VALORIZATION OF RESIDUAL STREAMS

Food processing companies are becoming increasingly aware that products they currently regard as 'waste' from their production process can be upgraded to high-quality products rather than being disposed of or used for low-value applications. The process to recover valuable nutrients such as animal-based proteins from such side streams often involves drying. Hosokawa's DMR flash drying system can be a feasible and more economical alternative to spray drying thanks to its energy-saving design. This enables you to maximize both the cost benefits and the sustainability benefits when valorizing your residual streams.

Fish/seafood side streams (head, bones, skins & guts)

Many residual products from the processing of meat, fish, vegetables or fruit, as well as side streams from bakeries, breweries and biorefining plants, can contain proteins or have other functional properties which are interesting from a nutritional point of view. The processing of fish and seafood such as shrimps is a good example of an industry that produces 'waste' (e.g. heads, bones, skins, guts) which can be valorized and converted into high-quality and nutritious animal-based protein for use in the Food & Feed industry.

In the case of fish bones, the grinder is used to reduce the size and prepare the products for further processing. The resulting material is then cooked and strained, and the liquid phase is decanted into the water phase, the oil phase and the wet press cake or 'pulp'. The oil phase can be further processed and purified for into fish oil, which can be used as a flavouring ingredient. The water phase (stick water) can be thickened in an evaporator and mixed with the pulp as feed material for the dryer system in order to produce protein powder.

If you're interested to discuss your interest in or production challenges in terms of valorizing residual streams, please feel free to contact us at Hosokawa Micron. We can help you on a range of questions about this value-adding activity, including:

• How to achieve the highest quality powders, for better flavour intensity and nutritional values;
• The best drying and milling techniques for residual streams;
• The advantages of the unique DMR flash drying technology over traditional drying and milling methods;
• How to plan, test and improve your protein powder processing system.