety and Health Applications
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products ...
Food Biotechnology
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food
Nordic Bioeconomy Programme
The Nordic Bioeconomy Programme presented in this document combines environmental, social and economic ambitions for a more sustainable Region. The bioeconomy is of fundamental importance to the national economies of the Nordic countries, and especially important for rural development in large parts of the Region. The programme aims to create new industries and value chains and to facilitate and guide the transition of bio-based industries into technology advanced industries, and to optimise the production and value creation of biomass. The programme sets out a vision for the Nordic bioeconomy based on four pillars: - competitive bio-based industries - sustainable resource management - resil...
The Nordic Bioeconomy Initiative, NordBio
The Nordic Bioeconomy Initiative, NordBio, was a cooperation program launched under Iceland’s presidency of the Nordic Council of Ministers in 2014, with the aim to accelerate the development of a sustainable bioeconomy in the Nordic countries, and to enhance Nordic influence on European and global bioeconomy policies. The NordBio program was based on cross-sectoral cooperation with the involvement of five Nordic Councils of Ministers and three governmental ministries in Iceland. One important result of this cooperation was the establishment of a Nordic Bioeconomy Panel, tasked with developing a common Nordic bioeconomy strategy, expected to be finalised before the end of 2017. This report is the final report of the NordBio program. It contains a summary of the main outcomes of the program, including its projects, the Nordic Bioeconomy Panel, and the closing conference of the program.
Nordic Bioeconomy – 25 cases for sustainable change
The bioeconomy consists of the management of renewable biological resources and their conversion into food, livestock feed, bio-based products and bioenergy via innovative and efficient technologies. It involves tackling major challenges, both now and in the future. These include the sustainable production of sufficient nutritious and safe food for our growing population, developing new and more environmentally friendly sources of energy, and combating global warming, which can have serious consequences both on land and in the oceans. In 2015, the Nordic Bioeconomy Panel was established with the mandate to develop a proposal on a joint Nordic bioeconomy strategy designed to stimulate innovat...
