Aquapreneur » fish protein concentrate

Paine & Partners to Acquire Scanbio of Norway

Admin — Fri, 08 Jul 2011 16:11:29 +0000

Paine & Partners, LLC (“Paine & Partners”), a global private equity investment firm, today announced that it has entered into a definitive agreement to acquire Scanbio Marine Group (“Scanbio”), a leading producer of fish protein concentrate, fish meal and fish oil from fresh and ensiled fish by-products from Scanbio AS, which is owned by Rolf Eide, Per Arne Eide, Nordic secondary direct fund Verdane Capital IV (“Verdane Capital Advisors”) and certain other shareholders.

The transaction is expected to close in the third quarter of 2011. Financial terms of the transaction were not disclosed.

Scanbio is headquartered in Trondheim, Norway, and its fish protein concentrate, fish meal and fish oil are produced from white and pelagic fish and salmon by-products and are primarily sold into the aquaculture fish feed, animal feed and bio-fuel markets. Scanbio’s business addresses the growing global market demand for protein ingredients for animal feed sourced from the sustainable processing of fish by-products.

Following the Paine & Partners transaction, Carl Eide will assume the position of Chief Executive Officer of Scanbio. Per Arne Eide will retire as Chief Executive Officer, but will remain involved with the company and will have a seat on the Scanbio Board of Directors.

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Marine proteins shown to be effective to support weight gain in poultry

Admin — Wed, 02 Dec 2009 00:59:36 +0000

The Bluewave Marine Ingredient company in Peru reports that they have had some successful trials using their PerfectDigestTM marine peptide to improve feed conversion and weight gain in poultry. The study, conducted at the Bangkok Animal Research Center (BARC), showed in an 800 bird matrix that their product provided nearly a 2% FCR improvement and a 3.3% growth improvement in poultry over the initial 10 day trial.

Blue Waves products range in price starting at $1.0/kg for a liquid protein concentrate, and up to $4.5/kg for a protein isolate powder, ex-works.

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Cod muscles extract shown to decrease mortality in the mouse model, .

Admin — Mon, 11 May 2009 14:57:58 +0000

Treatment of cancer patients with anthracycline antibiotic doxorubicin (DOX) may be complicated by development of acute and chronic congestive heart failure (CHF), malignant arrhythmias and death. The aim of this study was to test whether an aqueous low molecular weight (LMW) extract from cod muscle decreases acute mortality in the mouse model of acute CHF caused by DOX. This effect may be mediated by cardioprotection through antioxidative mechanisms

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Low cost, high purity fish protein isolate hits global market

Admin — Mon, 11 May 2009 14:55:28 +0000

Advances with membrane technology means lower price proteins from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.

Last year, GE Water and Process Technologies and Norcape Biotechnology turned their patented membrane filtration and separation technology to the fish protein industry.

Talking exclusively to FoodNavigator.com, Mark Rottmann, Market Director, Process Equipment Programs, said the supply of food grade fish protein isolates is already available.

It was not GE’s intention to position the fish ingredients as an alternative to whey protein isolates, said Rottmann, although the price of the fish-derived ingredients make it a cost-effective option for food manufacturers.

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Fish Protein Hydrolysates Beat Alternatives for Foods

Admin — Mon, 11 May 2009 14:43:22 +0000

Using the commercial protease Alcalase, researchers from the Centro de Investigacion en Alimentacion y Desarrollo produced hydrolysates from fish muscle that could substitute functional compounds such as bovine serum albumin and sodium caseinate. The Mexican researchers used Alcalase to produce hydrolysates from Pacific whiting muscle with degrees of hydrolysis of 10, 15, and 20 per cent. The functionality of the hydrolysates was investigated in terms of solubility, emulsifying, and foaming properties over a pH range of 4.0 to 10.0, and compared with bovine serum albumin and sodium caseinate. Almost 100 percent stability was reported in freeze-dried hydrolysates at all PHS studies. Moreover, the degree of hydrolysis did not affect the emulsifying properties, which were higher than sodium caseinate at pH 4. Protein hydrolysates have many functions in the food industry, but the most commonly mentioned is as a water-holding agent in meat products to improve the moisture and succulence of the meat. This offers the processed meat industry an alternative to phosphates, currently employed by the processed meat industry to maintain the “juiciness” of meat by binding water to the meat.

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