Everything is good in fish!
Post on 30-Dec-2015
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11
What do we land ?1. By catch
Every year about 7,3 millions tons of by catches are rejected into oceans (FAO), much more says the WWF (40,4% of global marine catches)
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backbones (15%)head
(19%)
Cut off(17%)
skin(2%)
roes / miltviscera / liver (15%)
We eat less than half of the fish under fillet form
3. Home wastes
What do we let ?
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Big amount of wastes are generated by fish industries
In France, each year more than 150.000 tons of wastes are generated each year !
What do we let ?
4. Industrial wastes
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2. Mass transformation2.1 Fish meal and fish oil
Raw materialOVEN PRESS
DECANTOR
SEPARATOR
EVAPORATOR
DRYER
OIL
MEAL
Press cake
Solids
Stick water
Concentrate
What do we do ?
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2. Mass transformation2.1 Fish meal and fish oil
6.3 millions tons of fish meal
1.1 million tons of fish oil
33 millions tons
of raw material
17% of by products only !
(5.6 millions tons)
What do we do ?
2 volumes of water + 1 volume of fish wastes
Food grade oil
20 minutes of boiling
2. Mass transformation2.2 Artisanal fish oil
What do we do ?
Lower level of proteins compare to fishmeal !
Crude proteins (non cooked)
Applications fields non limited to feed
2. Mass transformation2.4 Fish silage
What do we do ?
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2. Mass transformation2.4 Fish sauce
Traditional in Asia
Big volumes are produced
Some sorted by-products can be used !
What do we do ?
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2. Mass transformation2.5 Hydrolysates
What do we do ?
PROTEINS + OIL + MINERALS
OIL + MINERALSPROTEIN
S
Acid or Base
Enzyme
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3.1 « Direct food »
Local markets but can be important !
Food standards
What do we do ?3. Sorting for a better
upgrading
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3.2 traditional foodstuff : aroma
What do we do ?
5-7% of soluble extract
mixing + drying
Raw material
~ 20% of insoluble powder
cooking + drying
Raw material + water
3. Sorting for a better upgrading
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3.2 traditional foodstuff : aroma
All the by-products with food quality
What do we do ?3. Sorting for a better
upgrading
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3.3 traditional foodstuff : gelatin
What do we do ?
Fish gelatin from cold water weak strength and low temperature of jellification
Fish gelatin from hot water classical strength and temperature
Microencapsulation
Substitution: BSE
Kasher
Halal
3. Sorting for a better upgrading
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3.3 traditional foodstuff : gelatin
What do we do ?
Only the skin is used
Restricted market due to the high price
Microencapsulation is developing
3. Sorting for a better upgrading
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What do we do ?
3.4 functional food: omega 3
everybody knows omega 3 !
omega 3 are good for health !
EAT omega 3 !
3. Sorting for a better upgrading
By-products from fishmeal (fatty fishes)
Matière premièreFOUR PRESSE
DECANTEUR
SEPARATEUR
EVAPORATEUR
SECHOIR
HUILE
FARINE
Gâteau de presse
Solides
Eaux de colle
Concentré
What do we do ?
3.4 functional food: omega 3
3. Sorting for a better upgrading
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What do we do ?
By-products from fishmeal industries
Liver of lean fish
Market in expansion
10 – 20 US$/Kg
3.4 functional food: omega 3
3. Sorting for a better upgrading
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What do we do ?
3.5 nutraceutical: with omega 3Consumption of nutraceutics with fish oil
(in US$ / person)
omega 3 are healthy !
Healthy on everything ?
3. Sorting for a better upgrading
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What do we do ?
3.5 nutraceutical: with calcium
Positive effect of calcium on bones !
Target : old people (osteoporosis), child and teenagers who do not drink « enough » milk
3. Sorting for a better upgrading
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What do we do ?
3.5 nutraceutical: with calcium
Fish bones are used
Emerging market
Compete with mineral calcium
3. Sorting for a better upgrading
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What do we do ?
3.6 nutraceutical: cartilage care
Principle : to give all the constituents of the cartilage : calcium, glucosamine, chondroitine, collagen of type II,…
3. Sorting for a better upgrading
3.7 Sportive nutrition: proteins & amino acids
Usually take to reinforce muscles and improve performances
3 kind of products: powder, energetic drinks and snacks
10% of growing / year
Mostly extracted from whey and soya
3. Sorting for a better upgrading
What do we do ?
3.8 Cosmetic: gelatin and collagen
Initially under their raw form
3. Sorting for a better upgrading
What do we do ?
Initially under their raw form
Nowadays under hydrolysates form for cream, peals,…
3.8 Cosmetic: gelatin and collagen
3. Sorting for a better upgrading
What do we do ?
Initially under their raw form
Nowadays under hydrolysates form for cream, peals,…
Low melting point of fish gelatin allow its uses into drink
3.8 Cosmetic: gelatin and collagen
3. Sorting for a better upgrading
What do we do ?
3.9 Biotechnology : substitute to mother milk
Mother milk is naturally rich in omega 3 (however reduction since 100 years)
Important market for the marine omega 3 notably DHA
Nowadays market leader is Martek (USA) with oil extracted from microalgae
3. Sorting for a better upgrading
What do we do ?
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What do we do ?
3.10 « Pharmacy » : bioactive peptides
PROTEINS + OIL + MINERALS
OIL + MINERALSPROTEIN
S
Acid or Base
Enzyme
3. Sorting for a better upgrading
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What do we do ?
3.10 « Pharmacy » : bioactive peptides
PROTEIN
Enzyme
PROTEINPROTEINPROTEINPROTEIN
PROTEIN
PROT
EIN
PROTEIN
PROTEI
N
PROTEIN
3. Sorting for a better upgrading
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SCREENING
antibacterial
antioxidant
immunostimulating
hypotensive
calciotropic
What do we do ?
3.10 « Pharmacy » : bioactive peptides
PROPROTEIN
PROT
EIN
PROTEIN TEI
N
PROTEIN
3. Sorting for a better upgrading
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What do we do ?
3.10 « Pharmacy » : bioactive peptides
Many bioactive peptides have been patented (Japan)
Tuna peptid (Katsuobushi oligopeptid), Sardina peptide,…
3. Sorting for a better upgrading
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3.11 Fermentation
3.12 Agriculture
3.13 Nutraceutical for petfood
3.14 Veterinary products
3.15 Cosmetic
3.16 …
3. Sorting for a better upgrading
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Pharma
Nutraceutic
Functional food
Healthy food
Nutrition
Feed
Energy
Agriculture
Market capacity
Pro
fit
Potentialities
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