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Tecnología altamente eficiente de recuperación de proteínas en subproductos alimenticios


Oferta Tecnológica
Un instituto de investigación irlandés con amplia experiencia en el sector agroalimentario busca socios comerciales en la industria de procesamiento de alimentos con el fin de explotar una nueva tecnología de extracción de proteínas en subproductos alimenticios sólidos o residuos de alimentos (pescado, carne y aves). Este método permite recuperar un 95% de proteínas y se basa en solubilización isoeléctrica secuencial mejorada. El consumo de reactivos no aumenta a pesar de la fase de extracción añadida. Tampoco se requiere invertir en equipos costosos, ya que se emplean equipos comunes como tanques, centrifugadoras, mezcladores y sondas de pH. Se buscan socios con el fin de establecer acuerdos de licencia.


Highly efficient protein recovery technology from food by-products
An Irish Research Institute with extensive experience in the agri food sector is seeking commercial partners within various food processing industries to exploit a novel technology for extracting proteins from solid by-products or waste from food (fish, meat, poultry), with over 95% protein recovery, based on improved sequential isoelectric solubilisation. They are offering this technology to suitable partners through a licence agreement.
The Irish Research Institute is a well-established national body in the agri-food sector which supports science based innovation and the wider bio economy. With this extensive experience they have developed a technology which addresses the issue that almost 50% of the total weight of fish is considered a waste or a low-value product, composed mainly of heads, internal organs, tail, fins, frames and skin. Protein content and amino acid profile in these by-products are similar to that in fillets hence there is a significant amount of high quality protein currently not harnessed.

As most by-products from fish processing are used in composting, pet food or animal feed, so provide a very low value-add, there is a desire to generate alternatives with a higher value-add. This represents an opportunity to such industries to significantly increase total protein recovery from such waste, with significant costs implications, through increased profits through generation of protein-based added-value products.

This novel technique, allows solubilisation of more than 95% of total proteins, a significant improvement compared to the previous 65% reported. Furthermore, reagent consumption is not increased despite the additional step of extraction, and no expensive equipment investment is required, since regular equipment are employed in the process (tanks, centrifuges, blenders, stirring and pH probes), rendering this easily transferable to industry.

This invention is based on a substantial modification of isoelectric precipitation-solubilisation methodology, whereby protein from by-products are extracted in alkaline conditions and the remaining insoluble proteins are subsequently extracted under acidic conditions.

Finally, both solutions are mixed to reach a pH close to 5.5 where all proteins precipitate and thus can be easily recovered by centrifugation or filtration. The process yields purified protein and a precipitate formed by scales and bones.

This process can also be combined with other extraction processes and new technologies such as ultrasound and pulse electric fields, in order to reduce the amount of water employed in the process or to increase the yield in the first extraction step.

The Research Institute is seeking licensing agreements with suitable partners within the food processing industry.
Advantages and Innovations:
This technology provides the following key benefits;

1. 95% of total proteins extracted from fish by-products, significant improvement from 65% previously.
2. No expensive equipment required, or increased reagent consumption.
3. Should be easily scalable and transferable to industry, and can be combined with other extraction processes
Stage of Development:
Available for demonstration
Patent(s) applied for but not yet granted
CommeR Statunts Regarding IPR Status:
European Patent Office patent application was filed by (July 2015), claiming a novel method of sequential isoelectric solubilisation of animal by-products.

Partner sought

Type and Role of Partner Sought:
Seeking an industry partner with interests in the food rendering or food valorisation areas which is interested in licensing a novel high protein recovery technology.


Type and Size of Client:
R&D Institution
Already Engaged in Trans-National Cooperation:
Languages Spoken:


Technology Keywords:
07003002 Pescado / pescaderías / tecnologías pesqueras
08001005 Tecnología de alimentos