Vincent Fournier
R & D Manager
Diana-Aqua
56250 Elven
France
Email: vfournier@diana-aqua.com

Vincent Fournier works as R&D Manager at Diana- Aqua. He is a fish nutrition researcher with more than 20 years’ experience, and has extensive expertise in protein hydrolysis processes. He graduated in biochemistry, oceanology and aquaculture and worked as a researcher at the French fish nutrition laboratory of INRA/IFREMER, where he obtained his PhD in fish nutrition, focusing on dietary fish meal substitution. In 2003, he joined the French food ingredients group, SPF-Diana to head the R&D Department of its aquaculture division, Aquativ which is now Diana-Aqua, part of the Symrise Group. In his current position, Vincent is responsible for the development of functional hydrolysates targeting the aquaculture market. He also heads the studies on product performance evaluation in fish and shrimp and product characterisation in collaboration with several universities. Vincent has several scientific publications to his credit.

Session 2 Sustainability: Building Consumer Confidence
Presentation Adding Value To Side-Stream Products: A Concrete Case For Sustainable Shrimp

Abstract:

The current linear economic model ‘take-make-waste’ is outdated, inefficient, wasteful, and does not fit the modern aquaculture industry. The farming sector of the aquaculture industry strongly focuses on increasing sustainability and reducing carbon footprint to stay productive and competitive in the long term. Hence, the feed and ingredients sectors also have to keep up with consumers and environmental demands, offering more sustainable and less environmentally impacting solutions.

The seafood industry produces a huge amount of side-stream products (SSP) (like fish frames and visceras) that are traditionally transformed in fish meal and fish oil, using different processing methods, leading to different end product qualities and performance. However, these SSP can be converted into functional, high quality and performing ingredients, like palatability enhancers and functional protein hydrolysates, among others.

The business model of Diana Aqua was developed with the circular economy and low carbon footprint in mind. Diana Aqua products help to not only reduce production costs, but mostly to have a positive impact on the environment. Our product manufacturing starts with SSP of seafood processing for human food sourced locally, canned tuna or shrimp, for instance. These SSP are then submitted to a mild enzymatic process, ensuring balanced and consistent amino acids and bioactive peptides profiles. Finished products are added into farmed shrimp and fish feeds to bring high palatability, high nutrition through a near perfect digestibility, and health benefits. Subsequently, these aqua SSP are further processed into new functional ingredients, which will go back into other aqua feed segments and keep the cycle going.

All these developments and knowledge have been made possible by a strong in-house R&D team and research centres in France, Ecuador and Thailand. In Thailand, the Aqualis research center, running palatability and nutritional trials in fish and in shrimp, provides great contributions to new product development and customer support, to supply the local aquaculture market with performing and proven functional solutions.

This presentation will describe how the utilization of palatability enhancers and functional protein hydrolysates by the feedmiller can bring benefits to all industry stakeholders. For seafood processors, a side-stream product management channel and valorization; for the feedmills, traceability, sustainability certification (Marine Trust, BAP, etc.), reduction of Fish In: Fish Out (FIFO) ratio, quality and nutritional profile consistency, simplification and reduction of marine ingredients in the feed formulation; for farmers, reduction of chemotherapeutics utilization, feed waste and nitrogen release in the environment, animal performance consistency, traceability, support for certifications. Such a valorization model developed on SSP can also be applied to other SSP or downgraded raw materials coming from other food industries.