Acronym NA
Category
Seafood Processing
Title New fish dishes for grocery stores Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Jorunn Sofie Hansen Coordinator email jorunn.sofie.hansen@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Brandgarden Norway Ltd (Norway) ,
NA - Naustvik Enghav AS (Norway) ,
NA - Sagamat AS (Norway) ,
Start year 2010 End year 2010 Funding (€) € 134,808 Website NA Summary The population needs to increase fish intake. It is recommended 200g fatty fish consumed weekly. In the processing industry , there is much valuable raw salmon and mackerel that currently goes to the production of flour and oil (animal feed). Trimmings from filleting is as high-grade regard, omega-3 and protein as the raw material used today for dinner and toppings. Sandy Angers strategy is that the company will develop a new type of production of discrete packages of attractive fish spread with great taste for adults and children based on interceptions of mackerel and salmon. The project is thoroughly entrenched market through Sandy Angers partners in COOP Norway Trade AS and sykehuskjøkkenene at Haukeland University Hospital and Oslo. Customers' needs will be identified through collaboration with Brand Garden which has good experience in innovation and brand building. It will be conducted experiments using cost effective. The new innovation tool Speed Loops connected to work with product development. However, several technological challenges and bottlenecks solved for fatty fish: Raw material handling to avoid oxidation and decrease water loss in the freezing and thawing processes and optimization of heat treatment conditions and the use of new packaging technology. These challenges will Møreforskning and Nofima analyse and attempt to resolve up to full scale production and realization in the market.
Through increased consumer insight and understanding of customers we develop new product concepts and business opportunities as the industry players want to realize. The concepts purposes of these project situations where fish are eaten, the consumer needs in the meal situation and criteria for positioning in the retail market.
Keywords
Salmon;
Market;
Mackerel;
Fish;
Engineering;
Packaging;
Product development;
Food quality;
Process efficiency;
Fish products;
Marine Region
76
Not associated to marine areas
0
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