A warm welcome to the fifth Fish Waste for Profit conference, exploring 100% utilisation of fish.
The conference continues to handle the very important topic of 100% fish utilisation. What better place to have this conference than in Iceland, a country which continues to lead and pioneer on this pertinent subject matter both through research and application. Including a successful transformation of a single Atlantic cod from around $12 to $5000 by fnding value creation opportunities from every part of the fish, across a range of value chains and driven by cross-sectoral collaboration. (Source: IOC)
This year, we are again running the conference in tandem with the Icelandic Fisheries, Seafood and Aqua Exhibition taking place in Kopavogur. Shuttle transfers will be arranged on day two of the conference giving you our delegates a free afternoon on the 20th to explore the exhibition.
This year’s programme exemplifies the growing consciousness of the need to think different in the fish and seafood community and the importance of cross border knowledge sharing and collaboration. Exciting topics in this 5th edition include Impactful partnerships for full utilization, futureproofing and advanced technology, emerging 100% Fish value chains and opportunities plus developing a product from research to the market. Learn from and network with a plethora of international and Icelandic specialist speakers discussing their topical presentations.
Thank you to all those who have contributed to the development of this year’s programme, particularly our chair Thor Sigfusson and Alexandra Leeper from the Ocean Cluster, our speakers, and sponsors, and of course you, our delegates.
On behalf of the Fish Waste for Profit Conference and Icefish team, I hope you all will have a constructive, informative, and enjoyable few days at the conference here in Reykjavik. I look forward to talking to you over the next two days here and at the exhibition.
Yours sincerely,
MARIANNE RASMUSSEN-COULLING Events Director
Dear delegates,
I welcome you to the 5th edition of the Icelandic Fisheries Conference, Fish Waste for Profit, this year featuring a range of experts tackling 100% utilisation. Icelanders have in many ways been in the forefront of more utilization of seafood products. Innovative health-, pharmaceuticaland even fashion products from wild fish stocks are being developed in the Icelandic economy. There lies our opportunity; Icelanders are putting their minds to create more value from each fish. The results are already out and reveal that we are using more of each whitefish than all the developed countries we compare ourselves with. Fish is not only the fillet, it is also roe becoming health products, the liver becoming omega and pharmaceuticals, the head and bones are used – basically nothing is left for landfill.
In recent years, we have seen a number of new start-ups in Iceland with new ideas on more utilization of seafood products. This has been a result of a growing clustering between seafood businesses, start-ups, investors, universities and R&D. The Iceland Ocean Cluster has taken an active part in connecting these dots. Our role has been to inspire more entrepreneurs to establish start-ups in ocean-related industries. As soon as these start-ups have gone through the initial start-up process and competitions, we are ready to nurture them further - offering a close community, assistance with business planning and strategy, workspace, networking opportunities in our field, forming connections with investors in ocean businesses, and beyond. We have been quite successful in inspiring and supporting start-ups in our field: the business value of start-ups in the Ocean Cluster House in Iceland, which have been in our facilities for the last three years, is approximately USD 100 million. We are now exploring the processes, methods and innovations that have made the 100% Fish and clustering so successful in Iceland and finding that many of these lessons are adaptable and can be transferred to seafood all around the world. Our recent work has been supporting The Great Lakes freshwater fisheries, and the Namibian Hake fisheries to move toward 100% fish and this year we will support better utilization for Pacific Tuna, and Alaskan fisheries. We have sister clusters in the US; The New England Ocean Cluster, New Bedford Ocean Cluster, Danish Ocean Cluster, Pacific Islands Ocean Cluster and Namibian Ocean Cluster, and Oregon Ocean Cluster.
Icelanders have long taken pride in their efficient fisheries. There is no one explanation for why Icelandic fisheries have for the most part been more efficient than others. I believe there is, as is often the case, a very pragmatic explanation: Icelanders have never had the luxury of treating their fisheries lightly. As the core industry in Iceland it cannot be government subsidised. The entire cluster of seafood businesses in Iceland has, for a long time, been at the heart of the income tax base for government and not the other way around. The same applies to a great extent when examining Icelandic fish by-products; if there is value to be found in by-products, effective fisheries used to focusing on value will find opportunities to use them.
I am confident that it is only a matter of time when fisheries will stop discarding out value and more people join the more utilisation movement. As more companies join the by-product market and the market develops further, the prices will continue to increase and the incentives for fisheries to get value from their by-products are also set to increases.
Scientists believe overfishing, unsustainable seafood farming practices, ocean pollution and acidification will threaten the future of seafood availability worldwide. I strongly believe we can take our experience and cluster model in seafood to other countries and inspire collaboration and start-ups in the field. Now it’s up to the rest of the world to imagine, and then build, a valueadded world with 100 percent utilization.
The global seafood industry dumps nearly 10 million tons of perfectly good fish back into the ocean or uses it as landfill. At the same time nearly 90 percent of the world’s fish stocks are threatened by overfishing. The IceFish Conference is a way for all of us to address the problem by bringing together people with hands on experience in fish by-product utilization.
Yours sincerely,
THOR SIGFUSSON Founder and Chairman, Iceland Ocean Cluster
David Naftzger, Executive
Kristian Ottesen, Director,
Kara Brydson, Executive Director
KEYNOTE ADDRESS
Impactful partnerships for full utilization
The power of partnerships – how teaming up and collaborative relationships can accelerate full utilisation; what are the current available support systems for startups. Global collaborations that are making 100% fish impactful.
THOR SIGFUSSON Founder and Chairman, Iceland Ocean Cluster
BIOGRAPHY
Thor Sigfusson is an Icelandic entrepreneur, author and speaker.
Thor received his PhD degree in Business from the University of Iceland in 2012. He launched the Iceland Ocean Cluster in 2011. The cluster focuses on developing innovative ideas in the blue economy. In May 2012, Thor founded the Ocean Cluster House in Reykjavik Iceland.
He is also the founder or co-founder of various enterprises in fish utilisation and food. Using the research and information generated from Iceland Ocean Cluster, Sigfusson founded Codland in September 2012. In 2013, he founded the company Collagen with the aim to use fish skin to create marine collagen. In 2017-2018 he founded Grandi Food Hall and co-founded Hlemmur Food Hall and Reykjavik Foods.
Thor has actively been promoting globally his 100% fish utilisation mission and seafood clusters and he is the co-founder of three ocean clusters in the US; The New England Ocean Cluster, New Bedford Ocean Cluster and the Pacific Northwest Ocean Cluster. Spring 2020, the first Ocean Cluster House outside Iceland will open in Portland Maine.
He has written seven books on topics of international business, knowledge networks and salmon. His most recent book is “The New Fish Wave - Igniting the Seafood Industry” will be published by Leete’s Island Books in the US in April 2020.
Since establishing the Iceland Ocean Cluster, Sigfusson has spent his time speaking to audience in North America, Europe and Asia about the opportunities in building networks in the marine industry.
ALEXANDRA LEEPER PhD, CEO - International, Iceland Ocean Cluster
BIOGRAPHY
Dr. Alexandra Leeper is passionate about the sustainable use of ocean resources. Her role is that of a scientist intrapreneur in the blue and circular economies, from which she draws on diverse experiences from working all over the world in universities, consultancies, and at sea.
Alexandra has a background in marine resources and completed an industrial doctorate in aquaculture and circular economy in 2021 in collaboration with Matís, Food and Biotech Iceland and the Norwegian University of Life Sciences.
She took on the role of Head of Research and Innovation at the Iceland Ocean Cluster in 2022 and stepped into the role of Managing Director of International Affairs in 2023. Her work focuses on sustainable value creation and positive impact.
She is committed to promoting the visibility and connection of women in the startup sector and is herself a co-founder of Hringvarmi, an agri-tech startup that utilises waste heat for controlled environment food production.
DAVID NAFTZGER
Executive Director, Great Lakes St. Lawrence Governors & Premiers
BIOGRAPHY
David Naftzger serves as executive director for the Great Lakes St. Lawrence Governors & Premiers. He coordinates the efforts of eight U.S. Governors and two Canadian Premiers to grow the region’s $6 trillion economy and protect its world-class environment.
David manages an innovative economic portfolio that includes impact investment, maritime transportation, export promotion, 100% fish and tourism marketing. He also spearheads an award-winning environmental program to protect about 20% of the world’s surface fresh water.
He earned a Master’s degree from the London School of Economics; a Bachelor’s degree from DePauw University; and, studied at the University of Freiburg, Germany.
Revitalizing the Great Lakes Fishery: A 100% Utilization Initiative
The Great Lakes commercial fishery faces challenges with underutilization, particularly in the productive use of the 60% of the fish beyond filets. The current practice of relegating this biomass to low-value animal feed or outright waste represents a missed opportunity for economic growth. In response, the Great Lakes St. Lawrence Governors and Premiers (GSGP) launched the “100% Great Lakes Fish” initiative, inspired by the success of similar programs, notably in Iceland.
This initiative aims to explore innovative uses for the entire fish, beyond traditional consumption, such as for nutritional supplements, food additives, fish leather and others. GSGP is partnering with the Iceland Ocean Cluster (IOC) and others to build on the success of work with the Icelandic cod and other species. The IOC’s approach led to a remarkable increase in cod biomass utilization from about 40% to over 90%, driving more economic value through the fishery.
Through our collaborative efforts with Icelandic counterparts and fish companies around the Great Lakes, we have created prototype fish leather, collagen and soon fish protein hydrolysates. These products showcase opportunities to increase byproduct utilization and elevate the overall value of each fish caught in the Great Lakes.
Most recently, we created the “100% Great Lakes Fish Pledge” which has attracted 20 signatory companies who publicly pledge to using 100% of their fish for productive purposes by 2025. This initiative will contribute to job creation, industry revitalization and the sustainable development of rural economies in the Great Lakes region.
This presentation will focus on our collaborative efforts, technological advancements and challenges encountered in realizing the 100% utilization goal. The presentation will also offer insights that align with the themes of the Fish Waste for Profit conference, particularly in areas such as circular economy partnerships, emerging opportunities, and the certification and traceability of by-products.
100% Great Lakes Fish
WHAT IS 100% GREAT LAKES FISH? The Great Lakes region is home to a sizeable commercial fishery for Lake Whitefish, Yellow Perch, Walleye/Pickerel and Lake Trout, as well as many aquaculture operations raising various species. People generally eat the fillet of the fish, and the other 60% of the fish is used for low-value animal feed or discarded. GSGP’s goal is to identify new uses for all parts of the fish, such as protein and oil, collagen and leather to waste less of our region’s fish
WHY DOES THIS MATTER? Ou region’s fisheries are undervalued and underutilized Using the entire fish can create significant economic returns for the Great Lakes region, create more jobs, and help rural economies develop.
HOW DID THIS GET STARTED? The Iceland Ocean Cluster pioneered the 100% fish idea with the Icelandic cod. 60% of the fish was once discarded, much like fish from the Great Lakes region. Today, more than 90% of the cod is being used – with the value of the products made from each fish increasing from US$12 to over US$5,000.
HAS THIS BEEN DONE IN THE GREAT LAKES BEFORE? This project is the first of its kind in our region. It builds on the successful experience of the Icelandic cod and with other species globally.
WHAT ABOUT OTHER TYPES OF FISH? The findings discovered from the species studied so far could potentially be applied to other fish in the Great Lakes, such as Smelt, Cisco or others.
WHO IS ON THE PROJECT TEAM?
• Great Lakes St. Lawrence Governors & Premiers
• Iceland Ocean Cluster and Matis
• Illinois Department of Natural Resources; Michigan Department of Natural Resources; Minnesota Department of Natural Resources; Ontario Ministry of Northern Development, Mines, Natural Resources & Forestry; Wisconsin Department of Natural Resources
• Chippewa Ottawa Resource Authority; Grand Traverse Band of Ottawa and Chippewa Indians; Great Lakes Indian Fish & Wildlife Commission; Little Traverse Bay Bands of Odawa Indians
• Great Lakes Fishery Commission
• Motor City Seafood ; Ontario Commercial Fisheries’ Association
100% Great Lakes Fish has been generously supported by grants from the Great Lakes Fisheries Trust, the Great Lakes Fishery Commission and the Ontario Commercial Fisheries’ Association.
FOR MORE INFORMATION: www.gsgp.org
Updated: August 2024
KRISTIAN OTTESEN Director, Royal Greenland Seafood A/S
BIOGRAPHY
Kristian S. Ottesen academic background includes a Master of Science in Strategy, Organization & Leadership from Copenhagen Business School (CBS) and a Bachelor of Science in Chinese Language and Business Administration, also from CBS.
With nearly a decade of hands-on experience in China, Kristian has honed his expertise in strategic outsourcing and production management within the dynamic garment industry.
Upon his return to Denmark, he took a steep turn into the food sector, driven by a passion for innovation. As a trailblazer in the burgeoning seaweed industry, he was among the first to bring this sustainable resource to a commercial level in the Northern European market.
His dedication to developing groundbreaking seafood products caught the attention of Royal Greenland, where he now plays a pivotal role in unlocking the potential of unexplored side streams from traditional seafood production. Kristian’s mission is to transform these overlooked resources into high-value products, advocating for full utilization and redefining the industry’s sustainability standards.
KARA BRYDSON
Executive Director of Fisheries Innovation & Sustainability
BIOGRAPHY
Kara Brydson is the Executive Director of Fisheries Innovation & Sustainability, the coalition driving innovation for a prosperous and sustainable UK seafood industry. Kara has nearly 30 years’ advocacy and management experience in health, environment and fisheries sectors around the world, and works with industries to support problem solving science and knowledge sharing. She is a Liveryman of the Fishmongers’ Company and a Trustee of the Scottish Fisheries Museum.
Emerging 100% Fish Value Chains/ Opportunities
Growing emerging opportunities linked closely to partnerships in the circular economy and opportunities that connect land and sea and cross sector - pharmaceuticals, nutraceuticals, feed, pet foods, biofuels, and fertilizers etc. Nutritional value of these new products where relevant for consumption/feeds.
ALEXANDRA LEEPER PhD, CEO - International, Iceland Ocean Cluster
BIOGRAPHY
Dr. Alexandra Leeper is passionate about the sustainable use of ocean resources. Her role is that of a scientist intrapreneur in the blue and circular economies, from which she draws on diverse experiences from working all over the world in universities, consultancies, and at sea.
Alexandra has a background in marine resources and completed an industrial doctorate in aquaculture and circular economy in 2021 in collaboration with Matís, Food and Biotech Iceland and the Norwegian University of Life Sciences.
She took on the role of Head of Research and Innovation at the Iceland Ocean Cluster in 2022 and stepped into the role of Managing Director of International Affairs in 2023. Her work focuses on sustainable value creation and positive impact.
She is committed to promoting the visibility and connection of women in the startup sector and is herself a co-founder of Hringvarmi, an agri-tech startup that utilises waste heat for controlled environment food production.
STEFÁN ÞÓR EYSTEINSSON Research Group Leader, Matis
BIOGRAPHY
Stefán has been at Matís Icelandic Food and Biotech R&D for over 10 years and is currently the Research Group Leader of the Biomass and Analysis department. Stefan, originally a biologist, earned his industrial driven PhD in food science from the University of Iceland, where he specialized in the sustainable utilization of marine resources with an emphasis on zooplankton.
Currently located in the east of Iceland in the coastal town of Neskaupstaður, which is part of the Fjarðabyggð municipality, which in turn is Iceland’s pelagic fishery capital, his current research focuses on the innovative processing of zooplankton and pelagic fish, as well as the utilization of fish side streams. His work aims to enhance the sustainability and efficiency of marine resource use. In addition to his research Stefán is actively involved in teaching and most recently local politics as an elected official.
Throughout Stefáns time in the industry his research has been dedicated to exploring the potential of marine nutrients, particularly in the context of sustainable practices and how current processing methods can be improved.
BIOGRAPHY
CEM GIRAY CEO & President, Salmonics LLC
Cem Giray is the founder and CEO of Salmonics LLC. Operating from TechPlace, a business accelerator located in the former naval air base in Brunswick, Maine USA, Salmonics develops and manufactures biomedical products from fish blood for applications in research, diagnostics and health.
Cem has always had a love for the marine environment and is devoted to helping maintain its health and balance. His received his Ph.D. in Oceanography from the University of Maine in 1996. His overall educational experience covered a broad range, including fish diseases, aquaculture, marine invertebrate taxonomy, biological oceanography and biogeochemistry. He has worked in aquaculture in Maine, operated his own environmental consulting business and pursued work on marine debris pollution and marine turtle conservation in North Cyprus, and for 22 years worked in aquatic animal health as a partner in an international company in Maine USA, conducting applied research and providing diagnostic laboratory services and vaccines.
In late 2020 he established Salmonics, LLC following acquisition of a Maine-based R&D company, Sea Run Holdings, Inc., and changed his focus toward the utilization of aquaculture salmon blood waste for the manufacture of high-value biomedical products and to provide a value-added return to responsible aquaculture and fisheries.
Salmonics, LLC
Currently, global salmon production alone results in an approximate volume of 40 million liters of blood which is largely discarded as waste. Salmonics LLC is a biotechnology start-up located in Brunswick, Maine USA which develops and manufactures innovative biomedical products upcycled from the blood of aquaculture salmon, trout and other species, turning this byproduct into high-value commodities ‘before’ it becomes waste. Its products target the global human and veterinary health research and therapeutics sectors. Salmonics LLC partners with aquaculture companies to utilize and add value to a byproduct which otherwise joins the waste stream, at the same time creating high-quality jobs and supporting environmentally responsible, sustainable aquaculture practices.
PETRA WEIGL Managing Director Europe, Regal Springs
BIOGRAPHY
At Regal Springs, we are proud to introduce Petra Weigl, the Managing Director of Regal Springs Europe. In addition, she is the Global Head of our Natural Additions Division where she oversees all by-product sales within our 100% fish utilization strategy, ensuring that every part of our tilapia is put to valuable use.
Petra joined Regal Springs in 2017, bringing with her a wealth of experience from various roles in the seafood industry. Her career began in a fishery research institute, followed by significant positions as Quality Manager and NPD Manager at one of Germany’s largest private label fish producers. After 13 years, she advanced to Unilever Frozen Fish, managing private label sales. Petra then led IGLO Germany’s private label division and later took on responsibility for NOMAD Foods’ private label and export business, including IGLO branded products in Switzerland. She also served as Channel Director Discount for Nomad Foods’ branded discount business.
Petra holds a university degree in Fish Technology from the Institute of Food Technology in Plovdiv, Bulgaria. She is married with two adult children.
With her extensive background and expertise, Petra is a key leader at Regal Springs, driving innovation and sustainability in the white fish aquaculture industry.
RUNE FROSTAD CEO, Pretio
BIOGRAPHY
Rune Frostad, Norwegian co- founder, and specialist in liquid processing segment for marine food and nutraceuticals.
Rune, at 17 yrs. old left for work at longliners and trawlers in Norwegian fisheries, before he continued to land-based food and nutraceutical industries in his early twenties. Rune has built an overall practical competence within the marine value chain from raw materials to food and ingredients.
After technical education with following project and portfolio management education in Ålesund Norway, Rune has specialised in complex processing and co-funded several process equipment companies in Scandinavia.
From 2018 Rune spent time exploring the opportunities within the global marine ingredients markets. Finally deciding to fund the company Pretio AS in Ålesund Norway in 2022, which takes the position to be a part of the needed industrial development to lift utilization of fish waste from whitefish industry.
With the purpose of strengthen the sustainability in a well-regulated whitefish industry with the use of circular economy, through full utilization considering all cut off’s from intestines, heads, and backbones to make different product for different end market`s.
As executive officer Rune is leading Pretio AS to be a valued part of the Norwegian whitefish industry to create high value ingredients as healthy food and nutraceuticals for global markets.
Increased focus for high value utilization of Fish Waste.
Fish waste is a high value source of proteins, lipids and minerals, still to be fully utilized to reach its full potential.
The industry has an obligation to make use of the sources we harvest in full and avoid creating waste.
Pretio is a land-based company founded September 2022 with purpose to explore the potentials using fish waste into high value markets, focusing on the North Atlantic cod fish as source.
The fishing industry in Norway has shown a great will to invest and find ways to make use of the waste created when performing fisheries in the last decade. 2013-2023.
There is still to be invested a lot in R&D and equipment to explore the different opportunities to make use of even more fish waste and bring these healthy food sources to the global markets.
Unused fish waste. Norwegian Whitefish only
Source for graphics: SINTEF/ KONTALI.
Cod fisheries in the North Atlantic are well-regulated and is a sustainable source for food and nutraceuticals.
Norway have had lowered quotas for some years, and it is an increased focus to stabilize at sea to be able to fully utilize the fish waste, this gives the opportunity to make high value products, lower waste and raise revenues.
Pretio are glad to take place in the value chain for fish waste not competing with existing players, but as a company partnering up with the existing players where we are an important part of the development for more utilization of codfish waste.
A global growing demand for more sustainable food and ingredients gives Pretio a unique position to bring more healthy bioactive products to the worlds growing population. Our products.
Pretio has focused to develop its market opportunity to make bioactive peptides from parts of the fish waste which still has not been fully utilized, our products are entering global markets as food and nutraceutical ingredients.
In these markets it is a growing demand for products coming from sustainable sources, and we think proof of sustainable raw materials is a key to deliver into global nutraceutical markets in the future.
Investments and R&D.
Pretio are working together with the Norwegian fishing industry and top Norwegian research institutions to strengthen the values from fish waste in Norway.
There has been and will still be invested a lot to develop new processing methods, high quality sustainable products, and establish new value chains to penetrate markets globally with products derived from fish waste form whitefish waste.
Pretio are these days entering markets with our unique collagen and protein peptides and are looking forward to commercialising the potentials in our ongoing and future developments.
SESSION 2
Going from great research to a product on the market
Fireside chat, Mini-discussion session
DAVID NAFTZGER
Executive Director, Great Lakes St. Lawrence Governors & Premiers
BIOGRAPHY
David Naftzger serves as executive director for the Great Lakes St. Lawrence Governors & Premiers. He coordinates the efforts of eight U.S. Governors and two Canadian Premiers to grow the region’s $6 trillion economy and protect its world-class environment.
David manages an innovative economic portfolio that includes impact investment, maritime transportation, export promotion, 100% fish and tourism marketing. He also spearheads an award-winning environmental program to protect about 20% of the world’s surface fresh water.
He earned a Master’s degree from the London School of Economics; a Bachelor’s degree from DePauw University; and, studied at the University of Freiburg, Germany.
FERTRAM SIGURJÓNSSON
CEO and Founder, Kerecis
BIOGRAPHY
Fertram, founder and CEO of Kerecis, Iceland’s first Unicorn (acquired in 2023 for $1.3 billion), reflects on his incredible journey. From the spark of his Eureka moment to transforming wound care with revolutionary fish skin grafts, Fertram shares how resilience played a crucial role in turning his innovative idea into a global success.
Guðmundur Fertram er forstjóri og stofnandi ísfirska líftæknifyrirtækisins Kerecis, sem þróar, framleiðir og selur lækningavörur úr þorskroði. Hann hefur stofnað og tekið þátt í uppbyggingu fyrirtækja heima og erlendis, þ.m.t. í hugbúnaðargerð, fjármálatækni og orku-, líftækni- og heilbrigðisgeiranum. Einkaleyfi Fertrams og einkaleyfaumsóknir telja hátt í annað hundrað.
Hann hefur setið í stjórnum skráðra og óskráðra fyrirtækja og ráðum á vegum hins opinbera, m.a. Vísinda- og tækniráði, stjórn Viðskiptaráðs og Samtökum fyrirtækja í líf- og heilbrigðistækni.
Árið 2021 var Fertram útnefndur frumkvöðull ársins hjá Ernst & Young í Bandaríkjunum. Hann hefur hlotið margvísleg verðlaun frá forseta Íslands, þar á meðal nýsköpunar- og frumkvöðlaverðlaun Íslands árin 2015 og 2018. Þá hefur Kerecis tvisvar verið útnefnt Vaxtarsproti ársins undir hans forystu. Árið 2023 hlaut fyrirtækið The Nordic Scaleup Awards og 2024 Útflutningsverðlaun forseta Íslands. Fertram var útnefndur viðskiptamaður ársins 2023 af Viðskiptablaðinu. Í ágúst 2023 varð Kerecis fyrsti íslenski einhyrningurinn þegar félagið var selt fyrir 1,2 milljarða dollara.
Fertram er efnafræðingur og verkfræðingur að mennt. Hann er er kvæntur Fanneyju Hermannsdóttur og eiga þau fimm börn. Fertram er talsmaður fegurðar og viðkvæmni hafsins, auðlinda þess og byggða sem byggja afkomu sinni af hafinu.
RUNAR G. SOLSTAD
Senior Scientist Marine Biotechnology, Nofima
BIOGRAPHY
Runar Gjerp Solstad is a senior scientist in marine biotechnology at Nofima the Norwegian institute of food fisheries and aquaculture research where he started working in 2016.
He holds a PhD from UiT The Arctic University of Norway focused on isolation and characterisation of novel marine antimicrobial peptides.
Current research focuses primarily on utilisation of marine side-streams into food and feed. This is an ongoing research effort to increase the utilisation of marine species beyond the current level. Common methods include enzymatic hydrolysis, TGA, HPLC-pda, spray drying and filtration techniques in addition to working on the scalability of these processes from laboratory to pilot scale.
Salmon blood, a diamond in the rough
Introduc4on
When Norwegian salmon is shipped from the slaughterhouses to reach dinner plates all over the world, the slaughterhouses are le< with colossal amounts of salmon blood. Approximately 40,000 metric tonnes of salmon blood – the only part of the salmon currently not u4lised – is discarded annually.
Presently, anaemia is a global problem. According to the WHO, as many as 800 million women and children around the world are affected, making anaemia one of the most common deficiencies – but also one of the most difficult to treat.
The WHO es4mates that around half of all anaemia cases are caused by iron deficiency, while iron supplements are also recommended for several other pa4ent groups. But even if iron can be found all around us, it’s not necessarily easily replenished in our bodies.
Tradi4onally, the blood has been chlorinated and discarded. However, discarding 40,000 metric tonnes of salmon blood every year, really makes for a splendid opportunity for beOer u4lisa4on. With this opportunity in mind, the four partners UiT – The Arc4c University of Norway, Norinnova, Lerøy Aurora AS and Nofima AS received funding from The Research Council of Norway, Lerøy Aurora AS and Mabit in different rounds of funding to take on the challenge.
Results
Preliminary inves4ga4ons involved both chemical mapping, inves4ga4ons of the current situa4on and which improvements were necessary, in addi4on to ac4vely seeking commercial opportuni4es.
Figure 1 compares the amino acid composi4on of essen4al amino acids of salmon blood to that of pig. The most notable differences are found in the three amino acids phenylalanine, his4dine and isoleucine, where the two formers are higher in porcine blood and the laOer is higher in salmon blood.
Figure 1 comparing the essen4al amino acids present in salmon and pig blood.
Table 1 is a list of inves4gated vitamins and carotenoids contained in the blood. The only notable vitamins are the B vitamins, D3 and K1.
Table 1 carotenoids and vitamins from salmon blood.
Beta-carotene
Beta-carotene as re4nol equivalents
mg/kg <0.15
mg/kg <0.03
Bio4n mg/kg <0.02
Vit. A (Re4nol) iu/g <5.00
Vit. B1 (Thiamine) mg/kg 0,98
Vit. B2 (Riboflavin) mg/kg 1,14
Total Vit. B3 mg/kg 13,3
Vit. B5 (Pantothenic acid) mg/100g 1,7
Vit. B6 (Pyridoxine) mg/kg 1,01
Vit. B9 (Folic acid) mg/kg <0.20
Vit. B12 (Cobalamin) mg/kg 0,079
Vit. C mg/kg <10.0
Vit. D3 (Cholecalciferol) iu/g 2,31
Vit. E mg/kg <5.00
Vit. K1 µg/100g 3,8
Vit. K3 µg/100g <0.010
The most notable feature about the inves4gated metals was the overabundance of iron. This was expected because of the ferrous haemoglobin molecule and was also the founda4on for the commercial product which was later launched.
The idea that arose was crea4ng a dried powder from salmon blood which could be marketed as a iron supplement. The main advantage of iron supplements from salmon blood is that it may be used by many different consumers. As some social groups do not wish to consume iron supplements containing haemoglobin from land animals and considering that iron-salts tend to give cons4pa4on or diarrhoea, a salmon-based supplement might provide a beOer alterna4ve.
Lerøy Aurora AS currently markets this product under the brand name SalmoFer
BIOGRAPHY
FRANCIS DÉSILETS-MAYER
Research Professional, Merinov
Francis Desilets-Mayer is a process engineer working for Merinov. Merinov is a research centre, and a technological transfer office created to help the fisheries and aquaculture sectors of Quebec, a province of Canada. The company completes more than 170 industrial research projects yearly. These are realized by a team of about 100 employees and may range from environmental monitoring to seafood plant improvement. Most projects take advantage of Merinov’s extensive facilities, which include an agri-food pilot plant, a chemical analysis laboratory, an experimental sea field, an industrial kitchen, a fish farm, as well as a range of small vessels.
Francis is responsible for developing multiple seafood waste processing technologies, from lab scale to pilot run. These processes currently target sea cucumber, various bivalves, whelks, multiple species of finfish, brown seaweed, and more importantly, crustaceans. He is also part of a team that designs and evaluates commercial-scale seafood processing lines and aquaculture facilities.
He did his Bachelor of Science in petroleum engineering in Calgary and his Master of Applied Science in electrochemical engineering at the University of British-Columbia. During his studies, he mostly worked on electrochemical conversion technologies, notably systems that convert carbon dioxide into useful products.
A shell game: past and present of chitinous waste valorization in Atlantic Canada
The 2022 fishing season in Atlantic Canada saw landings of 262,343 tonnes of crustaceans (snow crab, American lobster, Nordic shrimp, etc.) compared to only 165,068 tonnes of finfish. When these crustaceans are processed, most of the resulting byproducts are either composted, dumped at sea, landfilled, or used as biological fertilizer, incurring costs to processors.
Chitin is a major component of these waste streams. In some cases, it can make up to 40% of their dry mass. This biopolymer, once extracted from the shells, can be chemically processed into chitosan. Chitosan has many applications: pharmaceutical ingredients, textile fibre, biodegradable plastic, wound dressing, flocculant in water treatment, and agricultural adjuvant.
However, chitin is not currently extracted commercially in Atlantic Canada, despite institutional support, research interest, international successes, and a clear business case. This case study presents the rocky history of chitin production in the region and addresses the possible technological solution to the current stagnancy.
On the Atlantic coast of the American continent, the commercial potential for chitin production from crustacean waste was identified as early as 1978, with heavy development on the Canadian side following the cod fishery moratorium of 1992. This new industry focus led to the creation of a plant operated by Marinard Biotech in the early 2000s in Rivière-au-Renard. This plant closed a decade later once the lifetime of the equipment was reached.
Current challenges hampering the implantation of a local chitin extraction plant are the geographical dispersion of the biomass, the fragmentation of the chitin market, the competition between the different producers of byproducts, the competition from Asia, and the poor environmental record of chitin production plants so far. Each of these challenges can be addressed with technological solutions. Examples include standardization of biomass stabilization techniques, deployment of effluent treatment processes, and utilization of membrane processing.
NICOLAS DEGROOTE
Co-founder and CEO, KorallionBio
BIOGRAPHY
Nicolas Degroote is the co-founder and CEO of KorallionBio, a biotechnology company focused on leveraging microalgae to tackle environmental challenges.
Founded in 2021, the company began by developing a coral-safe sunscreen using microbial fermentation. The company, equipped with cutting-edge laboratory facilities and a talented team, has since broadened its scope to provide comprehensive research services that help companies achieve sustainability.
KorallionBio’s core strengths lie in two key areas. First, the company excels in bio-based innovation, offering custom research solutions that enable businesses to create novel, sustainable products. Second, the team is committed to advancing circular economy practices by helping companies re-evaluate their waste streams. By applying the cascade model, KorallionBio helps businesses not only minimize waste but also generate new revenue streams from by-products.
In addition to his leadership role, Nicolas has a strong background in finance, with experience in financial auditing and consulting. This expertise allows him to integrate financial best practices and process optimization into his work at KorallionBio. Beyond the company, Nicolas is passionate about fostering the next generation of entrepreneurs, actively supporting students in realizing their entrepreneurial potential.
Rethinking Waste
How Algae Innovations Drive a Sustainable Future
1 A Algae innovations
1 Kor allionBio in a nutshell
In our innovation -driven startup, KorallionBio, microalgae take centre stage. For each sustainability question we meticulously select the ideal microalgal strains and optimise the growth, induction of biosynthesis and downstream processing method s in order to bring novel biobased products to market.
The idea is simple: KorallionBio‘s cascade approach focuses on maximizing the value from a production process by using every part of the materials involved. It starts with creating an initial product, where anything not used is typically considered waste. In the next step, this leftover mat erial is further processed to extract any remaining useful products or ingredients. At this point , KorallionBio steps in us ing microalgae, which convert the remaining nutrients and molecules in this waste into high -value biomolecules. This final step ensures that all possible value is extracted Depending on original waste stream, the extracted molecules, and the down stream processing method, whatever is left can still be used as animal feed.
This means that the waste would still end up in the same place it would have arrived at without our final extraction process, but in this case the value chain has bene enriched by the high-value molecules produced during precision fermentation.
Examples of these products range from aromatic compounds and pigments for use in food applications to UV-protective compounds and other nutraceuticals
T The Need for Sustainable Solutions
The sustainability of our food systems is under increasing pressure due to the environmental burden of our diets, a growing global population, excessive use of water and non -renewable resources, and the effects of climate change. European food and feed val ue chains are particularly affected, facing multiple challenges that require the adoption of new production methods, technologies, and thorough analyses throughout the value chain. To tackle these global challenges, including food security, resource scarci ty, and environmental sustainability, it is crucial to enhance the sourcing, efficiency, and quality of food and feed ingredient production. KorallionBio addresses this need by transforming raw materials and side streams into high-quality ingredients using advanced production methods and purification processes that are both cost-effective and environmentally friendly. This approach supports the increased us e of by-products in the food and feed sectors, driving significant savings in land and water resources while reducing dependence on unsustainable food sources. As the world shifts toward plant -based diets, there is an urgent need for nutritious, tasty, and sustainably produced foods. By promoting these innovations, KorallionBio contributes to building a more resilient and environmentally conscious agrifood system.
2. T The Power of Microalgae
What Are Micro algae?
Did you know algae represent a strategic and versatile biological resource, offering innovative, scalable, and sustainable production pathways for bio -based chemicals and materials ? This ability to replace unsustainable products and recycling nutrients in waste streams is making algae increasingly important across various sectors.
Microalgae, including both eukaryotic microalgae and cyanobacteria, are among the most efficient photosynthetic systems, converting light and CO ₂ into biomass. They demonstrate remarkable flexibility in growth conditions and biochemical composition, adapting to environmental changes to produce a diverse range of compounds , making them ideal for a large variety of sustainable applications.
One of their most impressive features is their fast growth rate. They can grow extremely rapidly, often doubling their biomass within hours to days, depending on the species and growth conditions. This rapid growth allows for a continuous production of biomass, making microalgae a highly renewable reso urce. Moreover, unlike terrestrial crops, microalgae cultivation is not bound by seasonal cycles. With controlled growth environments, such as closed photobioreactors ( PBRs) or open ponds, they can be harvested yearround, ensuring a constant supply.
Microalgae also have exceptional carbon capture capabilities. They are highly efficient at absorbing carbon dioxide (CO ₂) through photosynthesis. Some species can utilize CO ₂ concentrations much higher than what is typically found in the atmosphere, making them ideal for integration into industrial carbon capture processes. Additionally, microalgae can play a role in bioremediation, as they are able to absorb not just CO₂ but also nutrients like nitrogen and phosphorus from wastewater, thus reducing the env ironmental impact of agricultural and industrial waste. This characteristic makes microalgae cultivation an attractive option for creating a circular economy. Since they absorb CO ₂ as they grow, products derived from microalgae can potentially be carbon neutral. When these products are consumed or utilized, the carbon they absorbed is returned to the cycle, creating a balanced carbon footprint.
Additionally, microalgae feature a high nutritional content. This makes them a high -quality source of nutrition that can rival traditional animal -based proteins and that can provide a more sustainable alternative to fish for omega-3 fatty acids. They are also rich in vitamins, especially B1 2, which is often scarce in plant -based diets, along with vitamin E and minerals like iron, magnesium, and zinc.
M Microalgae's Sustainable Ben efits
Microalgae are known for their extensive biosynthetic diversity extending their versatility to their applications. Due to their rich nutrient profile, they are used in various food products, including supplements and functional foods, as well as in animal feed to enhance its nutritional quality. They can also be processed into bioplas tics, providing an eco-friendly alternative to petroleum-based plastics.
The bioactive compounds present in microalgae are also extracted for use across various industries. Some of the most common target compounds are:
• O Omega-3 Fatty Acids : Essential for cardiovascular health and cognitive function, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are two omega -3 fatty acids that can be significantly enhanced in algae through optimized growth conditions.
• A Antioxidants and UV -absorbing compounds : Natural compounds like astaxanthin, lutein, betacarotene, and mycosporine-like amino acids (MAAs) act as powerful antioxidants and UVabsorbers. These compounds help protect skin cells from UV -induced damage and can aid in healing by reducing oxidative stress and inflammation.
• P Polysacch arides : Microalgae produce polysaccharides with potential immunomodulatory and antiinflammatory properties.
• Proteins and Peptides : Algal proteins, rich in essential amino acids, also exhibit bioactive properties suitable for pharmaceutical use.
• P Pigments : Compounds like chlorophyll, carotenoids, and phycobiliproteins vary in colo ur depending on cultivation conditions. As consumers become more conscious of the harmful effects
of synthetic dyes, natural pigments from algae are gaining popularity in food and cosmetic applications.
• A Arom atic Compounds : Phenols, flavonoids, and novel aromatic compounds for savoury aromas which play a vital role in improving customer acceptance of alternative protein products.
M Microalgae Applications in KorallionBio
While extracting high -value compounds from algae is gaining importance, the food and chemical industries still mainly use algae as raw material for gel production and as a nutritional source. However, the versatile nature of algae hints at a future where their applications broaden even further, providing su stainable alternatives across various industries.
At KorallionBio we really believe in this future. What better way to showcase this, than to be transparent about how we work?
Different algal strains produce unique profiles of bioactive compounds. Depending on our goal whether developing new high -value bio-based products or revaluing waste streams we select organisms with the right biosynthetic capabilities. Sometimes, scientifi c literature guides our choice, but more often, we rely on a combination of genomic, evolutionary, and metabolomic profiling for in -depth analysis and selection. We prefer strains that can be cultivated under controlled conditions to maximize productivity while avoiding unwanted properties, such as toxin production or antibiotic resistance.
The next step is biomass cultivation. We use closed photobioreactors (PBRs), which provide a controlled environment for algal growth, allowing us to fine -tune conditions to maximize the production of valuable biomolecules. Optimizing biomass growth and compound production on a lab scale is essential at this stage. The production of these compounds can be enhanced either by stimulating the organisms to increase the desired output or by converting specific elements in the growth medium. The latt er method is particularly effective for revaluing waste streams. Critical factors such as light intensity, temperature, pH, and nutrient availability must be carefully managed. In certain cases, genetic engineering or traditional breeding techniques can si gnificantly boost the yield of targeted biomolecules. Throughout this process, we analyse and characterize the resulting compounds to ensure their quality and consistency.
For each project, we develop specific pre -treatment, harvesting, and downstream processing protocols before scaling up. While lab-scale experiments are crucial for understanding growth dynamics, moving to pilot and commercial scales presents new challenges . It is vital to ensure that the optimized conditions achieved at a small scale can be effectively replicated in larger systems for commercial success.
3 E Exploring Fis heries Waste Streams
Potential of Algal Solutions & Benefits of This Approach
The conference page of Fish Waste for Profit 2024 tells us that estimates reveal that 43% of fish and shellfish resources end up as wast e and that this means that companies could be throwing away up to 43% of potential profit But what if this isn’t correct?
Let us take a new look at KorallionBio's cascade approach, this time from a specific fisheries approach. Similarly, here it is all about getting the most value out of a production process by making use of every possible part of the materials involved. It starts with creating a main product, such as fish fillets from a fishery. The parts of the fish that are not used in this initial product, like bones, skin, and organs, were usually considered waste. Instead of discarding this "waste," it is processed further to extract whatever useful products are readily available in this waste, such as fish oil, calcium powder, collagen peptides , etc. Whatever remains is often used as animal feed supplements due to its large protein content.
Even after these extractions, essential nutrients, and molecules , such as certain amino acids, nucleic acids, and fatty acids , are still left in the remaining waste. Imagine for a second that you could extract even more interesting products from your waste before turning it into animal feed Using the correct microalgal strains our team at KorallionBio can convert some of the remaining nutrients and building blocks into different useful biomolecules, such as pigments and savoury aromas which are highly sought after ingredients in the
alternative protein industry as well as many other compounds in industries such as food, cosmetics, nutraceuticals, pharmaceuticals, aquaculture, agriculture, etc.
At the end of this process your “triple distilled” waste stream and the left-over algal biomass (if any) might even still end up as animal feed supplements.
The way we see it, the ingredients and the biomass you create through our microalgal production/conversion process is actually worth much more than the waste that was used to create it. This means you might actually be losing out on more than the 43% waste you are throwing way.
4. F Future Roadmap
Using microalgae to revalue waste streams is a promising strategy, but it is not without challenges. One of the main hurdles is the high cost of growing algal biomass. This often means that we need to focus on extracting high-value molecules, such as specialty compounds for nutraceuticals or pharmaceuticals, to make the process economically viable. Currently, these high -value markets are where microalgae-derived products can compete, as the costs are still too high for broader applications.
However, many companies, including us at KorallionBio, are making significant strides in reducing these production costs. Through advances in cultivation techniques, process optimization, and new technologies, the cost curve is gradually coming down. This opens up the exciting possibility that in the near fu ture, we’ll be able to target more accessible products and industries where margins are currently too low for biobased alternatives.
By continuing to innovate and collaborate, we can further drive down costs and unlock new opportunities for microalgae. We invite you to join us in pushing the boundaries of what is possible, as together, we can accelerate the shift towards a more sustainable and bio -based future.
5. A Align ment with EU Bioeconomy Policies
In the EU bioeconomy, food and feed value play a pivotal role. The European Green Deal (2020), Farm to Fork, Food 2030, EU Bioeconomy strategies, and the Circular Economy Action Plan all emphasize the need to strengthen European competitiveness by reducing dependence on unsustainable resources, enhancing circularity, and respecting socio-economic boundaries. These initiatives aim to transform food and feed value chains into a resilient food system that can mitigate climate change, maintain biodiversity, and promote circularity. Additionally, they focus on reducing the reliance on unsustainable biomass and minimizing waste production.
The Circular Economy Action Plan calls for research activities to upgrade various side streams into valueadded products. This aligns with the goal of improving the environmental and economic sustainability of food and feed production, while boosting compe titiveness and self -sufficiency in the EU. Such efforts are central to EU policies, including the European Green Deal and Food 2030 strategies. These policies drive the transition of the entire food system toward a sustainable economy, with the goal of ens uring restored and resilient ecosystems by 2050.
In this way KorallionBio contributes to the following relevant EU and intergovernmental policies, strategies, and targets:
European Green Deal, incl Farm to Fork Strategy: KorallionBio supports circular economy and sustainable consumption patterns through conversion of various low -value side-streams into high value food or feed ingredients. The reprocessing of off-quality raw material into tasty and nutritious foodstuffs with novel ingredients encourages the consumer to adopt sustainable consumption patterns and increases the awareness of healthy eating habits. New innovations to promote the produ ction of novel sustainable ingredients instead of unsustainable ingredients will support the transformation of the EU food system more sustainable, healthy, and resilient
EU Bioeconomy Strategy: KorallionBio contributes to the transformation of Europe's economy into a more sustainable, competitive, and resource-efficient by ensuring food and nutrition security, promoting sustainable resources and mitigating climate change through improving food safety. By creating new innovations for food and food ingredient manufacturers, KorallionBio fosters innovation and competitiveness in bio-based industries operating in food and feed sector.
EU Biodiversity Strategy for 2030: KorallionBio addresses biodiversity loss by fostering innovations for utilising untradeable side-streams and thus, reducing overexploitation of agricultural products.
EU Circular Economy Action Plan: Trough innovations in processing and value addition of residual KorallionBio contributes to fostering a sustainable and resilient economy which reduces environmental impacts and creates new opportunities for businesses and consumers.
EU Industrial Strategy: KorallionBio supports the EU’s Industrial Strategy by fostering innovation in bio-based industries and boosting competitiveness through scalable, sustainable production techniques. It encourages the transition to greener industrial practices, helping reduce carbon foot prints and dependence on unsustainable raw materials. Our projects’ focus on circularity and local sourcing aligns with the strategy’s goals for industrial modernization and resilience.
EU Action Plan on Critical Raw Materi als: By focusing on side-stream utilization and bio -based solutions, KorallionBio reduces the reliance on critical raw materials, contributing to the EU’s strategy for resource efficiency. It promotes the use of local, renewable feedstocks, reducing the need for imported raw materials. KorallionBio also supports the development of sustainable alternatives that enhance the EU’s resource independence.
Futureproofing and advanced technology for full utilization
AI, digital technology, and applications in commercial fishing/ aquaculture by-product production, trends in market demands and consumer needs. Automation and processing technologies.
ANTON HEIÐAR ÞÓRÓLFSSON
XR and Simulation Technology Manager, Marel
BIOGRAPHY
Anton studied physics, industrial systems, manufacturing and management in Iceland, Denmark and the UK.
He hs worked in software development, mostly in real-time 3D and industrial digital twinning for the past 10 years, first in a small start-up and later as a specialist at Marel.
Today Anton manages teams at Marel that specialize in 3D real-time simulations, digital twins, AI and computer vision.
DONNA FORDYCE
Chief Executive, Seafood Scotland
BIOGRAPHY
Donna has worked in economic development for over 20 years and the seafood sector for 13 years. Donna has worked closely with seafood-related businesses across the country and engages with stakeholders worldwide to identify new market opportunities and facilitate greater commercialisation of the sector. As Chief Executive for Seafood Scotland, Donna recognises the importance of being agile and ready to embrace new opportunities and tackle the challenges faced by the industry, whilst maintaining a focus on supporting and ensuring the long-term sustainability of the sector.
AMANDA INGRAM Partner – Circular Bioeconomy, Zero Waste Scotland
BIOGRAPHY
Amanda has 25 years’ experience in the development and implementation of waste reduction and sustainable management of resources, both in the UK and overseas. As Circular Bioeconomy Partner for Zero Waste Scotland, Amanda provides businesses support and guidance to develop and deliver technologies and solutions that convert renewable biological resources from land and sea into bio-based food, feed, products and energy. This involves working closely with stakeholders and specialists across the whole value chain to design and strengthen bioeconomy opportunities for Scotland.
Scotland’s Circular Bioeconomy
Scotland has a vibrant biobased economy producing renewable biological resources for food, feed, energy and materials. The Scottish Government’s circular economy strategy outlines Scotland’s ambition to use an increasing proportion of biological waste and by-product materials in the production of high value and renewable materials, thereby enabling a circular bioeconomy where bio-based resources are kept in as high a value as possible for as long as possible as well as offering new products and processes which support the biological systems they enter.
Zero Waste Scotland is a not-for-profit environmental organisation funded by the Scottish Government to lead Scotland to use products and resources more responsibly, focusing on where we can have the greatest effect on reducing climate change together through responsible consumption, responsible production and maximising value through waste. Seafood Scotland is the trade marketing body for Scottish seafood which involves supporting the business capabilities of the Scottish seafood sector to innovate and develop new products for premium global market opportunities. Zero Waste Scotland and Seafood Scotland have been working in collaboration to map the waste and by-product arisings from fish processing and identify the existing and potential capabilities and opportunities to increase the value of return to the Scottish seafood sector.
This talk will be delivered by Amanda Ingram, Zero Waste Scotland and Donna Fordyce, Seafood Scotland to showcase work being undertaken in Scotland with the fish and aquaculture sector to gain insight and engage across the whole value chain to drive the development and commercialisation of high value opportunities including; changes in processing practices to extend and create new food and feed markets; connect waste producers with off-takers for bioprocessing; support the development and adoption of innovative opportunities using a cascade approach; share learnings and information.
ANDREAS TOBEY Product Manager, BAADER
BIOGRAPHY
Andreas Tobey began his career in butchery at 16, mastering the processing of pork, cattle, and lamb in northern Germany (butcher certification, 2003). He furthered his skills by attending the 1st Bavarian Master School in Landshut (master butcher, 2007), exploring southern German recipes and methods. After working in meat and fish production in Norway, he pursued engineering studies in food technology in Lemgo (Ing. & B.Sc., 2017).
Tobey has since gained extensive experience in industrial fish and meat processing. His scientific approach, combined with deep knowledge of animal-based foods, chemistry, and physics, equips him to develop efficient solutions as a product manager at BAADER. Committed to maximizing resource utilization, he favors practical, realistic approaches, while balancing his professional role with his life as a father, family man, and part-time farmer.
Towards 100% Fish “Across the Species & Along the Value Chain.”
The global demand for fish and fish products has escalated significantly, driven by the growing population and the increased emphasis on more healthy diets. However, this surge in demand has also led to increased pressure on fish as valuable resource and sustainability efforts trying to minimize fish waste and work towards 100% fish utilization. Both a critical challenge and a compelling opportunity for the fishing industry moving forward
The fishing industry plays a crucial role in global food security and economic development. However, the sector faces significant challenges, including the efficient use of resources and the management of waste. Fish processing generates substantial quantities of by-products, often discarded or underutilized, contributing to environmental degradation and economic inefficiency. With growing concerns about sustainability, there is a pressing need to keep optimizing fish processing to achieve higher yields and to explore ways to valorize fish byproducts, turning lower value parts of the fish into profitable new products
Towards 100% Fish through Efficient Fish Processing
In the fish processing industry, the push toward 100% fish utilization is reshaping how processors handle every catch. Traditionally, significant portions of fish, such as heads, bones, skin, and organs, were discarded as waste. Today, with advancements in efficient fish processing technologies, nearly every part of the fish can be utilized, driving sustainability, profitability, and resource conservation.
Maximizing Yield and Reducing Waste
Efficient fish processing focuses on maximizing yield by using innovative equipment and techniques to reduce waste and ensure the highest possible recovery rates. Modern processing lines equipped with automated filleting, trimming, and grading systems offer precision and consistency, allowing processors to recover more edible fish meat from each catch.
BAADER´s Fish Processing Solutions on Demand Across the Species & Along the Value Chain
BAADER provides a comprehensive array of advanced technologies across various processing stages, including stunning, bleeding, chilling, heading, gutting, trimming, skinning, filleting, inspection, grading, and packing.
BAADER´s Solutions on Demand promise to the fish processing industry caters to the specific needs of the processors, offering flexibility across fish species and along the value chain. From on-board solutions and single function, stand-alone equipment to wall-to-wall factory solutions.
A combination of mechanical precision engineering, advanced software and digitalization allows fish processors to significantly enhance yield rates, reduce processing time, and improve the quality of the final product, from the highest value filet to lower value by-products.
Automation and Scalability
Automation plays a key role in driving efficient fish processing and full fish utilization. Automated systems streamline the handling, cutting, and sorting of fish, reducing human error and improving processing speed. From sorting fish by size and quality to optimizing cutting patterns and vision systems, automation ensures that each fish is processed to its full potential.
Scalable processing solutions also allow both large and small processors to adopt these efficient methods, enabling the industry as a whole to move toward 100% utilization. Whether processing high volumes of fish or smaller, more specialized batches, automated equipment can adapt to various processing needs, ensuring consistent results and optimal recovery rates.
Environmental and Economic Benefits
The shift toward full fish utilization through efficient processing is not only a smart economic decision but also an important environmental one. By utilizing every part of the fish, processors reduce their environmental footprint and minimize the need for additional fishing, helping to protect marine ecosystems and support sustainable fisheries.
Furthermore, full fish utilization supports the growing consumer demand for sustainable seafood. With minimal waste and the responsible use of resources, processors can promote their sustainability efforts, increasing consumer trust and brand value in a competitive market.
Efficient fish processing technologies are key to achieving the industry's goal of 100% fish utilization. By maximizing yield, repurposing by-products, and embracing automation, fish
Advanced Automation and Processing Equipment with the highest efficiency, yield and product quality
processors can significantly reduce waste, enhance profitability, and contribute to a more sustainable and responsible seafood supply chain. This shift not only benefits processors but also helps meet the global demand for food while safeguarding the future of our oceans
Towards 100% Fish through Digitalization & Traceability
In the evolving world of fish processing, the goal of achieving 100% fish utilization is becoming increasingly attainable, thanks to advancements in digitalization and traceability. Traditionally, a significant portion of the fish harvested goes unused, contributing to waste and inefficiency. However, with innovative digital tools and precise traceability systems, processors can now extract maximum value from every catch, reducing waste and ensuring sustainability throughout the supply chain.
Digitalization: Driving Efficiency and Maximizing Yield
Digitalization is transforming the fish processing industry by introducing intelligent systems that optimize operations, minimize losses, and enhance overall efficiency. Through data-driven technologies, processors can monitor every step of the processing line, from sorting and filleting to packaging and distribution. Real-time data collection helps identify areas where yield can be improved, equipment performance can be optimized, and waste can be reduced.
Automated systems powered by digital intelligence can analyze fish quality and size more accurately, enabling precise portioning and reducing unnecessary discards. Additionally, digital solutions streamline the utilization of by-products such as fish skin, bones, and organs, which can be repurposed for various industries, including pharmaceuticals, cosmetics, and pet food.
This approach not only improves profitability but also supports a circular economy by utilizing nearly 100% of the fish.
Equipment and Processing Excellence through Digitalization, and Traceability
Traceability: Enhancing Sustainability and Consumer Confidence
Traceability plays a critical role in ensuring that fish is sustainably sourced, processed, and delivered to the market with minimal waste. Modern traceability systems provide end-to-end transparency, allowing stakeholders to track the journey of fish from ocean to plate. This visibility helps processors monitor inventory, reduce spoilage, and ensure that fish is handled and processed under optimal conditions.
Traceability technologies also empower consumers to make informed choices, knowing that the fish they purchase comes from responsible and sustainable sources. By linking data on fish species, origin, handling, and processing methods, traceability enhances trust across the supply chain. This added layer of accountability encourages processors to adopt more sustainable practices, minimizing overfishing and ensuring the responsible use of fish stocks.
Combined power of digitalization and traceability
The combination of digitalization and traceability is a powerful driver in achieving the goal of 100% fish utilization. By leveraging real-time data, automation, and full transparency, processors can optimize the use of every part of the fish, from premium fillets to traditionally discarded by-products. This not only reduces waste but also opens up new revenue streams and promotes environmental responsibility.
Achieving full fish utilization through digitalization and traceability is more than a technological advancement; it's a step toward a more sustainable and efficient future for the fish processing industry. With these innovations, the industry can ensure that every fish caught is used to its fullest potential, supporting both economic growth and ecological balance.
Towards 100% Fish through By-Product Utilization
In the fish processing industry, the concept of "waste" is rapidly becoming a thing of the past. As sustainability and resource efficiency have become core drivers to global food production, fish processors are increasingly focused on utilizing every part of the fish. Besides investing in advanced primary and secondary highly efficient processing equipment, by-product utilization has emerged as a key strategy to achieve 100% fish utilization. This approach not only minimizes waste but also generates new revenue streams, supports environmental sustainability, and meets consumer demand for responsible seafood production.
Potential Value-add parts percentages for some fish and seafood species
Unlocking the Value of By-Products
Fish by-products, including heads, bones, skins, and viscera, represent a significant proportion of the total fish biomass. Traditionally, these by-products have been considered waste, often discarded or used in low-value applications such as animal feed. However, they contain valuable compounds, including proteins, oils, enzymes, and minerals, which can be extracted and converted into high-value products such as:
• Fish oils extracted from heads and livers are rich in omega-3 fatty acids and are widely used in supplements and the pharmaceutical industry.
• Fishmeal and fish oil, derived from bones, heads, and offcuts, are critical ingredients in animal feed and aquaculture, supporting the sustainable growth of the global food chain.
• Collagen and gelatin extracted from fish skin and scales are used in the cosmetic, food, and pharmaceutical sectors for products like anti-aging creams, health supplements, and edible products.
• Enzymes found in fish viscera are used in industrial applications such as waste treatment and detergent production.
• Fish leather, made from fish skins, is gaining popularity in fashion and accessories, offering a sustainable alternative to traditional leather.
By capitalizing on these by-products, fish processors can maximize the economic value of each catch while reducing the amount of waste sent to landfills or discarded at sea.
Enhancing Sustainability through Full Fish Utilization
Utilizing by-products is not just about maximizing profitability it’s also about minimizing the environmental impact of fish processing. By ensuring that every part of the fish is put to use, processors can reduce their ecological footprint and contribute to the sustainability of fisheries and marine ecosystems.
Incorporating by-product utilization into the processing cycle also helps reduce the need for additional raw materials, which in turn helps alleviate pressure on fish stocks. As overfishing remains a critical global issue, making the most of every catch is a crucial step toward responsible and sustainable fishery management.
Processing Technologies and Innovation
As highlighted above in this document, turning by-products into valuable commodities starts by efficient primary and secondary processing.
For more than 100 years, BAADER has been pioneering innovation in advanced automation, separation technologies, and precision processing enabling processors optimal utilization of the highest value parts of the fish while efficiently separating by-products such as heads, intestines, skin and bones into separate streams
These by-products can then be further processed through specialized equipment that allows for extraction and conversion of by-products into new valuable commodities.
Among BAADER´s innovations are its BAADERING technology, which plays a critical role in transforming fish waste into profit by efficiently recovering valuable meat from fish by-products while leaving clean residue such as bones that can be further processed into valuable commodities.
BAADERING Technology: Refiner Precision for Fish Meat Recovery
BAADERING technology refers to BAADER’s specialized refiner equipment that uses a mechanical separation process optimizing the recovery of valuable fish meat from by-products such as bones, heads, and trimmings. This technology is designed to handle a wide range of raw materials, ensuring that as much usable meat as possible is recovered, rather than being discarded as waste.
The BAADERING process works by mechanically separating soft tissue from harder components like bones and skin. The system is highly efficient, using a precision-controlled squeezing mechanism to extract high-value fish meat from by-products. This process not only increases yield but also ensures that the recovered meat is of premium quality, making it suitable for various food products, including fish patties, sausages, and other processed foods.
By utilizing BAADER refiner equipment, processors can recover the last rest meat from each fish, significantly reducing waste while increasing the volume of marketable products. This adds value to what would otherwise be considered low-grade or waste material, transforming it into profitable, high-quality outputs.
One of the significant advantages of the BAADER refiner is its ability to handle high volumes of material with minimal labor and downtime. This automation not only increases throughput but also ensures that the recovery process is cost-effective, maximizing profitability from byproducts.
BAADER refiner equipment offers fish processors a powerful solution for turning fish waste into profit streams. By efficiently recovering valuable fish meat from waste streams and refining materials into marketable products, these technologies help processors maximize yield, reduce waste, and increase profitability. With BAADER’s innovative approach to by-product utilization, processors can unlock the full potential of every catch, contributing to both economic success and environmental sustainability.
Market Opportunities and Consumer Demand
The rising consumer interest in sustainability and eco-conscious products has fueled demand for fish by-products. Consumers are increasingly seeking out products that not only provide health benefits but also support responsible sourcing and production methods.
Value creation from by-products with BAADERING Technology
Fish oil supplements, collagen beauty products, and sustainable leather goods made from fish skin are all growing in popularity as people look for ways to incorporate environmentally friendly products into their lives. The use of fish by-products in these markets allows processors to diversify their offerings and cater to this growing segment of eco-conscious consumers.
Additionally, the increased focus on circular economy principles has encouraged businesses and industries to adopt practices that minimize waste and promote resource efficiency. Fish byproduct utilization aligns perfectly with these goals, offering a sustainable approach that benefits both the environment and the economy.
By-product utilization is a crucial pathway to achieving 100% fish utilization in the processing industry.
As BAADER we are proud to contribute towards processors´ 100% fish objective with advanced automation, digitalization, and efficient processing equipment across the species and along the value chain.
For more information on how to elevate your business towards the 100% fish objective, contact one of our BAADER processing specialists near you.
NICOLA CLARK
Impacts Manager, MarinTrust
BIOGRAPHY
Dr. Nicola Clark is the Impacts Manager at MarinTrust, a third-party business-to-business certification scheme for responsible marine ingredient sourcing and production. In this role, she oversees and manages the Monitoring, Evaluation, and Learning (MEL) system, ensuring the programme’s impacts align with the company’s strategy and guide the development of the standards. Additionally, she leads the MarinTrust Improver Programme, coordinating with industry-led Fishery Improvement Projects (FIPs) to enhance small pelagic fisheries that contribute to the seafood supply chain.
Nicola graduated from the University of Leicester in 2010 with a Master’s in Geology and earned her PhD in Geology in 2014. Following a postdoctoral research position at Nagoya University in Japan, she joined MarinTrust (then known as IFFO RS) in 2017 as the Monitoring, Evaluation, and Learning (MEL) Coordinator. She transitioned to the role of Impacts Manager in 2019.
New ideas and processes for 100% fish products.
Development of and testing for new 100% fish product processes.
HILDUR INGA SVEINSDÓTTIR
Project Manager, Matis
BIOGRAPHY
Hildur has been at Matís as a student and later employee for the last 9 years and is currently a project manager and researcher there. Further she holds a position as an assistant professor at the Faculty of Food Science and Nutrition at the University of Iceland and has been part of that faculty in one way or another for over a decade. Hildur is a food scientist and earned here PhD through an industrially driven project at the University of Iceland where she specialised in quality evaluation, storage stability and use of processing technology in pelagic fish processing, emphasising on Atlantic mackerel.
Through her work at Matís and the University of Iceland Hildur has had the opportunity to participate in various projects throughout the years with a varied focus and gotten the chance to cooperate with researchers from varied backgrounds and to supervise students of different fields. Her main research focus relates to utilisation and quality of seafood and marine products with the aim of maintaining or improving product quality and testing and implementing potential methods for further utilisation and valorisation of previously under valorised material or side raw material. The overall aim of the work is to explore ways in which we, as a society, can better use the material we harvest in a sustainable and practical way.
CLARA JÉGOUSSE
Research Project Manage, Iceland Ocean Cluster
100% Fish Strategy: Unlocking the full value of precious aquatic resources for a more sustainable future
This presentation will showcase the “100% Fish” strategy, an approach designed by the IOC to unlock the full value of marine and aquatic resources. We will highlight implementations of the strategy in the Great Lakes region and in Namibia. We will also cover the upcoming implementations of the 100% Fish strategy planned for Alaska and the Pacific region. The presentation will delve into key aspects such as waste and opportunity mapping, product development and process optimisation for cost efficiency. Emphasis will also be placed on partnership, market research, and business models, all crucial for maximising the potential of marine resources and driving growth in the global blue economy.
MICHAELA LINDSTRÖM CEO, Founding Parter, Hailia
ABOUT HAILIA
Founded in 2021, Hailia is a food tech company developing novel and resource-efficient seafood processing technologies and producing innovative seafood products with exceptional texture and mouthfeel. We aim to revolutionise resource efficiency in the seafood industry by maximising the use of underutilised fish raw materials.
ENABLER IN THE BLUE FOOD REVOLUTION
We strive to use our technology to assist industry members in increasing their resource efficiency and profitability. This brings us all closer to meeting the ever-growing demand for healthy, affordable, and sustainable seafood.
As enablers, we find fulfilment in establishing and reinforcing sustainable circular practices for the good of the whole fish industry and the planet.
KRISTINN ÞÓR SIGURÐSSON
Project manager, Iceland Ocean Cluster
BIOGRAPHY
Kristinn is an Icelandic entrepreneur and a Project Manager at the Iceland Ocean Cluster. In this role, he manages key initiatives, including hosting Investor Days to connect startups with investors and overseeing the incubator Verbud.He holds a degree in Business Administration from Reykjavik University, where he also served as a teaching assistant for Microeconomics II.
Kristinn has founded two companies: a wholesale business, which he successfully exited earlier this year, and a software startup, Bidd, which he is actively developing alongside his work at the Cluster. His passion lies in supporting startups and fostering innovation in Iceland.
BEN WIPER Founder and CEO, 3F Waste Recovery
BIOGRAPHY
Ben has owned and operated consulting, technology, and manufacturing businesses in seafood and food sectors for nearly 20 years.
He brings a strategic mind and financial skill set to the company and an academic background in economics, finance and philosophy from the University of Waterloo. After living in Nova Scotia for a decade, Ben moved to Newfoundland, landing in a small town of 240 people called Main Brook. He got involved in local politics as a town councillor, met his wife Hailee, and they recently had their first child, Hudson.
Living in and exploring Newfoundland revealed the tremendous waste-to-value opportunities in such a natural resource-rich province. Inspired, Ben founded 3F Waste Recovery and refined its focus towards pet and human health marine ingredients, like collagen, calcium and proteins, from seafood by-products.
Leading the Transition to a Biotechnology-Driven Fishery
Introduction
The fishing industry is undergoing a fundamental shift from a traditional "Seafood-First" model, where oligopolies and large quotas dominate, to a "By-Product-First" approach that prioritizes technology and innovation to use 100% of the harvest. This new model is characterized by maximizing the value derived from fish by-products, rather than focusing solely on seafood production.
Industry Evolution
In the "Seafood-First" fishery, companies grow by consolidating quotas, minimizing processing, and exporting raw seafood with little regard for by-products, often disposing of them cheaply, or recovering costs by selling into low-value markets. This approach is dominated by a few large regional players who control supply, operate with high energy costs and emissions, and minimal value-add.
Conversely, the "By-Product-First" fishery emphasizes competitive supply, bioprocessing, energy efficiency and emissions reductions. Companies in this model are vertically integrated and process the entire fish into seafood, bio-stimulants, pet treats and supplements, and marine ingredients from the same location. They are driven by innovative technologies that enable massive profits from byproducts, which are increasingly more valuable than seafood itself. This shift is crucial for industries such as medical, military, and pharmaceutical sectors that require secure and sufficient supplies of high-value marine ingredients.
Vertically integrated biorefineries are the only way for 100% Fish to maximize environmental and sustainability benefits. With Atlantic Cod for example, 45% of the fish is seafood, and 55% is byproduct. If fish processors opt to freeze and sell the raw material to other value-added processors spread around the world, 100% Fish will actually increase energy use in freezing and storing and transportation emissions. Processing the entire fish in one location into multiple products for multiple markets in an integrated model is the paradigm shift needed to ensure the optimal and most profitable use of our precious resources.
3F Waste Recovery's Approach
3F Waste Recovery has pioneered this transition in Canada by developing clean biotechnologies that unlock the full market potential of fish by-products. The company identified species where by-products like skins, bones, and heads are more valuable than the seafood itself. Through extensive R&D, they have created processes to produce high-margin marine ingredients for pet and human health markets.
Their flagship product, CleanCollagen, an advanced material extracted using a proprietary process, is suitable for medical, military and pharmaceutical applications. This innovation represents a significant leap in the value chain and enables technologies that require high volumes of pure collagen. 3F lowers the cost of pure marine collagen from $1,000,000 per kilogram in laboratory supply catalogs to $1,500 per kilogram, with the world’s first commercial scale process to achieve such purity.
Implementation and Impact
3F Waste Recovery offers a "plug and play" solution for fish processors, integrating its technologies into existing operations. This model not only maximizes profits from the entire fish but also challenges the traditional power dynamics in the industry. Instead of relying on large quotas for growth, companies can thrive by adopting the best technologies, vertically integrating, creating high-value products from byproducts, and tapping into lucrative markets.
For example, with just 1% of the global cod quota, a "By-Product-First" company can generate $50 million more in revenue, with profit margins significantly higher than traditional seafood sales.
Conclusion
Our presentation highlights the growing importance of technology in the fishery of the future. Companies that adopt a "By-Product-First" approach will lead the industry, focusing on innovation and value creation from fish by-products. This transition diminishes the importance of large quotas and places power in the hands of those with the most advanced technologies and access to high-value markets. 3F Waste Recovery exemplifies this shift and offers a scalable, easy-to-adopt model for fish processors worldwide.
BIOGRAPHY
BRONI HORNSBY
Bythos Biotech
Broni has worked for many years in Sicily in the field of EU-funded research and collaboration projects, mainly focusing on innovation in agro-environmental and Circular Economy systems. One of the international projects which was particularly important for the Region of Sicily sought to kick start a new value chain using side steams from the fisheries sector. This then led to Broni setting up the hi-tech startup Bythos Biotech with Co-founder and chief scientific officer. The startup offers consultancy for both the private and public sector in the Mediterranean for transition towards 100% fish use and is in the scaleup stage for the production of bioactive ingredients for human and animal health using side steams from local industry.
The startup collaborates closely with research groups and is working towards entering the higher added-value biomedical industry.
Broni brings a background of Economics, Sustainability and Linguistics from the UK and the Co-founder has vast research experience from Italy in the field of animal biology, the fisheries sector and the extraction of bioactive ingredients.
Contemporary aim - to create the Mediterranean Sea Cluster with the help and experience of the other clusters!
The fisheries sector in the Mediterranean is an entirely different kettle of fish due to its fragmentation. The EU, in general, is dominated by SMEs which carry out fish processing (85% are small and over 50% are micro) and this is greatly magnified in the Mediterranean. EU Trends since 2015 have shown a decline in Gross Value Added (GVA) on total income in this sector, showing an incapacity to add value to the raw material used in the production cycle.
Fragmented production also creates challenges in terms of side-stream management as individual companies are unable to invest in equipment or provide the critical mass needed to create new value chains based on 100% fish use. The Mediterranean Sea Cluster needs a different approach to organization.
Bythos Biotech provides consultancy to the public and private sector on 100% fish use, specializing in the Mediterranean context. We are also in the seed funding stage to start production of human health products from Sicilian seafood side streams.
VALA VALÞÓRSDÓTTIR CEO, Aurora Abolone
BIOGRAPHY
Broni has worked for many years in Sicily in the field of EU-funded research and collaboration projects, mainly focusing on innovation in agro-environmental and Circular Economy systems. One of the international projects which was particularly important for the Region of Sicily sought to kick start a new value chain using side steams from the fisheries sector. This then led to Broni setting up the hi-tech startup Bythos Biotech with Co-founder and chief scientific officer. The startup offers consultancy for both the private and public sector in the Mediterranean for transition towards 100% fish use and is in the scaleup stage for the production of bioactive ingredients for human and animal health using side steams from local industry.
The startup collaborates closely with research groups and is working towards entering the higher added-value biomedical industry.
Broni brings a background of Economics, Sustainability and Linguistics from the UK and the Co-founder has vast research experience from Italy in the field of animal biology, the fisheries sector and the extraction of bioactive ingredients.
Contemporary aim - to create the Mediterranean Sea Cluster with the help and experience of the other clusters!
environment coastal & offshore
applied marine science
environment coastal & offshore is more than a quarterly marine science publication—it is a unique and rapidly expanding ecosystem of practical information resources and tools designed specifically for career marine scientists and industry practitioners.
EXPLORE NEW DEVELOPMENTS
Iceland holds a dependence on sea and fishing, with the rise of aquaculture and the goal to achieve 100% fish utilisation with by-products. Icefish, showcases the latest developments, initiatives, products and services in the industry. Explore 400 exhibitors and brands covering all aspects of the industry!
FORM BUSINESS PARTNERSHIPS
Make new business connections with other visitors and exhibitors at the show! Join organised match making meetings and the Fish Waste for Profit conference. View products and demonstrations and meet Icelandic and International business contacts face to face this September.
Conference Contacts:
Terri Metcalfe Conference Producer
Tel: +44 1329 825335
Email: tmetcalfe@mercatormedia.com
Hannah Bolland Events Sales Executive
Tel: +44 1329 825335
Email: hbolland@mercatormedia.com
Jason Holland
World Fishing & Aquaculture Magazine Editor
Tel +44 1329 825335
Email: jholland@mercatormedia.com
Marianne Rasmussen-Coulling Events Director
Tel: +44 1329 825335
Email: mrasmussen@mercatormedia.com
Andrew Webster Chief Executive Officer
Mercator Media Limited
Spinnaker House, Waterside Gardens, Fareham, Hampshire, PO16 8SD, UK
The organisers and publishers accept no responsibility for the statements made neither in this publication nor for any errors or omissions which may have occurred.
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5th Fish Waste for Profit Conference
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2024-2025 Events Schedule
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