The Research Institute for Future Food (RiFood) has joined hands with the Agriculture, Fisheries and Conservation Department (AFCD) and industry partners in developing processed fisheries products to promote the commercialisation of distinctive locally produced processed fisheries and agricultural products.
The collaborative research outcomes include a jelly product made from fish-scale collagen, which combines health and environmental sustainability elements and demonstrates the concept of resource upcycling; as well as cherry wood-smoked fisheries products, which offer a fresh, sweet flavour with a fruity aroma. These products are vacuum-packed and quick-frozen, allowing consumers to simply reheat them before eating, making them both convenient and tasty. In recent years, RiFood has also developed products such as dace fish “siu mai”, fresh fish luncheon meat and grouper spring rolls. These products are now available in supermarkets and on the “Local Fresh” platform, encouraging the public to support high-quality, safe and low-carbon local fisheries and agricultural products.
AFCD has also produced a series of short videos about the project and published them on its social media platform to showcase the Department’s efforts in supporting the industry to develop processed fisheries products.
Watch the short video: https://www.facebook.com/share/v/1BB9HFaEnv/?mibextid=wwXIfr
| Research Units | Research Institute for Future Food |
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