The Development of Innovative Value Added Seafood Products

点击翻译按钮获取中文摘要

In Atlantic Canada, the lobster industry continues to be a backbone of rural communities. Approximately25,000 people were employed on fishing boats and a further 10,000 in processing facilities in the region. Ahealthy fishing industry is directly related to the prosperity of these rural communities. Over the past few years,the state of the industry has deteriorated based on several challenges. Marketing Atlantic lobster in new andcreative ways continues to be an on-going challenge for processors in Atlantic Canada. Canada's SmartestKitchen (CSK), the research and development arm of Holland College's Culinary Institute of Canada, has beenactively collaborating with Gourmet Chef Packers (GCP) of New Brunswick on several innovative newproducts based on their state of the art ultra-high pressurized meat extraction technology and processes. Thisproposed three year project would look to expand on the current relationship between CSK and GCP byexploring the potential value of creating new products such as lobster oil, burgers and nuggets from GCPscurrent waste and undervalued product streams as well as developing new valued added food products fromlobster, crab, scallop, oyster and mussel using the ultra-high pressure meat extraction technology currently usedin processing. Utilizing waste streams and undervalued components to create new value added products hasbecome very important in the seafood processing industry due to shrinking profit margins. Rather than be anexpense for the company to dispose of the undervalued products and waste, revenue can be generated fromthese innovative, delicious products. It is anticipated that through this three year partnership that fifteen newmarket ready SKUs will be created and developed for GCP.