Acronym ATTRAFISK
Category
Seafood Processing
Title Attraktive bearbeidede fiskeprodukter - Attractive processed fish products 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 institution
NA
Institutions involved
NA
Start year 2012 End year 2013 Funding (€) € NA Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/219195?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Prosjektleder=Linda%20Granlund Summary Mills has previously developed and launched fish pâté preserved by barrier technology. Despite the good taste, the products were unable to compete on the shop shelf, which i.a. was due to insufficient consumer insight. The launches have now been evaluated and our user insight increased through in-depth interviews and concept testing. Based on this, we have identified three measures that must be put in place to tempt consumers: product aesthetic measures, user-friendly packaging and further development with new raw materials. These measures involve challenges in terms of technology, food safety and sensorics, among others rancidity. The product aesthetic measures include decorating the products on the surface with herbs, plants, crab and/or edible film, or multi-phase filling, as well as tempting packaging. The products must be user-friendly and a completely new type of packaging with screw lids will be tested. The product aesthetic measures must interact with packaging and barrier technology to provide safe products. New raw materials will also be tested, i.a. crab, both as an ingredient in the emulsion product and as a surface decoration. Here, rational solutions to produce desired fractions will be important. The partners are various players in the value chain, a raw material supplier (HitraMat), a food manufacturer and brand company (Mills) and a packaging manufacturer. The research institutions in the project are SINTEF and NTNU, which have great expertise in the planned activities. New in this project is that consumer insight is included as a common thread throughout all the activities, and will evaluate various technological solutions that stand out along the way.
Keywords
Fish;
Packaging;
Fish products;
Market;
Product development;
Engineering;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
