Obtaining products with higher nutritional value and better functional and biological properties.

In order to contribute to the balance and sustainability of the Earth's ecosystem through solutions that promote harmony between economic growth and environmental preservation, Food Balance is working towards devising a strategy for the development of technologies to transform the byproducts that are currently not properly valued by the fish sector, despite being rich in compounds with high economic potential (fish oils, proteins, collagen and enzymes). Their valorization depends on the development of economically viable technologies that allow their transformation into marketable products with high added value.

Enzymatic hydrolysis – the route followed by Food Balance – allows products with higher nutritional value and better functional and biological properties to be obtained from fatty or lean fish, without causing negative changes in amino acids and without leading to the formation of toxic substances. This results in: (1) an insoluble fraction that can be applied in animal feeds and (2) a soluble fraction, containing the hydrolyzed protein, that can be applied as an ingredient in foods prepared and intended for human consumption.