Shrimp is considered one of the most commonly consumed types of seafood and demand is not expected to subside. ResearchAndMarkets estimates the global shrimp market at $ 18.3 billion in 2020 and predicts that it will grow to $ 23.4 billion by 2026.
The production of peeled shrimp produces a significant amount of sidestreams such as shrimp shells, heads and cooking water. However, traditionally, these sidestreams have been processed into animal feed or discarded. Given the nutritional value of some of these potentially waste products that are rich in calcium, collagen, and flavor, Danish researchers have found it beneficial for industrial extraction of these substances. I’m trying to develop a sustainable way.
Extracting numerous materials ?
It is not the first time researchers have researched alternative uses for fish waste, but so much, extraction of only one substance hasn’t proved rewarding.
In a new project titled ReMeSS, led up from the Technical University of Denmark’s (DTU) National Food Institute, researchers aim to develop an’economically sustainable’ process that can extract several materials.
According to project manager and Associate Professor at the National Food Institute, Nina Gringer, the potency of the job lies in the fact that’players from the entire value chain’ are included. “Thus, we have all the necessary competencies to create a profitable extraction process. ?
“We aim to extract value from both streams that until now have had small price or been an expense for the market, while also producing the production of peeled shrimp more sustainable” ?
Products for food and health industries?
The researchers are using a compact filter press, developed at DTU, to kickstart the upcycling process.
“The cooked and peeled shrimps are separated into a liquid and dry thing,” ?Gringer told this publication. “The liquid is going to be upcycled into flavour goods, along with the fish shell and head fraction will be further processed into a calcium-rich fraction ready as a health food supplement.” ?
The collagen-rich fraction can likewise be used as a health food product, the project manager elaborated. “Further extraction may provide fractions full of proteins/peptides, with techno-functional properties such as stabilisers in emulsions.” ?
The overall goal is to extract as much high value substance as possible for use as an ingredient in both food and healthcare products. Researchers also say that DTU’s compact filter press and “gentle extraction technology” will allow project partners to extract as many products as possible while producing as little residual product as possible. Have stated.
Nina Gringer, an associate professor at DTU, suggested that the new food ingredients would help meet the demand for natural flavors. Gringer said that products derived from shrimp always carry the potential risk of allergens, but some of the technologies applied in the ReMeSS process “reduce or eliminate” the risk. There is likely to be. “All products are labeled according to Danish law.” She emphasized.
Who is in a position to benefit?
From a financial perspective, the industry is in a profitable position. “The shrimp peeling industry and other value chains will benefit from the project as the shrimp sidestream is more valuable and each process step brings more value to the project.” Grainger explained.
However, the benefits are not purely economic and environmental. According to researchers, it is easier to get calcium from supplements if the body is from an organic source, such as shrimp cells, compared to inorganic calcium, for example from a limestone quarry.
“Overall, society will benefit from having a new sustainable process that transforms the sidestream of shrimp into products for the food and health sector.” Said the project leader. “Consumers will also gain value in getting new marine alternatives to collagen and new organic alternatives to inorganic calcium.
“In addition, new flavored products serve as a classy replacement for existing products in this fast-growing product category.”