BLUE IS THE NEW GREEN: New Sustainable Blue Crab Food Products by Università di Ferrara

The “BLUE IS THE NEW GREEN” initiative aims to transform the invasive Atlantic blue crab (responsible for devastating over 85% of clam stocks in Goro and Comacchio since 2023) into a sustainable economic resource by developing new food products and high-value bio-based materials. Rich in proteins, minerals and omega-3 fatty acids, the blue crab represents an opportunity to create alternative income streams for local fisheries while reducing waste and decreasing dependence on foreign buyers. Since fresh consumption alone cannot absorb the large quantities caught, the project focuses on producing processed foods such as crab meat preparations and a gourmet crab sauce, supported by research on shelf-life, packaging, labeling, and market positioning. In a circular and highly innovative approach, the carapace will be valorized through the extraction of bioactive compounds such as chitin and astaxanthin, with potential applications in biomedicine - including exploratory studies on anticancer activity. Expected impacts include the development of a fully local transformation chain, increased harvesting of blue crab to reduce its ecological pressure on clam populations, and the creation of sustainable, high-quality ingredients for the food industry. The project anticipates obstacles related to consumer acceptance, processing costs, regulatory requirements and fishery management, which will be addressed through awareness campaigns, technological innovation, sustainability certifications and targeted training. Research activities will be carried out in partnership with Confcooperative Ferrara, Confcooperative Romagna and the Confederazione Cooperative Italiane, ensuring strong territorial engagement and sector-wide collaboration.