New scientific paper about the nutritional and chemical composition of herring co-products published in Food Chemistry: X
Latest news from Waseabi & Partners
Nutritional composition of herring co-products from innovative sorting technology
Get more value from your seafood sidestream
The WaSeaBi partners invite you to join this conference where we will share news, results, methodologies and techniques for the seafood industry.
WaSeaBi researcher selected as winner of the Young Scientist Award 2022
The International Union of Food Science and Technology (IUFoST) has selected WaSeaBi researcher Dr. Haizhou Wu from Chalmers University of Technology as wi…
Does the type and combination of herring off-cuts determine protein yield and quality?
Get the answers in the newly published paper: “Protein isolation yield from herring co-products as well as the molecular weight distribution and functional…
Would you like to know more about the mechanisms of lipid oxidation in muscle-based foods?
You can now access our recently published article on “Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and pro…
WaSeaBi is part of a network, which prevents and reduces food losses and waste
In February, WaSeaBi’s Project Coordinator Charlotte Jacobsen participated an online workshop organised by the Cooperation and Collaboration Network (CCN)…
Developing New Healthy and Tasty Seafood from Head to Tail with Innovative sorting technology
Press release about the successful implementation of a new sorting technology at the herring processing company Sweden Pelagic AB in close cooperation with…
The hidden values in seafood side-streams
Watch the sponsored presentation, which four representatives from the WaSeaBi project gave during this year's Seafood Expo Global in Barcelona.
A strong team behind WaSeaBi
In the WaSeaBi consortium, we have not only one winner of an AOCS award, but two. The project coordinator, Charlotte Jacobsen from Technical University of…
Recovery of nutrients from herring and cod processing waters
Significant amount of nutrients such as protein, lipid, antioxidants are leaking to the process waters during processing of seafood. In WaSeaBi, our aim is…
A member of WaSeaBi receives the Junior Researcher Award from AOCS
We are delighted to announce that the American Oil Chemists' Society (AOCS) has selected Haizhou Wu from Chalmers University of Technology, as the sole win…
Paper published in Comprehensive Reviews in Food Science and Food Safety
A new paper with support from WaSeaBi has been published in Comprehensive Reviews in Food Science and Food Safety. The paper is titled “Lipid oxidation and…
What has happened this year and what to expect from 2022?
Learn about emerging results and what WaSeaBi will focus on next year
Constructing value chains for side-streams
Intrinsic value is the driver for economic rollout of successful concepts into the market. This is why we in WaSeaBi construct and evaluate the potential v…
Visit to Pescados Marcelino
In November, representatives from EIT Food and the Technical University of Denmark had the chance to meet with the industry project partner Pescados Marcel…
Sorting herring co-products and monitoring lipid oxidation of the different fractions
When fish is processed into fillets, all co-products (head, backbone, caudal fin, skin, and intestines) typically end up in one bin and are subsequently so…
New paper published in Food and Bioprocess Technology
Study on a recyclable dipping strategy to stabilize herring co-products during ice storage
Lack of technology, space and personnel hinder valorisation of side-streams
That is the conclusion in a study that set out to uncover what the current hurdles and bottlenecks are that prevent the implementation of valorisation solu…
Three WaSeaBi presentations at the EFFoST Conference
If you are looking to learn more about WaSeaBi and the results achieved in the project you will have ample opportunity to do so if you attend the 35th EFFo…
Eating quality and the origin of a product are key purchase drivers for consumers
In a study conducted by the WaSeaBi project where the aim was to investigate how consumers feel about eating foods that contain ingredients made from seafo…
Successful partner meeting in Ghent
From 8 - 10 September 2021 the WaSeaBi partners were united once again in Ghent for the 2nd annual project meeting. The last time the partners met physical…
How can side-streams from seafood production become new ingredients without adding off-flavours?
If the seafood side-streams should become new ingredients, it is important to know if there is or will be developed off-flavours during storage and in the…
Poster presentation at the 2021 AOCS Annual Meeting & Expo
During the Lipid Oxidation and Quality Poster Session at the 2021 AOCS Annual Meeting & Expo, Senior Researcher Ann-Dorit M. Sørensen from National Food In…
Two oral presentations at the 2021 AOCS Annual Meeting & Expo
The WaSeaBi partners have been busy disseminating results at this year's AOCS Annual Meeting & Expo, where Haizhou Wu from Chalmers University of Technolog…
WaSeaBi generates great media attention
The news about the new dipping technology developed in WaSeaBi that extends the shelf life of seafood side-streams and thereby enables upgrading into food…
Adding value to fish backbones by mechanic separation of a mince, or by pH-shift processing to recover protein isolates
Two new studies published with support from WaSeaBi show that there is a major potential for upcycling of fish backbones to food ingredients, but processin…
WaSeaBi researcher selected as winner of 2021 European Young Lipid Scientist Award
We are proud to announce that the European Federation for the Science and Technology of Lipids (Euro Fed Lipid) has selected Haizhou Wu from Chalmers Unive…
Dipping solution turns the whole fish into valuable food
See how the new dipping technology works, which makes it possible to significantly extend the side streams’ shelf life, and increase the opportunities to u…
New accepted paper with support from WaSeaBi
"Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones"
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…