Enriched Convenience Seafood Products
The objective was to increase the value of ocean-based raw materials, reach new seafood consumer groups and increase market share of the companies involved as a step forward for production of enriched seafood dishes for targeted consumer groups. The overall goal was successful product development of enriched seafood dishes with bioactive compounds such as seaweed, fish proteins and fish oil and an increase in variety of seafood products with functional properties for targeted consumers.
Enriched Convenience Seafood Products
Seafood dishes enriched with bioactive compounds from the ocean, such as seaweed and fish oil were successfully developed using results from consumer concept testing in both Iceland and Finland. A marketing strategy for the enriched seafood dishes was developed for the seafood processors aimed for successful marketing of the innovative product. The effect and bioavailability of the omega fatty acids in consuming enriched seafood dishes for use to calculate individual protection of persons against lifestyle diseases was verified.
This innovative seafood product development was based on collaboration between fish processing companies, ingredient companies and food research institutes with emphasis on consumer oriented product development, consumer testing and marketing. An intervention study was performed were fatty acid profiles of the blood of a certain group of consumers using enriched seafood dishes for a period of time were measured. This was done via intervention study in collaboration with the Unit for Nutrition Research, Landspitali University Hospital and Faculty of Food Science and Nutrition, University of Iceland.
The Icelandic company has now developed various prototypes of enriched seafood and vegetable dishes nearly ready to the market. The plan now is a new healthy product line with various products in the Icelandic market and the company is now in their first real steps to exporting their products. Main interest for the Finnish company was in relation to consumer understanding as an important tool for further marketing activities. It was of very high importance for the ingredient and the seafood producers to verify the effect and bioavailability of the omega fatty acids in consuming enriched dishes. The positive outcome in concept tests for the relatively unknown food ingredient seaweed extract showed various possibilities for future product development of enriched convenience seafood products. The omega-3 could be an interesting option for lean fish species, and the fish protein for products aimed at more specific consumer groups, such as groups more interested in functional foods. The seaweed powder producer succeeded in developing his product ready for enrichment of food and is in the phase of stabilising the production.
Enrichment of convenience seafood products with marine based ingredients is a realistic option for the seafood producers, but it is very important to consider labelling and information provided to the consumers. There is a tremendous potential 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. More variety of consumer seafood with health effect will be beneficial for consumers. This Nordic collaboration have now led to European possibilities (www.enrichmar.eu) both regarding further funding for research, innovation and marketing in this field including more food categories. The competitiveness of the SMEs will increase for the growing markets of food with bioactive compounds. The verification of physiological health effect of consumption of enriched food is of high importance to the food ingredients and the food producing companies. The option for consumers to choose enriched food instead of food supplements will be of benefit and appeal to certain consumer groups. There is great interest for diet for elderly people in Europe in the near future and the concept of this project is highly interesting for further work in that area.
The aim was to increase the value of ocean based raw materials, reach new seafood consumer groups and increase market share of the companies involved as a step forward for production of enriched seafood dishes for targeted consumer groups. Seafood dishes enriched with bioactive compounds from the ocean, such as seaweed, fish proteins and fish oil were developed to meet market demand. In the project the stability and bioactivity of ingredients for use in consumer products were studied and the effect of enrichment on stability and quality of the seafood products. Acceptance of the concepts and the prototypes in consumer studies in the Nordic market were studied. A communication and marketing strategy for the enriched seafood dishes was planned for the seafood processors. The fatty acid profiles of the blood of a certain group of consumers using enriched seafood dishes for period of time were measured to be able to use to calculate individual protection of persons against lifestyle diseases. This innovative seafood development project based on collaboration between a fish processing company, ingredient companies and food research institutes with emphasis on consumer oriented product development, consumer testing and marketing.
The market for these types of products is one of the fastest growing markets in the world today. Few companies in the Nordic countries are producing seaweed powders, fish protein powders and omega fish oil powders ready for seafood consumer dishes. 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. The concept of the project was shown increasing interest both from industries and conumers during the project period. The aim was to increase the value of ocean based raw materials, reach new seafood consumer groups and increase market share of the companies involved as a step forward for production of enriched seafood dishes for targeted consumer groups. Seafood dishes enriched with bioactive compounds from the ocean, such as seaweed, fish proteins and fish oil were developed to meet market demand. The developed products will become an option for consumers to choose enriched food instead of food supplements which will beof benefit and appeal certain consumer groups.
The aim was to increase the value of ocean based raw materials, reach new seafood consumer groups and increase market share of the companies involved as a step forward for production of enriched seafood dishes for targeted consumer groups. Seafood dishes enriched with bioactive compounds from the ocean, such as seaweed, fish proteins and fish oil were developed to meet market demand. The developed products will become an option for consumers to choose enriched food instead of food supplements which will beof benefit and appeal certain consumer groups.
This study was part of the VII PQ European project, EnRichMar, aimed not only at screening of the bioactivity of seaweed extracts, but also at increasing the value of convenience foods by adding functional ingredients, produced from underutilized marine based raw materials and by-products (waste) from fish processing, with confirmed bioavailability. The focus has been placed on ingredients such as powder of fish oil and seaweed extracts, which may enhance positive health effects and stability, enhance flavor, and, consequently, contribute to salt reduction of the products to meet market demand.
Our results indicate that seaweed extract can be used in convenience food to increase their stability and antioxidant potential. Data also show the ability of flavorings to enhance with their polyphenol composition the effects of F. vesiculosus extracts [23]. The functional properties of the enriched products have been studied also via dietary intervention.
Fish is a rich source of easily digestible protein that also provides polyunsaturated fatty acids, vitamins, and minerals for human nutrition. Nonetheless, a large proportion of total landed fish remains unused due to inherent problems related to unattractive color, flavor, texture, small size, and high fat content. Most of these underutilized fish belong to the abundantly available pelagic species, which are landed as bycatch, and some are unconventional species such as krill. Although some species are used industrially for fish meal manufacture, a need for their conservation and utilization for human consumption has been recognized in order to prevent post-harvest fishery losses. Recovery of flesh by mechanical deboning and development of value-added products are probably the most promising approaches. This article discusses various possibilities for product development using mince from low-cost fishery resources. These include surimi and surimi-based products, sausages, fermented products, protein concentrates and hydrolysates, extruded products, and biotechnological possibilities. The dual advantages of this approach, namely, finding ways for better utilization of low-value fish species and providing protein- rich convenience foods, have been pointed out. However, the key to the success of this approach depends largely on the market strategies utilized.
Calcium helps build and maintain strong teeth and bones. Milk and dairy foods are highest in calcium. Dark green vegetables are good plant sources if you eat enough of them. Examples include turnip and collard greens, kale and broccoli. Other options include calcium-enriched and fortified products. Calcium is added to some juices, cereals, soy milk, soy yogurt and tofu. 041b061a72