Newsletter
The Freberg brothers have been named winners of the BU Prize, a prestigious award presented by Innovation Norway on behalf of the Ministry of Agriculture and Food. Read about the criteria, the finalists and the significance of the award.
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Cider from Sogn has been granted a protected designation. The scheme provides the strongest protection a product can receive in Norway and is intended to ensure quality, diversity and local roots in cider production in Sogn.
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In January 2026, participating HANEN together with a number of Norwegian food, beverage and tourism companies at the world's largest meeting place for food and agriculture – Internationale Grüne Woche (IGW) in Berlin. From 16 to 25 January 2026, more than 1500 exhibitors from over 70 countries will gather in Berlin to showcase flavors, innovation and food culture from…
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Guests at Tuddal høyfjellshotel book their stays years in advance, says general manager Malin Gurholt. – They come to experience the good life with fresh air and peace of mind. The hotel was voted Norway's best in 2025 and is run by the 5th generation Gurholt. Here you are guaranteed to be in the Christmas spirit. When the online newspaper Reisetips invited readers…
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Innovation Norway has named three finalists for the national business development award in agriculture 2025. The Freberg Brothers, Valdresmeieriet and Galåvolden Gård represent the diversity of Norwegian agriculture and local food, and combine tradition with innovation.
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On Friday, January 30, 2026, beekeepers, professionals and the public will gather for the National Honey Championships at the Norwegian Restaurant School. With a record number of entries, a strong final jury and a gala dinner, this will be the sweetest celebration of Norwegian honey and beekeeping this year.
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Norway's Best Drink will receive official NM status in 2026 and will bring together the entire Norwegian beverage industry at Rebel in Oslo. Four days of awards, festival, knowledge and Norwegian drinking culture in the city center.
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Starting to cook brown cheese is something I've been waiting for for 20 years, says Carlos Helguera from the Gammel Erik cheese factory. The founder and cheesemaker is already a master behind award-winning white cheeses. Now he is ready to launch the brown cheese Seianna, - made from an almost 150-year-old recipe from Skånaliseter Gårdsysteri. Finally, we won't have to empty…
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Ti HANENmembers have won the Business Development Award in Agriculture. Read why the network excels, what the award means, and what the next steps are for the award winners.
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Gangstad Gårdsysteri in Inderøy is competing again in the Cheese World Championship with Nidelven Blå, the blue cheese that was voted the world's best at the World Cheese Awards in Trondheim.
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At Rueslåtten Ysteri in Hol, solid craftsmanship meets fresh mountain air, tradition and high-quality ingredients. Here, cheeses are made with unpasteurized milk from their own cows and goat milk from a neighboring farm. Now they will participate in the World Cheese Championship – in Switzerland, the very homeland of Gruyère. – I have really wanted to take part in…
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At Hol Ysteri in Hallingdal, the award-winning cheese Prosten is made – a matured cream cheese made from their own goat's milk. Behind it is cheesemaker Tim Reidar Stenberg, who together with his partner Hirsti Kirista runs the farm cheese factory under the brand name Prestholt Geitost. Prosten is a cheese with both soul, taste and a very special story about friendship, tradition and genuine Norwegian…
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