Bioavailability research: The key to enhanced nutritional value

At Møreforsking, research is currently underway, providing new insights into how nutrients are actually absorbed by the body. In the project LIKE-A-PRO, we are investigating the bioavailability of krill protein, a valuable byproduct from krill oil production, and its potential as an ingredient in future foods.

Bioavailability describes the proportion of a nutrient that is digested, absorbed, and made available for use in the body. High bioavailability is crucial for the food we eat to actually provide the nutritional effect we expect. In this project, we are evaluating both the protein quality of krill protein and the content of essential amino acids and bioactive peptides with potential health benefits.

Simulating human digestion

To obtain a realistic picture of nutrient absorption, we simulate human digestion of various food products and protein ingredients. Krill protein is compared with plant-based proteins and with products without added protein. The research work consists of several steps: simulation of the digestion process, thorough characterization of the digestion products, and testing how these pass through the intestinal barrier.

For this, both the EFSA-approved Caco-2 cell model and advanced 3D-printed human intestinal tissue from Mattek are used. The combination of these models provides unique opportunities to study how nutrients are absorbed in a way that largely mimics the body's own biological processes.

Important for future food systems

Knowledge about bioavailability is crucial for understanding the actual health effects of our diet. Without thorough testing, the nutritional value of new ingredients can be overestimated, which is particularly relevant in an era of increasing focus on sustainable food systems and alternative protein sources.

Through close collaboration between researchers at Møreforsking and international partners, LIKE-A-PRO will provide new insights into how krill consumption can affect human nutrition and health.

The first results from the study will be presented at The 9th International Conference on Food Digestion (ICFD2026) in Gdańsk, Poland, May 19–21, 2026.