Rasmus Ree News Today

Biotechnologists are diminishing the smell of fish and opening doors for protein powders previously deemed too ‘fishy.’ This finding has the potential to improve the quality of fish protein hydrolysates and promote their application as ingredients–while maintaining its nutritional profile.

Biochemists at Norwegian research centre NORCE have continued research into the application of enzymes to remove the smell of fish from fishery by-product based protein powders, making them more palatable for humans