Optimal utilization of seafood side-streams through the design of new holistic process lines

Project Details


The current exploitation of the aquatic resources is hampered by inefficiency as up to 70 % end up as low-value products or waste, which is unsustainable considering the rising populations. In order to utilise this currently poorly exploited biomass for higher value purposes, provision of proper logistics and infrastructure to ensure high quality of side-streams for a prolonged window of time is essential. Also promising technologies currently available at lab level need to be adapted to industrial scale and integrated into a biorefinery approach. The objective of the WASEABI project is to solve challenges that prevents more sound exploitation of the aquatic resources. This will be obtained by developing, sorting technologies, storage solutions and decision tools that will secure an efficient, sustainable supply system for by-catches, as well as for solid and liquid side-streams from aquaculture, fisheries and the aquatic processing industries to biorefining operations. This will result in valorisation of these raw materials into marketable products. By addressing side-streams from six different raw materials emerging from typical aquaculture, fisheries and aquatic processing industries in Europe, WASEABI will take a whole chain perspective to succeed with high quality production of: i) bioactive peptides for nutraceutical, food and feed applications, ii) protein-based food ingredients, iii) savoury ingredients and mineral supplements for food and feed. WASEABI will also construct biorefining approaches and validate selected solutions in pilot scale at the premises of participating companies. The commercial potential of the produced ingredients will be evaluated and specific environmental, economic and social impacts of the proposed solutions will be quantified. Several of the developed technologies will be transferable across seafood companies. WASEABI addresses all the objectives described for BBI 2018. SO1.R1.
Effective start/end date01/05/201930/09/2023

Collaborative partners

  • Technical University of Denmark (lead)
  • Chalmers University of Technology (Project partner)
  • AZTI (Project partner)
  • EIT Food (Project partner)
  • Barna SA (Project partner)
  • Sweden Pelagic AB (Project partner)
  • Nutrition Sciences N.V. (Project partner)
  • Royal Greenland A/S (Project partner)
  • Alfa Laval AB (Project partner)
  • Pescados Marcelino S.L. (Project partner)
  • Jeka Fish A/S (Project partner)
  • Food and Bio Cluster Denmark (Project partner)
  • Ghent University (Project partner)

UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This project contributes towards the following SDG(s):

  • SDG 3 - Good Health and Well-being
  • SDG 5 - Gender Equality
  • SDG 6 - Clean Water and Sanitation
  • SDG 9 - Industry, Innovation, and Infrastructure
  • SDG 12 - Responsible Consumption and Production
  • SDG 13 - Climate Action
  • SDG 14 - Life Below Water


  • Industrial waste
  • Bioeconomy
  • Fisheries and aquaculture


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