Animal bones ground into an edible paste could help reduce food waste | New Scientist

A Finnish start-up has developed a method of grinding up chicken or fish bones into a nutritious paste to make meat production more efficient. New Scientist conducted a taste test with mixed results

By James Dinneen

8 January 2024

A brick of edible paste made from rainbow trout bones

Inka Liljeström

They looked, smelled and tasted like your average fish balls, but the salmon snacks served on crackers in the New Scientist test kitchen were made with a large share of ground-up bones. Don’t be surprised if your next chicken nugget or fish stick is stuffed with edible bones too.

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A Finland-based startup called SuperGround has developed a method of pulverising fish or chicken bones into a nutritious paste that can be added to…

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