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New collaboration will utilise leftover products from shrimp fishing

The Danish Technological Institute is responsible for a new collaboration, whose aim is to secure a green and sustainable use of resources from leftover products from shrimp fishing. The end product becomes healthy and sustainable snacks for dogs.

Leftover products from shrimps, such as shells and irregular meat, has historically had a limited value. Today, the main part is not utilised, even though shrimp shells have many good qualities, such as a high quantity of protein and calcium. Launis A/S, Nordic Seaweed Feed ApS as well as the wholesaler “Sunde Godbidder” (healthy treats) have therefore started a collaboration with The Danish Technological Institute and Aarhus University, with the focus to transform these leftover products into treats for dogs.

From leftovers to snacks for animals

The Project has the name ‘Shrimp Bite’. In Denmark, shrimp producers generate tons of shrimp shells, which are only used for mink feed and biogas production. The aim of the project is therefore to investigate, if there is a possibility to reach a profitable biotransformation process for the sustainable resource usage of shrimps.Together with business partners, The Danish Technological Institute will try to combine the bioprocessed seaweed with the chitin sparked biomass, which can be found in shrimp shells. The combination will result in healthy and sustainable dog treats, which fulfil the criteria for pet food and contributes to the health of the animals via bioactive ingredients.

Development of new technology

In order to utilise the high value products in the leftover products, there is a need for the development of technology, which can ensure an effective and cheap process of the valuable residual flows. To ensure this, the Danish Technological Institute and Aarhus University contribute with knowledge on biotransformation processes, upscaling and the chemical characterisation along the way.

Senior consultant Karin Loft Eybye from Denmark’s Technological Institute is the project leader on the project. She sees possibilities in the usage of the shrimp shells:

“New knowledge regarding the new and cost-effective steps in the processes have to be transferred to the company’s in order to get for usage of the shrimp shells. We have seen this from other types of by-products and we look forward to contribute with testing and enlighten of the potential for the shrimp shells as well”, says senior consultant Karin Loft Eybye, Denmark Technological Institute.

Source: Teknologisk Institut