Intelligent extraction technique generates entirely new income streams
Researchers and industry representatives have worked to find an environmentally friendly and cost-efficient way to extract valuable substances from side streams of the shrimp industry such as flavours, calcium and collagen. The National Food Institute of the Technical University of Denmark is leading the project, which has already received funding from the Innovation Fund Denmark.
The production of peeled shrimp generates a large number of by-products such as calcium, collagen and flavours, which can be used in dietary supplements and food products. Traditionally these side streams have been processed into animal feed or simply discarded, a practice the new project called ReMeSS aims to discontinue.
Danish scientists and industry representatives are looking for a viable and sustainable way to extract these valuable substances. In the past extraction of just one substance has not been profitable, which is why the ReMeSS project has been initiated. ReMeSS stands for: Resource effective multi-extraction of sustainable high-value compounds from shrimp production side stream.
“The strength of the project is that players from the entire value chain are involved. Thus, we have all the necessary competencies to create a profitable extraction process,” Says Nina Gringer, project manager and Associate Professor at the National Food Institute.
Turning by-products into an additional income stream
By extracting additional value from peeled shrimp production, you are not only generating an additional income stream but also greatly benefiting the environment. Additionally, when calcium is obtained from an organic source, such as shrimp shells, the body absorbs it more easily than when calcium is obtained from an inorganic source, such as a limestone quarry.
The purpose of the ReMeSS project is to extract as many high-value substances as possible for use as ingredients in both food and health food products. The researchers are employing a so-called cascading technique that allows them to extract as many products as possible while generating the least amount of residual waste. Thereby creating additional value from the side streams while also making the production of peeled shrimp more sustainable.
Source: DTU Food
