The overall aim of BlueShell is to explore different aspects of bioactivity in fermented/hydrolysed shellfish by-products which can serve as a basis for new high-value products aiding a sustainable supply of safe, health promoting foods.

If the fishing industry can extract the collagen from fish bones, it could earn millions. Scientists have managed this in the lab.

When Nofima’s Tone Aspevik was making protein powder from fish trimmings as part of her doctoral studies, the intention was that it should be possible for the industry to commercially exploit the know-how she was developing.

In this project the goal is to develop a new fish spread product from high-grade cuts of mackerel and salmon raw material.

Better use of by-products from food production offers an enormous potential, but if we are to succeed we need analytical tools that can be used for the development, optimization and monitoring of valorizationprocesses. Scientists at the food research institute Nofima are developing such tools.

Feed is more than its purely nutritional content. It also concerns the dynamic needs of farmed fish, the production system of which the fish are one component, and the sustainability of the ingredients. We work to develop knowledge in this field.