Grant: CCI Applied Research and Development Grants

Acadian Supreme, a shellfish processing company in Wellington, PEI, and Canada’s Smartest Kitchen (CSK), a culinary focused food product research and development centre at Holland College are proposing a three-year research partnership to innovate and develop new products from waste and other underutilized materials generated during lobster and other shellfish processing. This important work will be the foundation of Acadian moving into new markets with value-added products and the relationship with CSK is paramount to that. Acadian currently lacks the expertise and equipment needed for such R&D at the bench scale. Initial steps have been taken to evaluate potential products and test waste materials. The next phase involves a thorough analysis of the nutritional and sensory qualities of these materials to create viable, value-added products that fit within Acadian's existing market framework. This initiative is essential for enhancing the sustainability and financial viability of food processing companies such as Acadian. By focusing on post-processing materials like lobster, crab and shrimp minces, lobster paste, and lobster cook water, CSK and Acadian aim to transform these byproducts into appealing products that align with the growing consumer demand for seafood-based proteins while significantly reducing waste and other outputs.