We offer a broad range of solutions for extracting and refining fats, oil and proteins from surplus raw material in fish, e.g. for the production of high-value fats and proteins for food ingredients.
Fast, hygienic and reliable
Processing fish, shellfish and other inhabitants of the world’s oceans into products for consumption or other kinds of use by either humans or animals requires exceptional speed, reliability and hygiene.
One of the most straightforward ways to achieve the best, most profitable results in processing fish, shellfish and krill is to make sure all the components and systems work together smoothly and reliably – boosting each other’s efficiency rather than detracting from it.
Systems, modules or equipment
Alfa Laval can provide you with the full spectrum of capabilities, ranging from complete processing installations to pre-engineered modules and individual items of specialist equipment.
You can also make use of Alfa Laval’s unparalleled practical know-how and experience to help extend, improve and fine-tune any installation for processing fish, shellfish or krill.
Shifting the benchmarks
Alfa Laval capabilities enable to undertake such processing on an industrial scale, with less waste, lower energy consumption and the use of advanced-technology solutions that help you improve quality standards as well as profit margins.
From waste to revenue
Many such seafood processing operations often result in many by-products as well as “leftovers”. Most of these are turned into relatively low-revenue components in other products, or as animal feed.
However, Alfa Laval technologies can enable you to turn such leftovers and other raw materials into sources of high-value edible proteins that have considerable commercial potential. Alfa Laval is a pioneer in this high-growth field.
The surimi option
Fish processing operations result in many by-products that Alfa Laval technologies enable you to turn into new sources of revenue.
One such is surimi, a popular fish-based food product specifically intended to mimic the texture, consistency and colour of the meat of lobster, crab and other shellfish.