THEME: Green packaging

PROJECT

Extraction of value added bioactive ingredients for use in functional foods and films

Copol International Ltd., North Sydney, Nova Scotia; Saputo Dairy Products Canada GP, Dartmouth, Nova Scotia

INDUSTRY PARTNERS

PRINCIPAL INVESTIGATOR

Dr. Beth Mason, CEO, Verschuren Centre

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EMERGING SCIENCE
RESEARCH CLUSTER
2018 - 2023

 

PARTNERING FOR SUSTAINABLE SOLUTIONS: TURNING SEAFOOD WASTE

INTO FUNCTIONAL PACKAGING

Atlantic Canada’s seafood industry is challenged with how to deal with processing by-products and waste more sustainably. At the same time, the plastics industry is looking for greener packaging alternatives that don’t rely on non-renewable fossil fuel-based ingredients. 


A leading manufacturer of cast polypropylene films for the flexible packaging industry based in Nova Scotia has teamed up with the research team from the Verschuren Centre for Sustainability in Energy and the Environment at Cape Breton University to develop a solution that will benefit both industries. 


The result: using lobster shells left over from processing to create a biopolymer that can be incorporated into environmentally friendly packaging with antimicrobial properties that could help reduce food waste.


“For us, it’s really all about sustainability and being able to bring the plastics industry and our product - used mainly in produce and bakery items to enhance presentation and extend shelf-life - forward to both prevent food waste and to reduce the impact of plastic on the environment,” says Denis Lanoë of Copol International. “Plastic has a role to play; our customers and their customers want to be sustainable, so we want to be able to help with that and come up with a better solution moving forward.”

Currently, many of the by-products of seafood processing are considered waste product - even though they contain nutrient-rich compounds - and end up in landfills. Not only is that detrimental to the environment, but seafood processors must pay tipping fees for disposal, adding to their operating costs.

 
Researchers at the Verschuren Centre have developed a green chemistry approach for extracting interesting compounds from seafood waste, examining their properties and evaluating what benefits they might provide.

The biopolymer that they’ve developed using lobster shells and other shellfish waste can be used both as an additive on existing film to extend the shelf-life of fresh produce and bakery items, as well as replacing some of the fossil-based polypropylene that is currently used as an ingredient in the packaging film. 


“We have realized some promising results. What we have left to do is continue to work with our collaborators on testing in real food systems,” adds Aishwarya Mohan of the Verschuren Centre. 


According to Lanoë, if even 10 or 20% of the fossil fuel-based ingredients can be replaced by the polymer using seafood waste, it will lead to more environmentally friendly packaging solutions. 

“The biopolymer itself is based on a waste marine product that is locally available so the whole project has very big potential and is very exciting for the whole regional economy,” he says. “Everything is locally sourced and locally based so with a successful outcome, we could actually start developing a biopolymer industry based right here in Nova Scotia.”

The antioxidant properties of the fish peptides identified by the research team at the Verschuren Centre could also be incorporated into beverages and other food applications, notes Mohan. A final step in the project involves testing them with dairy products like cheese to determine their suitability for use in dairy products.

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What does this project mean to Canada’s

food processing industry?

This project is helping the marine industry extract value from resources that are currently under-used while also supporting the food packaging sector with sustainable alternatives that are better for the environment and can help reduce food waste by extending product shelf life. 

Why is this innovation important?

 

Food waste reduction:
The functional properties of the new packaging film could help extend the shelf life of fresh produce and bakery products, decreasing the amount of food that is discarded.


Sustainable packaging:
The plastics industry is actively searching for sustainable alternatives to products currently using fossil fuel-based ingredients. 


Circular Economy:
Marine waste can be re-purposed into environmentally friendly packaging solutions that can add value to a product that is currently discarded.

About Copol International Ltd.

Copol International Ltd. is a leading manufacturer of cast polypropylene films for the flexible packaging industry. Based in Nova Scotia, the company’s products are used extensively in food packaging, especially produce and bakery items. 
www.copolinternational.com 

About Saputo Dairy Products Canada GP


Saputo is one of North America’s leading dairy processors. The company produces, markets, and distributes a wide array of dairy products, including cheese, fluid milk, extended shelf-life milk and cream products, cultured products and dairy ingredients. 
www.saputo.com 

About the project team


Dr. Beth Mason is the Chief Executive Officer of the Verschuren Centre where she leads the research team in developing innovative solutions for clean energies, agri-marine industries, aquaculture clusters, and nano-technology applications. She holds an undergraduate degree from Edinburgh University in Scotland and obtained both her master’s and PhD in animal nutrition and physiology from the University of Alberta.

 
Aishwarya Mohan is the Research Manager for Bioproducts at the Verschuren Centre. She completed an undergraduate degree in agriculture and a master’s degree in food science, both at Dalhousie University in Nova Scotia.


Denis Lanoë is Vice President of Operations and General Manager of Copol International Ltd. A Professional Engineer (P.Eng), he holds an undergraduate degree in engineering as well as an MBA from Dalhousie University in Nova Scotia.