Food

MUSSEL FLAVOURING

AZTI has developed a new prototype from the water generated by steam cooking mussels using innovative and sustainable technologies.

In this process, the water released by the mussels during cooking contains high-value proteins.

The resulting ingredient has 18% protein (based on dry matter) and less than 5% moisture for its preservation without the need for refrigeration.

The final product has a mussel aroma, making it an interesting ingredient for human and/or animal feed.

AZTI

improvement strategies

ENVIRONMENTAL IMPROVEMENTS

  • 63% Reduction of the eutrophication potential of fresh water (from 2.8 to 1.02 kg P eq./kg).
  • Regeneration of 90% of the water for use in the same industrial process.
  • Obtaining a source of natural additives for human food.
VIEW LEGEND

Product in the framework of new business models

Reducing impact in the company

Design aimed at partial product recovery

Product designed for a second life

Longer product life

Enviromental optimisation in the use phase

Enviromental optimisation in distribution

Design for product end-of-life