Hailia secures first-ever licensing agreement with Kalavapriikki to supply its technology, transforming fish sidestreams into food products with lower carbon footprint than any other animal protein
The companies successfully launched their pulled rainbow trout product based on sidestreams from Finnish rainbow trout with S Group in August, selling 36,000 consumer units in the first month. Now, the companies have signed a paid licensing agreement to integrate Hailia’s unique technology directly into Kalavapriikki’s production line. Hailia data shows rainbow trout sidestreams produce as little as 0.6kg CO2 per kilo of food, on par with many plant-based proteins.
Helsinki, Finland (December 12th, 2024) Hailia, a company enabling fish processors to use their sidestreams, such as heads, fins, and frames, for the production of human food, has today announced an expansion of its partnership with Finnish fish producer Kalavapriikki, where the latter will implement Hailia’s technology on-site at their production facility in Kuopio, Finland. This is the first time this technology will be implemented outside Hailia’s own factory.
Kalavapriikki produces food products from locally sourced rainbow trout and aims to gain market share from imported Atlantic salmon products by doubling its production volume to 4,000 tonnes in 2025. Having recently opened a brand new automated filleting line in Kuopio, Finland, the company looks to build on the success of the existing pulled rainbow trout product to increase its use of sidestreams like frames and fins from fillet production for human food. Kalavapriikki’s vision is to be Finland’s most responsible producer of fish products, and the collaboration enables scaling production while also improving sustainability and circularity.
“Our goal has always been to create sustainable food solutions from Finnish fish, and Hailia’s technology allows us to push the boundaries even further. By turning sidestreams into convenient food products for everyday use, we’re maximizing the value of our resources and setting a new standard for responsible seafood production together,” says Jari Korhonen, CEO of Kalavapriikki.
Global food demand is projected to rise by 35–56% by 2050, with seafood demand increasing by over 50%. Meeting this surge drives a high demand for new and innovative human food sources. At the same time, reducing the carbon footprint of food systems is vital, as our food supply chain currently contributes approximately 30% of global emissions.
Today, sidestreams from fish processing are mainly used for products like animal feed, fish oils, and other health supplements. After filleting, half of the fish weight, including the frame and fins, is lost outside food production. These parts of the fish are still high in meat content and nutrients such as healthy fats, vitamins, and minerals, offering untapped potential for human nutrition. When Hailia’s technology is integrated into Kalavapriikki’s production by early 2026, these sidestreams will be used for human food products at a larger scale.
“Kalavapriikki is leading the way in sustainable fish processing, and after a year of working together, we truly appreciate and see their role as a pioneer in the industry. Just three months after we launched our first product together, they are taking the leap and implementing our technology in their production facility. That says everything about how forward-thinking they are as a company. They not only “talk the talk, but also walk the walk”, when stating that sustainability and carbon neutrality drive their work,” says Michaela Lindström, CEO of Hailia
Additionally, Hailia has just finalized preliminary calculations to demonstrate the carbon footprint of rainbow trout products made with its technology. The calculation, performed using tools provided by food industry carbon calculator Biocode, shows that food produced by Hailia’s technology using sidestreams offers a route to products with carbon footprints comparable to plant-based proteins.
Hailia’s calculations, focusing on the raw materials and process technology, determined the carbon footprint of farmed rainbow trout products made from sidestreams to be potentially as low as 0.6 kilograms of CO2 per kilogram of food. This is smaller than the carbon footprint of any primary animal protein and lower than that of plant-based proteins like peas. While variations in calculation methods can complicate comparisons, this figure highlights the environmental efficiency of using fish sidestream products. The data was produced using the cradle-to-gate scope tool provided by Biocode. Calculating the carbon footprint for fish sidestreams is based on their economic value relative to fish fillets.
“We knew that the carbon footprint of seafood products made from sidestreams would be very small, but we were positively surprised that these products produce as small a footprint as many plant-based proteins. This study clearly shows that to meet global food demand and cut carbon emissions, sidestreams not used for human food need to end up on our dinner plates instead,” Lindström says.
Besides offering consumers tasty, nutritious, low-emission food choices, the ingredients produced from sidestreams also provide a solution for food manufacturers looking to lower the overall carbon intensity of their ready-meal portfolios, for example.
“The small carbon footprint is important, but it counts for nothing if you can’t get these products to consumers. That’s why this new licensing agreement with Kalavapriikki is so important. People do not change their eating habits because of fascinating technology or superior sustainability; they need tasty products that are easy to use in their daily lives,” Lindström continues.
Hailia is finalizing detailed carbon footprint calculations for their products launched into markets with partners, including Kalavapriikki. These calculations will also consider case-specific additional factors, such as freezing and packaging, as well as the carbon footprint associated with the operation of the production facility. The results are expected to be ready at the end of the year.
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For additional information:
Media kit with pictures
Michaela Lindström, CEO
Hailia
michaela.lindstrom@hailia.fi
Hailia Nordic Oy develops novel and resource-efficient seafood processing technologies, using sidestreams to enable the blue food revolution. Founded in 2021, the company aims to allow the blue food revolution by improving resource efficiency in the seafood industry and maximizing the use of underutilized fish raw materials. Hailia's technology transforms these materials into high-value seafood products, contributing to a sustainable and environmentally friendly food system.
Hailia won the World Food Innovation 2024 prize for Best Technology and the 2024 UNIDO foodtech award. The company's investors and partners include Nordic Foodtech VC, Heino Group Oy, and Tradeka Yhtiöt Oy. For more information, visit www.hailia.fi or follow us on LinkedIn.
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