SUBPRODUCTOS GOURMET: SUBPRODUCTOS GOURMET: DE LA IMAGINACIÓN AL DE LA IMAGINACIÓN AL

PLATOPLATO

GOURMET BYPRODUCTS: FROM GOURMET BYPRODUCTS: FROM IMAGINATION TO THE DISHIMAGINATION TO THE DISH

Javier BorderíasInstituto del Frío

(CSIC) MADRID, SPAIN

Instituto del Frío

Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

UPGRADING OF MUSCLE

•Trimmings from filleting

•Byproducts from filleting: frames, skins, wings …

Instituto del Frío

SURIMI MINCE

Instituto del Frío

Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

Instituto del FríoInstituto del Frío

LAMINATION & PUNCHING MINCE SURIMI

GIANT SQUID (Dosidicus gigas)

Seafood: Innovation and Transformation Beyond the Imagination. 3rd. EMD. Gijón, 2010Jornadas: de la investigación a la aplicación. Madrid, Nov. 2009

FROM TRIMMINGS BLOCKS BY SAWING

FROM TRIMMING BLOCKS BY PRESSURE MOLDING

FROM MINCE

FROM SURIMI

PROCESSING: EXAMPLES Instituto del Frío

Seafood: Innovation and Transformation Beyond the Imagination. 3rd. EMD. Gijón, 2010Jornadas: de la investigación a la aplicación. Madrid, Nov. 2009

Instituto del Frío

MAIN STEPS IN NEW PRODUCT DEVELOPPMENT[THEORETICALLY]

Strategicdefinition

Bringing upnew ideas Filtering Research Development

Concept test

Marketing Commercialization

Instituto del Frío

Instituto del Frío

Seafood: Innovation and transformation beyond the imagination.3rd. EMD. 21 th. May. Gijón

THE IDEA: Ours . Surimi based product.

CONCEPT DEVELOPMENT: Communication with the manager and majority partners.

RESEARCH: Laboratory tests, shelf life tests, consumer tests using partners’ friends.

MARKETING: Undertaken by the company.

COMMERCIALIZATION: Undertaken by the company. It is a very successful product.

ELVERS ANALOGInstituto del Frío

Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

IDEA: To improve an existing product consisting of ground squid muscle restructured into rings applying GelationTechnology to surimi and minced squid.

CONCEPT DEVELOPMENT: Communication with R&D manager in a large company.

RESEARCH: The research and development was conducted at the beginning in our laboratory and them in pilot plant (ours and company).

MARKETING & COMMERCIALIZATION : Undertaken by the company. It is a successful product.

SQUID RING ANALOGS

Instituto del Frío

THE IDEA: Ours. Surimi made from Giant Squid, Dosidicus gigas, using specific technology.

CONCEPT DEVELOPMENT: In conjunction with the manager of a small company To which the patent was licenced.

RESEARCH: The research and development was conducted at our laboratory and pilot plant

MARKETING & COMMERCIALIZATION : Undertaken by the company. In step of commercialization it looks a success.

GIANT SQUID SURIMIInstituto del Frío

“CHANQUETES” ANALOG

IDEA: Ours. Very small fishes made from surimi or minced squid.

CONCEPT DEVELOPMENT: Ours. Communication with R&D manager in a large company.

RESEARCH: The research and development was conducted at our laboratory and pilot plant.The firm to which the patent was licensed carried out scaling.

MARKETING & COMMERCIALIZATION : It has been commercialized recently.

FISH-MUSCLE ANALOG: MYOTOMS & MYOSEPTSIDEA: Ours. Elaborated with mince from muscle byproducts or surimi plus certain ingredients .

CONCEPT DEVELOPMENT: Ours. Communication with R&D manager in a large company.

RESEARCH: The research and development was conducted at our laboratory and pilot plant.As far as I know scaling has not been carried out yet.

COMMERCIALIZATION: It has not been commercialized yet.

Instituto del Frío

SALAD-BAR PRODUCTS: FISH-SEAWEEDS

IDEA: OURS. HEALTHY AND FANCY NEW PRODUCTS MIXING DIFFERENT TEXTURE AND COLORS.

PATENT NOT LICENCED YET. LOOKING FOR INTERESTED FIRMS ……

Instituto del Frío

Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

Instituto del Frío

Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

TXANGURRO (BAKED SPIDER CRAB)

IDEA: Conversations between the manager, other partners and ourselves . To imitate crab pieces and to cook it in a traditional way.

CONCEPT DEVELOPMENT: Communication with the manager and majority partners.

RESEARCH: Laboratory tests, shelf life tests, consumer tests using partners’ friends.

MARKETING & COMMERCIALIZATION : Undertaken by the company. Two different formats of commercialisation. It was a sales flop .

Instituto del Frío

Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

ANCHOVY FILLETS

IDEA: Ours

CONCEPT DEVELOPMENT: Communication with the manager and majority partners.

RESEARCH: Laboratory tests, shelf life tests, sensory tests using partners’ friends.

MARKETING & COMMERCIALIZATION : Undertaken by the company. Project wasa failure at the scaling step (Poor coordination among the partners. Alternative sources).

Instituto del Frío

RESTRUCTURED BACALAO LOINS MADE FROM SMALL FRAGMENTS

IDEA: Ours. Small bacalao trimmings joint with alginate or transglutaminase forming like-bacalao loins.

CONCEPT DEVELOPMENT: Communication with owner and quality control staff of small company.

RESEARCH: Laboratory tests, shelf life tests, sensory tests using partners’ friends.

MARKETING & COMMERCIALIZATION : It was not commercialized because company found possibility of commercialization of small fragments.

Instituto del Frío

Instituto del Frío

Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

Although fantastic apparatuses are designed

in the laboratory, the truly excellent products

are invented in the marketing department ……..

William H. Davidow