Development of innovative food products from local low-value fish using Koji fermentation approach

The project focuses on exploring how Koji fermentation can be applied to local fish species such as Baltic herring, pike, and sprat, examining how this biotechnological approach can enhance their quality and value. Throughout the project, different aspects of the fermentation process will be studied, refined, and evaluated to better understand its potential for creating new and innovative food products.

By the end of the project, we expect to create well-tested fermentation methods and clear guidelines for producing innovative fermented fish products. At least one new snack prototype will be developed and evaluated. The project’s scientific findings will be shared with the wider research and industry community through publications and international events, contributing to broader knowledge and innovation in the food biotechnology field.

The project contributes to Latvia’s bioeconomy and RIS3 priorities by promoting the meaningful use of local biological resources and advancing biotechnology within the food sector. Its outcomes will support the development of value-added fish products, encourage sustainable resource utilisation, and open new opportunities for innovation in domestic and international markets.

Project implementation period: 01.12.2025 – 31.05.2028

Funding acknowledgement:
Research application No. 1.1.1.9/LZP/3/25/354 and agreement No. 1.1.1.9/1/24/I/001.
The research is co-funded by the European Regional Development Fund.