Biomarine Industry Seminar in Bergen
Herring milt to fight malnutrition in Africa and better utilisation of Norwegian raw materials in omega-3 products are among the discussion topics.
This annual seminar has become an important meeting place for scientists and industries utilising marine raw materials in their products.
This year’s seminar focuses on the topics process technology, feed ingredients and marine oils.
"How do we increase the value of the raw materials we harvest from the sea and which raw materials are we yet to exploit commercially? These are important questions, which of interest to both industry and scientists," says Jarle-Wang Andersen at Nofima Ingredients.
Health in milt
Up until the 1960s, English coalminers consumed products based on herring milt to stay healthy. Such products were also sold in Norway.
However, this raw material from herring is not exploited today. Scientists and industry want to attempt to change this.
A new project, which is being funded by the Norwegian Fishermen’s Sales Organisation for Pelagic Fish, is working to develop a powder product based on white corn and herring milt.
The powder can be eaten directly, as a soup or added to food. It will be trialled in the African nation of Ghana.
"Many people object to eating products based on milt, which is fish sperm, but think it’s fine to eat roe, which is fish eggs," says Jan Pettersen, Senior Scientist at Nofima Ingredients.
This is a collaborative project between Nofima Ingredients, the University of Bergen and NutriMarine Life Science.
Norwegian raw materials are currently used to a low degree in the production of omega-3 oils and concentrates for dietary supplements. Manufacturers prefer raw materials from South America and Africa.
On the other hand, Norwegian omega-3 is used to a high degree as an additive in food products.
One of the seminar’s introductory speakers is Gjermund Vogt, a Scientist at Nofima Food. He will outline the work to increase the use of Norwegian raw materials in omega-3 products.
"Oil extracted from Norwegian raw materials contains lower contents of omega-3 fatty acids and it has other positive qualities concerning both smell and taste," says Vogt. "There can be a big market for Norwegian high quality oils in food products, dietary supplements and similar products."
The two-day Biomarine Industry Seminar 2008 in Bergen opens on December 2.