Continued Development of Savory Seafood Flavour Extracts from Seafood Bi-products and Waste

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Canada's Smartest Kitchen at Holland College began working with Foodarom in July 2019 and the relationship has progressed extremely well. In the initial engagement, CSK and Foodarom successfully developed 25 new prototype flavourings from seafood biproducts and waste. Foodarom is a Canadian company that specializes in custom flavour additives for the food industry. Focus on the seafood extracts was priority of this engage project based on market research gathered at the onset of the project and the very limited availability of other such flavourings. Organoleptic sensory evaluation, process modification and enhancement and improvements to extract yield and flavours on the new extracts were completed. In addition, examination of differences in end products were tested by manipulation of the starting materials (raw vs. cooked, etc.) In this next phase of work, with support from the Engage Plus, the top performing eight flavour fractions from the initial process methods and resulting prototypes will be selected for method validation and scale up to pilot production (50-100kg) and then to full commercial production (1000kg). Research into methods to improve yield throughout the scale-up process will be completed as well. Evaluation of pressure cooking, grind size of starting material and extraction ratios.