SUBPRODUCTOS GOURMET: DE LA IMAGINACIÓN AL PLATO GOURMET BYPRODUCTS: FROM IMAGINATION TO THE DISH

1. Instituto del Frío SUBPRODUCTOS GOURMET: DE LA IMAGINACIÓN AL PLATO GOURMET BYPRODUCTS: FROM IMAGINATION TO THE DISH Javier Borderías Instituto del Frío (CSIC) MADRID, SPAIN Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

2. Instituto del Frío UPGRADING OF MUSCLE • Trimmings from filleting • Byproducts from filleting: frames, skins, wings …

3. Instituto del Frío SURIMI MINCE Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

4. Instituto del Frío Instituto del Frío GIANT SQUID (Dosidicus gigas) LAMINATION & PUNCHING MINCE SURIMI

5. Instituto del Frío PROCESSING: EXAMPLES • FROM TRIMMINGS • BLOCKS BY SAWING • FROM TRIMMING BLOCKS • BY PRESSURE MOLDING • FROM MINCE • FROM SURIMI Seafood: Innovation and Transformation Beyond the Imagination. 3rd. EMD. Gijón, 2010Jornadas: de la investigación a la aplicación. Madrid, Nov. 2009

6. Instituto del Frío NEW PRODUCT DEVELOPMENT: STEPS Seafood: Innovation and Transformation Beyond the Imagination. 3rd. EMD. Gijón, 2010Jornadas: de la investigación a la aplicación. Madrid, Nov. 2009

7. Instituto del Frío Strategic definition Bringing up new ideas Research Filtering Development Concept test Marketing Commercialization MAIN STEPS IN NEW PRODUCT DEVELOPPMENT [THEORETICALLY]

8. Instituto del Frío MY EXPERIENCE: SUCCESS STORIES Seafood: Innovation and transformation beyond the imagination.3rd. EMD. 21 th. May. Gijón

9. Instituto del Frío 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 ANALOG Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

10. SQUID RING ANALOGS Instituto del Frío IDEA: To improve an existing product consisting of ground squid muscle restructured into rings applying Gelation Technology 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.

11. 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 SURIMI

12. “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.

13. FISH-MUSCLEANALOG: MYOTOMS & MYOSEPTS IDEA: 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

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

15. Instituto del Frío MY EXPERIENCE: NON SUCCESS STORIES Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

16. Instituto del Frío 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 : Under taken by the company. Two different formats of commercialisation. It was a sales flop . Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón

17. Instituto del Frío 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 was a failureat the scaling step (Poor coordination among the partners. Alternative sources).

18. 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.

19. Instituto del Frío Although fantastic apparatuses are designed in the laboratory, the truly excellent products are invented in the marketing department …….. William H. Davidow THANK YOU GRACIAS Seafood: Innovation and transformation beyond the imagination. 3rd. EMD. 21 th. May. Gijón