Bearbetning av fiskensilage
Fish and shellfish are an ideal source of hydrolysed flavour protein. Such proteins are increasingly in demand in the food industry as ingredients that can replace meat and water, and on account of their fat-binding properties.
Extracting valuable proteins from the fish using enzyme-based hydrolyzation processes results in digested proteins with a wide range of uses in functional foods and as concentrates, fonds and soup extracts.
This type of manufacturing process involves a delicate balance between the quality of the raw material inputs, the enzyme-based hydrolyzation and the Alfa Laval equipment essential for effective clarification, separation and concentration.
We are uniquely well-placed to make this happen, paving the way to new market opportunities from high-value proteins extracted from fish.