Coastal Seafood develops new collagen processing method
ASX-listed company New Zealand Coastal Seafood this week announced it has developed a new process that allows the bladder from ling fish to be turned into high-quality collagen powder of over 90 per cent purity. This process adds further value to ling swim bladders and represents significant opportunity to utilise a part of the fish that, until relatively recently, may have been limited as a specialty functional food for the Asian market. This technology mirrors developments taking place in Iceland, which is seen as a global leader in the automation of fisheries processing and for maximising the use of all parts of the fish, according to NZCS. “We believe that our marine collagen powder will be among the best available anywhere, because of its origins in the pristine New Zealand deep sea Ling fisheries, and because of the process we’ve developed to extract and hydrolyse the collagen from ling maw,” said chairman Wilton Willesee at an event last week.
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