Incumbents' Capabilities for Sustainability-Oriented Innovation in the Norwegian Food Sector-an Integrated Framework.

Unlabelled: The urgency of sustainability transition requires large incumbents in the food industry to implement sustainability-oriented innovation (SOI). However, the high concentration of the food sector and the complexity of the sustainability concept make its understanding and overall transition challenging and slow. Incumbents would need to drive the transition by redesigning business models and practices and acquiring new competencies to integrate sustainability into their innovation strategy.

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods.

A shift towards a plant-based diet is desired to promote sustainability, improve health, and minimize animal suffering. However, many consumers are not willing to make such a transition, because of attachment to meat and unwillingness to change habits. The present work explored the perception of Norwegian and French consumers' attitudes, barriers and opportunities to increase the likelihood of a shift in diet.

Biocompatible surface preparation using amino-functionalized amylose.

Aminopropyl amyloses with various degrees of substitution (DS) were prepared and investigated with respect to their surface modification properties. Poly(acrylic acid) was grafted to plasma-activated PVDF films, and the functional amylose was bound via amide linkage formation. Layer formation was confirmed by X-ray photoelectron spectroscopy.

Preparation and structural characterisation of O-aminopropyl starch and amylose.

O-aminopropyl starch was prepared by Michael addition of acrylonitrile and subsequent reduction with freshly prepared cobalt boride and sodium borohydride. In a second approach, the aminopropyl group was introduced via Williamson etherification with N-phthalyl-protected 3-bromo-1-propylamine. The protecting group was removed by borohydride reduction and subsequent hydrolysis in acetic acid.