Innovation in processing residual scallops

During a tasting session in the kitchen of Kitchen Republic in Amsterdam, a select group of people were introduced to the first products developed by chefs using leftover scallops.

Martijn Spilt, director of Maxima Seafood from IJmuiden: "We buy our wild scallops directly from the source in Japan, Canada and the United States. It is an exclusive and expensive product, so it must be perfect. Specimens with cracks or a deviant colour are immediately removed during processing. This involves considerable quantities of scallops each year. We were looking for a destination for this residual flow, because we do not like waste and sustainability is important to us. The products we were able to try during the tasting session are promising and offer prospects for this residual flow."

Tasting with surprising flavours 

The series of concept products is the first step in the cooperation between IntelligentFood and Maxima Seafood in the processing of the residual scallops. The tasting included a sambal, five different sauces and dumplings, all with scallops as a flavouring or ingredient. 

CEO Junion Hanenberg of IntelligentFood: "I am pleasantly surprised by the high quality of the products and pleased that our client, Maxima Seafood, has experienced the speed of product development as positive. All products met the pre-set conditions and were judged enthusiastically by the tasting panel, which also included Jan den Heijer, R&D director, and Michiel Sloff, Innovation Manager at Verstegen Spices & Sauces."

Next stage of development

The conditions were: the products had to have a shelf life, be industrially producible and not compete with fresh scallops. The quality of the products presented led to the decision to develop four products further: the sambal, two of the sauces and the dumplings. Junion Hanenberg: "With these concepts, we are moving into the next product development phase, in which producibility and market potential are key. In this phase, concepts can also be dropped. The concepts that remain will continue to the next stage: the larger market research. 

The aim is to have the first products ready this year, says Junion Hanenberg. 

Intelligentfood.nl
Maximaseafood.nl