When the planet is increasingly putting sustainability in the spotlight, researchers like Dr. Katerina Kousoulaki, senior researcher at NOFIMA in Bergen, Norway, are helping chart a path toward a circular, resilient food system. Working at the intersection of marine biology, animal nutrition, and bioeconomy, Dr. Kousoulaki champions the development of bio-based products—from fish side streams to innovative collagen supplements.
NOFIMA, a Norwegian food research institute, is Dr. Kousoulaki’s professional home. Her work primarily revolves around animal and aquaculture nutrition, but also includes nutritional applications for human health. “We’re working with salmon nutrition, different species, and also nutritional supplements for human applications,” she explains. Dr. Kousoulaki sees bio-based innovation as a linchpin for sustainability, especially when leveraging waste and biomass that would otherwise go unused. “You can find highly nutritious products in biomass. They’re sustainable and can have positive health effects,” she says.
The advantages of bio-based product development are numerous: improved food security, sustainability, and health. However, the road to implementation is anything but smooth. “It is challenging to make good products from byproducts. Products must taste good and be attractive to consumers,” she notes. From regulatory constraints and processing costs to market immaturity, the barriers are both technical and structural. For example, biomass from salmon farming or sewage can be viable, but legal frameworks often restrict their use in feed or food production. “The regulations are not yet in place for certain processes. You cannot use any kind of biomass—some materials are simply not allowed,” she adds.
Additionally, sustainability calculations can be counterintuitive. Even when using waste materials, companies may not gain environmental credit under current assessment models. “You get the same environmental penalty whether you use whole fish or only side streams like heads and bones. That needs to change.” In this sense, how can companies be motivated to adopt bio-based products in light of these constraints? According to Dr. Kousoulaki, economic incentives, regulatory support, and market development are key. “Companies need to see that it’s profitable in the long term. Governments can offer tax reductions or incentives. But sometimes you also need to help and force companies to act.” She also highlights the importance of volume and scalability. A viable product that cannot be produced at scale will struggle to survive in today’s markets.
Public perception is gradually catching up with scientific and industrial innovation. While awareness varies by geography and individual values, Dr. Kousoulaki sees increasing concern for circularity and sustainability—particularly in Norway. “In my circles, there is a strong focus on sustainability and reusing. Products made from fish guts or algae are quite popular, especially in animal feed,” she says. She believes consumer acceptance will continue to grow, especially for products that are nutritious, effective, and neutral in taste, even if they are derived from unconventional sources.
Among her many research contributions, one of the most successful examples involves fish collagen derived from seafood industry side streams. Through an EU-funded project, Dr. Kousoulaki’s team improved the taste profile and documented health benefits in three clinical trials. “The client companies are now doubling or tripling production. The product is circular, healthy, bioactive, and easy to use—it’s a powder with neutral taste. That’s why it succeeded.” While other bio-based products may be even more nutritious, strong odors or flavors can limit their market potential—especially among sensitive consumers like children.
Dr. Kousoulaki points to collaborative research initiatives like SECRETed as critical in driving awareness and innovation: “You have companies, public institutions and other bodies rooting for the same principles and goals”. She also sees clusters and associations as vital to expanding participation, securing funding, and aligning regulatory and commercial pathways. “They encourage collaboration and lead to more projects. That’s their role, and many are already fulfilling it.”
Looking ahead, Dr. Kousoulaki envisions a future where bio-based innovation not only feeds people more effectively, but also reduces pressure on the planet: “My hope is that by creating such products at higher value, there will be less need for resource-intensive activities like fishing. People can make more from less.” For this to happen, she argues, both innovation and regulation must continue to evolve in tandem: “Industries should grow not through more volume or lower prices, but by delivering higher value with lower environmental impact.”
