"Sustainable growth in the blue economy in the foreseeable future requires the sustainable use of resources on which such growth depends. Our work aims to demonstrate via scientific and practical results that organizational (management) and technological (innovative) solutions in fish processing can dramatically improve the sustainable use of resources while contributing to the blue growth of the regions involved"
Aivis Reinholds, CEO
Management economics [ME]
Economic and management consulting. Analysis of the current situation and development of the enterprise strategy. Justification of investments and introduction of new products to the market. Conducting trainings on the topics of project management methodology and enterprise management. Participation in international cooperation and development projects.
Processing technology [PT]
Selection of food ingredients, formulation, development of new products. Waste management, complete processing of raw materials, development and launch of new food products. Selection of equipment and design of production processes. Thanks to cooperation with the largest research laboratories in the region, the company's specialists can solve the largest challenges of the modern fishing industry.
Policy advice [PE]
Substantiation of sectoral economic decisions to ensure sustainable development. Examination of the impact of measures on the economic performance of the industry and the region. Adoption of foreign experience. Analysis of regulatory acts of national and supranational level.
R&D / PROJECTS AND PUBLICATIONS
Our technological and economical developments and accumulated areas of competence
[PE] Report on sturgeon processing background and possibilities in Latvia.
Sturgeon processing has its historical roots and a very high potential given it's availability from aquaculture as well as nutritional value and processing ease. Barriers to mass production exist but may be overcome via consolidated action.
[PE] Processing industry SWOT analysis report from the perspective of the Blue Bioeconomy
From the perspective of a Blue bioeconomy, comments have been provided for the Ministry of Agriculture of the Republic of Latvia and the Rural Support Service regarding the Action Program for Fisheries Development 2021-2027. Three directions for development examined: raw product sustainability, promoting sustainable fisheries and the conservation of aquatic biological resources, production and processing, promoting sustainable aquaculture activities and the processing and marketing of fisheries and aquaculture products, as well as blue biotechnologies, ensuring growth and promoting the development of the fishing and aquaculture across coastal areas and inland.
[PT] Sprat fish waste into valuable food product
The problem of the integrated and rational use of fish raw materials continues to remain highly relevant. Only 50 – 60% of the catch is used for human consumption out of which 50 – 80% can be dumped as solid waste after processing, i.e. traditional round filleting. About 25% of the catch is directly discarded as waste. One of the main directions of the technological processes intensification in the food industry is the change in the physicochemical properties of raw materials when exposed. The research showed that co-extrusion is a progressive method of obtaining high-quality and balanced food products, the main advantages of which are the flexibility of its technological schemes and low production costs.
[PT] Ecoonomical convenience foods from locally sourceable fish
One of the most important challenges for the food processing industry is a reshaped eating behavior caused by a daily life tempo, especially in big cities and in the Western world. Another associated tendency among customers is pursuing a modern understanding of a healthy diet and routinely choosing healthier options, as well as demanding value for money. The producers on the other hand traditionally have been focused on commercialization potential and profit. The project focused on the development of a technological process for an innovative fish-based convenience food with increased nutritional value that could be used in daily consumption. At the same time, the project succeeded to develop a cost-optimizing production process, including solutions for extended shelf life.
[PT] Whole, automated processing of small fish into variety of food products
The project aimed to develop new innovative economically viable solutions for fish products with the high nutritional and added value produced from the Baltic Sea sprats. The main result of the project is the method for a structured fish mass production from Baltic Sea fish, which could supplement or replace the fish mince produced from cod. The developed solution can be used for semi-finished products, or for new products, to be a supplement or alternative to traditional canned sprats. As a result of the project, seven product groups have been developed: fish pasta, fish dumplings, fish sausages, breaded fish products, fish pies, fish terrines, fish cutlets in jelly. The minced meat processing technology is patented.
[ME] Logical Framework Approach from a fish processing plant perspective
LFA is useful in planning any project activities and focuses on solving specific problems. It helps to lead and control the project implementation process and allows to formulate a precise and understandable scheme of logical structure with a plan of preliminary actions aimed at solving the identified problem and (or) achieving the set goal. Report covers the approach providing examples from a fish processor perspective
Tool for Project Management
Since 1993, the European Commission has strongly recommended the use of LSP (Logical Structure Approach) as part of the project cycle management system, as it provides a set of key tools for assessing project quality.
A huge number of textbooks, instructions, manuals, monographs are dedicated to project planning. Well-known organizations such as the European Commission (EC), the European Training Foundation (ETF), the United Nations Environment Program (UNEP), the World Council of Churches (WCC), the Norwegian Agency for International Cooperation and Quality Improvement (NORAD), the Swedish International Development Cooperation Agency (SIDA), etc.
In order to help Latvian specialists involved in project planning and implementation to find their way in publications published in many countries and languages, a concentrated summary of the most important findings in Latvian has now been created”. In it, the author emphasizes the practical side of project planning, which is based on the LSP approach, richly illustrating each theoretical finding with examples from practical experience.
"FoodTech baltic" is a recognized Start-up!
Start-up Enterprise Performance Evaluation Commission, which consists of the Ministry of Economics and the Latvian Investment and Development Agency February 12, 2021 received for evaluation SIA “FoodTech baltic” application for the operation and support for the start-up companies.
The Commission has approved the compliance of SIA “Foodtech baltic” with the Start-up company support program. SIA “FoodTech baltic” has joined to other 27 Latvian companies that are included in this program and create new innovative products and services with high commercial potential.
Book: “Structured fish mass and their products production manual: production technology, economic calculations”.
SIA “FodTech baltic” in cooperation with specialists from the Latvia University of Agriculture has published a book “Structured fish mass and their products production manual: production technology, economic calculations”. Material emphasis is placed on economically justified technological processing of products, recycling of waste-free raw materials and creation of a new recipe. The textbook marks a fundamental turning point in the Latvian fish processing industry. It shows another direction in the development of the sector that can be achieved by automating the waste-free processing of local fish products, producing new and innovative food products with higher added value, which can be done in parallel with the production of canned fish.
The book is available in e-book format: https://llufb.llu.lv/LLUgramatas/Strukturetas_zivju_masas_produktu_razos_rokasgramata_el_ver_PTF_2021.pdf
1. PRODUCTION OF STRUCTURED FISH PULP FROM BALTIC SEA FISH AND ITS USE IN FISH PRODUCTS
(RSS project No. 16-00-F01101-000005)
Patent number 15318.
2. “DEVELOPMENT OF NEW MORE ECONOMICALLY ADVANTAGEOUS FAST COOKING FISH WHOLE MUSCLE PRODUCTS WITH HIGH NUTRITIONAL VALUE AND RECIPES” (RSS project No. 17-00-F01101-000004);
Patent application No. LVP202000029, 29.04.2020.
3. Project SturgeON Call EMFF-BEW-2020, proposal number 101038626. The title “SUSTAINABLE FARMING AND WASTE-FREE FISH PROCESSING FOOD SYSTEM TO RE-INTRODUCE AFFORDABLE STURGEON PRODUCTS TO THE CULTURE OF EUROPEAN CONSUMPTION”.
Wworked as a Director of World Bank Technical unit, received professional training at leading western financial institutions. Prior to this was employed as a chief accountant. I have been engaged in consulting practice as an expert and manager since 2003 in various private and public projects. I have also been an advisor to the Minister of Regional development and local government of Latvia and Director of EU support department at the Ministry of Agriculture of Latvia.
Janis Ozolins Ph.D.
Author or co-author of various scientific papers published in international citable journals, scientific conference proceedings and specialized industry magazines. The main areas of research are the economic effect of company mergers and acquisitions, competition legislation, the Baltic States market and sustainable development.
Inta Zaime, BSc
BSc in information research from the University of Latvia. Interested in information research and analysis
Andis Bremanis Ph.D.
Chairman of the Latvian Association of Dieticians. Member of the Nutrition Council of the Ministry of Health of the Republic of Latvia
BSc candidate in Economic science in of the Rezekne High school. Industry analysis.
Linda Valkovska, MSc
Chief Scientific Officer
Strong background and various publications in food tech research. Linda is responsible for managing company's scientific, technological, and research operations; overseeing research projects; developing new processes/technologies; combining knowledge with leadership skills; promoting efficiency and profitability of the company; staying up-to-date on industry trends; advising the organization regarding scientific matters and identifying new research opportunities