By Elizabeth Vowell
WAFB-TV 9
Louisiana produces 850 million pounds of seafood each year, according to the Louisiana Seafood Promotion & Marketing Board. Much of that includes crustaceans like crawfish, shrimp, and crab. It follows that Louisiana also produces a lot of seafood waste once those crustaceans are processed. However, researchers at LSU’s School of Nutrition and Food Science have developed a way to turn a smelly byproduct of the seafood industry into a way to make other foods last longer on the shelf.