The demand for fish is steadily increasing in response to dietary recommendations, population growth and wishes to consume more climate-friendly protein sources. We therefore need to convert more of each landed fish into food, as today mainly the fillet is used, i.e. only 40-50 % of the weight.
Our sorting and antioxidant technologies make it possible to retain also filleting co-products in the food chain. Sorting allows tailor-made valorization of individual parts into high quality minces or protein ingredients while antioxidant treatments mitigate problems with fast rancidity. The research fully targets IVA 2022´s theme e.g. better raw material house holding, sustainability and circularity.Läs mer om forskningsprojektet