Call-out: New methods for improved durability of salmon products

NORWAY
Tuesday, April 07, 2020, 06:30 (GMT + 9)

FHF announces up to NOK 3 million to explore the possibility of developing new or improving existing methods to preserve quality and durability of salmon products.

Business Issues 

Sustainability and environmental requirements place restrictions on the choice of distribution method for fishery products. Distance to the markets for Norwegian fish can be long and various methods of preservation are used today so that the product will reach the customer with a good quality. Earlier technology was drying, salting and eventually freezing. Modern consumers want lightweight products that can be prepared without prolonged pretreatment such as dilution or thawing. Therefore, cooling technology and freshly chilled fish have also emerged as a preferred method of ensuring fish quality. 

Where demand and willingness to pay can justify the extra cost, air freight has also been used. Air cargo still represents a relatively modest share of 4.3% of total seafood exports. Salmon accounts for a significant proportion of this quantity, and according to the Norwegian Seafood Council, 19% of fresh salmon was sent by air in 2018, and reduction of air cargo is considered by many to be necessary to reduce the total CO 2 emissions for seafood.

Photo: Fish for Thought

Many different methods can be used to maintain quality during transport up to the market. It may be necessary to think completely new and develop new methods, or further develop and combine known methods that ensure quality and sustainability and are economically feasible. Sufficient durability of the products is a challenge that must be ensured with solutions that are accepted by consumers.

Photo: Stora Enso Group

FHF wishes to contribute to a thorough evaluation of current methods for preserving food related to factors such as environmental impact, quality, durability, shelf life, consumer acceptance and costs. Second, to conduct a feasibility study of one or more of the most promising methods for salmon products put into a realistic scenario. Here also, total assessments related to the utilization of residual raw materials and total dividend calculation must be included. 

EcoFishBox™ by Stora Enso | Photo: Stora Enso Group

Objective 

The goal is to carry out a thorough evaluation of existing and evaluate new preservation solutions with a focus on ensuring quality, durability and reduced environmental impact for salmon products when distributed to consumers.

Secondary objectives:

• To carry out an analysis of new methods and techniques for preserving salmon products that have not been tested before, and / or new combinations of existing methods.
• To assess market / consumer acceptance for products presented according to the specified methods.

Author: Maja Bævre-Jensen/FHF | Read announcement here (Norwegian)

editorial@seafood.media
www.seafood.media

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