People interested in tuna gathered in one place. Professors Nam Taek-jeong from Jeju National University, Jeon Yu-jin from Jeju National University, and Park Soo-yeon from Seoul National University of Science and Technology are representative figures. The company that brought them together is Dongwon F&B. This gathering aims to share research results on the development of high-value-added materials using tuna by-products.
This is a step for Dongwon F&B to advance from being merely a food company to a food technology corporation (a company that applies advanced technology across the entire food industry, including production, processing, distribution, and consumption). Recently, Dongwon F&B has been focusing on combining food tech technology throughout the entire process, from tuna harvesting to the processing of tuna by-products.
◇ "We will extract high-value-added materials from tuna by-products"
On the 4th, Dongwon F&B announced it held a symposium on the theme of blue food tech at the Kim Dae-jung Convention Center in Gwangju during the 2025 Korean Food Science Society International Conference. Blue food tech is a combination of seafood (Blue Food) and technology (Technology). It refers to a technology convergence industry that creates new added value by integrating advanced technologies like artificial intelligence and biotechnology into the seafood industry.
On that day, Dongwon F&B focused on introducing research aimed at discovering high-value-added materials utilizing tuna by-products, such as tuna heart. Results indicated the potential to use extracts from cooked tuna (tuna juice), red meat, and hearts to develop high-value-added materials like functional peptides (protein components), fish bone calcium, and collagen. Initial research results suggested potential benefits in immune enhancement, muscle strength improvement, and improving intestinal function through strengthening the intestinal barrier.
Lee Gi-woong, head of the Dongwon F&B Food Research Institute, said, "We are already showcasing tuna extracts and pet food using by-products like tuna juice and red meat, but in the future, we plan to also develop high-value-added materials such as functional peptides, fish bone calcium, and collagen from heads, bones, and hearts."
◇ "Research on seafood by-products is a global trend"
Dongwon F&B began researching tuna by-products because it saw the possibility of creating new added value. So far, only 30-40% of tuna has been utilized for sashimi or canned tuna, while the remaining 60-70% of by-products have been discarded or distributed at low prices. However, since tuna by-products are rich in nutrients like omega-3 and calcium, leveraging these as high-value-added raw materials could help enhance revenue.
There are examples overseas as well. Thai seafood company Thai Union has established a subsidiary, Thai Union Ingredients, to develop health functional products utilizing tuna by-products. Fine particulate powder products made from tuna bones and refined oil extracted from tuna heads are notable examples.
Research on seafood by-products is also a global trend. The '100% Fish Utilization Project' in Iceland is a representative case. As of 2023, it is known to have attracted over 200 startups to utilize more than 95% of seafood by-products. Through this, Iceland believes it can increase the total value of a fish that sells for just $12 in the market to $4,700. Additionally, Nordic countries are considering by-product processing businesses centered around salmon.
Market research firm Future Market Insights projected that the global seafood by-products market will grow from $33.7 billion (about 45 trillion won) in 2023 to $64.8 billion (about 86 trillion won) by 2033.
Lee Gi-woong, head of the Dongwon F&B Food Research Institute, stated, "As we start our research from what we do best and handle the most, we are beginning our research with tuna," noting that "the pace of research is comparable to that of Thailand's Thai Union, and we will accelerate further in the future."
To this end, the Ministry of Oceans and Fisheries is also involved. The ministry plans to increase the recycling rate of seafood by-products from 19.5% to 30% by 2027 under the vision of 'building a circular system for seafood resources.' It is also nurturing related industries that can utilize seafood by-products as high-value-added resources with a total investment of 100 billion won.