Can the fishing industry in Greenland and Denmark make better use of the side streams?
Why not use the whole fish when it has been caught and the availability of the feedstock is limited? Fish is both tasty and healthy, but it could hopefully also become a more profitable and sustainable business in the future. But what will it take for the fishing industry to make more use of side streams and for the various new end products to reach customers?
This was the theme of two co-creation workshops where Food & Bio Cluster Denmark invited the fishing industry, food companies (customers), organisations, knowledge institutions and other stakeholders in Denmark and Greenland to a dialogue in Aalborg, Denmark, and Nuuk, Greenland, respectively. In both Aalborg and Nuuk, a wide range of stakeholders participated, which resulted in great conversations and many different angles on challenges and solutions.
In Greenland, for example, there are challenges around logistics, production facilities and labor shortages, and overall, the question is whether there is enough raw material base (side streams) to make it profitable to invest in process equipment. Another question that was also discussed is whether it would make sense to focus on simply producing less side streams when processing the fish in the first place. And will customers be interested in this?
At the meeting in Aalborg, Denmark, one of the topics discussed was the possibilities of gaining more knowledge about what distant export markets use different side streams for, as other markets have different preferences and traditions for using side streams. But this requires a good description of the individual side streams so that others can better assess what value the individual side streams could have for them.
In both workshops it was also discussed which business models would be suitable for new products in new markets.
The broad representation at the workshop resulted in some interesting conversations between people who did not already know each other. We took advantage of this to set up three groups, each of which came up with a proposal for a new product based on some predetermined parameters. The creativity was great, and it shows that when people with different skills are brought together, they quickly inspire each other.
New events will be held in Denmark and Greenland in 2025.
Want to know more? Please contact Food & Bio Cluster Denmark:
Anni Simonsen, Senior Innovation Manager, asi@foodbiocluster.dk or +45 5074 983
Rubin Dollerup Nielsen, Business Development Manager, rdn@foodbiocluster.dk or +45 4110 0112
