Blue proteins

Purpose and goal:

The project Blue Proteins aim to develop a sustainable alternative to traditional fish and seafood. The goal is to put such products, made from sea squirts, on the market. Furthermore, the project aimed to investigate the market for such products and design a strategy to achieve the goal.

The purpose was also to assess the RnD-need with objective to determine if development can take place in-house and what development resources are required.

The purpose was also to legally ensure the use of sea squirts as food with the objective of obtaining approval from relevant authorities. Expected results and effects:

The project developed a minimum viable product in the form of a fish-free fish burger with good taste and an initial market was identified. These two basic results lead Marine Taste to continue the work of developing sustainable alternatives to traditional seafood. The demand for alternative fish products without negative environmental impact is demanded by consumers and is the single strongest business driver.

RnD needs to be able to reach the market was specified, and legal requirements for the production was assessed. Approach and implementation: The project was designed to carry out the following steps a) A market research to identify possible products and most suitable markets.

b) Carry out a product validation to both assess technical proficiency (TRL) for the products and identify needs for external competence needs. c) An investigation of legal status and approval to put new marine protein products on the market. d) Implement an goal and strategy planning.

Our analysis is that the project approach fulfilled its desired aim and that the project goals have been achieved with available resources.