Bord Iascaigh Mhara (BIM) has initiated a collaboration with the Finnish firm SuperGround to explore innovative methods for upcycling co-products from seafood processing into high-quality food items. This partnership aims to improve sustainability and efficiency within the Irish seafood sector.

SuperGround is credited with developing a patented technology that transforms seafood co-products into a versatile paste. This paste can then be integrated into various human food formulations, including fish cakes, fish nuggets, fish patties, fish fingers, fish pâté, and soups. Such applications highlight the potential for creating new market opportunities while minimizing waste in the industry.

The collaboration gained momentum following a successful presentation by SuperGround at BIM's Seafood Innovation Network co-product workshop, held at Teagasc in Ashtown last November. Dr Michael Gallagher, innovation manager at BIM, noted, “SuperGround has designed novel scalable food processing solutions that can upcycle co-products to produce high-quality food products, thus increasing competitiveness, sustainability and circularity.” The workshop attracted significant interest, drawing attendance from over 70 industry representatives keen to learn about the potential applications of SuperGround's technology.

In response to this interest, BIM has engaged further with SuperGround, with support from Hatch Blue. Plans are underway to conduct trials starting in March 2025, which will focus on pelagic, whitefish, and salmon co-products. Killybegs has been identified as the trial location, and about eight processors are prepared to participate. Additionally, there are discussions regarding a potential industry visit in early 2025 to showcase the technology in a commercial environment.

In a related initiative, HUB4FOOD—a European Union project—aims to foster innovation and sustainability within the Atlantic food sector, specifically targeting marine-derived products. The alliance includes 11 partners, such as the Bia Innovator in Athenry and Teagasc Ashtown. Last November, BIM showcased advancements on a project intended to valorise co-products and underutilized fish species during a HUB4FOOD workshop at the Bia Innovator campus.

Dr Gallagher commented on the project's promising outlook, stating, “Several processors are reviewing commercial opportunities that have been identified, and BIM will seek to support them further in these areas.” The discussions around enhancing competitiveness, sustainability, and circularity within the seafood processing sector underline BIM's commitment to advancing industry practices.

HUB4FOOD is actively seeking applications from seafood SMEs, with Bia Innovator and Teagasc Ashtown set to provide assistance to selected candidates. BIM's ongoing collaboration with these institutions is expected to contribute significantly to the project's goals and the broader Irish seafood industry.