Maximize the value of co-products
With Novozymes enzymes, processors gain an efficient tool to maximize the value of seafood. Enzymes let you convert low-value co-products into high-value protein-rich ingredients, including fish and seafood protein extracts (FPEs), natural flavors and flavor enhancers.
You can create good-quality flavored stocks, broths and bouillons, as well as a clean bone fraction suitable for gelatin processing.
Any type of seafood can be used, including all types of fish, crab, lobster, clams, krill, shrimp, langoustine, etc.