Food tech SuperGround uses almost the whole fish – even the bones – to make more food

Karen Pham

Karen Pham


SuperGround, a Finnish food company, has launched a food-processing solution to upcycle fish bones, skin, scales, and other hard tissues, helping to extract 60 per cent more food from a fish.

The startup is the first in the world to use the entire fish to develop tasty consumer-familiar fish food, reducing food waste and mitigate overfishing.

Santtu Vekkeli, founder of SuperGround, hopes to encourage companies to use the full potential of fish and all of its valuable and nutritious raw materials, which previously have not been used as food.

“Now, the fish industry can simultaneously improve its efficiency and sustainability, while consumers see the fish products they know and love becoming more nutritious, tasty, and sustainable. This way, customers can make more sustainable choices without changing their dietary habits,” added Vekkeli.

Except the guts, SuperGround’s food production machine softens and grinds the bones and other hard tissues. 

The final mass can then be used in a variety of ways, such as adding it to fish balls, fish sticks, broth or sauce. This produces a better taste and a smoother mouthfeel for customers.

In addition, the heat treatment process ensures a high volume of vitamins, calcium, and good fats will be preserved in the final products.

SuperGround says its technology will aid in the battle against overfishing as it will produce more food from fewer fish.

Any fish processing companies worldwide are invited to apply to use SuperGround’s food production technology.

Karen Pham

Karen Pham

Karen Pham is a marketing and branding enthusiast with a major in legal English. Based in Ho Chi Minh City, she is a contributor to Viable.Earth.


Subscribe – it's free