A more profitable use for fish waste

Posted On: December 6, 2011

The majority of fish waste is turned into fishmeal or fish oil. But what if there was a way for processors to earn three to four times more money from selling their fish waste?

Gurry Investments, a Boston-based investment firm established in 2000, is using its technology to produce organic fertilizer using waste from farmed fish. The company, working with fertilizer producer Multi Bloom and Mega Green, which is owned by Consolidated Catfish of Isola, Miss., uses a hydrolysis process. The skin and bones are removed from filleted fish, leaving the protein. The offal is ground into a slurry form, processed and separated in a three-stage centrifuge. The result is a product with 10 percent high quality fish oil and 4 percent sediment, which is used as ground cover, hydrolysate or organic fertilizer.

According to Carl Reetz, president of Gurry Investments, using fish waste for organic fertilizer instead of fishmeal or fish oil can benefit both processors and the seafood industry as a whole.

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From Issue 15 • Categories: Tags: Aquapreneur, biomaterials, bioprocessing, fish meal, fish oil, fish protein hydrolysate, fish protein isolate, functional ingredients, Gurry Investments, marine ingredients, seafood byproducts, sustainable • No Comments

Paine & Partners to Acquire Scanbio of Norway

Posted On: July 8, 2011

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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From Issue 15 • Categories: Tags: Aquapreneur, fish oil, fish protein, fish protein concentrate, fish protein hydrolysate, functional ingredients, marine biotechnology, marine ingredients, Paine & Partners, Scanbio, seafood byproducts • No Comments

Bluewave Marine Ingredients expands Asia Pacific distribution network

Posted On: May 13, 2011

Bluewave Marine Ingredients is expanding its Asia Pacific distribution network with the appointment of Nice Garden as distributor of PerfectDigest products for the Taiwan market.

“Nice Garden has exceptional knowledge of the Taiwan market and we believe that with their excellent distribution network, manufacturing capabilities and professionalism they will provide excellent market coverage for the PerfectDigest range,” said Mark Rottmann, COO of Bluewave. ”Taiwan is an important market with great potential as well as being the base of operations for leading companies in the Asia Pacific.”

 

From Issue 14 • Categories: Tags: Aquapreneur, Bluewave Marine Ingredients, fish protein, fish protein hydrolysate, functional ingredients, Nice Garden, seafood byproducts • No Comments

Crayfish protein may be useful as emulsifier: Study

Posted On: March 16, 2011

A study published in LWT – Food Science and Technology has suggested that crayfish protein extracted from a flour-like by-product powder produces a stable emulsion with good behavior at the oil/water interface, and may have potential applications in the food industry.

“We have demonstrated that crayfish proteins at pH 8 show higher solubility, smaller aggregates and better interfacial activity (higher surface pressure and lower interfacial tension) with higher interfacial viscoelasticity,” wrote the authors, led by Alberto Romero at the department of chemical engineering at the University of Sevilla, Spain.

The researchers said that the results “confirm the relevance … as well as the excellent potential” of crayfish proteins as a food emulsifier.

Study details

Crayfish flour was manufactured on a pilot scale by separating the exoskeleton from comminuted (pulverised) material, to form a crayfish “meat slurry”, which was then dried to obtain a powder.

From this, the researchers extracted a crayfish protein isolate, which was tested for its ability as an emulsifying protein.

The authors reported the crayfish protein isolate to vary in its solubility behaviour dependent on pH. However, they observed that the protein molecules aggregate at both acidic and alkaline pHs.

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From Issue 13 • Categories: Tags: Aquapreneur, crayfish, fish protein, fish protein hydrolysate, functional ingredients, marine ingredients, seafood byproducts • No Comments

New fish peptide isolate plant in S. America

Posted On: November 11, 2009

Bluewave Marine Ingredients is please to announce its new sanitary facility dedicated to the production of Fish Peptides for Feed / Food ingredient applications is up and running in So. America.

The sanitary grade facility began commercial scale production of Peptides this summer with Ecuadorian poultry/aquaculture clients being the first to incorporate PerfectDigestTM FPi into their feed formulas.

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From Issue 8 • Categories: Tags: fish protein, fish protein hydrolysate, marine peptide, marine protein, seafood byproducts • No Comments

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

Posted On: May 11, 2009

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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From Issue 3 • Categories: Tags: fish extract, fish protein, fish protein concentrate, fish protein hydrolysate, marine ingredients, nutraceutical • No Comments

Low cost, high purity fish protein isolate hits global market

Posted On: May 11, 2009

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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From Issue 3 • Categories: Tags: fish protein, fish protein concentrate, fish protein hydrolysate, fish protein isolate, marine biotechnology, marine ingredients • 4 Comments

Fish Protein Hydrolysates Beat Alternatives for Foods

Posted On: May 11, 2009

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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From Issue 3 • Categories: Tags: fish protein, fish protein concentrate, fish protein hydrolysate, fish protein islolate, marine ingredients, nutraceutical, seafood byproducts • No Comments