This is how the ready-made salmon product extracted from frames and bones of Norwegian salmon by the … [+] Hailia’s technology looks like.
Hailia
In the meat industry, it’s standard practice to use “everything but the oink.”. However, in the fishing industry, using the entire animal for food products is less common. That said, the idea of utilizing leftover fish meat stuck to bones is gaining traction.
One example is the Finnish food tech company Hailia, which has partnered with Finnish fish processor Hätälä to launch a new product made from Norwegian salmon parts left on processing belts after filleting.
The EU’s fish processing industry generated in 2023 nearly $32.7 billion in annual revenue. According to experts over half of the weight of a fish ends up as side-streams which never reach our tables, either being discarded or used as animal feed. The numbers for Europe are clear 1.5 million tons of seafood side-streams, based on a production of 5.1 million tons of fish caught.
Applying the right technologies to sort fish side-streams can instead ensure that aquaculture, fisheries and aquatic processing industries can exploitproduction of new products and ingredients. “Fish processors are finally given tools to upcycle sidestreams to food in their own factories. This broadens their core business and product portfolio with more affordable and convenient food product concepts.” said Michaela Lindström, CEO of Hailia.
Sustainabile Sidestream Technology
This is promising news for an industry under pressure from lower fishing quotas, higher taxes, and stricter environmental regulations.
A growing global demand for seafood products is expected to rise by over 50% by 2050, but technology for sidestream extraction shows that much can be gleaned from the untapped produce already available, instead of putting preassure on our oceans. These byproducts—including heads, fins, and meat attached to the bones are nutritionally similar to fillets, offering the same health benefits.
In April 2024, Hailia won the World Food Innovation Award for best circular economy technology and the company boarded on a project to extract side-streams from rainbow trouts. Hailia’s patented method easily extracts fish meat from frames and heads for the food industry.
Michaela Lindström, CEO of Hailia.
Hailia
Through this partnership with Hätälä, the utilization rate of Norwegian salmon could rise to over 90% from the current 70%. “The 70% refers to the fillet, while our technology turns the remaining parts into food products. This partnership allows us to use an additional 20% of the fish for high-quality food products,” explained Lindström.
Aside of increasing revenues, Hätälä’s CEO Veikko Leinonen said that this is a great way to promote sustainable development in the entire aquaculture industry while introducting new circular solutions and resource-wise processes.
Researchers around Europe are now looking at different types of technologies that can easily do the job. A consortium of European companies and research centers looked into several ways to collect sidestream produce, finding for example a process called enzymatic hydrolysis, where the fish company Sweden Pelagic extracted bioactive peptides from hake bycatch thatremained on the backbone after the rest of the fillet has been cut out.
Currently a Norwegian join initiative deployed in Northern Italy tries to find systemic solutions for eco-efficient valorization of fishing and fish industries side streams, one of them being turning side streams in food supplements by extracting Omega3 and collagen.
Salmon Products Acceptance
Lindström said that the most challenging aspect of the project has been maximizing yield, while creating a product that has a familiar texture for consumers.
The finished products have generated interest for their structure and versatility—one resembling a terrine, the other more like fish strips. “Hailia’s products are cooked and ready to eat, but unlike most pre-cooked proteins, they can also be further processed, whether by frying or cooking,” Lindström added.
A salmon sandwhich made with the salmon sidestream product made by Haila and Hätälä.
Hailia
This versatility makes the products suitable for pasta sauces, salads, and sandwiches, appealing to busy restaurant kitchens and food retailers.
Hätälä produces 18 million kilograms of high-quality fish products annually, serving retail stores, restaurants, and wholesalers in Finland, Sweden, Denmark, France, Germany, Austria, Italy, Switzerland, and the UK.
Through this collaboration, Hätälä will use Hailia’s technology to process Norwegian salmon from aquaculture, tapping into existing markets across Europe. “Sustainability has become more and more important in the industry, and we are actively negotiating with foreign fish processing companies about the licensing of our technology.” Lindström concluded.
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Publish date : 2024-09-25 00:00:00
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