"Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones"
Latest news from Waseabi & Partners
New accepted paper with support from WaSeaBi
New Cost-Effective Stabilization Technology Enables Upgrading of Fish Side-streams into Food Ingredients
WaSeaBi’s third press release has been published – read it here!
New cost-effective strategy prevents rancidity in fish side-streams
In February, the first WaSeaBi scientific paper was published in Food Control, which describes a new cost-effective strategi to prevent lipid degradation (…
Help us become better at utilizing the whole fish!
Is seafood a part of your diet? If this is the case, your valuable input is needed. In the WaSeaBi project, we are working on developing techniques so that…
WaSeaBi Project Coordinator wins the Stephen S. Chang Award!
Congratulations to the WaSeaBi project coordinator Charlotte Jacobsen, from the Technical University of Denmark for winning the 2021 Stephen S. Chang Award…
New project partner: Ghent University joins WaSeaBi
We are pleased to welcome Ghent University into the project as work package leader of WP5, where the objective is to quantify the environmental, economic a…
New publication on Open Access Government
Read about the latest results achieved in WaSeaBi in the Open Access Government publication.
Recovering proteins from seafood side-streams
In order to produce functional protein ingredients from complex bony raw materials such as fish filleting side-streams, the so-called pH-shift process is a…
Poster presentation at the International Symposium on Lipid Oxidation and Antioxidants
“Improving the oxidative stability of guts from cod filleting by antioxidant dipping a route to better seafood side stream utilization” is the title of the…
WaSeaBi represented at European Week of Regions and Cities 2020
See the presentation and learn about the preliminary results which have been achieved in the project.
Students are diving into WaSeaBi
In August, the first MSc student, who worked on the WaSeaBi project at DTU - Technical University of Denmark graduated. Her work demonstrated that it is po…
Trial shows promising results on maintaining the quality of cod side-streams
Preserving the quality of the seafood side-streams throughout the value chain is a prerequisite for exploiting the side-streams for high valuable purposes.…
Jeka Fish enters as new partner in WaSeaBi
In WaSeaBi we are happy to welcome the new Danish partner Jeka Fish to the consortium. Jeka Fish is an SME specialized in processing longline cod, shellfis…
How do you feel about eating foods that contain ingredients made from seafood side-streams?
In connection with the development of new ingredients and products, we want to know how you and other consumers feel about eating foods made from seafood s…
To all seafood producers: Help us, help yourselves!
Are you a seafood producer and would you like to turn the side-streams from your production into high value ingredients?
Great progress within the first year
That was the conclusion that could be drawn after the first annual meeting in WaSeaBi
Recovering flavouring agents from mussel side-streams
The WaSeaBi partners are working on recovering flavouring agents from different aquatic side-streams including side-streams from mussel production. Learn m…
The first attempts to develop savoury ingredients from cod side-streams are looking promising
At DTU Food, a mix of new enzymes specially developed by Novozymes for production of savoury ingredients has been tested on cod solid side-streams from Roy…
Extending the shelf life of herring by-products
Haizhou Wu and Ingrid Undeland from the WaSeaBi partner organisation Chalmers University of Technology, have conducted a study with the aim of prolonging t…
Grand-opening of new filleting line which sorts side-streams
On the 5th of March, WaSeaBi came one step closer to enabling the creation of valuable ingredients from seafood side-streams with the grand-opening of a ne…
WaSeaBi on the agenda at Christiansborg Palace
On the 5th of March, WaSeaBi was on the agenda at Christiansborg Palace which houses Folketinget (The Danish Parliament) At an event called A Green Day for…
Sorting seafood side-streams - a step towards creating valuable ingredients
Today, seafood side-streams are mainly used for feed production. When the fish is processed in the factory, all side-streams typically end up in one bin. C…
Transforming cod heads, frames and intestines from waste to value
WaSeaBi’s second press release has been published – read it here!
Raising attention in Brussels
Through networking sessions, presentations and an exhibition the two WaSeaBi representatives, Iben Bang- Berthelsen and Charlotte Jacobsen from DTU Food ca…
WaSeaBi highlighted at the Bioeconomy Parliament in Sweden
On 23 October Ingrid Undeland from Chalmers University of Technology highlighted the WaSeaBi project at Bioekonomiriksdagen (the Bioeconomy Parliament) in…
WaSeaBi represented at WEFTA 2019
WaSeaBi was represented at the 49th West European Fish Technologists Association (WEFTA) Conference which took place in Tórshavn, Faroe Islands from the 15…
Samples of side-streams are being collected
Right now samples of side-stream from the unique Nutaaq cod from Royal Greenland are being collected in Maniitsoq in Greenland. The side-streams include he…
Spreading the word about WaSeaBi
WaSeaBi attends their first event - the Blue Bioeconomy Forum conference in Brussels. After only one month into the project the WaSeaBi project partners ar…
€4 million EU project aims to ensure better utilization of the aquatic resources
An interdisciplinary team of 13 partners from five European countries are working together in a four-year project to optimize the utilization of seafood si…