Produits de la mer - n°181 - Avril 2018 - 26

News ❘ IN-DEPTH

A more and more attractive CFIA
At the annual meeting of manufacturers
and suppliers of the food processing industry
from the large West region in France, fish
and seaweed are exhibited as functional
ingredients and IFP (Intermediary Food
Products).

he attractiveness of the 2018 CFIA
(Carrefour des fournisseurs de l'industrie agroalimentaire) is confirmed once
again. The trade fair created in Rennes in
1997 and dedicated to equipment manufacturers is primarily aimed at processing companies in the meat and vegetable
sectors in the West of France. However, a
large hall is allocated to ingredients and
IFP, in which seafood products play a functional role.
As an example, the Algaia plant of
Lannilis (Finistère) produces alginates from
brown algae which can be used as setting
agent, emulsifier or stabilizer. A partner
of Gelymar in Chile, Algaia imports carrageenans which are extracted from red
algae and used as a texturing or setting
agent. For its part, the Italian company
Lapi Gelatine produces fish gelatine as well
as collagen and peptides used in protein
cereal bars. Mane highlights its aromatic
extracts of fish - anchovies, tuna, mackerel, salmon, cod - in the form of paste
or powder.
Another example is that of DAT-Schaub
France, which offers functional and aromatic blends under the Soussana brand
aimed at seafood processing companies.

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PRODUITS DE LA MER N°181 AVRIL 2018

1,450 exhibitors
20,000 visitors

Seafood IFP potential in food is great.

In the Somme
departement,
DAT-Shaub France
produces blends for fish
rillettes and spreads.

The BRC-certified Moreuil (Somme) plant
produces more than 4,000 tons of these.
"Our vegetable protein solutions, mainly
legumes based - peas, soya beans and lentils - enable the food processing industry
to save valuable time. They come in textured proteins used as a binder for reconstituted fish fillets. Or in functional powders without additives, the latest product
being a solution for a salmon burger,"
indicates Blaise Millet, production manager of technological blends.
The Soussana range also includes
blends for tuna rillettes, plain or flavoured
(curry, five berries) and blends for flavoured fish spreads (dill and lemon, Thai,
arrabiata, tzatziki flavour, curry and ginger...). Their implementation by the seafood traiteur is simple: thawing and cooking fish cubes before adding the high fibre
mixture, starch and flavours to the fish in a
mixer and rehydrating until a homogeneous paste is obtained, then comes packaging and sterilization.
In terms of intermediary food products,
the German Simo Fishprocessing specializes in the fine cutting of fish - tuna,
Alaska pollock, tilapia, panga, salmon -
up to 4 mm in section. "There are three
or four of us in Europe producing inclusions by means of sub-contracting, for
raw, cooked or hot-smoked products. Our

B.V.

online processes ensure the same IQF portion according to the specifications of the
customers," explains Éric Chorzepa, sales
manager. At the R&D and development
stage, the company works in collaboration with manufacturers of ready-made
meals, pizzas, sandwiches, salads, soups
and sauces... Its range includes chunks,
cubes, fingers, flakes and tartares. Simo
has defined, in-company, some processes
which are specific to each product family.
"Working below 15 mm on cubes which
do not stick to the conveyor belt is a competitive advantage in a market which
knows that the price factor is growing in
importance. The company is very present
in France and Italy where the food processing industry is reactive. The culinary
tradition of these countries allows for
interesting developments, including on
noble products," notes Éric Chorzepa.
With the success of the vegan diet,
Ardo has widened its choice of vegetables to include Breton seaweed. Partner
of Algolesko, the Belgian company specializing in frozen vegetables and fruit
on more than 21 sites in Europe, owns
a unit for cutting and freezing herbs at
Moustoir (Côtes-d'Armor). This is where
it produces frozen IQF wakame and royal
kombu flakes.
B.V.

Table des matières de la publication Produits de la mer - n°181 - Avril 2018