Innovative clean label concepts for the fish and seafood processing industry
We know the challenges the fish and seafood processing industry is facing. Challenges relating to smoked salmon and cooked shrimps, for example, but also to white fish and mussels. In terms of quality objectives, your fish and seafood must meet all kinds of requirements. Clean label is the new standard. The sense of freshness in increasingly important, while the shelf-life must be extended as long as possible. But how do you distinguish your products in addition to all these requirements? Our innovative concepts add value to your products: whether you want to achieve more yield, extend the shelf-life and stop the growth of listeria, or create a great taste and appearance experience of your product.
How often do your fresh mussels end up in a bin unnecessary? Unfortunately we can’t affect the behaviour of consumers, but we can assure the most optimal condition of the mussels in packaging (MAP).
Our newest Vascan product can organoleptically increase the shelf life of MAP/container bivalves for several days. By stopping the natural (protein) excretion from living mussels from rotting, Vascan naturaly prevents the formation of nasty smells.
Functional mix of ingredients for fresh fish to be submerged in.
Results in a better return, reduces glazing losses, reduces drip losses, while the fish looks natural.
– Fresh fish and shellfish
– Fresh or frozen
– Extension: 1 – 10%
Functional mix of ingredients to inject fresh fish. Results in a better return, reduces glazing losses, reduces drip losses, while the fish looks natural.
– Fresh fish
– Extension: 1 – 20%
A clean label solution for injecting or dipping fresh fish and shellfish. Natuvas fish contributes to the optimisation of the water-retaining qualities, while the natural properties,such as flavour and appearance, of the fish are preserved.
Thanks to the presence of natural antioxidants, fat oxidation in this innovative range can be prevented.
– Fresh fish and shellfish
– Fresh or frozen
– Extension: 1 – 10% (depending on the ingredient)
– Injection or dipping
The Vascan range extends shelf life and stops the growth of pathogens. From surface treatment to reducing colony-forming units, but also combating fat oxidation.
– Vascan can be used in all product
categories and has proven its functionality in several applications.
– From fresh fish to shellfish.
Within this concept, we have developed two ranges: Pescamine and Natuvas (our clean-label brand). We use functional ingredients to enhance fresh and frozen fish and seafood. This yields bigger returns and reduces drip losses, but also safeguards the natural appearance and typical characteristics of fish, such as flavour and aroma. These concepts offer a host of options in terms of extension, declaration and application (injection/dipping). Naturally, all concepts can be geared towards the needs, demands and procedures of the fish and seafood processing industry.
A liquid range, completely clean label, is available for your convenience. Benefits: easily applicable, no investments necessary for a brine system, and easy in use in your production facility. In addition, you achieve a good or even better return and a juicier end-product.
Comparison between Pescamine 190, Natuvas 253 and a comparable product from the industry with the submersion of cod fillet
Time in minutes
With our marinade concept you are able to create a great taste experience and appearance.
This concept is specially developed to add value to your fish (products) and seafood. With our marinade concept, you are able to create a great taste experience and appearance. From ‘just’ a fish fillet or shrimps, to a meal centrepiece. Boost your fish into a premium culinary experience. Our marinade concepts will result in attractive, tasty products. During the entire shelf-life, the marinade adheres to the surface of the product and can be presented attractively. Our dry glazes, unlike oil-based marinades, allow you to have a very attractive product presentation due to their excellent drip loss reducing properties.
The flavour and natural appearance are preserved, while the shelf-life is optimised in terms of microbial decay and fat oxidation.
Within this concept, we have developed the Vascan range (also available in a clean-label version) with the specific aim of extending the shelf-life of fish. The functional mix of ingredients reduces the overall colony-forming unit and stops the growth of listeria. This concept can be applied to fresh fish, fish products or shellfish. The flavour and natural appearance are preserved while the shelf-life is optimized in terms of microbial decay and fat oxidation.
Organoleptic Shelf-life of Bivalves
Amount of days in MAP which the Product smells Fresh