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.

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

A Features integrated in a single product

B Servitization-oriented product

C Producto in use access-based businnes model

D Product in result access-based businnes model

Reducing impact in the company

E Low enviromental impact materials

F Reduced weight and/or volume

G use of efficient production techniques

Design aimed at partial product recovery

H Design aimed at reusing parts

I Standardisation of parts and components

J Easy dismanting

Product designed for a second life

K Remanufactured product

L Reaconditioning capacity

M Design aimed at reuse

Longer product life

N Easy maintenance and reparanility

O Greater technical durability

P Product aimed at customer loyalty

Enviromental optimisation in the use phase

Q Low energy consumption

R Consumables reduced or optimised

Enviromental optimisation in distribution

S Optimised packaging and packing

T Efficient distribution logistica

Design for product end-of-life

U Easily recyclable product

V Safe elimination