During the development of the technical part:
It has been validated a thawing time of 300 minutes for cuttlefish, with a temperature below 5ºC in the product.
The importance of controlling water temperature, a heat increase on temperature could you avoid product rejection.
It has been validated a rehydration time of 4 cycles of 120 minutes for 3 days (in total a US treatment of 240 minutes) for cuttlefish with a temperature below 5ºC in the product.
Rehydration values using additives are 20 ± 1%, obtaining a product with better organoleptic characteristics than the current cuttlefish. An option without additives would be interesting to study.
Up to 12 days of product shelf life in cuttlefish. Bringing the product an extra of 5 days.
Using UV lamps on the surface of the fish to improve germicide effects from UV light.
Creation of a trained sensory panel to taste and evaluate or stablish shelf life of fish goods produced in Scanfisk Seafood, will be interesting for the future of the company.
Organoleptic characteristics of Ultrafish products were better considered than current products made in Scanfisk.
The industrialization of Ultrafish could be in the same facilities as we are working nowadays, or in a new building. Money expenses must be considered to choose the best option.
Saving water, electricity and time is possible with the implementation of Ultrafish in an industrial scale.
A second part of marketing plan has been developed in the second period of Ultrafish® (January 2019-May 2020).
About IP management, it is considered that the figure of the Utility Model, focused on the protection of it from a complex installation, with the description in the memory of the processes that take place in it (thawed + hydration) would be the best option to protect Ultrafish.
Companies from the fish industry and companies from the engineering industry have been considered potential customers.
In the second period Scanfisk has been communicating information and all the news about Ultrafish to these potential customers via social media, trade fairs and other communication events.
Scanfisk has combined an online communication strategy with an offline one, with the aim of reaching a greater number of potential customers.
As part of the commercial plan, MOWI is the first client interested in Ultrafish’s products. Taking advantage of the current business relationship MOWI will buy the new products once Ultrafish will be industrialized. Taking advantage the product will be the same reference that Mowi is buying now but with improvements (shelf life or quality for example) Scanfisk will change directly the product selled to MOWI if the industrialization will be done.
Several international fairs have been attended (Frozen Seafood Products Exhibition CONXEMAR,) and conferences (Madrid Fusion Spain and AECOC Seafood Products).
Ultrafish has been in different media and magazines (Mercasa, Retail Actual, AECOC, Inforetail) and social networks like Facebook and Instagram, as well as the website: www.ultrafish.eu.
Different merchandising has been developed (usb, pens, notebooks and shopping bags) to enhance the brand in the different events held: fairs, congresses, talks.
As part of the risk assessment analysis, we identified the potential risks at all levels that may arise during the implementation of ULTRAFISH. 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 products quality and quantity. The innovation has the potential to boost the Scanfisk growth, increasing our sales up to 28% maintaining our current cost structure.
