A groundbreaking project in the Netherlands is turning poultry byproducts into a highly valuable nutritional asset. The “Sonibone” initiative, formed by a collaboration of food and technology firms, has successfully innovated a premium, flavorful collagen product from chicken bones through advanced ultrasonic extraction methods.
This initiative was launched under the auspices of Fascinating, an open innovation program based in Groningen that focuses on creating a healthier and more sustainable agricultural framework. The Sonibone project represents a significant advancement in a previously underutilized extraction method within the food sector.
The success of this venture depends on a close collaboration that merges various commercial and nutritional insights. Key contributors include Michel Jansen, founder of Kleinstesoepfabriek; dietitian Evelien Wijma; Mickel Hansen from HVE Production Technologies; and Gerard van Eerden from Ten Kate Vetten. Collectively, the team aimed to develop a health-conscious alternative to conventional broths, which often contain excessive salt.
A major factor driving the market potential of this technology is its impressive energy efficiency and environmental sustainability. Traditional extraction processes are usually energy-heavy, necessitating long boiling times at elevated temperatures. The ultrasonic technique, however, employs sound waves to decompose raw materials more effectively at significantly lower temperatures.
“The objective was to enhance electrification and reduce energy consumption in our processes,” noted Mickel Hansen. “We aimed to create a superior product while maintaining sustainability. The energy savings are substantial: we operate at 80 degrees Celsius instead of 100 degrees, using residual waste heat to achieve greater efficiency.”
In addition to its environmental advantages, the chicken collagen derived from Sonibone acts as a potent “meal enhancer” or culinary seasoning, with considerable implications for public health, especially among at-risk populations. This product delivers a rich umami flavor without the high sodium levels or sugars often found in commercial seasonings.
Michel Jansen highlighted the physiological benefits of this flavor profile, pointing out that umami does more than please taste buds. “It also promotes saliva production, which is crucial for digestion,” Jansen remarked. “Older adults often produce less saliva and, as a result, experience diminished taste, leading to malnutrition issues. This product can assist in addressing that.”
Moreover, the Sonibone extraction process exemplifies a complete circular economy. The method guarantees that no segment of the agricultural raw material is wasted. As Gerard van Eerden explained, the entire production chain is designed to maximize resource utilization. “We convert residual streams into ingredients for pet food and dog treats made entirely from chicken,” Van Eerden stated. “This approach ensures we create zero waste, as even the leftover streams are repurposed.”
As the partners work toward commercializing this nutritious and eco-friendly flavor booster, the Sonibone initiative exemplifies Fascinating’s mission to provide “more health per hectare.”
