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Oil extracted from the skin of orange roughy, refined, will be marketed to the cosmetics industry for use in creams. (Photo: Sealord Group/ FIS)
Nissui to tackle cosmetics industry
JAPAN
Tuesday, November 10, 2009, 23:30 (GMT + 9)
Commercial fishing and marine product procurement operation Nippon Suisan Kaisha Ltd (Nissui) will expand its business by producing oils extracted and refined from fish. They plan to market this new product for use in moisturizing creams.
The oil is obtained from the skin of the orange roughy, or deep sea perch. The fish is popular in Australia and New Zealand, even though it yields relatively small amounts of edible meat and therefore results in substantial waste after processing.
The oil extracted from the orange roughy’s skin binds to lipid acids and alcohols and has remarkable properties that allow the skin to retain moisture.
However, this oil has a peculiar odour that would not be suitable for cosmetics products. Nissui consequently developed a way to eliminate the smell.
For the new business, group company Sealord Group Ltd of New Zealand, which operates as a base for accessing marine resources, will process the orange roughy and export its oil to Japan.
Once there, Nippon Suisan's Kashima plant in the Ibaraki Prefecture will remove the odour from the oil and refine it for use as an ingredient in moisturizers. The company will market this oil to cosmetics makers both in Japan and overseas, hoping for sales of JPY 300 million (USD 3.3 million) in the first year.
Nippon Suisan is a parent company of Unisea Inc and US frozen seafood company Gortons Seafoods. Nippon Suisan runs a vertically-integrated operation that includes fishing, aquaculture, processing and sales from the exploitation of marine resources through the supply chain, including the delivery of seafood products.
Founded in 1911, the firm operates a “Marine Products Business,” “Processed Food Business” and “Fine Chemicals Business.” It has offices throughout Europe, Asia, Oceania and North and South America.
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By Natalia Real
editorial@fis.com
www.fis.com
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