Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)
Research Project, 2019 – 2023

The current exploitation of the aquatic resources is hampered by inefficiency as up to 70 % end up as low-value products or waste, which is unsustainable considering the rising populations. In order to utilise this currently poorly exploited biomass for higher value purposes, provision of proper logistics and infrastructure to ensure high quality of side-streams for a prolonged window of time is essential. Also promising technologies currently available at lab level need to be adapted to industrial scale and integrated into a biorefinery approach. The objective of the STREAMLINE project is to solve challenges that prevents more sound exploitation of the aquatic resources. This will be obtained by developing, sorting technologies, storage solutions and decision tools that will secure an efficient, sustainable supply system for by-catches, as well as for solid and liquid side-streams from aquaculture, fisheries and the aquatic processing industries to biorefining operations. This will result in valorisation of these raw materials into marketable products. By addressing side-streams from six different raw materials emerging from typical aquaculture, fisheries and aquatic processing industries in Europe, STREAMLINE will take a whole chain perspective to succeed with high quality production of: i) bioactive peptides for nutraceutical, food and feed applications, ii) protein-based food ingredients, iii) savoury ingredients and mineral supplements for food and feed. STREAMLINE will also construct biorefining approaches and validate selected solutions in pilot scale at the premises of participating companies. The commercial potential of the produced ingredients will be evaluated and specific environmental, economic and social impacts of the proposed solutions will be quantified. Several of the developed technologies will be transferable across seafood companies. STREAMLINE addresses all the objectives described for BBI 2018. SO1.R1.


Ingrid Undeland (contact)

Chalmers, Life Sciences, Food and Nutrition Science

Mehdi Abdollahi

Chalmers, Life Sciences, Food and Nutrition Science

Bita Forghani Targhi

Chalmers, Life Sciences, Food and Nutrition Science

Haizhou Wu

Chalmers, Life Sciences, Food and Nutrition Science


Alfa Laval Nordic AB

Tumba, Sweden


Sukarrieta, Spain


Mundaka, Spain


Leuven, Belgium

Nutrition Sciences

Ghent, Belgium

Pescados Marcelino

Aldá, Spain

Royal Greenland A/S

Nuuk, Greenland


Grenå, Denmark

Sweden Pelagic AB

Ellös, Sweden

Technical University of Denmark (DTU)

Lyngby, Denmark

The Danish Knowledge Centre for Food Innovation (VIFU)

Holstebro, Denmark

Vertech Group

Perth, Australia


European Commission (EC)

Project ID: EC/H2020/837726
Funding Chalmers participation during 2019–2023


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