Singapore uni develops new tech for prawn extract

May 14, 2020

Scientists at Singapore’s Nanyang Technological University (NTUS) have developed a green way to create chitin, using two forms of food waste Рprawn shells and discarded fruit. Chitin serves as a food thickener, stabilizer and as anti-microbial food packaging. The NTUS fermenting method is more sustainable than current approaches that chemically extract chitin from marine waste, which is costly, consumes large amounts of energy and leads to chemical by-products discharged in industrial wastewater. Around 480,000 tons of prawn shells are discarded as processed by-products annually around the world.