FishFlex
Modular Fish Products Components for Professional Kitchens
We are increasing the use of domestic fish in food services and developing new products and operating methods through a co-creation model.
Strengthening collaboration between the fisheries sector and food services.
Modular solutions for the utilization of domestic fish
The project develops modular fish product components for professional kitchens and encourages the use of domestic fish in food services. Its objective is to strengthen collaboration between the fisheries sector and food services while supporting a sustainable and resilient food system.
Domestic fish belongs on the plate — collaboratively developed and sustainably produced.
The use of domestic fish in food services increases when products and operating practices meet the needs of both producers and customers.
Key actions of the project
The FishFlex project’s activities are divided into three components.
- Formation of the pilot group
- Assessment of the current state and development needs
- Identification and prioritization of product ideas
- Innovating together
- Testing of recipes
- The opportunity to develop hybrid products alongside fish products
- Continued development of selected product ideas
- Testing in professional kitchens
- Evaluation conducted by the pilot group and professional kitchen staff
The activities are primarily focused on the regions of Eastern and Central Finland.
The results can be utilized nationwide.
Short-term objectives of the project
1. Strengthen cooperation between the fisheries sector and food services
2. Facilitate testing of a co-development model across the value chain and ensure the uptake of results
3. Development of fish products and recipes suitable for use in food services
Long-term objectives of the project
1. Sustainable growth in the demand for domestic fish species in food services
2. Improving the alignment of fishers’ and processors’ production volumes with growing demand
3. Strengthening national security of supply
We are part of the Blue Products 3.0 innovation programme
In the FishFlex project, we focus on the following priority areas of the Blue Products 3.0 programme:
Co-development and product development that goes beyond recipe development, focusing instead on holistic, cross-cutting product and service development between actors.
Development of new fish products that may combine domestic fish with plant-based proteins or other plant-based ingredients.
Pilot group for product development
- University of Turku, Blue Products 3.0 Programme
- South-Eastern Finland University of Applied Sciences – Hospitality Management Education and FoodLab
- South Savo Vocational College Esedu
- Mikkeli Food and Cleaning Services
- Savonlinna Food and Cleaning Services
- WTF Kitchen & Catering
- Kalakontti Saimaa Oy
- Kalalohko Oy
- Rantamäenkala Oy
Facts
FishFlex – Modular Fish Products Components for Professional Kitchens
Info
Budget
Project partners
Contact information
Email: jari.kantanen(at)xamk.fi
Phone: +358 50 560 8874
Email: merja.ylonen(at)xamk.fi
Phone: +358 40 709 4834