Instituto del Fro SUBPRODUCTOS GOURMET DE LA IMAGINACIN
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. 3 rd. EMD. 21 th. May. Gijón
Instituto del Frío UPGRADING OF MUSCLE • Trimmings from filleting • Byproducts from filleting: frames, skins, wings … Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
Instituto del Frío SURIMI MINCE Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la Seafood: Innovation and transformation beyond the imagination. 3 rd. EMD. 21 th. May. Gijón
Institutodel del. Frío GIANT SQUID (Dosidicus gigas) LAMINATION & PUNCHING MINCE SURIMI Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
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. 3 rd. EMD. Gijón, 2010 Jornadas: de la
Instituto del Frío Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
Instituto del Frío MAIN STEPS IN NEW PRODUCT DEVELOPPMENT [THEORETICALLY] Strategic definition Bringing up new ideas Concept test Filtering Research Marketing Commercialization Development Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
Instituto del Frío Seafood: Innovation and transformation beyond the imagination. 3 rd. EMD. 21 th. May. Gijón Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
Instituto del Frío ELVERS ANALOG 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. Seafood: Innovation and Transformation Beyond the Seafood: Innovation and transformation beyond the imagination. 3 rd. 2010 EMD. 21 th. May. Imagination. 3 rd. EMD. Gijón, Jornadas: de la Gijón
Instituto del Frío SQUID RING ANALOGS 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. Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
Instituto del Frío GIANT SQUID SURIMI 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. Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
“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. Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
Instituto del Frío FISH-MUSCLE ANALOG: 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. Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
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 Seafood: Innovation and transformation beyond the imagination. 3 rd. EMD. 21 th. May. Gijón Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
Instituto del Frío Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la Seafood: Innovation and transformation beyond the imagination. 3 rd. EMD. 21 th. May. Gijón
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. 3 rd. EMD. Gijón, 2010 Jornadas: de la Seafood: Innovation and transformation beyond the imagination. 3 rd. EMD. 21 th. May. Gijón
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 failure at the scaling step (Poor coordination among the partners. Alternative sources). Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
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. Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la
Instituto del Frío Although fantastic apparatuses are designed in the laboratory, the truly excellent products are invented in the marketing department ……. . William H. Davidow Seafood: Innovation and Transformation Beyond the Imagination. 3 rd. EMD. Gijón, 2010 Jornadas: de la Seafood: Innovation and transformation beyond the imagination. 3 rd. EMD. 21 th. May. Gijón
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