The overall aim of BlueShell is to explore different aspects of bioactivity in fermented/hydrolysed shellfish by-products which can serve as a basis for new high-value products aiding a sustainable supply of safe, health promoting foods.

Last update

Read in Norwegian


01. Jan 2017


31. Dec 2019

Funded by

EU - ERA-Net Cofund

Project Manager(s):

Runar Gjerp Solstad

The aim will be reached through the following subgoals:

  • Apply enzyme driven hydrolysis and fermentation on shellfish by-products to produce a lipid rich fraction, a protein/peptide rich fraction and a sludge fraction.
  • Screen all or selected fractions for bioactivity targeting a diverse plethora of end-points: i) human nutrition, ii) food safety, iii)plant health
  • Identify the most active compounds in the fractions emerging under WP2, and study upscale feasibility for their production
  • Assess business potential and market analyses with focus on 4 concrete cases
  • Manage efficiently the project and the results dissemination


Hydrolyzed by-products are thus far limited to the brown crab and we have attempted the production of a proteinaceous powder using different enzymes that gave various protein-yields.


A consumer survey in UK captured how 1800 consumers perceive by-products as a source of ingredients that could be beneficial to them.

Key issues for insight were how acceptable the use of various by-products are, disgust vs. liking, the trade-offs consumers do if the use of these ingredients is related to health and considerations about sustainability and waste reduction.


Research areas