Leitat, founded in 1906, is a leading institution in technology management at both the national and European levels. Dedicated to applied research, technical services, and the management of technological and innovation initiatives, Leitat continues to push the boundaries of sustainable development and resource optimization.
Within the INNOAQUA project, Leitat plays a pivotal role in the production of innovative Fish Protein Hydrolysates (FPHs) from fish processing by-products. These FPHs are used for the development of novel seafood and plant-based food formulations. Specifically, Leitat is demonstrating pre-industrial scale processes for protein extraction from alternative sources, contributing to the valorization of fish processing waste.
Non-compliant surimi sticks that do not meet the requirements for human consumption, are the main alternative protein source considered within the project. This is a jellified mass of difficult handling, even as for animal feed, and cannot be easily reutilized due to its consistency. However, its high content in protein (28-36% dry weight) makes this by-product a promising raw material to produce protein hydrolysates. Leitat takes advantage of its deep experience in enzymatic processes to develop a sustainable hydrolytic process to extract and hydrolyse the protein into a novel FPH. In parallel, salmon heads and skins, protein rich fish by-products, which are not always possible to valorise for human consumption or pet food because the market is getting saturated, are also considered as raw material to produce FHPs.
The molecular profile of produced FPHs, with high protein content (40-80%), peptides and presence of valuable and essential amino acids such as glutamic acid, aspartic acid, leucine, glycine, arginine and proline, which make them promising candidates to be functional ingredients. The innovative FPH will be tested for their bioactive capacity (such as antioxidant, antihypertensive and anti-inflammatory bioactivity) and techno-functionalities (solubility, water holding capacity, jellifying, emulsifying, sensorial properties) in order to obtain products that meet the requirements of food formulators in terms of characteristics, safety, quality and regulatory compliance.
Leitat is at the forefront of incorporating these sustainable ingredients into various innovative food formulations, including vegan meat analogues, vegan nutritious snacks and hybrid products.
Hybrid food products combine proteins from multiple sources, such as FPHs and plant-based proteins, to create nutritionally balanced and environmentally sustainable foods. These products aim to bridge the gap between traditional animal-based foods and purely plant-based alternatives, offering a middle ground for consumers seeking to reduce meat consumption without compromising on taste, texture, or nutritional value. Hybrid products can include formulations like Nuggets.
Vegan analogues are plant-based products designed to mimic the taste, texture, and appearance of traditional animal-derived foods. Leitat is working on vegan meat analogues and nutritious snacks using microalgae-based ingredients. These analogues integrate microalgae for their unique nutritional properties and will investigate to improve the texture and impart savory flavors.
Moreover, the development process adheres to a sustainable and consumer-oriented perspective. Leitat’s involvement includes conducting sensory panel tests to assess consumer perceptions of these innovative products. Insights from these evaluations inform the refinement of formulations to ensure technical and sensory excellence.
Leitat’s contributions to the INNOAQUA project demonstrate the potential of circular economy principles to address food sustainability challenges. By valorizing fish processing by-products and integrating them into cutting-edge food solutions, Leitat not only reduces waste but also contributes to the creation of innovative, high-quality products that resonate with both industry stakeholders and consumers.
