As part of our annual FOODIMAR project meeting in Istanbul, we had the unique opportunity to take part in a marine collagen cooking class hosted by Eataly!
From panna cotta and smoothies to muffins, chocolates, and tea gelées—our culinary adventure showcased the exciting versatility of marine collagen as an ingredient for delicious, sustainable innovation
We were also lucky enough to be joined by local stakeholders, including Onur Ezgi Gezen from Abdi Ibrahim Pharmaceuticals and Semih ÖNAL M.Sc. from Boğaziçi Farma Sağlık San. ve Tic. A.Ş. whose insights made the experience even more enriching.
It was a creative (and tasty!) way to explore new uses for seafood side-streams and experience first-hand how circular bioeconomy principles can be brought to the table—literally.
Check out our beautiful creations below
