CuanTec has developed new processes and new materials from marine and aquaculture waste in order to create value-added products with market advantages, that bring cost savings and environmental benefits to many areas.

Langoustines from the clear waters of the North Atlantic are a great source of chitin, which CuanTec extract through biological fermentation rather than using traditional chemical means. The chitin is then transformed into the more soluble product chitosan which can be used in many applications where its natural anti-microbial properties can be exploited. 

CuanTec are the first company to achieve biological extraction of chitin from shell at an industrial scale and this gentle process provides high quality chitin and chitosan which exhibits high efficacy against a wide range of food spoilage bacteria and pathogens responsible in food spoilage.

Using our chitosan increases the shelf life of packaged food.

Our process provides a high-quality product with a low polydispersity index and a high viscosity which is indicative of high molecular weight chains.

CuanTec is currently completing the development of a totally biological method to produce Chitosan, replacing sodium Hydroxide from its process by harmless bacteria.

Our process is a zero-waste process, only useful by-products are obtained, it uses only harmless bacteria and no harsh chemicals.

The first product developed with our chitosan is an anti-microbial, compostable food contact material (FCM) packaging which reduces spoilage and prolongs shelf-life of fresh food. Initially this will be aimed at the seafood sector as a perfect example of circular economy

CuanTec's technology and processes creates exceedingly high quality odourless chitosan through a very gentle process. This provides a perfectly clear film, without yellow tinge that previously has discouraged the use of chitosan in FCM products. 

CuanTec's films have anti-microbial action against all of the main pathogens and food spoilage organisms including E.coli, Salmonella, Vibrio, Listeria and lactic acid bacteria, yeasts and moulds.