The Irish seafood industry is “making strides towards more sustainable and higher value uses for ‘co-products’ ”, according to Bord Iascaigh Mhara (BIM) and Teagasc.
“Co-products” is a term to describe products generated from seafood processing, used mainly for fishmeal, pet food and commercial bait.
They have “traditionally been undervalued”, the two organisations said at a seafood innovation network event held this week at the National Food Research Centre in Dublin.
At the event, more than 70 business owners from industry learned about the potential to repurpose nutrient-rich “co-products” for more valuable uses including food for human consumption, ingredients and nutraceuticals.
They heard that half of the “co-products” generated from seafood processing in Ireland are used for fishmeal, pet food, and other low-value channels such as bait.
By tapping into the value of these “co-products”, not only can industry create higher sources of revenue, but it can also create higher value and skilled jobs, reduce waste and lessen the strain on seafood stocks, the event heard.
Michael Gallagher, BIM Innovation Manager, BIM expressed optimism about the potential.
Attendees at the event heard from several speakers including Emmanuel Boucher, production manager of French company Copalis, who emphasised the importance of industry collaboration when exploring co product opportunities.
Also speaking was Greg Devlin of Silver Hill Duck, a company recognised for using the entire product for high value food products and other uses, including duck down in bedding materials. The company has markets in over 30 countries globally.
Santu Vekkeli of Superground, a Finnish company that upcycles side stream materials from food processing, spoke about developing a nutrient-rich paste that can be used as an ingredient for products such as fish cakes.
