By-products from fish processing for human consumption

Project title: EcoD

Partners: University of Aarhus, Iceland Protein

Research Fund: EIT food

Initial year: 2020

Service Category:

Demersal fish


Margrét Geirsdóttir

Project Manager

The goal of the EcoD project is to utilize underutilized raw materials generated by cod processing in the production of valuable ingredients as well as food supplements. The results of the project thus increase the utilization of the ocean's resources as well as increase the supply of nutritious ingredients from sustainable fish stocks.

The project is carried out in collaboration with the Icelandic start-up company Iceland Protein, which has developed an innovative process for utilizing unused raw materials from cod processing to produce high-quality protein powder for human consumption. The aim is to use the proteins to enrich and improve the nutritional quality of foods, such as in protein bars and protein drinks, and in the development of dietary supplements for athletes and senior citizens. The process will open many doors in the fishing industry as it allows to increase the utilization and value of different raw materials for human consumption.

Also participating in the project is the University of Aarhus, which is responsible for market research for the project.