Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product
Carla R. V. Coelho, Gregory Peters, Jingnan Zhang, Mehdi Abdollahi, Ingrid Undeland
Abstract
The food industry generates side streams that can be used as sources of valuable compounds. We carried out a life cycle assessment of a protein ingredient obtained by pH-shift processing co-products of herring (Clupea harengus) and lingonberry (Vaccinium vitis-idaea) pomace. The assessment was based on a combination of primary and literature data to assess climate change, cumulative energy demand, land occupation, and depleted stock fraction impacts of marine resources. We analyzed the environmental profile of the fish protein ingredient on its own and as a consumable fish ball preparation. The potential impacts of the protein ingredient fish ball were compared with a benchmark fish ball and with salmon fillets. The results were generally favorable for the protein ingredient fish ball produced via cross-processing herring co-products and lingonberry pomace. This analysis supports the idea of further investment in cross-processing food sidestreams into a protein ingredient for food products.