Proteins

After hydrolyzation, bones are stripped of fats and proteins.

Experts predict that the worldwide consumption of pork, beef, poultry and other livestock will double by 2030. Prices for fish and meat are on the rise whilst customers demand lower prices……and better quality. Additionally, the U.N. estimates that livestock production is responsible for about 14% of global greenhouse-gas emissions. Thus, we are facing a great challenge in food production.

Still, substantial quantities of food-grade meat is being left on the bone after deboning, even after mechanical separation methods are applied.

Fish by products and by-catch can be processed into valuable oils, proteins and other products.

We have innovative technologies available to increase the efficiency and yield of meat and fat recovery systems. New technologies and innovative thinking opens an whole new world of new applications for implementing sustainable recovered raw materials into existing and new formulations.

Nutritious proteins, fats or emulsions can be directly derived from animal tissue. Where applicable, it can be implemented in finished recipes for several meat products or fish products.

Bio-engineering of new enzymes and micro-organisms enables new processing techniques and new products derived from animal raw materials like meaty bone-material, seafood products etc.

By products can be separated into valuable ingredients and processed into products.

Examples of renewable resources are polymeres, antibiotics and nutrients for fermentation. We are able to explore and test these new possibilities in our own pilot plant.