The Global Shrimp Forum has published a new report, 100% Shrimp: Full Utilisation, authored by seafood sustainability expert Melanie Siggs. The report explores how shrimp processing by-products, including heads, shells and other materials typically considered waste, can be transformed into high-value ingredients for food, feed, nutraceuticals and other applications.
Developed in collaboration with technical advisors, including Dr Pedram Dehdari of Ensymm and Karmic, and Michel Lockhart of Chitolytic, the report highlights the structural, technical and commercial challenges of achieving full utilisation at scale. It maps opportunities, presents emerging use cases and encourages industry-wide research, collaboration and investment to unlock new sources of value.
With margins under pressure due to oversupply and declining shrimp prices, the report arrives at a pivotal moment for the industry. By better leveraging processing by-products, companies could improve profitability, reduce waste and lower their carbon footprint.
100% Shrimp is intended as a thought-provoking resource rather than a technical manual, aiming to stimulate discussion and innovation across the shrimp value chain. The report provides insights for shrimp processors, feed producers and other stakeholders looking to explore how full utilisation could become a practical and sustainable strategy for the sector.
The report is available for free download from the Global Shrimp Forum website.
