Fish Processing Enzymes

Enhance the quality and value of fish-processing byproducts

Fish processing generates valuable byproducts that are high in protein and lipids, such as viscera, skin, tails, heads and frames. But it’s common for fish processors to fail to extract the full value of these byproducts by relying on inefficient secondary processing or methods that require heat, chemicals or machinery.

Nutrition & Biosciences FoodPro® fish processing enzymes help to unlock value from these nutrient-rich byproducts by converting them into nutritional supplements, enabling you to derive additional revenue and create less food waste. These supplements can be used in pet food, biodiesel, fertilizer, agricultural products, and animal and fish feed.

Key Benefits

  • Converts byproducts into value streams
  • Improves processing
  • Conserves time, energy and resources




Poor oil yield

FoodPro® Alkaline Protease

Improved oil separation

Lower temperatures

Higher oil yields

Energy savings

Low solids from stickwater evaporation

FoodPro® Alkaline Protease

Reduced water binding of proteins

Increased water removal in evaporators

Reduced need for water removal in spray-drying Energy savings

Less evaporator downtime

Unrealized value from fish protein hydrolysates

FoodPro® Alkaline Protease

FoodPro® PNL

FoodPro® 51FP

Improved protein value, flavor and digestibility

Enhanced protein functionality, including improved:

  • emulsifying properties
  • solubility
  • binding of fat and water
  • generation of high-value peptides and proteins

Poor fish sauce flavor and fermentation

FoodPro® Alkaline Protease

FoodPro® PNL

FoodPro® 51FP

Improved fish sauce flavor

Faster fermentation

Reduced fermentation cost

Increased fish sauce yield

Inefficient yield of chondroitin sulfate from cartilage

FoodPro® Alkaline Protease

FoodPro® PXT

Conversion of waste material to a high value dietary supplement

Production of value-added products such as hydrolyzed fish protein

Incomplete protein removal from fish frames

FoodPro® Alkaline Protease

FoodPro® PXT

Improved removal of residual meat

"Clean" fish frames for use as a source of calcium

Increased recovery of hydrolyzed mollusk protein

Protein remaining in mollusk shells

FoodPro® Alkaline Protease

FoodPro® PXT

Efficient removal of residual meat

"Clean" shells for use as calcium source

Increased recovery of hydrolyzed mollusk protein

Fish and seafood spoilage

FoodPro® GOL

Removal of oxygen

Reduced potential for oxidative rancidity

Preservation of color

Residual hydrogen peroxide after removing discoloration from fish roe

FoodPro® CAT

Fast, efficient removal of hydrogen peroxide


How We Help


Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US $1 trillion globally. Nutrition & Biosciences enzymes can help extend the shelf life of food and reduce food waste. This avoids both wasted resources and environmental emissions associated with decomposing food waste.

Our fish processing enzymes support these objectives of the United Nations Sustainable Development Goals.


Application Areas

With proactive science-based innovation, broad market expertise and over 50 years of collaborative applications in meat, poultry and seafood, Nutrition & Biosciences stands out as your go-to solutions provider.

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