Future Victoria: How fish waste will transform your make-up routine

Fish scraps contribute to up to 90,000 tonnes of waste in Australia each year, but a research team is proposing a solution – transform the by-products into collagen.

Researchers are using fish guts to develop cosmetics and collagen. Picture: David Caird

Collagen – an anti-ageing powerhouse and beauty cabinet mainstay – could soon be made from fish, as new research from Swinburne University explores how to transform fish heads, tails, guts, skin, and scales into cosmetics, food, and pharmaceuticals.

Fish waste contributes to up to 90,000 tonnes of waste in Australia each year, with more than 50 per cent of one salmon ending up in landfill.

But a research team led by Dr Nisa Salim is proposing a solution – transform the by-products into collagen.

“We’ve come up with a process where we can convert this low-value fish waste into high-value collagen” Dr Salim said.

“Low grade collagen can be used for natural cosmetics. We can use high grade collagen for wound healing and plastic surgery applications.”

Dr Salim has been collecting knowledge in this area for more than a decade, affectionately labelling the research her “baby”.

Swinburne University academic director and team leader for Smart Materials Nisa Salim with the fish product and Jasmine Ng using the finished product. Picture: David Caird

“Ten years back when I said collagen, only the experts ever heard that name. But these days, when I talk to the public they know what it is, they use it, they can relate,” she said.

With the collagen market predicted to grow between $8bn to $12bn within the next five years, more ethical and sustainable marine collagen could potentially replace more commonly used cow and pig based collagen products.

Breck Carter holds an assortment of collagen supplements derived from fish. Picture: David Caird

“I think it’s not just an opportunity. It’s about the environmental impact,” Dr Salim said.

“A significant amount of waste is generated and they are not making much money out of it.”

While the groundbreaking research began as a side project, its potential to transform the industry has led to support from Sustainability Victoria and the End Food Waste Cooperative Research Centre, to fast track the findings.

Dr Salim called the opportunity a “win-win” situation, outlining a plan to engage in testing, small-scale production, and identifying potential customers.

“This can reduce waste and environmental impact, create economic opportunities, and offer a sustainable and ethical alternative to animal-based collagen production,” she said.

“I personally would like to see fully 100 per cent Australian made collagen, especially in Victoria. We’re just waiting for stakeholders.”