Tag: By-products

Reports

Supply Chain Network analysis and recommendations for improved logistics within the SUPREME project

Published:

18/09/2023

Authors:

Jónas Baldursson, Jónas R. Viðarsson, Magnus Stoud Myhre & Valur N. Gunnlaugsson

Supported by:

The research council of Norway (project no. 970141669)

Contact

Jónas Rúnar Viðarsson

Director of Business and Development

jonas@matis.is

This report provides an overview of the main findings of work package 1 in the SUPREME project, which is funded by the Norwegian Research Council (Forskningsrådet). The primary objective of the project is to increase the resource utilization and value creation from whitefish rest-raw materials from the Norwegian sea-going fleet into valuable ingredients and WP1 focuses on mapping and logistics management. WP1 has previously published a report on supply chain process mapping, and this report follows up on that work by presenting a Supply Chain Network analysis and providing recommendations for improved logistics to increase utilization of rest-raw materials (RRM) from the Norwegian sea going fleet .

The total utilization of whitefish is fairly good compared to most other countries, but it is still possible to improve. The report provides an overview of where, when and in what format whitefish is landed in Norway, and the extent of current RRM utilization. The whitefish landings are mostly concentrated over just a three-month period (February – April) and the overwhelming majority of the catches are landed in just a handful of municipalities. It is therefore evident that in order to increase utilization the focus should be on improvements where most of the raw material is available. Major part of the catches of the sea-going fleet is landed frozen, headed and gutted; and then exported in the same format. Many of the heads and viscera are not landed in these cases, and other raw materials do not become available in Norway. It is difficult for the sea-going fleet to make changes on their supply chain, as for example onboard technology, human resources and storage space limits the possibilities to preserve and land heads and viscera. In addition, the logistics are also very challenging in Norway.

Among the solutions suggested in this report is for the authorities to provide additional incentives for landing RRMs, particularly in the municipalities with significant whitefish landings. This could for example be in the form of adding to the infrastructure in the harbors, or by facilitating that a collector vessel would transship RRMs to land. Probably the most practical and applicable solution identified in the report is however a rather "low-hanging fruit" that concerns improving information sharing between the different links in the supply chain. Sharing information between the fishing vessels and the processing companies would have mutual benefits in increasing revenue and increasing utilization. 

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Reports

By-products from whitefish processing / By-products from catfish processing

Published:

01/07/2016

Authors:

Ásbjörn Jónsson, Jónas R. Viðarsson

Contact

Jónas Rúnar Viðarsson

Director of Business and Development

jonas@matis.is

By-products from whitefish processing / By-products from catfish processing

This report summarizes information on the utilization of important catfish species in Iceland, explains which products are processed from the resulting raw material and examines the possibilities for increased utilization of by-product raw materials. The report is prepared in connection with the Nordic research project "Alt i land" led by the Faroese company Syntesa. "Alt i land" is part of the Faroese Presidency's program of the Nordic Council of Ministers, which examines the current utilization and possibilities for improving utilization in catfish processing in the Faroe Islands, Greenland, Norway and Iceland. The main results from this project show that utilization in catfish processing in Iceland is significantly higher than in the other countries. In addition to publishing this report, Matís has held two workshops in connection with the project, where stakeholders came together to discuss possible opportunities to increase utilization and value creation in catfish processing.

The objective of this report is to analyze the current utilization of the most important Icelandic whitefish species and identify possibilities for improving utilization of by-raw materials even further. The report is a part of a larger international project, called “Alt i land”, which is led by the Faroese company Syntesa. Alt i land is a part of the Faroese chairmanship program at the Nordic Ministers of council. The objective of Alt i land is to study and compare utilization in whitefish processing in Faroe Islands, Greenland, Norway and Iceland, and to suggest how utilization can be improved in these countries. The main results from that project show that utilization is much higher in Iceland than in the other countries. In addition to publishing this report, Matís has facilitated a series of workshops with selected stakeholders where potentials in increasing utilization have been discussed.

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Reports

Bioactive surimi developed from by-products

Published:

01/10/2014

Authors:

Hörður G. Kristinsson

Supported by:

Rannís Technology Development Fund - RAN090915‐1790

Bioactive surimi developed from by-products

The aim of the project was to develop and set up a new processing process to produce high-quality bioactive surimi products from underutilized and cheap raw materials. There is a great shortage of high quality surimi in the world and also a very growing demand for products with bioactivity and health benefits. Therefore, there is a great opportunity now for Iceland to gain a foothold in this market. In the project, the process was maximized and the properties of the product were measured and confirmed by customers. New methods and mixtures were developed to produce a new product, a bioactivator, with a focus on products that can contribute to improved consumer health. It is now possible to start surimi production, which can lead to more jobs, increased diversity in the production of seafood in Iceland and an increase in foreign exchange earnings.

The overall objective of this project was to develop and commercialize a highly novel protein recovery process to produce high value and high quality bioactive surimi and surimi seafood products from low value and underutilized Icelandic raw materials. On world bases, there is a need for high quality surimi and furthermore an increasing demand for bioactive and “health‐ promoting” products. In the project the process was optimized, product properties measured and confirmed by future byers. It is now possible to start production in Iceland on bioactive surimi that will lead to increased value, more jobs and various new products from the Icelandic fishing industry.

Report closed until 01.11.2016

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Reports

Héðinn's Protein Factory (HPP) and Héðinn's Fish Oil Factory (HOP) / Hedinn protein plant and Hedinn oil plant

Published:

01/09/2014

Authors:

Magnús Valgeir Gíslason, Gunnar Pálsson, Sindri Freyr Ólafsson, Arnljótur Bjarki Bergsson, Björn Margeirsson, Sigurjón Arason, Magnea G. Karlsdóttir

Supported by:

AVS Fisheries Research Fund (R10 084-10 and R12 039-12)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Héðinn's Protein Factory (HPP) and Héðinn's Fish Oil Factory (HOP) / Hedinn protein plant and Hedinn oil plant

The aim of the project was to develop automatic fishmeal and fish oil factories (HPP and HOP). The factories are automatic, environmentally friendly and can run on electricity, steam or residual heat. The production process for fishmeal has been redesigned in many ways. Knowledge of the process control and physical properties of the raw material is based on a traditional fishmeal process, and this knowledge is used as a basis for the development of equipment for processing seafood. Experiments with HPP were divided into two main components: 1) testing of new equipment and production processes and 2) evaluation of material and energy flow in the production process. The main emphasis is on extra raw materials that are created in fish processing for human consumption, such as slag and bones from white fish. Tests have also shown the excellence of the factory for processing flour and fish oil from by-products from shrimp processing, salmon processing and pelagic fish processing, but these raw materials have been used in the production of fishmeal and fish oil for decades and their properties are known. Experiments with the HOP factory consisted of testing different welding times and temperatures during welding, as well as limiting the availability of oxygen to raw materials during processing. The results show that HPP and HOP have the ability to produce fishmeal and describe previously little used raw materials. The quality of the fishmeal and fish oil depended on the quality of the raw material that went into the factory. For a small factory located near a fish processing plant, the freshness of the raw material should not be a problem. Chemical measurements of flour and fish oil showed a low water content in the fish oil and a low fat content in the flour, which underlines that the new equipment used in the factory works as well as expected.

The aim of the project is to develop an automatic fish meal and fish oil factory (HPP and HOP). The factory is automatic, environmentally friendly and runs on electricity, steam or waste heat. The manufacturing process and equipment for fish meal has been redesigned in various ways. The knowledge on the process management and the properties of the raw material based on fish meal processing will serve as a basis for the companies to develop new equipment for the full processing of marine products. Experiments with HPP consisted of two main parts: 1) testing new equipment and manufacturing process and 2) examination of mass- and energy flow through the process. Focus was on by-products from processing fish for human consumption eg viscera from whitefish and bones. Also experiments have been conducted on shell from shrimp and pelagic fish which has been used for fish meal processing for decades with its well-known properties. Experiments with HOP factory consist of testing different cooking time and temperature, in addition to limit accessibility of oxygen to the raw material in the process. The results showed that HPP and HOP can produce fish meal and fish oil from previously little utilized by-products of many species. The quality of the fish meal and oil depended on freshness on the raw material. For a small factory that can be stationed close to a fish processing plant, the freshness of raw material should not be a problem. Measurement of low water content in fish oil and low fat content in the meal, states that the new equipment and process are giving results as hoped.

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Reports

Peeling and marketing of surimi and surimi products from bone marrow

Published:

01/01/2014

Authors:

Margrét Geirsdóttir

Supported by:

AVS Fisheries Research Fund, V 026‐12

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Peeling and marketing of surimi and surimi products from bone marrow

In recent years, MPF Ísland and Matís have developed a process in the factory of isolated proteins from bone marrow. In this project, an upscaling of the production of surimi and the production of a surimi product, Fiskitófa, was completed. The quality and shelf life of products were examined. A market research on the surimi market was also carried out and marketing of fish tofu began. A market study revealed that there have been large fluctuations in the prices of surimi and surimi products on the world market in recent years. The product produced in this project, Fiskitófa, fits in very well with the growing part of the market for new and innovative products. Shelf life research showed that the shelf life for prepared Fiskitófa is over 4 weeks in the refrigerator and for surimi at least 6 months in the freezer. Following the presentation of the fish tofu, restaurants have requested a sample for further inspection, which is currently underway.

MPF Iceland and Matis finished scale up for the production of surimi and surimi seafood - FishTofu. Quality parameters and shelf life of products were evaluated, market analysis performed and marketing of products was started. Marketing analysis showed that for the past few years there have been drastic price swings in the surimi and surimi seafood products. There is an increasing opportunity for high quality surimi seafood with health promoting properties and novel products like FishTofu. Shelf life analysis showed that the fish tofu has at least 4 weeks shelf life at cold temperatures and surimi at at least 6 months shelf life in a freezer. Marketing of fish tofu started well and several restaurants have asked for samples for trying.

Report closed until 01.02.2016

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Reports

Fish proteins in baked goods

Published:

01/01/2014

Authors:

Margrét Geirsdóttir, Aðalheiður Ólafsdóttir

Supported by:

AVS - V 11 025‐11

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Fish proteins in baked goods

The aim of the project was to develop a new product at MPF Iceland in Grindavík from extra raw materials that can be used in bread products. MPF aims to sell the protein to bakery producers, both domestically and abroad, thereby ensuring employment and innovation in its home area. Three different types of dried protein products were developed. Tests were performed by mixing them in varying amounts in bread where up to 20% of flour was replaced by protein. Good products were obtained but were not considered good enough for marketing. Next, crispbread was developed with fish proteins that were considered exceptionally good and received positive reviews in consumer surveys. The drying process to complete the marketing of the new protein product is still unfinished.

The aim of the project was to develop new protein product for use in baked goods including bread from by ‐ products from fish production. The goal is to sell protein to producers of bakery goods both in Iceland as well as abroad and in so doing strengthening the seafood industry in Grindavík the hometown of MPF Iceland and thereby in Iceland. Three different fish protein products were developed. They showed good results when used instead of wheat in bread. Good bread was developed but the quality was not of that caliber that was aimed for. On the other hand, good quality rye ‐ crisp bread was developed that received good reviews in consumer research. A good drying process is though still lacking before marketing of the protein product can start.

Report closed until 01.02.2016

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Reports

Values from by-products of slaughter and meat processing - Report for 2009

Published:

01/10/2011

Authors:

Guðjón Þorkelsson, Ágúst Andrésson, Óli Þór Hilmarsson, Ásbjörn Jónsson, Ólafur Reykdal

Supported by:

Agricultural Productivity Fund

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Values from by-products of slaughter and meat processing - Report for 2009

The project is about making value from by-products of slaughter and meat processing. The technical goal was to adapt and develop processing methods that transform by-products from cheap human food, feed and waste into expensive special products that will be sold to customers in other countries. The aim of research and education was to participate in and strengthen cluster collaboration and promote the training of young scientists. The project is for two years. This is a report on the previous years of the project, during which research and development projects were carried out on products from the intestines and rumen, improving the utilization of blood and offal. Freeze-drying of organs for drug and biochemical production also began.

The project is about creating more value from slaughter and meat processing by ‐ products. The technical aim is to adapt and develop processes to convert by ‐ products from being low value food, feed and waste to high value products for export. The aim is also to train young scientists by allowing them to take part in the project. This is a status report from the first year of the project. The project included:

- Development of casing processes

- Better utilization of organs and bloods

- Freeze drying of products for biotechnological development

Report closed

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