Food
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.
improvement strategies
ENVIRONMENTAL IMPROVEMENTS
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