Pictured from left to right: Áine Byrne, Norfish, Michael Gallagher, Innovation Manager, BIM, John Kenny, Atlantis, Frédéric Mens, Upcyclink, Richard Donnelly, Development and Innovation Director, BIM. Photo: Julien Behal
The Irish seafood industry is making strides towards more sustainable and higher-value uses for co-products that have traditionally been undervalued.
At a Seafood Innovation Network event this week (Tuesday, 12 November), hosted by Bord Iascaigh Mhara (BIM) and Teagasc at the National Food Research Centre in Dublin, more than 70 business owners from the industry learned about the potential to repurpose these nutrient-rich co-products for more valuable uses, including food for human consumption, ingredients, and nutraceuticals.
Currently, half of the co-products generated from seafood processing in Ireland are largely used for fishmeal, pet food, and commercial bait—typically low-value channels. However, by tapping into the value of these co-products, the industry can not only create higher revenue sources but also generate skilled jobs, reduce waste, and lessen the strain on seafood stocks.
Michael Gallagher, Innovation Manager at BIM, expressed optimism about the potential of repurposing marine animal co-products, stating,
“Fish is typically filleted in Ireland, and up to half of the fish remains as a co-product. By focusing on the repurposing of these co-products, the Irish seafood industry is aligning with both health and environmental goals. This innovative approach not only promises economic benefits but also contributes to a more sustainable future for the industry.”
Attendees at the event heard from several speakers, including Emmanuel Boucher, Production Manager at Copalis, a French company leveraging marine resources. Boucher emphasised the importance of industry collaboration when exploring co-product opportunities.
Another speaker, Greg Devlin from Silver Hill Duck, discussed the company’s practice of using the entire product for high-value food items and other applications, including duck down for bedding materials, with markets in over 30 countries.
Meanwhile, Santu Vekkeli, founder of Finnish company Superground, introduced an exciting concept of upcycling side-stream materials from food processing. Vekkeli’s company enables the entire use of co-product material from seafood processing, including heads, frames, and other offcuts. Their paste, high in collagen, calcium, and micronutrients, is suitable for products like fish cakes.
Michael Gallagher added,
“BIM is building data around the volume of co-products from mainstream species and estimates that up to half of the remains of processed seafood in Ireland are classified as co-products. By reimagining their potential, the industry can not only create higher-value products but also contribute to a more sustainable and eco-conscious use of marine animal food.”
This week’s event marks the second Seafood Innovation Network event held this year in partnership with Teagasc.
Source: Press Release