PATÉ DE LANGOUSTINE
UNIVERSITY OF AKUREYRI UNIVERSITY OF ICELAND - REYKJAVIK
ECOTROPHELIA ICELAND 2015 - Or/Gold ECOTROPHELIA EUROPE 2015 - Not awarded
Paté de Langoustine is a starter which can be served in the same way as other paté products. The production takes place in Iceland and will be exported to Spain. The flavour of the paté as well as its colour is characterized by its main ingredient, the langoustine mince, a product that is just recently being processed in Iceland. Processed from the claws of the langoustine, this raw material adds significant value to the langoustine which cannot be sold whole as well as reducing environmental impact since unused claws were formerly considered as waste and disposed of in landfills. The langoustine mince has unique flavour and texture, quite different from the langoustine tail, and has great potential to be used in other langoustine-based food products. The second ingredient in the product is cod fillet cut offs, generated during traditional cod processing. This low value product has little demand in Iceland and is therefore usually exported unprocessed. Finding a way to further exploit it in Iceland may therefore reduce pollution owing transport as well as increasing its value. Both of these main raw materials in the langoustine paté are defined as by-products which are generated within other food processing companies. With increasing awareness, efforts are constantly made to utilize these by-products more, both for reducing waste and also for adding value to raw materials that were completely disregarded before.