Value added fish by-products - Nordic Innovation

The market for healthier food products is continuously growing and therefore the demand for
improved and healthy food has increased. Documentation of positive health effects of protein
products added to food systems is therefore important. For many producers, such as Mills, the
nutritional effects of added proteins and antioxidant properties are the most important. It is a
great advantage if the producers can claim that certain food product can affect e.g. the blood
pressure, cholesterol or obesity. It is also important that addition of protein do not damage the
final products. In that aspect it is important to develop processing methods to prevent off
flavour which can be linked to protein products such as FPH.
New ideas for further studies and partnership of this unique project group is to select specific
model products where different aspects are investigated such as stability, documentation to
support new health claims, convenience and other important properties. This can give a
platform where different partners would look at the aspects they have the most knowledge in.
For the industry, this could be a valuable way to document heath benefits which is needed to
be able to label the benefits according to legislation.
4.3.1 Development within this field
The project group has had a unique composition with partners from academia, both university
and research institutes, and from industries in the participating countries producing range of
different products (Figure 4.1). All partners have been actively engaged in the project. This
has created a very good platform for further work on utilisation of fish and fish rest raw
material.
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