CO2 reduction (GHG emissions) and energy efficiency as objectives in a new GH project

CO2 reduction (GHG emissions) and energy efficiency as objectives in a new GH project


Next 12nd of February in Vigo (Spain), GH Electrotermia (Headquarters, Spain) is participating in the public presentation of INDUFOOD with the rest of the partners. Indufood is a project under the European LIFE frame in order to improve the manufacturing process in the seafood industry.

Industrial processing of seafood requires a large amount of energy. Due to the type of product and the necessity to keep it fresh for consumption at a later date, there is a high energy demand for thermal processes such as freezing, cooking and sterilisation. This contributes significantly to the cost of the final product and to the carbon footprint of the industry.

Seafood Processing Industries (SPIs) are actively seeking solutions to improve their systems and processes in order to reduce costs and increase productivity. At the same time, they are aware of their responsibility to contribute to the fight against climate change. Reducing energy consumption and switching to cleaner, alternative energy sources are thus major areas of interest for the sector.


The INDUFOOD project’s main objective is to reduce emissions of greenhouse gases (GHGs) from thermal processes in the seafood processing industry. It plans to design, develop and test a new induction system, which would provide an alternative source of heat avoiding and avoid the use of fossil fuels. The project ultimately hopes to contribute to the implementation of EU commitments under the Kyoto Protocol to the UNFCCC.

As well as building the pilot plant for the induction system, the project will develop a software application to calculate the carbon footprint of different functional units. It will calculate the CO2 emissions generated by each system by multiplying fuel consumption with a corresponding emission factor.

The project will analyse different thermal systems used in the cooking and sterilisation of seafood. It will compare the carbon footprint and financial costs of different functional units consuming fossil-fuels with units using the new thermal processes based on induction technology. The project expects to demonstrate both the feasibility of the new technology, and its benefits in terms of increased energy efficiency, reduced costs and lower GHG emissions.

Expected results:

  • Validated thermal processes for the seafood processing industry based on induction technology;
  • Significantly reduced CO2 emissions compared to traditional processes;
  • Improved energy efficiency, lower energy consumption and reduced costs, which will help to improve the competitiveness of the sector.


ANFACO-CECOPESCA is the project coordinator. It is a certified reference centre for quality control and R&D in the fish and aquaculture processing industry and is recognised by the European Accreditation Laboratory (EAL). It identified the replacement of energy-intensive thermal processes in the processing of seafood as the main contribution the sector could make to reducing CO2 emissions.

HERMASA is one of the largest manufacturers of canning machinery in the world, it is also one of the most internationalised Spanish companies, with products in sixty countries over the five continents.

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