Upcycling shrimp waste to make ‘tasteful alternative’ to food flavourings

Nina Gringer

National Food Institute
Research Group for Food Production Engineering

Press/Media: Press / Media

Description

Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.

Source: Foodnavigator.com

Period	12 May 2021

Media coverage

Title	Upcycling shrimp waste to make ‘tasteful alternative’ to food flavourings
Degree of recognition	International
Media name/outlet	Foodnavigator.com
Media type	Web
Date	12/05/2021
Producer/Author	Fiona Southey
URL	https://www.foodnavigator.com/Article/2021/05/11/Upcycling-shrimp-waste-to-make-tasteful-alternative-to-food-flavourings
Persons	Nina Gringer

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Keywords

sidestreams
seafood

Upcycling shrimp waste to make ‘tasteful alternative’ to food flavourings

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Projects

Resource effective multi-extraction of sustainable high-value compounds from shrimp production side-stream