Total fish utilisation


Source: SuperGround

Finnish food tech start-up SuperGround has developed a solution that turns the entire fish (bones included) into consumer-familiar foods

With the exception of the guts, the whole of any fish can be inserted into the new food production machine developed by SuperGround. Thereafter, a patented process softens, heat-treats and grinds fish by-products such as the bones and other hard tissues, with no mass lost in the process. The outcome is a fish paste that can be used in multiple ways.

Around 15-30% of the resultant mass made from bones and other hard tissues can be added to such products as fish balls without affecting the taste. Similarly, up to 15% can be added to fish fillet products such as fish sticks. It can also be used as broth or sauce. Furthermore, in using hard tissues that naturally include a high volume of vitamins, calcium and good fats, the nutritional value of fish products will be increased.

The new solution was created out of the recognition that often between 20-60% of fish raw material goes unused for food, SuperGround’s Founder and Chief Innovator Santtu Vekkeli told WF.

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