Alfa Laval - Fish protein concentrate processing

Fish protein concentrate processing

Fish and shellfish are an ideal source of hydrolysed flavour protein. Such proteins are increasingly in demand in the food industry as ingredients that can replace meat and water, and on account of their fat-binding properties.

Fish protein concentrate processing 640x360

An Alfa Laval continuous protein recovery system enables you to

  • add significant value to “leftovers” and material previously considered waste
  • move your company into new, highvalue product segments within the food industry
  • provide in-demand ingredients that play key roles in the quality of other food products
  • use less energy and water in processing operations, thus cutting back on operating costs
  • reduce the impact that your operations have on the environment
Alfa Laval can help you turn your fish by-products into valuable protein fractions that represent important new business opportunities. With years of experience in supplying processing systems for edible products, Alfa Laval has built-up exceptional know-how, contacts and experience in the use of proteins as added-value ingredients.

Extraction

Extracting valuable proteins from the fish using enzyme-based hydrolyzation processes results in digested proteins with a wide range of uses in functional foods and as concentrates, fonds and soup extracts.

Complete systems

This type of manufacturing process involves a delicate balance between the quality of the raw material inputs, the enzyme-based hydrolyzation and the Alfa Laval equipment essential for effective clarification, separation and concentration.

We are uniquely well-placed to make this happen, paving the way to new market opportunities from high-value proteins extracted from fish.