WaSeaBi

WaSeabi is an EU-funded project that aims for optimal utilization of seafood side-streams through the design of new holistic process lines.

[WaSeaBi @WaSeaBi]

This project receives funding from @BBI2020 under the European Union’s @EU_H2020 research and innovation programme under grant agreement No 837726. Any related posts reflect only the views of the project owner.
#WaSeaBi

[WaSeaBi @WaSeaBi]

⭐New paper published that summarizes all the main achievements from WaSeaBi ⭐

In WaSeaBi, focus has been on the development of innovative technologies & methodologies for the efficient valorisation of seafood side-streams into marketable products.

https://t.co/IXRlTrXcsF

[Sostenibilidad @sostenibilidad]

Tecnologías innovadoras para revalorizar los descartes de la producción de moluscos y pescados.
Resultados del proyecto @WaSeaBi via @RevistaAlimenta
https://t.co/eKzxgHnftO

[Circular Bio-based Europe Joint Undertaking @CBE_JU]

Discover the low #climate impact of #herring!

It's a sustainable choice for #nutritious #proteins.

@WaSeaBi's study explores rosemary extract's role in creating a high-value herring value chain.

More in #CBEresearch: https://t.co/1byz67uxXf

#bluebioeconomy

[WaSeaBi @WaSeaBi]

We are proud to announce that the @FAO has published an article highlighting the technology developed in WaSeaBi for the stabilization & utilization of fish side-streams, which is contributing to food loss & waste in fish value chains🐟

Read the article 👉https://t.co/RMnpODm5bT

[Sostenibilidad @sostenibilidad]

Innovative Technologies for Value Addition to Discards from Shellfish and Fish Production
https://t.co/FJO1SbmeDi the @WaSeaBi projetct via @ecoMagNews

[WaSeaBi @WaSeaBi]

The 3rd article in the Environmental & Economic Assessment series has just been published, where we take a look at the processing of herring liquid side-steam using flocculation followed by centrifugation technology to obtain valuable protein biomass.

👉 https://t.co/vcQ0F9jXOC

[WaSeaBi @WaSeaBi]

The last newsletter from WaSeaBi has just landed & it's filled with great news e.g.

➡tools & guidelines for a better exploitation of seafood side-streams
➡overviews of WaSeaBi's environmental & economic assessments

🤔Not a subscriber?
Read it here👉 https://t.co/ahoOAswT8c

[WaSeaBi @WaSeaBi]

Dive into the overviews of WaSeaBi's environmental & economic assessments: a series of brief documents offering key takeaways from the comprehensive sustainability assessment.

Check out the first 2 here �� (or find them in our news section on https://t.co/v1gyOnO3iF)

[WaSeaBi @WaSeaBi]

📢Check out our new guidance tool 🛠, which is designed to help #seafood industry stakeholders to navigate & exploit the regulatory landscape & promote the successful implementation of innovative solutions related to valorization of seafood #sidestreams
🔗 https://t.co/neVwebC2KU

[WaSeaBi @WaSeaBi]

Salmon by-products are currently processed to obtain fishmeal & oil. However, some of them could find much higher valuable options when processed into flavouring agents or hydrolysates with bioactive properties.

See how here 👇

https://t.co/ZYKAJuwMzP

[WaSeaBi @WaSeaBi]

📢Yesterday, WaSeaBi results were presented at the Food & Bio Global Summit 2023

On the slide, you can see photos from the opening of a new food grade room & a new filleting line plus the separated side-streams generated in the re-built filleting line

🔗https://t.co/kvvbOIRh4v

[WaSeaBi @WaSeaBi]

🐟Hake bycatches account up to 30 % of hake catches that cannot be used for direct human consumption 🤔

In @WaSeaBi we have therefore worked on optimization of enzymatic hydrolysis for the production of bioactive peptides: from laboratory to pilot scale.

See how here 👇

[WaSeaBi @WaSeaBi]

@azti_brta | @EITFood | @foodDTUdk | @chalmersuniv | @CBE_JU | @biconsortium

[WaSeaBi @WaSeaBi]

🌊 The processing of mussels traditionally requires a large quantity of water, with each ton of processed mussels generating 300-400 liters of brine.

WaSeaBi aims to recuperate mussel cooking water to extract valuable compounds for savoury ingredients purposes.

🎥See how 👇

[WaSeaBi @WaSeaBi]

💧🐟Applying ultrasound during the pH-shift processing at low water ratios can be a promising solution for more resource-smart valorization of herring side streams.

Read the paper here, which has been published with support from WaSeaBi👇👇

https://t.co/kIewSLz9j2

[WaSeaBi @WaSeaBi]

🐟From side-stream to high-quality mince for food production

Check out this study, conducted with support from WaSeaBi, which shows promising results in relation to building a new type of herring value chain comprising mince & burger production.

🔗 https://t.co/0d0Vt3Dkf9

[WaSeaBi @WaSeaBi]

👀Interesting article on the blue circularity of fishing & how discarded fish is used

The article is published by @PortofBarcelona & highlights @WaSeaBi as a European project that is developing new aquaculture utilisation concepts

Read the article here 👉https://t.co/6aCO5qoQQ0

[WaSeaBi @WaSeaBi]

Have you explored the many research papers that have been published with support from WaSeaBi?

If you are looking to get more value from your seafood side-streams, you should check them out 👇

@CBE_JU Thanks for highlighting the publications generated in the WaSeaBi project 🙌

[Circular Bio-based Europe Joint Undertaking @CBE_JU]

🐟 🐚 The CBE JU-funded @WaSeaBi project published a range of #research papers focusing on sidestreams from #aquaculture, #fisheries, and aquatic processing for new products and ingredients.

Explore the #CBEresearch: https://t.co/6X3m8Gi887

[WaSeaBi @WaSeaBi]

👉Will you be joining the 51st #WEFTA Conference?

If so, don't miss the session on “Side-streams for food and non-food products to reach zero waste production”, on 18 Oct, which includes no fewer than 7 presentations & 1 poster, where partners will disseminate WaSeaBi results 👇

[WaSeaBi @WaSeaBi]

Significant amount of nutrients such as protein, lipid, antioxidants are leaking to the process waters during processing of seafood.

See how we us the flocculation technique for recovery of nutrients from processing waters generated during processing of herring 👇

#sidestreams