FUSION project to enhance a company’s innovation process in order to develop new added value seafood products

Research output: Book/ReportCommissioned report

Abstract

This strategic project enhanced technical standards and innovation procedures within a company, and contributed to growth of the business. Project aims were to enhance a company’s innovation process in order to develop new added value seafood products. Evidence of achievement exists in BRC issue 6 accreditation, sales of hot smoked trout, haddock goujon, seafood sausage and crab products, and a pipeline of product development projects. One such project was to develop added value products from salmon and haddock trimmings, and belly meat. The knowledge transferred in food safety management, new product development systems and the Irish seafood market has helped to underpin major strategic business objectives towards enhancement of technical standards and commercialisation of more added value seafood products, whilst strengthening the company’s brand position in Ireland.
LanguageEnglish
Number of pages12
Publication statusPublished - 19 Mar 2013

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Added value
Innovation process
Seafood
Technical standards
Business objectives
New product development
Salmon
Food safety
Development projects
Enhancement
Meat
Ireland
Accreditation
Product development
Technical innovation
Safety management
Commercialization

Keywords

  • Product development
  • Technical services
  • Added value
  • Seafood

Cite this

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