A pioneering initiative in the Netherlands is transforming poultry waste into a high-value nutritional goldmine.

Through the “Sonibone” project, a consortium of food and technology companies has successfully extracted a flavourful, premium, and healthy collagen product from chicken bones using innovative ultrasonic extraction technology.

Developed under the umbrella of Fascinating — an open innovation programme in Groningen dedicated to achieving a healthier, more sustainable agricultural system — the Sonibone project represents a breakthrough in an extraction technique that has historically seen very limited use within the food industry.

The achievement relied on a tight-knit collaboration combining diverse commercial and nutritional expertise. Key partners include Michel Jansen, owner of the Kleinstesoepfabriek; dietitian Evelien Wijma; Mickel Hansen of HVE Production Technologies; and Gerard van Eerden of Ten Kate Vetten. Together, the team sought to engineer a health-focused counterpart to overly salted conventional commercial broths.

A massive driver behind the technology’s market potential is its remarkable environmental and energy efficiency. Traditional extraction methods are highly energy-intensive, requiring prolonged boiling at high temperatures. In contrast, the ultrasonic process utilises acoustic waves to break down raw materials more effectively at a much lower thermal threshold.

“The goal was more electrification and less energy-intensive processes,” explained Mickel Hansen. “We wanted to make a better product in a sustainable way. The energy savings are also huge: we operate at 80 degrees Celsius instead of 100 degrees, and that heat comes from residual waste heat. This gives us a much higher efficiency.”

Beyond environmental benefits, Sonibone’s resulting chicken collagen serves as a powerful “meal enricher” or culinary condiment with significant public health implications, particularly for vulnerable demographics. The product delivers a rich, natural umami profile without relying on the excessive sodium or sugar typical of mass-market flavourings.

Michel Jansen emphasised the biological importance of this flavour profile, noting that umami does far more than just satisfy the palate. “It also stimulates saliva production, which helps with the digestion process,” Jansen said. “Older people produce less saliva and therefore experience less taste, which often leads to malnutrition. This product can help with that.”

Furthermore, the Sonibone process embodies a fully circular economy. The extraction method ensures that no part of the agricultural raw material goes to waste. According to Gerard van Eerden, the entire production chain is optimised for total resource valorisation. “From the residual streams, we make ingredients for pet food and dog cookies made from 100% chicken,” Van Eerden explained. “This way, we have no waste. Even the rest of the residual streams is upcycled.”

As the partners look to commercialise this healthy and sustainable flavour enhancer, the Sonibone project stands out as a prime example of Fascinating’s regional mission to deliver “more health per hectare.”