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To attract fish and crustaceans, some pot, trap and longline fisheries still use species such as herring, sardines and sand eels as bait. These resources could also be used for human consumption, while their availability and price fluctuate with the seasons and markets.   The issue is far from insignificant: in some fisheries using passive… Continue reading Fishing By-products : The Sustainable Baits of Tomorrow ?

Upcyclink’s hands-on perspective on valorizing food by-products through enzymatic hydrolysis.   In enzymatic hydrolysis projects, attention often focuses on the hydrolysate. The liquid. The soluble fraction. The part that is quickly measured: solubilized nitrogen, peptides, amino acids, dry matter, stability, yield. And that makes sense, because the hydrolysate is often the target product. It may… Continue reading Enzymatic Hydrolysis: the insoluble fraction is not a residue

We focus on profit margins. The system, however, eats up cash. The starting point is not the resource. It is the industrial model, which is often scaled up too early and implemented in the wrong order. One mistake leads to another. Always in the same sequence.   Here is an example from the seafood sector,… Continue reading Making the most of food by-products : 3 common mistakes to avoid

The fish protein hydrolysates market is experiencing steady growth at +5.6% CAGR from 2025 to 2037. Traditionally prized in aquaculture and nutraceuticals, these products are now entering agronomy with a unique promise: combining organic nutrient supply and biostimulant effects.   Precise definitions, technical composition, EU regulatory framework, scientifically validated benefits, applications, and marine co-product valorization… Continue reading Marine hydrolysates in agronomy: Everything you need to know

2025 will be remembered as the year when the ocean shifted from being an exploited resource to an ecosystem in urgent need of protection. Amid biodiversity collapse, ecosystem pressures, and unprecedented international mobilization, the Year of the Ocean placed France and Europe face to face with a harsh reality: our coastal economic models must be… Continue reading Year of the Ocean 2025 : Circular Blue Economy in the Spotlight

Faced with population growth and the urgent need for a sustainable food transition, the question of alternative proteins stands out as a key lever for feeding the planet without depleting its resources. Our plates, long dominated by meat and dairy, are now opening up to new possibilities: plant proteins, edible insects, algae, micro-organisms, and proteins… Continue reading Algae, insects, by-products, … : the protein revolution

How can you transform your food co-products into high value-added ingredients? The answer may lie in hydrolysates, the protein fractions obtained by enzymatic hydrolysis, which are becoming a key lever for upcycling in the food industry.   In recent years, the hydrolysate market has experienced sustained growth, driven by the dual pressures of CSR requirements… Continue reading 5 market trends for co-product hydrolysates

In our previous article "Waste, co-products, by-products: what are we talking about ?" we clarified the distinctions between these different terms and presented the regulatory framework that applies to them. We're now going to look at the different strategies for adding value to these co-products, and turning them into real economic opportunities for agri-food businesses.… Continue reading How can you add value to your co-products ? Effective strategies

On the occasion of Dry January 2025, let's dive into the innovative world of co-product-based soft drinks. This emerging trend is revolutionizing the beverage market, combining sustainability and taste creativity. The valorization of plant co-products in the non-alcoholic beverage industry represents an opportunity to reduce food waste while creating unique and tasty products.   The… Continue reading Dry January : Innovative beverages & By-Products

Food upcycling, which transforms underutilized by-products or ingredients into high-value products, is gradually gaining traction as a strategic lever in the food industry. Although still relatively unknown to the general public, this practice is redefining value chains by offering economic, environmental, and innovative solutions.     A Promising Market in the Circular Economy   Food… Continue reading Food Upcycling : a trend on the rise