Periodic Reporting for period 1 - ULTRAFISH (ULTRASOUND TECHNOLOGY FOR BETTER QUALITY AND SHELF LIFE OF FISHERY PRODUCTS)
Reporting period: 2015-11-01 to 2016-02-29
The aim of the project is to develop a new process that will deliver on the market fresh and processed fish products (frozen and rehydrated) with high sensory quality, longer commercial shelf life and will prevent or decrease the amount of additives needed, which will help to overcome all existing legislative barriers in some countries (like United Kingdom), and can thus penetrate new international markets. The proposed technology is an ecological process that not only will require less energy and water but also will efficiently use raw materials during the whole life cycle, which will benefit both fish processing companies and the end user.
The commercial viability plan has helped us to better define our target markets (Spain, Italy, France, United Kingdom, Germany, The Netherlands and Belgium), our main competitors and the key stakeholders that will be involved during the commercialisation plan (distributor channels and retailers). Results from the internal survey with current customers have also given us strategic insights about how to correctly promote our products based on their needs (mainly related to price increase concerns).
As part of the risk assessment analysis, we have identified the potential risks at technical and commercial level that may arise during the implementation of ULTRAFISH. The patent search results shown that we have the freedom to operate, hence we have defined a specific IPR strategy for our innovation to protect the results.
ULTRAFISH is aligned with the overall strategy of Scanfisk and our needs, which are increasing our profit margin by optimising our processes and improving the quality and quantity of our products. The innovation has the potential to boost the growth of Scanfisk, increasing our sales by almost 28% maintaining our current cost structure.
The main goals for ULTRAFISH are:
Apply an environment-friendly technology: safe and non-toxic equipment, fully automated and reliable.
Increase production capacity by 35%: processing times will be reduced by 3-4 days allowing 12 extra processing cycles. Fish products will be quicker processed and therefore purchased onto the market.
Water will be reused at least 4 times, which in turn will save 6.5 million litres per year of water waste.
Longer marketability time: shelf life will be increased from 7 days to 10-12 days, enabling better acces to new geographical markets at far distances (Asia, USA).
Lower processing costs: energy and water consumption will be reduced between 30-50%, as well as the use of additives and extra disinfection treatments, which in turn will reduce the overall production cost of fish products by 20%.
Finished product will have a clean label thanks to the reduction/elimination of additives. This will contribute to access markets with stricter regulations, like UK.