Finnish food-tech firm makes by-product breakthrough

The Finnish food-tech company confirmed it has successfully concluded efforts to widen the application of its production method from underutilised small pelagic fish to fisheries by-products.

“For instance, after filleting salmon, half of the fish weight is left over. With the widely-used method, only 8-10% of those side-streams can be utilised for food production, while the rest goes to low-value uses. With our innovative process, we can efficiently capture all that is suitable for food production,” Hailia Managing Director Michaela Lindström said.

According to Hailia, enhancing the value of side-streams into valuable food products, such as chunks, bites, strips, and patties is financially appealing for fish processors and seafood producers.

“Making smart use of the fish is beneficial for all – the environment and nature included,” Lindström said.

In addition to increasing efficiency and adding value, Hailia’s innovation results in a structure that gives a texture resembling a cooked fish fillet.

“The core of our innovation is in turning overlooked raw materials into products with a desirable mouthfeel, using just a simple recipe with a few ingredients,” Hailia CTO Otto Kaukonen said.

Kaukonen also highlighted that the products’ structure allows for further processing and integration into a range of recipes, from soups to sandwich fillings, pastas and sauces.

Through this novel processing method and with its state-of-the-art production facilities in Southern Finland, Hailia said it is looking ahead to opportunities as an industrial partner for global fish processors.

Lindström added that responding to the growing demand for seafood products necessitates utilising current catches in a smarter way.

“More food that is healthy for people and the planet can be produced with what we already have. Considering the planetary limitations, a lot could already be achieved if we primarily adopted resource-conscious practices. Fortunately, this opens immense opportunities in profitability too,” she said.