About Waste to Taste
WASTE2TASTE aims to revolutionise the way we utilize marine by-products and underused species, turning waste into high-value, eco-friendly products that support human health and protect marine ecosystems. Through cutting-edge technologies, the project seeks to drive sustainable development in the blue economy, while fostering environmental conservation and economic opportunities.
Addressing Marine Waste and Biodiversity Loss
WASTE2TASTE focuses on reducing post-harvest fish losses (PHFL) and underutilised fishery by-catch species, which are often discarded and contribute to biodiversity decline and environmental waste. By targeting both by-products from fish processing and non-indigenous species (NIS) that threaten ecosystems, the project aims to turn these underutilised resources into valuable bio-compounds, offering a solution that benefits both the environment and the economy.
Developing Eco-Friendly, High-Value Products
Through innovative and green technologies, WASTE2TASTE will extract valuable compounds such as collagen, chitin/chitosan, and fish oil from marine by-products. These bioproducts will be utilised in functional foods like snack bars that offer health benefits, including improved joint, muscle, and gut health. The project promotes sustainability by using eco-friendly methods that minimize the use of hazardous solvents and reduce energy consumption.
Building a Sustainable Blue Economy
WASTE2TASTE also contributes to economic growth by creating a marketable business model for these bio-based products. By advancing from lab-scale to commercial-scale production, the project aims to develop commercially viable products within three years of completion. At the same time, it will help manage the ecological threat posed by NIS by promoting their use in food products, aligning with the EU’s Sustainable Blue Economy objectives.
work packages
The WASTE2TASTE work packages function collaboratively to ensure the project’s success, starting with effective coordination and raw material collection (WP1 & WP2), followed by the development of sustainable extraction processes (WP3). The safety and nutritional value of the extracted compounds are assessed (WP4), leading to the creation of functional food products (WP5). Finally, market feasibility and commercialisation strategies are implemented (WP6), with ongoing communication and dissemination of results (WP7) throughout the project.
WP1: Coordination and Management
Oversees project progress, communication, and partner coordination to ensure timely achievement of objectives and deliverables. It includes project management, financial oversight, and risk assessment.
WP2: Collection of Raw Materials
Focuses on gathering marine by-products and non-indigenous species (NIS) through collaborations with fishermen and aquaculture operators. It ensures a sustainable supply of raw materials for the project.
WP3: Circular Economy in Practice
Develops eco-friendly processes for extracting collagen, chitin, and fish oil from marine by-products using innovative technologies like ultrasound, microwave, and supercritical extraction.
WP4: Safety and Nutritional Evaluation
Tests the safety, bioactivity, and nutritional properties of the extracted materials. It includes screening for antimicrobial, antioxidant, and anti-inflammatory effects, ensuring the compounds are safe for food use.
WP5: Product Development
Focuses on developing functional food products, including snack bars, using the extracted bio-compounds. It also explores the use of marine collagen and chitosan in cultured meat applications.
WP6: Market Feasibility and Industrial Exploitation
Conducts market analysis, consumer testing, and competitor evaluation to determine the commercial viability of the products. It includes strategies for scaling production and introducing products to the market.
WP7: Dissemination and Communication
Ensures effective communication and outreach, sharing project results with stakeholders and the public through social media, scientific publications, and events. It also manages intellectual property and stakeholder engagement.