Our food system as a species is a major driver of climate change. It accounts for 33% of all greenhouse gas emissions, a third of global land usage, and two-thirds of groundwater withdrawal. In seafood production, the amount of raw material escaping the food chain goes remarkably above the average where as much as 50-70% of the raw material entering the fish filleting and shrimp peeling industries is not made into food. All while the oceans and aquaculture cannot cope with the fast-growing demand for seafood and sustainable proteins. We believe that resource efficiency is the key solution to fulfilling the growing demand without imposing more pressure on our ecosystems or increasing our carbon footprint. Through the use of our pH-shift technology, seafood producers can upcycle their sidestreams to food-grade protein and omega-3 rich oil. Our method provides intact protein chains, in high yields, which retain their product-forming capabilities and can therefore easily be made into various different end-products. Therefore, we believe our solution can cut down on low-value uses of side streams and rather maintain them in the food chain which is a great advantage from both a sustainability aspect as well as an economical one. In addition; more food from each fish can reduce overfishing.
