MusselUp! From prototype to production

Purpose and goal

Our goal with the project was to create a plan and knowledge of what is required for the construction of a first commercial production facility for food-quality mussel flour, as well as the production of protein bars based on mussel flour. After completion of the project we have completed all the main parts of this plan and have developed a knowledge base for commercial production. The project has also resulted in a number of new challenges that we will continue to work with in order to reach the market with a product as soon as possible.

Expected results and effects

The project has resulted in that the project partners´ knowledge of what is required for commercial production of as well as mussel flour for food applications, such as protein bars, has increased significantly and reached the necessary level for implementation. It has also resulted in concrete specifications, processes and plans for deployment of a commercial production facility. The increased degree of maturity that the project entailed for one of the project´s participating parties has also resulted in private capital being invested in the business.

Planned approach and implementation

The project methodology consisted largely of verifying hypotheses using market data and experiments, as well as meeting development needs through collaboration with experts in the areas concerned. Relevant market data could be found to strengthen the market hypotheses presented and the experiments carried out have either led to the desirable knowledge of specific issues or to emerging new challenges which require further development of, primarily, the raw material.