Taking into account the problem of bones and valorization of fish products and co-products within a range of innovative food products.

Objective

The aim of the project is to develop a range of new products including a range of salmon steaks, a range of edible fish flours or flavors from co-products, but also to demonstrate the biological activities of certain marine peptides and calcium-rich mineral extracts obtained from fish co-products.

They funded the project

About the project

AVCOP also aims to improve the gustatory quality of herring in particular by testing treatments designed to reduce the perception of bones in smoked salted or marinated herring.

1 200 000 € OVERALL BUDGET
2006 LABELLING YEAR

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