The overall goal is successful product development of enriched seafood dishes with bioactive compounds from the ocean, such as seaweed, fish proteins and fish oil and to increase the variety of seafood products with functional properties available to Consumers.
The project aims to measure fatty acid profiles of the blood
of a certain group of consumers using enriched seafood
dishes for period of time, in order to estimate individual
protection of persons against lifestyle diseases.
Consumers increasingly search for food products with known bioactivity either natural or added ingredients as means to improve their health or prevent diseases. The market for these types of products is one of the fastest growing markets in the world today and few companies in the Nordic countries are producing them.
For example there are no seafood products on the market in Europe with added natural seaweed powders. Seafood proteins are finding their way into seafood products with good success due to very recent advances in processing technologies. By adding the fatty acids to lean fish products, the lean fish products will acquire the requested properties of fatty fish. There is a tremendous potential for the Nordic countries for better utilization of marine raw materials and conversion of these materials to high value ingredients in a production of high value enriched seafood dishes.
A successful outcome of the project will open up new possibilities in local and foreign markets for producers of innovative bioactive marine based products, fish protein, seaweed and fish oil products as ingredients in functional (sea)foods.
ACHIEVEMENTS SO FAR
Web-based questionnaires were used to study Icelandic and Finnish consumer´s responses towards concepts of convenience seafood products enriched with omega-3, fish proteins and seaweed extracts with different information about possible effects/functional properties. Icelandic consumers’ evaluation of cod product concepts showed that enrichment of convenience seafood was a realistic option, especially with omega-3. Information about ingredients and health effects positively affected
product perception and buying intention. Finnish consumers’ evaluation of salmon product concepts showed that products enriched with seaweed received the highest scores, especially when information about salt reduction was provided. The results show that enrichment of convenience seafood products with marine based ingredients is a realistic option. However, it is very important to consider labelling and information provided to the consumers. Product development of the company Grimur kokkur of enriched seafood convenience dishes has succeeded in various prototypes of seafood dishes enriched with omega-3 and/or seaweeds. Studies have also been performed on the stability of seafood products before, during and after heat treatment. Regarding the seaweed powder the results support the hypothesis of a flavour enhancing effect.
IN OTHER NEWS ...
Grímur kokkur made news in a local paper in the WestMan
Islands and VTT has published news about the project.
The project has been/will be presented at:
- 5th European Conference on Sensory and Consumer Research in Bern, Switzerland
- The Nordic Sensory Workshop, Helsinki, Finland
- IFT Annual Meeting being held in Chicago, Illinois.
WHO is in the project?
Grímur Kokkur ehf. Seafood producer, IS
Matis ltd. Icelandic Food and Biotech R&D Company , IS
Hätälä Oy, Seafood producer, FI
VTT Technical Research Centre of Finland, FI
Itogha Food AS. Ingredients producer, NO
Marinox Ingredients producer, IS
Timescale: January 2012 - April 2014