Some simple ones fish-based gummies They have become one of the most striking projects in the fight against child malnutrition in Latin America. Although the initiative originated in Ecuador, its approach of utilizing undervalued marine species, improving children's diets, and caring for the ocean is beginning to attract interest from other countries, including in Europe, as a possible model to follow.
The proposal stems from a very straightforward idea: if many children reject fish on their plates, why not offer it in a... chewy candyBased on that premise, a multidisciplinary team has developed the first Fish gummies to combat childhood malnutrition, a prototype of Blue food which seeks to combine nutrition, sustainability and support for fishing communities.
A pioneering blue food project for children
The fish gummy initiative is driven by the World Wide Fund for Nature (WWF), the Ecuadorian Government —through the Vice Ministry of Aquaculture and Fisheries- and the Eloy Alfaro Lay University of Manabà (ULEAM)The common goal is to develop a attractive product for girls and boys, easy to preserve and with a very high nutritional value, starting from marine resources that are usually wasted.
This development falls within the concept of Blue Food or blue foodsA global strategy that seeks to alleviate pressure on certain overexploited species, diversify diets with seafood, and strengthen the food safety in countries vulnerable to climate change and overfishing. Fish gummies have been presented as the first blue food prototype in the country.
For WWF and its partner institutions, the project has not only a nutritional dimension, but also a social and environmental one: it is about giving a purpose to species that are currently destined for fishmeal or are underutilizedwhile generating added value in coastal areas and strengthening small-scale artisanal fishing.
From Europe, where the severe childhood malnutrition While less frequent, significant food inequalities exist; this type of project is seen as an example of how to link public health policies, food innovation, and responsible use of marine resourcesThis is very much in line with EU strategies on the blue economy and shows How food impacts body, mind, and overall well-beingThis is very much in line with the EU's strategies on the blue economy.
Who is behind the fish gummies?
The development of these Fish gummies to combat childhood malnutrition has assembled a large and diverse team. On the one hand, WWF-EcuadorThrough its Marine Conservation division, it has spearheaded the vision of sustainability and the Blue Food approach. On the other hand, Ecuadorian government has provided institutional and technical support through the Vice Ministry of Aquaculture and Fisheries.
La Eloy Alfaro Lay University of Manabà (ULEAM) has played a key role from within academia. Faculty, gastronomy students, and quality control specialists have been responsible for the applied researchsensory testing and verification of nutritional content. The project also has the support of the university's own Quality Control Services Center, which is responsible for ensuring the safety and nutritional composition of the product.
One of the most visible names is that of Chef Rodrigo Pacheco, a WWF goodwill ambassador. His culinary expertise has been geared towards solving a very specific challenge: creating a treat that retains the nutritional value of fish but that doesn't taste like fishso that it is enjoyable for the youngest children. Pacheco has worked closely with technicians from the Vice-Ministry's processing plant, teachers, and students from ULEAM.
At the institutional level, figures such as Fernando Rey, senior marine conservation officer at WWF-Ecuador, and Sergio PalomequeThe Undersecretary of Fisheries Resources has emphasized that the project aligns with national strategies for combat chronic child malnutrition and, at the same time, boost the local economy through better use of artisanal fisheries.
Cooking gummy candies that don't taste like fish: 12 tried-and-tested recipes
The formulation process has not been easy. The culinary and scientific team developed at least 12 different recipes to find a texture and flavor profile acceptable to girls and boys. The central objective was mask the strong fishy taste without losing its protein and mineral density.
According to the ULEAM Gastronomy team, the work included sensory evaluation tests with potential child consumers, as well as adjustments in color, aroma, and consistency. The goal is for the gummy to be perceived as a regular candy, but with a formulation very different from the sugary sweets found on the market.
Besides the flavor, another key point has been ensuring that the product is easy to store and transportThis is essential for reaching rural areas and communities with limited infrastructure. Therefore, special attention has been paid to product stability, shelf life, and microbiological safety.
The technical team has also carried out a detailed analysis of protein and micronutrient intake of each formula, in order to ensure that each serving of gummies provides a real boost to the child's diet and not just a symbolic supplement.
Six resilient and highly nutritious marine species
To make the gummies, the project prioritizes six marine species of low commercial valuebut with a very interesting nutritional profile: skipjack tuna, mullet, giant squid, mackerel, anchovy and small fishThe selection was made based on criteria of availability, biology, vulnerability, and nutritional quality.
These species are characterized by their high reproduction capacity and their resilience to fishing pressure, which makes them a more sustainable alternative to other, more in-demand resources. Many of them were primarily used for fish flour or they were underutilized, despite their high content of protein, iron, zinc and other essential micronutrients.
The project's analyses indicate that, per serving, some of these species can contribute up to three times the recommended daily amount of iron y five times that of zinc for the child population. These minerals are crucial for growth, cognitive development, and the prevention of anemia and other nutritional deficiencies.
By using species with this profile, fish gummies are conceived as a nutrient-dense fooddesigned to complement diets in which access to quality protein and minerals of animal origin is limited or irregular.
Child malnutrition in a fishing country
One of the most striking facts in the context of this project is the contrast between the country's marine wealth and the nutritional status of part of its child population. Ecuador is currently the world's second largest tuna processor and has one of the largest artisanal fishing fleets in the region, in addition to a particularly diverse ocean.
Despite this, the figures for chronic childhood malnutrition They remain worrying, with more than 165.000 children affectedAccording to official data cited by the project institutions, in several coastal and rural areas, access to protein- and micronutrient-rich foods is irregular, and much of the low-value fish ends up being processed. flour or underutilized by-products locally.
For WWF and the public bodies involved, this mismatch highlights the need to rethinking food security: to make better use of underutilized species, to strengthen the supply of nutritious food in vulnerable territories and to link the conservation of marine ecosystems with the health of the child population.
The concept of blue food embodied by these gummies proposes precisely that: to connect ocean protection, the strengthening of the fishing communities and the direct improvement of the childhood nutritioninstead of treating them as separate areas.
Artisanal fishing, local economy and possible inspiration for Europe
The fish gummy project is also envisioned as a bio-entrepreneurship opportunity for coastal communities. By transforming resources that previously had little commercial value into a product with high added valueThis opens the door to new local production chains, with a direct impact on employment and income in fishing areas.
The small-scale artisanal fisheries They can play a central role in this strategy, supplying the necessary raw materials through responsible and diversified harvesting. The idea is that the production scale of the gummies will be developed in partnership with these communities, so that the economic benefits also remain within the territory.
Although the project focuses on Ecuador, its approach is relevant to other regions, including Europe. The European Union has been working on this for years. blue economy policiesPromoting sustainable fishing and reducing the waste of marine resources. Initiatives like these fish gummies fit with the trend towards developing innovative products that take advantage of under-demand species and improve the nutritional profile of the diet.
In European countries with coastlines and artisanal fishing fleets, the Ecuadorian experience can serve as a model. methodological reference: collaboration between NGOs, administration, universities and the fishing sector; identification of resilient species; development of attractive foods for children and rigorous evaluation of their nutritional impact.
From prototype to production: next steps
At present, Fish gummies to combat childhood malnutrition are still in prototype phaseThe team is fine-tuning aspects such as texture, color, flavor, and, above all, the final nutritional profile. The expectation is that, once this stage is complete, they can move on to a pilot production hand in hand with a fishing community.
The project is being monitored by Quality Control Service Center from ULEAM, which is responsible for verifying food safety parameters, protein levels, iron, zinc, and other micronutrients. This control is key for the product to be able to be included, in the future, in official infant feeding programs or public health initiatives.
Among the possibilities being considered is the integration of gummy candies into school snack policiesSupplementation campaigns in areas with nutritional deficiencies or specific projects with children from fishing communities. All of this, provided that its technical and economic viability and its acceptance by the families are confirmed.
In the longer term, the model of these gummies could inspire the development of others Blue foods for children in different regions of the world, using local marine species with similar characteristics. The key would be to adapt the recipes and formats to the cultural preferences of each country, maintaining the focus on the Child nutrition and marine sustainability.
This first prototype of fish gummies puts at the center an idea that is increasingly resonating on the international agenda: well managed marine resources They can be decisive allies in improving children's nutrition, supporting artisanal fishing and building more resilient food systems, an approach that could have a future in Latin America as well as in Spain and the rest of Europe.
