Hailia Nordic producing innovative seafood products from underutilized fish raw materials, has completed the carbon footprint calculation for its product, the Pulled Small Fish. The results indicate that a product based on Baltic herring provides a solid solution for those seeking low-emission foods.
Hailia, a producer of novel seafood products, can now respond to the tightening requirements of its clients and partners with the recently completed carbon footprint calculation. The carbon footprint of the Pulled Small Fish, 1.66 kgCO₂e/kg, indicates that the seafood product is exceptionally low in emissions as a source of protein.
Biocode, the company conducting the calculations, has categorized the raw materials of foods for comparison. Products with a carbon footprint below 3.2 kgCO₂e/kg are classified in the best category for fish and fish products, a threshold that the Pulled Small Fish clearly surpasses. The equivalent figures are for poultry 3.7, for pork 4.1, and for beef 24.4.
”According to studies, the excellence of pelagic fish as an ingredient is further emphasized when considering both nutrition and emission levels,” says Minna Kaunisto, Quality Manager at Hailia.
The calculation for Pulled Small Fish provides a precise indication of the carbon footprint for another Hailia product, Small Fish Strips, as they have identical raw materials and production methods.
First improvements already made
The calculations consider the emissions generated in the production of the Pulled Small Fish from fishing to Hailia’s loading dock (cradle-to-gate). The product’s main raw material, Baltic herring, accounts for 54% of the carbon footprint, with the remainder consisting of emissions from other raw materials, production, transportation, and packaging.
The production process of the product is designed to be lightweight, resulting in a small overall carbon footprint. The streamlined process accounts for only 0.4 kgCO₂e per kilogram of the ready-to-use, protein-rich product that is delivered frozen, which can be considered highly efficient.
”As we focus on using undertutilized fish raw materials in making novel seafood products, resource efficiency is in the very core of whole Hailia. Most of the production emissions come from freezing, which, on the other hand, extends the shelf life of the products and thus reduces food waste,” says Kaunisto.
The detailed breakdown made in the calculation helps Hailia understand where the emissions originate, making it easy to target the most effective corrective measures. Kaunisto sees the carbon footpint as a useful internal tool to make Small Fish Products even lower in emissions.
”In the initial results, the liquid nitrogen used in freezing stood out. We immediately decided to switch to a lower-emission nitrogen and perform new calculations. With that measure, the product’s carbon footprint decreased by about ten percent in one go,” Kaunisto explains.
Further information:
Minna Kaunisto, Quality Manager, +358 50 918 5931, minna.kaunisto@hailia.fi
Michaela Lindström, Managing Director, +358 40 568 7115, michaela.lindstrom@hailia.fi