The book (124 pages, 500 hard copies, two pdf and 2 Interactive digital books) in English and Italian, titled “Cook Book – New prospective on marine food resources/Prime ricette a base di meduse in stile occidentale” contains cooking information, 9 original recipes by 5 professional chefs, including two starred Italian chefs and a chef food blogger from Hong Kong. Each recipe includes the tables relating to “Nutritional facts” based on laboratory analyses, scientific concepts, information on EU legislation on novel foods and contributions from expert scientists in the field. In addition, endorsements by an international environmentalist NGO (Marevivo) and an association linked to sustainable food concepts (SlowFood). The product proposes to replace the popular negative perception of jellyfish with the new view as a sustainable and innovative food and nutraceutical resource.
Addressing target audiences and expressing needs
- To raise awareness and possibly influence policy
- Grants and Subsidies
To bring jellyfish to the European dished, we need to not only expand the result of this book, but also provide raw material to the market. Therefore, we need to open a start-up to close the market chain, from production of jellyfish biomass to processing, packaging and delivery for the market.
- Public or private funding institutions
- EU and Member State Policy-makers
- International Organisations (ex. OECD, FAO, UN, etc.)
R&D, Technology and Innovation aspects
- We have developed a novel and sustainable processing of jellyfish-biomass to be used for human food.
- we have also provided a cooking recipe for “western-style” food type using jellyfish
- the next step is to explore the production chain, from the cultivation of the candidate species to the large-scale production for the market.
The processing method of jellyfish food was protected in a provisional patent, however, recipes could be made even further and therefore they are subject to development.
Jellyfish will be the future source of raw material, as FAO suggested. Thus any attempt to accelerate its positioning in the human mind, especially as novel food is valuable.