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MARIFUNC - Nordic Network for Marine Functional Food

  • Publisert 24.02.2011
  • Sist oppdatert 20.05.2011
The role of food as an agent for improving health has initiated the development of new classes of food - functional foods. Nutrients and other bioactive substances isolated from fish as well as fish in itself can be used as ingredients for functional foods. There are several obstacles to overcome before the potential in fish can be exploited.

Frontpage report

A Nordic Network for Marine Functional Food (MARIFUNC) was established in 2006. The aim of MARIFUNC was to strengthen the marine based food industry in the Nordic countries in the development of innovative marine functional foods or marine food ingredients taking into account consumers needs and attitudes. 

MARIFUNC was implemented by bringing together a consortium of 13 partners including research institutes, universities and private companies in five Nordic countries (Norway, Sweden, Denmark, Finland and Iceland). The main activity in MARIFUNC was to create an overview of the role fish and seafood-derived components play in relation to health, the quality of functional seafood components, the processing of functional seafood components and the consumer’s attitude to (marine) functional foods. A team of 20 experts from the consortium partners have worked together in MARIFUNC. The final outcome of MARIFUNC was the publication of a book entitled ‘Marine Functional Food’ with several papers reviewing the state of the art and recommendations for future research with respect to the following areas:

  • Seafood and health: what is the full story?
  • Processing of marine lipids and factors affecting their quality when used for functional foods
  • Fish proteins and peptide products: processing methods, quality and functional properties
  • Probiotics and seafood
  • Consumers acceptance of (marine) functional foods

Dissemination of the results during the lifetime of the project has been very intense using pro-active the project website, presenting results at scientific and industrial conferences, seafood exhibitions, publishing a popular brochure about Seafood and health and a translation of the Seafood and health book chapter into Finnish. 

At the end of the project three industrial oriented workshops, entitled ‘Seafood (ingredients) and health – What is the full story for the consumer and industry?, were held in Helsinki, Reykjavik and Copenhagen.



Project duration: July 2006 – December 200