Valorizing meat by-products has long been a common practice in the food industry. Stock made from bones and meat scraps, calf rennet derived from veal production, and offal enjoyed as a popular dish worldwide are all examples of this. However, with the increasing pressure to produce more food with limited natural resources, the focus on valorizing meat by-products has gained significant attention.
In the poultry industry, for instance, almost half of the bird goes to waste once the prized fillets, drumsticks, and wings are removed. This presents an opportunity to utilize valorization technologies to produce more with less. One such approach is being pursued by the Norwegian Institute of Food, Fisheries, and Aquaculture Research (Nofima), where scientists are exploring the potential value of poultry carcasses.
Through innovative processes, Nofima is able to extract three different protein products from the same poultry carcass, in addition to the traditional fillets. This development stems from the recognition that poultry protein can be divided into muscle proteins and connective tissues, each with unique characteristics. By utilizing different temperatures and enzymes, Nofima has successfully obtained three distinct protein products from the poultry carcass.
The three protein products developed under the project called “Notably” have diverse applications. Muscle peptides, for example, are highly nutritious and can be used to enrich food or develop products suitable for rapid absorption in the body, such as sports nutrition or food for the elderly. Large collagen peptides, on the other hand, can enhance specific textures in food and pharmaceutical products, comparable to the benefits of gelatine derived from pigs. Furthermore, small peptides obtained from poultry carcasses have the potential to be used in the development of different types of bioactive ingredients.
Building on the success of the Notably project, Nofima is now embarking on a new initiative called “Spectacoll.” This project focuses on improving the utilization of remaining raw materials and will be conducted in collaboration with research partners and industry experts. The goal is to optimize the production process and explore potential applications for all three types of protein products.
Other companies, such as Symrise, are also actively involved in valorizing poultry by-products. By sourcing chicken parts that are often overlooked, Symrise transforms them into valuable ingredients using gentle cooking techniques. These ingredients offer a range of culinary and nutritional profiles and can enhance the taste, texture, and overall sensory experience of food products. Additionally, Symrise extracts active ingredients, such as collagen and hyaluronic acid, which can be used in functional foods for joint comfort and skin care.
The valorization of chicken by-products not only contributes to the sustainability profile of a product but also helps to reduce greenhouse gas emissions. Compared to beef, chicken has a significantly lower carbon footprint. Furthermore, utilizing chicken side-streams instead of primary streams further reduces emissions and demonstrates the potential to reduce the carbon footprint of food.
In conclusion, valorizing meat by-products presents an opportunity to produce more food with fewer resources. Innovative processes and technologies are enabling the extraction of valuable protein products from poultry carcasses, which have diverse applications in the food industry. Companies like Symrise are also actively involved in transforming chicken by-products into valuable ingredients. These efforts not only contribute to sustainability but also offer a range of culinary and functional benefits.
